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Combining a chocolate crust, rich cheesecake filling, and strawberry jam topping, these strawberry cheesecake bars are a delicious dessert any time of year. Recipe includes an option for a gluten-free crust.
I know that a certain coffee chain just released their fall lineup this week. And you know I love a good pumpkin spice latte as much as the next fall-loving girlie.
But I am also still enjoying some summery flavors, so let’s sneak in one more strawberry recipe before we go full-on with the pumpkin recipes, ‘kay?
White chocolate gets overlooked a lot, but it can be such a divine flavor, especially when paired with berries. If you’ve ever tried my easy white chocolate mousse, you know what I mean!
And to put both white chocolate and strawberry into a cheesecake recipe? You know I’m all in.
This recipe for strawberry cheesecake bars is one that comes from my friend Erin over at Texanerin Baking. She shared the recipe with us several years ago and I thought it was about time I reminded everyone of how delicious it is.
Strawberry white chocolate cheesecake bars
These strawberry cheesecake bars are simple to make but have a lot of big flavors going on.
The base of the recipe is a chocolate crust. If you don’t need the recipe to be gluten free, you can use all-purpose flour in the crust. Otherwise, buckwheat flour works really well here!
The filling is just as rich and delicious as in classic cheesecake bars, but the addition of melted white chocolate gives it a little more complex flavor.Â
Of course, the white chocolate in the filling pairs really well with the strawberry jam topping.Â
When I first made these bars, I tried swirling the jam throughout the filling, similar to lemon cheesecake bars. They didn’t look quite right though, so I found that spreading the jam on top is the way to go!Â
With each bite you get the rich, slightly bitter chocolate notes, tangy cream cheese flavor, sweet white chocolate, and bright strawberry. So good!
How to make my strawberry cheesecake bars
Ingredients you’ll need
This recipe starts with the chocolate crust. For that, you will need:
- ½ cup granulated sugar
- ½ cup all-purpose flour
- ½ cup Dutch-process cocoa powderÂ
- â…› teaspoon salt
- 6 tablespoons melted unsalted butter
Make sure you know how to measure flour correctly before you start baking. Getting this step right will help your cheesecake crust to come out perfect every time.Â
If you aren’t familiar with Dutch-process cocoa, check out my cocoa powder 101 guide to learn more about the types of cocoa powder.
For the cheesecake filling and strawberry topping, you will need:
- 16 ounces room-temperature cream cheese
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- pinch of salt
- 6 ounces (1 cup) white chocolate chips or chopped white chocolate, melted but not hot
- 2 large room-temperature eggs
- ¾ cup strawberry jam
For the perfect creamy texture in your cheesecake filling, make sure the cream cheese is softened to room temperature before making the filing. If you forget to set yours out ahead of time, check out my tips for softening cream cheese quickly.
The white chocolate needs to be melted, but shouldn’t be piping hot when you add it to the cheesecake batter. You can melt it on the stove or in the microwave—take some time to learn how to melt white chocolate if you haven’t done this before.
For the topping, you can use regular strawberry jam, but I suggest using seedless jam if you want a super smooth topping.
Gluten-free option
If you need to make a gluten-free version of these strawberry cheesecake bars, substitute the all-purpose flour in the crust for the same amount of buckwheat flour.
You could also use a one-for-one gluten-free flour if you have some on hand.
Making strawberry cheesecake bars
Line an 8×8-inch pan with parchment paper. Set this aside.
Mix together the sugar, flour, cocoa powder, and salt in a bowl, then stir in the melted butter. It’ll be a bit sticky—that’s ok!
Press this mixture into the bottom of the prepared pan. Bake at 350°F for 10 minutes. The crust will still seem a bit soft, but it will set as it cools.
While the crust cools, reduce the oven temperature to 325°F and start making the filling.
Using a mixer, beat the cream cheese and sugar until light and fluffy. Add the vanilla, salt, and white chocolate and mix until well combined.
Add the eggs one at a time, combining after each addition. Pour the batter over the cooled crust and spread to the edges of the pan.Â
Place the jam in a microwave-safe bowl and warm it for about 30 seconds, or just until it is loose and easy to spread. Spread this in an even layer over the cheesecake filling.Â
Bake the cheesecake bars for 30-35 minutes, or until the edges are set but the center still jiggles just a bit.
Let the bars cool for 2 hours, then refrigerate for at least 2 hours before cutting and serving.
Storage tips
Leftover strawberry cheesecake bars can be stored in an airtight container in the refrigerator for up to 4 days.
You can store the bars in the freezer for up to a month. Let the bars thaw in the fridge overnight or at room temperature for a couple of hours before enjoying.
Recipe variations
You’ve got a few options if you want to change up this strawberry cheesecake bars recipe.
This crust recipe only works in a square baking pan as bars. If you want to make it in a pie pan, I suggest using an oreo crust, such as the one used in oreo cheesecake bars.
You could also use a traditional graham cracker crust instead of the chocolate crust.
If you want to top the bars with sliced fresh strawberries, add them just before serving.Â
You can also swap out the strawberry jam for raspberry jam if you prefer a raspberry version!Â
For the Cheesecake Filling
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Preheat the oven to 350°F and line an 8″x8″ pan with a piece of parchment paper.
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In a large mixing bowl, mix together the sugar, flour, cocoa powder, and salt. Stir in the melted butter until well combined. If you have difficulties incorporating the butter, use your hands. The mixture will be sticky.
½ cup granulated sugar, ½ cup all-purpose flour, ½ cup Dutch-process cocoa powder, ⅛ teaspoon salt, 6 tablespoons unsalted butter
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Press the mixture onto the bottom of the prepared pan and bake for 10 minutes. When you remove it from the oven, the crust will still be quite soft but will harden a little as it cools. Let cool for at least 15 minutes while preparing the cheesecake.
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Reduce the temperature to 325°F.
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In a large mixing bowl, beat the cream cheese and sugar until light and fluffy. Add the vanilla, salt and melted white chocolate and beat on low until combined. Add the eggs, one at a time, beating on low after each addition. Do not over mix.
16 ounces cream cheese, ¼ cup granulated sugar, 1 teaspoon pure vanilla extract, pinch of salt, 6 ounces white chocolate chips or chopped white chocolate, 2 large eggs
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Pour over the prepared crust and spread evenly to the edges.
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Scoop the jam into a microwave-safe bowl and warm for 30 seconds, just until loose and easy to spread. Pour the jam over the cream cheese mixture and spread into an even layer.
¾ cup strawberry jam
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Bake for 30-35 minutes or until the center jiggles just slightly when the pan is tapped.
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Let cool completely, about 2 hours, and then refrigerate for at least 2 hours before serving.
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Cover and refrigerate for up to 4 days.
If you want a super smooth topping, use seedless jam instead of regular strawberry preserves.
Serving: 1bar, Calories: 405kcal, Carbohydrates: 44g, Protein: 5g, Fat: 25g, Saturated Fat: 15g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 0.2g, Cholesterol: 83mg, Sodium: 175mg, Potassium: 179mg, Fiber: 2g, Sugar: 33g, Vitamin A: 727IU, Vitamin C: 2mg, Calcium: 80mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
