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Strawberry Cream Cheese Cake Bars
Benchi

Strawberry Cream Cheese Cake Bars

These Strawberry Cream Cheese Cake Bars combine a buttery golden crust, a silky vanilla cream cheese filling, and a bright strawberry swirl that bakes up into beautiful pink ribbons. They slice clean, travel well, and taste even better after a good chill—perfect for parties, holidays, or a cozy treat at home when you want a dessert that feels special but stays simple.
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Prep Time 20 minutes
Cook Time 35 minutes
Chill time 3 hours
Total Time 55 minutes
Servings: 16 bars
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 2 cups all-purpose flour (250 g)
  • 1/2 cup granulated sugar (100 g)
  • 1/4 tsp fine salt
  • 3/4 cup unsalted butter, melted (170 g)
  • 16 oz cream cheese, softened (2 blocks)
  • 3/4 cup granulated sugar (150 g)
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract
  • 2 cups fresh strawberries, chopped (300 g)
  • 2 tbsp granulated sugar (25 g)
  • 1 tbsp lemon juice
  • 1 tsp cornstarch

Equipment

  • 9x13-inch baking pan
  • Parchment paper
  • Small saucepan
  • Mixing bowls
  • Hand mixer or stand mixer
  • Spatula
  • Knife

Method
 

Instructions
  1. Preheat oven to 350°F (180°C). Line a 9x13-inch pan with parchment paper, leaving overhang for easy lifting.
  2. Make the strawberry swirl: Add chopped strawberries, 2 tbsp sugar, lemon juice, and cornstarch to a small saucepan. Cook over medium heat for 5–7 minutes, stirring gently, until slightly thickened. Remove from heat and cool.
  3. Make the crust: In a bowl, mix flour, 1/2 cup sugar, and salt. Pour in melted butter and stir until crumbly and evenly moistened.
  4. Press crust firmly into the prepared pan in an even layer. Bake for 12–15 minutes until lightly golden. Let cool for 5 minutes.
  5. Make the filling: Beat softened cream cheese until smooth. Add 3/4 cup sugar and mix until creamy. Beat in eggs one at a time, then mix in vanilla just until combined.
  6. Assemble: Pour cream cheese filling over the warm crust and spread evenly.
  7. Spoon strawberry mixture over the top. Use a knife to gently swirl into the filling (don’t overmix—you want ribbons).
  8. Bake 30–35 minutes, until the edges are set and the center still has a slight wobble.
  9. Cool completely at room temperature, then refrigerate at least 3 hours (overnight is best) before slicing.
  10. Lift out using parchment, cut into bars with a clean knife (wipe between cuts), and serve chilled.