Ingredients

Cooking spray

1 1/2 cups finely ground graham cracker crumbs (from about 12 crackers)

6 tablespoons unsalted butter, melted

1/4 cup granulated sugar

1/4 teaspoon kosher salt

3 cups trimmed and chopped strawberries (from about 1 quart)

2 tablespoons fresh lemon juice

1 tablespoon cornstarch

2 (8-ounce) blocks cream cheese, room temperature

2 large eggs

1/3 cup granulated sugar

1 teaspoon vanilla extract

3/4 cup all-purpose flour

1/4 cup packed dark brown sugar

1/4 teaspoon ground cinnamon

5 tablespoons unsalted butter, melted

Halved strawberries, for serving

Instructions

Step 1: Preheat your oven to 350°F (175°C). Lightly oil a 9-inch by 9-inch baking pan with cooking spray. Line the bottom with parchment paper, leaving a 2-inch overhang on two opposite sides, and lightly coat the parchment with cooking spray.

Step 2: In a medium bowl, combine the graham cracker crumbs, melted butter, 1/4 cup granulated sugar, and kosher salt. Mix until the mixture resembles wet sand and holds together when pressed.

Step 3: Press the crust mixture evenly into the bottom and slightly up the sides of the prepared pan using the back of a spoon or measuring cup. Bake until golden brown, about 12 minutes. Remove from the oven and let cool on a wire rack.

Step 4: For the strawberry topping, toss the chopped strawberries with fresh lemon juice and cornstarch in a bowl. Set aside to let the flavors meld.

Step 5: In a large bowl, beat the cream cheese until smooth. Add eggs, 1/3 cup granulated sugar, and vanilla extract, mixing until fully combined and creamy.

Step 6: Pour the cream cheese filling over the cooled crust and spread evenly.

Step 7: In a medium bowl, whisk together the flour, dark brown sugar, ground cinnamon, and a pinch of salt. Add the melted butter and stir until a crumbly dough forms.

Step 8: Carefully dollop the strawberry mixture over the cream cheese layer, spreading gently but leaving some unevenness.

Step 9: Sprinkle the crumbly topping evenly over the strawberry layer, crumbling it with your hands if needed.

Step 10: Bake the bars until puffed and just set in the center, about 35 minutes. Transfer to a wire rack and let cool completely, then refrigerate for about 1 hour until well chilled.

Step 11: Use the parchment paper overhang to lift the bars out of the pan. Transfer to a cutting board, slice into squares, and top each square with a halved strawberry before serving.

Tips & Variations

Use fresh, ripe strawberries for the best flavor; if out of season, frozen strawberries can be a substitute but drain them well to avoid excess moisture.

For a nutty twist, add 1/2 cup chopped toasted pecans or walnuts to the crumb topping.

To make these bars gluten-free, substitute the graham crackers and all-purpose flour with gluten-free versions.

If you prefer a sweeter crust, increase the sugar in the crust mixture by 1 to 2 tablespoons.

FAQs

Can I make the bars ahead of time?

Yes, these bars can be made a day in advance and stored in the refrigerator; chilling helps the flavors to meld and the bars to set perfectly.

Can I freeze strawberry cheesecake bars?

Yes, you can freeze the bars for up to 2 months. Wrap them tightly in plastic wrap and aluminum foil. Thaw overnight in the refrigerator before serving.