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Strawberry Cheesecake Bars

Velvet-smooth cheesecake topped with delicious strawberry sauce. 
Course Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Chill Time 2 hours
Total Time 40 minutes
Servings 12
Author Tiffany


  • 20 cashew sandies, divided
  • 1/2 cup butter, chilled
  • 11 ounces vanilla greek yogurt
  • pinch of salt
  • 2 teaspoons vanilla
  • 2 eggs

Strawberry Sauce

  • 1/2 pound strawberries
  • 1/4 cup sugar
  • 1/2 tablespoon brown sugar
  • pinch of salt
  • 1 teaspoon vanilla
  • optional: 1/2 teaspoon honey


  • Preheat oven to 375 degrees. In your food processor or blender, roughly chop 16 cookies. Add chilled butter and chop until no longer lumpy. Press mixture into the bottom of a 9x13 pan. In a large bowl, mix greek yogurt, salt, vanilla, and eggs. Spread on top of the bottom layer in the pan and set aside. 

Strawberry Sauce

  • Combine all ingredients in a sauce pan. Heat over medium-high heat and cook until sugar has completely dissolved. Remove from heat and add vanilla. Allow to cool slightly before pouring into your food processor. Blend about 1 minute until strawberries are mostly pureed (or until desired consistency is reached.) 
  • Drizzle about half of the sauce on the cheesecake layer and use a knife to gently swirl sauce into cream layer, being careful not to cut into bottom crust layer. Store remaining sauce in an airtight container in fridge until ready to serve. 
  • Roughly chop 4 more cookies, sprinkle on top of cheesecake layer. Bake about 25 minutes or until center is set and no longer shakes when wiggled. Chill 2-4 hours or until ready to serve. Cut bars, drizzle remaining strawberry sauce over bars and serve cold.