These Strawberry Crumble Cheesecake Bars feature a buttery digestive biscuit crust, a creamy vanilla cheesecake filling swirled with homemade strawberry compote, and a golden crumble topping. They’re the perfect dessert for spring and summer gatherings.
I’ve always loved a simple cheesecake swirled with berry compote or jam, but this version takes it to a whole new level. The creamy, rich cheesecake filling is beautifully swirled with sweet-tart strawberry compote, creating the perfect fruity contrast in every bite. But what really makes these bars stand out is the buttery crumble topping. It adds a delicious crunch and an extra layer of buttery flavor that complements the smooth cheesecake so well.
The combination of textures is what makes these bars truly irresistible, the crisp biscuit crust, the velvety creamy cheesecake, the juicy strawberry swirls, and the golden crumble topping all come together in the most satisfying way. Every bite is perfectly balanced, rich and creamy, fruity and bright, buttery and crisp!
Safe to say I’m completely obsessed, and I have a feeling this won’t be my last crumble-topped cheesecake recipe. In fact, another version might be making its way into my kitchen sooner than you think… hehe!
WHY YOU’LL LOVE THESE STRAWBERRY CRUMBLE CHEESECAKE BARS
- The perfect mix of textures. Every bite has a lil bit of everything! Buttery biscuit crust, creamy cheesecake filling, juicy strawberry swirls, and a golden crumble topping. It’s impossible to get bored of all those delicious layers!
- Packed with fresh strawberry flavor. The strawberry compote adds a bright, fruity sweetness that pairs beautifully with the rich cheesecake. It’s the perfect balance of sweet and tangy. You can also make this cheesecake with other berries, like blueberry and raspberry.
- That buttery crumble topping! Honestly, the crumble is what takes these bars over the top. It adds a lovely crunch and an extra buttery flavor that makes them feel extra special.
- Perfect for spring and summer. These bars are light, fruity, and perfectly made for sunny days!
- Great for making ahead. Since they need time to chill, they’re the perfect dessert to prepare the day before a gathering. One less thing to worry about on the day!
- A guaranteed crowd-pleaser. Don’t be surprised if everyone comes back for seconds, because what’s not to love about this cheesecake, right?
- Rich, fruity, creamy, and buttery all at once, these cheesecake bars have a way of disappearing fast and earning a permanent spot in your dessert rotation.
INGREDIENTS NEEDED & NOTES TO MAKE THESE STRAWBERRY CRUMBLE CHEESECAKE BARS
Cream Cheese – Use full fat block cream cheese for the richest, creamiest texture. Avoid spreadable cream cheese from tubs, as it’s too soft and can affect the consistency of the cheesecake. Let the cream cheese come to room temperature before mixing to ensure a silky-smooth, lump-free filling.
Sour Cream – Full fat sour cream adds richness, a subtle tang, and creamy texture to the cheesecake filling. It also helps create a softer, smoother cheesecake that isn’t overly dense. Be sure to let it come to room temperature before using.
Sugar – Two types of sugar are used for the best flavor and texture. Light brown sugar adds a subtle caramel note to the crust and the buttery crumble topping, while granulated sugar sweetens the cheesecake filling.
Vanilla Extract – A good quality vanilla extract enhances the flavor of the cheesecake and complements the sweet strawberries. Pure vanilla extract is recommended for the best taste.
Salt – A pinch of salt balances the sweetness and enhances the flavors of every layer, from the buttery crust to the creamy cheesecake and fruity strawberry compote.
Digestive Biscuits – Crushed digestive biscuits create a buttery, crisp cheesecake base. Graham crackers work just as well, or you can swap them for vanilla wafers or gingersnaps for a different flavor profile.
Butter – You’ll need both melted and cold butter in this recipe. Melted butter binds the biscuit crust together, while cold butter is rubbed into the crumble mixture to create those delicious crisp, buttery clusters.
