Strawberry Chocolate Chip Cheesecake Bars

Creamy cheesecake swirled with strawberries and dotted with chocolate chips. These bars are so much easier than making an entire cheesecake!

stack of 3 strawberry chocolate chip cheesecake bars on a wood board

It’s Friday! TGIF. My weekends lately have been an extension of my work week. Bake, cookbook, blog, run, play with Jude, repeat. But this weekend we have plans to go out Saturday night. And I’m so excited, so I made cheesecake bars to celebrate.

Because why not?!

Growing up, my mom would make an impressive chocolate chip cheesecake during the holidays. It was so decadent! So rich! So perfect. I took her idea, swirled in a little strawberry jam (who doesn’t love strawberry and chocolate?!), and made fancy (yet simple!) cheesecake bars. They’re the best lazy-Friday kind of dessert. 😉

strawberry chocolate chip cheesecake bars on a white plate

Sometimes I’d rather make a big pan of cheesecake bars instead of an actual cheesecake. It takes much less effort, less ingredients, and less time to whip up a pan of these cheesecake bars than to make its cheesecakey cousin.

Dessert bars are also non-committal. Have a small one, a big one, have two, have three. Plus, they are finger food. No extra forks to wash. Less dishes is always a win in my book!

strawberry chocolate chip cheesecake bars on a white plate

To make the bars, I simply used the same basic idea as my Snickers Cheesecake Bars. I whipped up a quick homemade graham cracker crust. Graham cracker crumbs, some sugar, and melted butter. Nothing more, nothing less. The graham cracker crust is nice and crunchy, which is a fabulous contrast to the creamy dreamy cheesecake. Layer a few chocolate chips on top of the crust before the filling.

The basic cheesecake filling is beyond simple. 4 ingredients – that’s it! Softened cream cheese, egg, sugar, and vanilla extract. Beat it all together until nice and smooth and pour it evenly over the chocolate chips. Make sure it is nice and smooth.

But that’s not all! Swirl 1/4 cup of strawberry jam into the filling before baking. Sometimes I use 1/4 cup, sometimes 1/3 cup. It’s up to you and how much swirl you want. If you’d like to make your own jam, you could use 1/4 cup of the strawberry filling from my Strawberry Shortcake Cupcakes instead.

One more layer. Sprinkle a few chocolate chips onto the swirled cheesecake before baking. In my world, there is always room for more chocolate. Especially when strawberries are involved. I love everything about chocolate and strawberries together!

strawberry chocolate chip cheesecake bars on a wood board

So you have five easy layers worked into these cheesecake bars. Crunchy graham cracker crust, chocolate chips, creamy cheesecake, strawberry swirl, more chocolate chips. It’s complete texture contrast paradise for all you texture freaks out there.

Bake the bars for 30-35 minutes. Waiting for these babies to chill before digging in is torture. If you cut into them too early, the bars will fall apart. Just warning you now!

2 images of strawberry chocolate chip cheesecake bars
The festive strawberry swirl makes these bars completely appropriate for the 4th of July holiday. Christmas and Valentine’s Day, too. But you truly don’t need a holiday as an excuse to make these. When the mood strikes you for a creamy, fruity, chocolate treat – these cheesecake bars can be your answer!

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stack of 3 strawberry chocolate chip cheesecake bars on a wood board

Strawberry Swirl Chocolate Chip Cheesecake Bars

  • Author: Sally
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 4 hours, 30 minutes
  • Yield: 16 bars
  • Category: Bars
  • Method: Baking
  • Cuisine: American


Creamy cheesecake swirled with strawberries and dotted with chocolate chips. These bars are so much easier than making an entire cheesecake!



