Made with strawberries, cream cheese, sour cream, and Golden Oreos, these Strawberry Cheesecake Bars are rich, fruity, and totally addictive.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
I wasn’t planning to make anything fancy. Honestly, I was just trying to avoid doing the dishes. But there were strawberries sitting in the fridge—soft, borderline sad. I had a brick of cream cheese that was nearing the expiration date. And half a sleeve of Golden Oreos that had survived three separate snack attacks. You know that moment when your ingredients basically dare you to make something magical? Yeah, that happened.
So I made Strawberry Cheesecake Bars, and not to be dramatic, but they kind of changed the vibe in my kitchen that day. Suddenly it smelled like a bakery. I felt like someone who totally had their life together. It was a moment. One bite in, and I realized this wasn’t just dessert—it was a hug disguised as food.
Why You’ll Love This Strawberry Cheesecake Bars Recipe?
There’s something kind of powerful about dessert that looks fancy but is secretly stupid easy. These bars are that. They’ve got three layers, sure, but none of them ask you to own a water bath or a springform pan or even sanity. You get the creaminess of cheesecake, the freshness of strawberries, and that sweet, buttery crunch of crushed cookies all in one bite.
They’re picnic-perfect. Kid-approved. Breakup-healing. Honestly, if a dessert could listen to your problems and hand you a weighted blanket, it’d be these strawberry cheesecake bars.
Ingredient Notes:
Okay, let’s break it down like we’re grocery shopping together.
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Golden Oreos (2 cups crushed): These aren’t just for the crust. They’re basically edible nostalgia. That buttery vanilla flavor just works.
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Melted Butter (6 tbsp): Helps the crust hold together. Also? Butter makes everything better. We know this.
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Fresh Strawberries (3 cups): You can use frozen, but fresh gives you that juicy, bright flavor that tastes like sunshine.
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Sugar, Lemon Juice, Cornstarch: For the homemade strawberry sauce. It thickens, glazes, and basically becomes the crown jewel.
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Cream Cheese (16 oz): The heart and soul of cheesecake. Just make sure it’s room temp so you’re not fighting it in the bowl.
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Sour Cream + Heavy Cream: These make the filling luscious. That’s the only word. Luscious.
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Eggs (2): Help everything set up like a good foundation.
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Vanilla Extract: Because otherwise, it’s just sweet cheese and that’s not the vibe.
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Optional Topping: More crushed Golden Oreos. Because when in doubt, double the cookie.
How To Make Strawberry Cheesecake Bars?
Step 1: Crust it up.
Smash your Golden Oreos until they’re crumbs. (Therapeutic, honestly.) Mix with melted butter until it resembles damp sand. Press into a parchment-lined 8×8 pan. No parchment? Good luck getting it out. (Just kidding, kinda.)
Step 2: Cook the strawberry sauce.
Toss your strawberries into a pot with sugar, lemon juice, water, and cornstarch. Simmer on medium until it thickens into jammy heaven. Let it cool while you tackle the filling.
Step 3: Cheesecake filling time.
Beat the cream cheese until it’s smooth—no lumps, please. Add sugar, then mix in sour cream, heavy cream, and vanilla. Add the eggs last, one at a time. Be gentle. You’re not trying to whip it into a frenzy—this is cheesecake, not meringue.
Step 4: Assemble and bake.
Pour the cheesecake batter over your crust. Bake at 325°F for 45–50 minutes. It should be set on the edges, slightly wobbly in the center. That wobble? That’s how you know it’s going to be perfect.
Step 5: Chill out (literally).
Let it cool in the oven with the door cracked open. Then cool to room temp before spreading your strawberry sauce on top. Chill it in the fridge overnight. Yes, overnight. Trust me.
Step 6: Slice and serve.
Use the parchment to lift it out. Top with crushed Oreos. Cut into bars. Then hide the best one for yourself before anyone notices.