Strawberries – Fresh or frozen strawberries both work beautifully for the homemade compote. If using frozen strawberries, there’s no need to thaw them first.
Lemon – Fresh lemon juice and zest brighten the strawberry compote and balance its sweetness, giving it a fresh, vibrant flavor.
Cornstarch – A lil amount of cornstarch thickens the strawberry compote, helping it hold its shape when swirled into the cheesecake without making the filling runny.
TOOLS & EQUIPMENT YOU’LL NEED
8-inch square pan
Electric mixer
Food processor
Mixing bowl
Saucepan
Rubber spatula
STEP-BY-STEP INSTRUCTIONS TO MAKE THESE STRAWBERRY CRUMBLE CHEESECAKE BARS
(Be sure to check the printable recipe card below)
Strawberries:
565g (1 + 1/4 pound) strawberries
2 tablespoons granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon fresh lemon zest
1 teaspoon cornstarch
Crumble Topping:
125g (1 cup, spoon and level method) all-purpose flour
110g (1 cup) light brown sugar
a pinch salt
84g (3/4 stick) unsalted butter, cold
Crust:
180g (1 + 1/2 cups) cracker crumbs
113g (1 stick) unsalted butter
1 tablespoon light brown sugar
a pinch of salt
Filling:
453g (16oz) cream cheese, room temperature
120g (1/2 cup) sour cream
100g (1/2 cup) granulated sugar
2 large eggs
1 teaspoon vanilla extract
a pinch salt
STEP 1 – Make the Strawberry Compote
Make sure your strawberries are clean! I usually place them in a colander and dip the colander into a large bowl of cold, clean water, then gently rinse the berries as I go.
You can also clean the strawberries with vinegar for a deeper clean. Dip them in a mixture of 3 parts water to 1 part distilled white vinegar. Avoid soaking the blueberries, as they may absorb the vinegar flavor. After dipping, quickly rinse and dry the berries on a paper or cloth towel. (If you’re using frozen strawberries, there’s no need to wash or thaw them.)
Cut the strawberries into cubes. Combine the strawberries, fresh lemon juice, lemon zest, sugar, and cornstarch in a medium saucepan. Bring to a boil on medium high heat, then reduce the heat and simmer over medium heat for about 10 minutes until the strawberries are thick and jammy. Let cool completely.
STEP 2 – Make the Crumble Topping
In a medium bowl, whisk together the all-purpose flour, brown sugar, and salt until evenly combined.
Cut cold butter into small cubes and add it to the flour mixture, tossing to coat each piece well.
Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout.
Be sure to keep the butter as cold as possible for the best crumb texture. Transfer the streusel to the refrigerator to chill while you prepare the cheesecake batter.
STEP 3 – Make the Cheesecake Crust
Line the bottom of an 8-inch square pan with parchment paper and preheat your oven to 350°F.
Add the graham crackers (about 12 full sheet graham crackers) to a food processor and pulse into fine crumbs, you should end up with about 180g (1½ cups). Then add the melted butter, brown sugar, and salt. Mix until everything is well combined.
Pour the mixture into the prepared pan and firmly press it into the bottom, slightly up the sides. Use the bottom of a glass or measuring cup to pack it down tightly.
Bake at 350°F for 15 minutes. Remove from the oven and let it cool slightly while you prepare the filling. Keep the oven on.
STEP 4 – Make the Cheesecake Filling and Bake
Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese and granulated sugar on medium speed for about 3 minutes, until smooth and creamy.
Add the sour cream, vanilla extract, and salt. Mix until the batter is silky smooth and fully combined, scraping down the sides and bottom of the bowl to make sure everything is evenly incorporated.
Reduce the mixer to low speed and add the eggs one at a time, mixing well after each addition just until combined.
Remove the bowl from the mixer and give it one final scrape with a spatula, making sure everything is evenly combined. Be careful not to overmix at this stage, you don’t want to incorporate too much air into the batter, which can cause cracks while baking.