  • 10 full-sheet graham crackers (or 1.5 cups graham cracker crumbs)
  • 6 Tablespoons (90 grams) unsalted butter, melted
  • 1/3 cup (67 grams) granulated sugar


  • 16 ounces cream cheese (2 standard packages or 450 grams), softened to room temperature
  • 1 large egg
  • 1/4 cup (50 grams) granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/41/3 cup (90100 grams) strawberry jam*
  • 2/3 cup (120 grams) semi-sweet chocolate chips, divided


  1. Preheat oven to 350°F (177°C). Line a 8×8 or 9×9 baking pan with aluminum foil with enough overhang on the sides. Set aside.
  2. Make the crust: Using a food processor or blender, pulverize the graham crackers into a fine crumb. Pour into a medium bowl and mix with melted butter and sugar. Press into the lined pan. Bake for 5 minutes. Allow to cool as you prepare the filling.
  3. Make the filling: Beat cream cheese, egg, sugar, and vanilla extract together with a hand or stand mixer until smooth and creamy, about 3 full minutes. Sprinkle 1/3 cup of the chocolate chips evenly on top of crust. Spread the filling on top of chocolate chips. Drop large spoonfuls of jam on top of filling and swirl with a knife. Sprinkle with remaining chocolate chips.
  4. Bake for 30-35 minutes, or until the cheesecake has set up and the edges are lightly browned. Allow to cool for 30 minutes at room temperature and then completely in the refrigerator for at least three hours. Lift the foil out of the pan and cut into squares.


  1. Make Ahead Instructions: Store bars in a covered container for up to 5 days in the refrigerator.
  2. Strawberry Jam: You can also use 1/4 cup homemade strawberry filling from this recipe.
  3. Larger Batch: Recipe can easily be doubled and baked in a 9×13-inch pan, baking time will vary – about 45-55 minutes.

Keywords: strawberry chocolate chip cheesecake bars, strawberry cheesecake bars


Comments are closed.

  1. Love your recipes, every time I open your blog, makes me want to try each of them haha. One day I will be like you 🙂
    A kiss. Love your blog and you too haha

    1. Thanks Paulo!

  2. Elizabeth Vogelsberg says:

    I’m making these for my husband today. He’s always complaining that there’s never anything for him to snack on.

    I only have chocolate graham crackers…that should work, right? Here goes nothing!

    1. Chocolate graham crackers would be excellent. Probably even better than honey graham crackers. Hope you both enjoy!

  3. If your jam is too thick to swirl, you may thin it out by warming it up.

  4. could i line the pan whole with foil, and use parchment paper for the bottom so that the cheesecake doesn’t stick to the bottom?

    also, how did you cut your bars so neatly?

  5. can i make this plain and leave out the chocolate chips and jam? if so, would i have to alter the recipe in any way, like adding more sugar?

    1. Increase sugar to 1/3 cup and bake as directed. Enjoy!

  6. Hi Sally – Big FAN! Can I try this in a 9” round pan lined with foil..?

    PS: I try the sky high apple muffins yesterday – just brilliant…. i make desserts only from your website..!!

    1. Definitely. The baking time will be similar in the round pan. Love those apple muffins!

  7. These are great!! I wish I had used better strawberry jam though. I just used store bought but I think it would have been a lot better if I had homemade. The chocolate chips make a nice addiction to the bars!!

  8. How long can these be at room temperature? I’m thinking of making these for a bake sale. Thanks.

    1. I’d say about 4-5 hours max. Hope everyone loves them!

  9. Hi Sally,

    I enjoy your recipes and have made some before. I was thinking of making these for a Christmas cookie exchange so I need to make several dozen. I see you reference an 8×8 pan but could I make it in a 9×13 pan? How would I adjust the ingredients, if so? Double? Thanks a bunch!


    1. Yep, simply double the ingredients. I am unsure of the exact bake time.

  10. Hi Sally, thank you for your great recipes; you definitely make baking easier for a beginner like me! I made this cheesecake yesterday but without the chocolate chips. I haven’t tried a full piece yet but did sneak a tiny bit when I was cutting it into squares and it tastes amazing! I have never made cheesecake before so I am really pleased. One quick question though – unfortunately the filling isn’t as deep as yours. It did rise in the oven but shrunk again after being in the fridge. I’d say it’s about 2/3rds the thickness of yours at most. I did use and 8×8 pan, the same amount of ingredients and 30 minutes in the oven so I’m not sure what went wrong. Could it be to do with how long the ingredients are whisked for? I did time it to 3 minutes… Any advice appreciated as I’d like to make them again for a bake sale 😀

    1. Charlotte, the period of time used to whisk the ingredients wouldn’t have to do with it. The bars are a little on the thin side and shrinking is expected. As long as they taste great, that’s all that matters. For thicker bars, try using a 6-inch square baking pan or doubling the ingredients and using an 11×7 baking pan.

