Springtime Strawberry Lemon Cheesecake Bars are a delightful treat that brings together fresh strawberries, zesty lemon, and creamy cheesecake in one beautiful, handheld dessert. The buttery crust, smooth cheesecake filling, and juicy strawberry topping make these bars feel like a little bite of sunshine, perfect for warmer days.
I love making these bars when the strawberries are in season because their bright flavor pairs so nicely with the tartness of lemon. To me, they strike the perfect balance between sweet and refreshing, and the creamy texture from the cheesecake makes every bite feel special. These bars are a great way to celebrate spring without too much fuss.
One of my favorite ways to enjoy them is chilled, straight from the fridge after a busy day. They’re easy to slice and share, which makes them a hit at picnics or casual gatherings. Plus, you don’t need a fork to eat them, which means less cleanup and more time enjoying those fresh spring flavors!
Key Ingredients & Substitutions
Graham cracker crumbs: These give the crust a nice crunch and sweetness. If you can’t find them, crushed digestive biscuits or even crushed vanilla wafers work well too.
Cream cheese: Make sure it’s softened to room temperature. This makes it easier to blend and gives a smooth texture. For a lower-fat option, try Neufchatel cheese.
Lemon juice and zest: Fresh lemon juice and zest brighten the cheesecake with a tangy flavor. Bottled lemon juice won’t give the same fresh punch, so when possible, use fresh lemons.
Sour cream: This adds creaminess and a slight tang. You can substitute with Greek yogurt for a lighter taste, but the texture might be a tad different.
Strawberries and jam: Fresh strawberries provide freshness and sweetness, while the jam helps coat and hold the topping together. If strawberries aren’t in season, use frozen (thawed) berries or swap for raspberries or blueberries.
How Can I Get a Smooth, Cracked-Free Cheesecake Layer?
Achieving a smooth cheesecake without cracks can be tricky, but here’s what helps:
- Beat the cream cheese until very smooth before adding sugar to avoid lumps.
- Add eggs one at a time and mix just until combined to avoid air bubbles.
- Don’t overmix after adding sour cream and lemon; overworking can cause cracks.
- Bake at a low temperature (325°F/160°C) and remove when the center is slightly jiggly—it will set as it cools.
- Cool the cheesecake gradually at room temperature before refrigerating to prevent sudden temperature changes that cause cracks.
These steps help keep your cheesecake creamy and pretty!
Equipment You’ll Need
- 9×9 inch baking pan – Perfect for making neat, easy-to-cut bars. Lining it with parchment paper helps lift out the bars easily.
- Mixing bowls – You’ll need a couple of bowls to mix the crust and cheesecake layers separately.
- Hand or stand mixer – Makes beating the cream cheese and eggs smoother and quicker.
- Spatula – For spreading the crust evenly and smoothing the cheesecake batter.
- Small bowl – To mix the strawberry jam and lemon juice for the topping.
- Wire rack – To cool the cheesecake completely before adding the topping.
Flavor Variations & Add-Ins
- Use blueberries or raspberries instead of strawberries for a different berry flavor sweetened with a little extra jam or honey.
- Stir in a tablespoon of finely chopped fresh mint into the strawberry topping for a fresh, herbal note.
- Add a layer of lemon curd between the crust and cheesecake for extra tang and a burst of lemon flavor.
- Swap out the vanilla extract for almond extract to give a different aromatic touch.
Springtime Strawberry Lemon Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 2 tbsp lemon juice (freshly squeezed)
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the Strawberry Topping:
- 1 1/2 cups fresh strawberries, sliced
- 1/3 cup strawberry jam or preserves
- 1 tbsp lemon juice
For Garnish:
- Whipped cream (optional)
- Thin lemon slices
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, 50-55 minutes to bake, and then you’ll need to chill the bars for at least 3 hours or overnight. So plan ahead for a total of about 4 hours or more, mostly waiting time while the bars set in the fridge.
Step-by-Step Instructions:
1. Get the Oven and Pan Ready:
Preheat your oven to 325°F (160°C). Line a 9×9 inch baking pan with parchment paper, leaving some extra hanging over the edges. This will make it easy to lift out the bars later.
2. Make the Crust:
In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter. Stir until all crumbs are coated with butter. Press this mixture firmly and evenly into the bottom of your prepared pan.
3. Bake the Crust:
Bake the crust in your preheated oven for about 10 minutes. Once done, take it out and set it aside to cool slightly.
4. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until it’s smooth and creamy. Add the sugar gradually and keep beating.
5. Add the Eggs:
Beat in the eggs, one at a time, making sure each one is fully mixed before adding the next.
6. Mix in the Flavorings:
Add the sour cream, lemon juice, lemon zest, and vanilla extract. Stir gently until the mixture is smooth and well blended.
7. Bake the Cheesecake Layer:
Pour the cheesecake batter over your baked crust and smooth the top with a spatula. Bake for 40-45 minutes until the center is almost set but still a little jiggly.
8. Cool Down:
Remove from the oven and let the cheesecake cool completely on a wire rack.
9. Make the Strawberry Topping:
In a small bowl, mix the strawberry jam and lemon juice. Gently fold in the sliced fresh strawberries.
10. Add the Topping and Chill:
Spread the strawberry topping evenly over the cooled cheesecake layer. Refrigerate for at least 3 hours or overnight to let the bars set fully.
11. Serve Your Bars:
Use the parchment paper edges to lift the cheesecake out of the pan. Cut into squares. Add a dollop of whipped cream and a thin slice of lemon to each bar before serving, if you like.
Enjoy your fresh, bright, and creamy Springtime Strawberry Lemon Cheesecake Bars!
Can I Use Frozen Strawberries for the Topping?
Yes, you can use frozen strawberries—just make sure to thaw and drain any excess liquid before adding them to the jam mixture. This prevents the topping from becoming too watery.
How Should I Store Leftover Cheesecake Bars?
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. If you’d like to keep them longer, you can freeze the bars for up to 2 months—just thaw in the fridge before serving.
Can I Make These Bars Ahead of Time?
Absolutely! Prepare the bars a day ahead and chill them overnight. This not only saves time but also helps the cheesecake set perfectly, making them easier to slice and serve.
What Can I Substitute for Sour Cream?
You can substitute sour cream with Greek yogurt or crème fraîche in equal amounts. Both provide a similar tangy flavor and creamy texture to the cheesecake layer.
