Strawberry Shortcake Bars

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These strawberry shortcake bars are very easy to make and perfect to take to a party or meal. Rich and creamy homemade cheesecake with a swirl of sweet strawberry. Once chilled, these cheesecake bars are cut into perfect slices! I used chocolate graham crackers for the crust which pairs very well with the strawberry, but regular graham crackers would work perfectly too. Strawberry Shortcake Bars will be a huge hit at your next gathering!

Start by preparing the crust, followed by the cheesecake mixture. Smooth the cheesecake mixture over the crust.

Next, place small tablespoons of hot strawberry jam on top and rotate with a butter knife.

Bake for about thirty minutes, until the edges are firm but the center is still slightly loose.

Let cool and refrigerate 2-3 hours or overnight.

Then cut and enjoy! This recipe makes 18 generously sized cheesecake bars. You can cut them smaller or larger depending on preference.

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Strawberry Shortcake Bars


  • 3 cups chocolate graham cracker crumbs

  • 1 1/4 cups sugar

  • 12 tablespoons butter, melted

  • 3 8 oz. Packages of cream cheese, softened at room temperature

  • 2 eggs

  • 1/4 cup sour cream

  • 1 teaspoon of pure vanilla extract

  • 1/3 cup heated seedless strawberry jam


  1. Preheat the oven to 350 degrees.

  2. Cover a 9×13 glass baking dish with foil and spray with nonstick cooking spray.

  3. In a medium bowl, mix together graham cracker crumbs, 1/4 cup sugar, and melt better.

  4. Press the Graham cracker mixture into the bottom of the baking pan.

  5. Bake the graham cracker crust for 10 minutes, then let cool.

  6. In bowl of stand mixer, beat cream cheese and remaining cup of sugar until smooth.

  7. Add the eggs, sour cream, and vanilla extract and continue mixing until smooth.

  8. For the cream cheese mixture on the crust and smooth.

  9. Drop the hot strawberry jam down the small tablespoon onto the cheesecake batter and use a butter knife to rotate.

  10. Bake the cheesecake for about 30 minutes, until the edges are firm but the center is still loose.

  11. Let the cheesecake cool completely, then refrigerate until cool and done, 2-3 hours.

  12. Cut into bars and serve.

Adapted from Food Network Magazine Comfort Food Favorites

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