  11. Jessica Coppola says:

    Sally, once again you have outdone yourself!!!! I made these last weekend and they are incredible! Just the right mix of creaminess, sweet strawberries and delicious chocolate! Today, I made your soft batch chocolate chip cookies! Can’t wait to try them! I can already tell they are perfection though by their appearance and how good it smelled in my house when I was baking them.
    I love how you describe recipes and techniques in such detail! You are my go to for baking and I can’t tell you how many people I’ve told about YOU!!!! Hope this finds you well. Please keep these amazing recipes and photos coming!!

    1. Thank you so much for taking the time to report back Jessica! I really appreciate it.

  12. Would the recipe change at all if I just wanted fruit cheesecake bars either raspberry or Strawberry’s and get rid of the chocolate chips? Thanks a lot

    1. Not at all. You can leave out the chocolate chips.

  13. Is it possible to make this using a cupcake tin as opposed to 8×8 pan? 

    1. Absolutely. The bake time will be a little shorter.

  14. I made some of these last night (left out the chocolate chips and added some lemon extract instead of the vanilla.) They taste amazing, but I couldn’t get them to set up very firm. I saw that they were still sort of gooey in the middle after three and a half hours of cooling, so I baked them another twenty minutes. They’re better now, but still sort of underbaked. I might have used too much jam. Or at least, I can’t really think of anything else that would cause this. Any advice?

  15. Strawberries, chocolate and cheese cake, all in one! Sounds good to me, and these look so good. Thanks! Pinned.

  16. Sally, I generally sub mascarpone in for cream cheese in most recipes (usually frosting for the most part) but I’ve never made cheesecake before, so I’m reluctant. I was thinking of a mascarpone mix w/ cream cheese, do you think that would work and if so what ratio do you recommend? Thank you so much for all your delightful recipes!

    1. Hey Alissa! I’d try maybe half/half. I think they’ll be fantastic!

  17. Hello: 
    I am making t in a 9×13 pan, does that mean I have to change the measurements for the ingredients? If so what would they be? Please help!! 


  18. Hi Sally! I made this and it was super amazing!!! My only problem is that the center turned a bit more brown than the normal cheesecake color. I baked it for 45 mins in 375F because I read in one comment that it takes more thank 35 mins. And jn 375F what should I do to keep it from browning?

  19. Made these over the weekend in a Wilton 9×9; used mini chocolate chips, and increased the jam to between 1/3 and 1/2 cup (love my strawberries!). Could not have been easier, and came out perfectly. Everyone scarfed them up for dessert yesterday.
    I wonder if the flavour would suffer with low-fat cream cheese? Any thoughts?
    Thank you,

    1. I’m so glad you all enjoyed them. Texture won’t be as rich and the bars may be a little more “wet” without the added fat.

  20. Hi Sally I was wondering much of the baking time will be alter if I bake them in a cupcake tin?? Much love and Thank you!

    1. Hi Kiki, I have not tested this recipe in cupcake tins so I’m unsure of the bake time. Use your eyes instead of the oven timer – they will be finished when the edges are just slightly browned and the center is set. Enjoy!

  21. Hello Sally,
    I love your recipes and your site is generally my go to source for something new. My niece has asked me to make her a strawberry cheesecake… I am torn between trying to modify this recipe into a 9″ springform pan for a traditional stye cake… or trying to swirl your strawberry sauce ( into your classic cheesecake (

    What do you think?

    1. Hi Karen, the best option would be to make a thin strawberry sauce and swirl it into my classic cheesecake. I recommend following the raspberry sauce recipe in my white chocolate raspberry cheesecake bars, but substituting strawberries for the raspberries. Use that to swirl into the cheesecake.

      1. Sally,
        Your suggestion worked fabulously!!!! The cake came out Devine! I had a few minor setbacks – not bad for my first crack at a cheesecake. The biggest setback was a leak with the foil and springform pan and the water bath… we have soggy crust ☹️ But still very tasty.

        Thank you again for your fabulous recipes and your guidance!!!

  22. Hi Sally! I can’t wait to make these delicious looking bars! Is it okay if I use white chocolate chips instead? Would that change the texture/flavor? Thanks!

    1. Hilari @ Sally's Baking Addiction says:

      Hi Mae, white chocolate chips would be delicious!

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