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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, 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 delicious (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, fewer 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. Fewer dishes to wash 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.

But that’s not all! Swirl some 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 5 easy layers worked into these cheesecake bars. Crunchy graham cracker crust, chocolate chips, creamy cheesecake, strawberry swirl, more chocolate chips. It’s total texture-contrast paradise for all you texture lovers 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, chocolatey treat, these cheesecake bars can be your answer!

Follow me on Instagram and tag #sallysbakingaddiction so I can see all the SBA recipes you make. 

More cheesecake recipes you’ll love:

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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 1x
  • 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!




  • 12 full sheet graham crackers (to yield 1 1/2 cups (180g) graham cracker crumbs)
  • 6 Tablespoons (85g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar


  • 16 ounces cream cheese (2 standard packages or 452g), softened to room temperature
  • 1 large egg
  • 1/4 cup (50g) granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1/41/3 cup (90–100g) strawberry jam*
  • 2/3 cup (120g) semi-sweet chocolate chips, divided


  1. Preheat oven to 350°F (177°C). Line an 8×8-inch or a 9×9-inch baking pan with aluminum foil or parchment paper with enough overhang on the sides. Set aside.
  2. Make the crust: Using a food processor or blender, grind 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 5–10 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 3 hours. Lift the lining 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.
  4. Graham Cracker Crust Alternatives: ​​Don’t have graham crackers where you live? Use 200g ground digestive biscuits instead (about 13–14 biscuits), the same amount of butter, and add a bit more sugar (about 1/3 cup, or 67g). You may need to add a few extra minutes to the pre-baking time, as digestive biscuits are not quite as crispy-crunchy as graham crackers. Or you can make an Oreo crumb crust instead: Grind 18 whole Oreos (200g) into crumbs, and combine with 60g melted butter.

Keywords: strawberry chocolate chip cheesecake bars, strawberry cheesecake bars

Reader Questions and Reviews

  1. I made these last night with mostly chocolate graham crackers… yum 🙂 Thanks!

  2. is it ok to just use non-stick spray instead of aluminum foil to cover the pan?

    1. Yes – but they are just easier to lift out of the pan and cut if using aluminum foil.

  3. 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?

  4. 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.

  5. 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!!

  6. 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

  7. 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!

  8. 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.

  9. 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!

  10. 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?

  11. 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. Hi Mae, white chocolate chips would be delicious!

  12. These strawberry cheesecake bars are fabulous! I wouldn’t change a thing. Everyone loves them!
    Can they be frozen?

    1. Hi Lorraine, After the bars are chilled, you can freeze them for up to 3 months. Then, thaw overnight in the refrigerator before serving.