Pour the cheesecake batter over the slightly cooled crust and smooth the top with a small offset spatula or rubber spatula for an even finish.
Spoon your strawberry compote over various spots on the surface of the batter, then sprinkle the crumble mixture on top.
Place the pan into a large baking dish that’s bigger than your cheesecake pan (a 9×13-inch baking dish works perfectly).
Set it on the middle rack of the oven, then carefully pour boiling water into the outer pan until it reaches about 1.5 inches up the sides of the cheesecake pan. This water bath helps the cheesecake bake gently and evenly, reducing the chance of cracks.
Bake at 350°F for about 50 minutes, or until the edges are set and the center still has a slight jiggle when you gently shake the pan. The cheesecake may puff up slightly while baking, but it will settle back down as it cools.
When it’s done, turn off the oven and crack the oven door open about an inch. Let the cheesecake cool slowly in the oven for 1 hour. This gradual cooling step also helps prevent cracks.
Once fully cooled, carefully remove the cheesecake from the oven and lift it out of the water bath, cover and refrigerate for at least 2 hours, but overnight is best for the perfect texture and flavor.
Cut into squares and enjoy!
TIPS FOR MAKING THE BEST STRAWBERRY CRUMBLE CHEESECAKE BARS
- Use room temperature ingredients. This is the secret to a silky-smooth cheesecake filling. Cold cream cheese, sour cream, or eggs won’t blend together properly and can leave you with a lumpy batter.
- Mix the filling gently. Beat the cream cheese until smooth before adding the remaining ingredients. Once the eggs are added, mix just until combined. Overmixing incorporates too much air, which can cause the cheesecake to puff up and crack as it bakes.
- Use cold butter for the crumble. Cold butter creates those irresistible buttery crumbles that bake up crisp and golden. If the butter is too soft or melted, the topping won’t have the same crumbly texture.
- Line your pan with parchment paper. Leave some parchment paper overhang on the sides so you can easily lift the cheesecake out of the pan before slicing.
- Let the cheesecake cool slowly inside the oven to avoid cracking.
- Use a warm knife for clean slices. Dip a sharp knife in hot water, wipe it dry, and clean it between each cut for neat, bakery-style bars.
HERE’S HOW TO SERVE AND STORE THESE STRAWBERRY CRUMBLE CHEESECAKE BARS
To serve:
This cheesecake makes about 9 big slices or up to 16 smaller ones. You can enjoy it chilled straight from the fridge or let it sit out until it’s closer to room temp, totally up to you. I personally love cold cheesecake straight from the fridge!
To store:
Keep the cheesecake in the fridge in an airtight container so it stays fresh and creamy (and safe to eat). If it’s left out at room temperature, try to finish it within about 2 hours.
To freeze:
If you want to freeze leftovers, cut the cheesecake into individual slices first. Wrap each slice tightly in a few layers of plastic wrap to lock in the moisture, then pop them into a freezer-safe container. They’ll keep well for up to 3 months.
Strawberry Crumble Cheesecake Bars
These Strawberry Crumble Cheesecake Bars feature a buttery digestive biscuit crust, a creamy vanilla cheesecake filling swirled with homemade strawberry compote, and a golden crumble topping. They're the perfect dessert for spring and summer gatherings.
Ingredients
Strawberries:
- 565g (1 + 1/4 pound) strawberries, fresh or frozen
- 2 tablespoons granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon fresh lemon zest
- 1 teaspoon cornstarch
Crumble Topping:
- 125g (1 cup, spoon and level method) all-purpose flour
- 110g (1 cup) light brown sugar
- a pinch salt
- 84g (3/4 stick) unsalted butter, cold
Crust:
- 180g (1 + 1/2 cups) graham cracker crumbs
- 113g (1 stick) unsalted butter
- 1 tablespoon light brown sugar
- a pinch of salt
Filling:
- 453g (16oz) cream cheese, room temperature
- 120g (1/2 cup) sour cream, room temperature
- 100g (1/2 cup) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- a pinch salt
Instructions
STEP 1 - Make the Strawberry Compote
- Make sure your strawberries are clean! I usually place them in a colander and dip the colander into a large bowl of cold, clean water, then gently rinse the berries as I go.