Want To Save This Recipe?
Storage Options:
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Fridge: Airtight container. Good for up to 4 days. The flavor gets better by day two. (Like revenge, but sweeter.)
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Freezer: You can freeze them, yes. Just wrap tightly and separate layers with parchment. Thaw in the fridge or eat straight from the freezer like a cheesecake popsicle. No judgment.
Variations and Substitutions:
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No Golden Oreos? Graham crackers or Biscoff cookies totally work.
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Other berries? Go for it. Raspberries, blueberries, even blackberries are great. Just adjust sugar based on tartness.
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Low sugar version: Try monk fruit sweetener or reduce sugar by a quarter. The strawberry sauce is flexible.
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Dairy-free? Sub in dairy-free cream cheese and use coconut cream instead of sour cream. A little different, still delish.
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Mini cheesecakes: Use a muffin tin and cupcake liners. Great for parties (or portion control… allegedly).
What to Serve with Strawberry Cheesecake Bars?
These are rich and fruity, so pair them with:
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Coffee (hot or iced): For balance and boldness.
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Rosé or Sparkling Lemonade: Feels fancy, even if you’re eating in pajama pants.
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Fresh berries & mint: For a colorful plate and a pop of freshness.
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Whipped cream: I mean, why not?
Frequently Asked Questions:
Can I use frozen strawberries?
Yes! Thaw and drain them first so your sauce doesn’t go watery. You might need to simmer a little longer to thicken.
Do I have to chill overnight?
Technically no, but if you slice too soon, it’ll be mushy. Chilling sets the cheesecake and makes it sliceable.
Can I skip the fruit topping?
Sure, but it won’t be as fun. You could swirl jam into the cheesecake before baking for a shortcut.
If you’re craving something sweet, creamy, fruity, and slightly nostalgic (without needing a culinary degree), these Strawberry Cheesecake Bars are calling your name. They’re easy enough for a Tuesday, pretty enough for a party, and comforting enough for when life gets a little too lifey.
Go ahead. Make the bars. Post the pic. Eat the last one in secret. And let me know how it goes—I’m all ears (and always down for another dessert story).
Can’t wait to hear what you think.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Strawberry Cheesecake Bars
Ingredients
Graham Cracker Base:
- 2 c Golden Oreos fine crumbs
- 6 tablespoon butter melted
Strawberry Sauce:
- 3 c fresh strawberries washed & sliced in halves/quarters
- 1 tablespoon cornstarch
- 1/3 c white sugar
- 1 tablespoon lemon juice
- 1/2 tablespoon water
Cheesecake:
- 16 ounces cream cheese softened
- 1/3 c white sugar
- 1/4 c sour cream room temperature
- 2 tablespoon heavy cream room temperature
- 1 tablespoon vanilla
- 2 eggs room temperature
- Vanilla Golden Oreos topping
Instructions
For the base:
- Crush Golden Oreos. Mix them with melted butter. Until fully blended.
- Press the mixture into an 8x8-inch pan lined with parchment paper. To create the base. Set it aside.
Strawberry Sauce:
- In a saucepan. Combine strawberries, sugar, lemon juice, cornstarch and water.
- Cook over medium heat for 8 to 10 minutes. Stirring occasionally. Until the sauce thickens.
- Allow it to cool off the heat until it thickens more.
For the Cheesecake:
- Using a mixer. Beat cream cheese until smooth. Then add sugar and beat again.
- Combine cream, heavy cream, and vanilla into the mixture until smooth.
- Add eggs one by one. Mixing gently after each addition.
- Pour the cheesecake batter over the crust. Bake at 325°F for 45 to 50 minutes. Until set but slightly jiggly in the center.
- Let it cool inside the oven with its door slightly ajar before removing it. And cooling to room temperature.
- Spread the strawberry sauce over the cheesecake.
- Refrigerate overnight. Then serve topped with pieces of Golden Oreos.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