- You can also clean the strawberries with vinegar for a deeper clean. Dip them in a mixture of 3 parts water to 1 part distilled white vinegar. Avoid soaking the blueberries, as they may absorb the vinegar flavor. After dipping, quickly rinse and dry the berries on a paper or cloth towel. (If you’re using frozen strawberries, there’s no need to wash or thaw them.)
- Cut the strawberries into cubes. Combine the strawberries, fresh lemon juice, lemon zest, sugar, and cornstarch in a medium saucepan. Bring to a boil on medium high heat, then reduce the heat and simmer over medium heat for about 10 minutes until the strawberries are thick and jammy. Let cool completely.
STEP 2 - Make the Crumble Topping
- In a medium bowl, whisk together the all-purpose flour, brown sugar, and salt until evenly combined.
- Cut cold butter into small cubes and add it to the flour mixture, tossing to coat each piece well.
- Using a pastry cutter or your fingertips, work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized pieces of butter throughout.
- Be sure to keep the butter as cold as possible for the best crumb texture. Transfer the streusel to the refrigerator to chill while you prepare the cheesecake batter.
STEP 3 - Make the Cheesecake Crust
- Line the bottom of an 8-inch square pan with parchment paper and preheat your oven to 350°F.
- Add the graham crackers (about 12 full sheet graham crackers) to a food processor and pulse into fine crumbs, you should end up with about 180g (1½ cups).
- Then add the melted butter, brown sugar, and salt. Mix until everything is well combined.
- Pour the mixture into the prepared pan and firmly press it into the bottom, slightly up the sides. Use the bottom of a glass or measuring cup to pack it down tightly.
- Bake at 350°F for 15 minutes. Remove from the oven and let it cool slightly while you prepare the filling. Keep the oven on.
STEP 4 - Make the Cheesecake Filling and Bake
- Using a hand mixer or a stand mixer fitted with the paddle attachment, beat the room temperature cream cheese and granulated sugar on medium speed for about 3 minutes, until smooth and creamy.
- Add the sour cream, vanilla extract, and salt. Mix until the batter is silky smooth and fully combined, scraping down the sides and bottom of the bowl to make sure everything is evenly incorporated.
- Reduce the mixer to low speed and add the eggs one at a time, mixing well after each addition just until combined.
- Remove the bowl from the mixer and give it one final scrape with a spatula, making sure everything is evenly combined. Be careful not to overmix at this stage, you don’t want to incorporate too much air into the batter, which can cause cracks while baking.
- Pour the cheesecake batter over the slightly cooled crust and smooth the top with a small offset spatula or rubber spatula for an even finish.
- Spoon your strawberry compote over various spots on the surface of the batter, then sprinkle the crumble mixture on top.
- Place the pan into a large baking dish that’s bigger than your cheesecake pan (a 9×13-inch baking dish works perfectly).
- Set it on the middle rack of the oven, then carefully pour boiling water into the outer pan until it reaches about 1.5 inches up the sides of the cheesecake pan. This water bath helps the cheesecake bake gently and evenly, reducing the chance of cracks.
- Bake at 350°F for about 50 minutes, or until the edges are set and the center still has a slight jiggle when you gently shake the pan. The cheesecake may puff up slightly while baking, but it will settle back down as it cools.
- When it’s done, turn off the oven and crack the oven door open about an inch. Let the cheesecake cool slowly in the oven for about 1 hour. This gradual cooling step also helps prevent cracks.
- Once fully cooled, carefully remove the cheesecake from the oven and lift it out of the water bath, cover and refrigerate for at least 2 hours, but overnight is best for the perfect texture and flavor.
- Cut into squares and enjoy!
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