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Strawberry-Cheesecake Cookie Bars

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  • Prep 20 min
  • Total 3 hr 20 min
  • Servings 18
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You will love these scrumptious cheesecake bars made with only 5 ingredients!
Created Mar 1, 2017
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  • 1 pouch Betty Crocker™ Sugar Cookie Mix
  • 1/2 cup butter or margarine, softened
  • 1 egg
  • 3 packages (8 oz each) cream cheese, softened
  • 1/2 cup sugar
  • 3 eggs
  • 1/2 cup seedless strawberry jam (or raspberry jam, if desired)


  • 1
    Heat oven to 350°F. In medium bowl, stir cookie mix, softened butter and egg until soft dough forms. Press cookie dough evenly in bottom of ungreased 13x9-inch pan. (If dough is sticky, use floured fingers.)
  • 2
    In large bowl, beat cream cheese and sugar with electric mixer on medium speed until blended. Add eggs, one at a time, beating on low speed after each, just until blended. (Don’t overbeat.) Spread cream cheese filling in pan over dough.
  • 3
    Place jam in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag. Squeeze jam on cream cheese mixture in 5 thick lines the length of the pan.
  • 4
    Use knife to pull all jam lines from top to bottom through cream cheese mixture at 1-inch intervals.
  • 5
    Bake 55 to 60 minutes or until filling is set in centre. Remove from oven to cooling rack. Cool 30 minutes. Refrigerate at least 1 1/2 hours. To serve, cut into 6 rows by 3 rows. Store covered in refrigerator.

Expert Tips

  • Tip 1
    To soften jam, microwave 10 to 20 seconds before placing it in plastic bag.
  • Tip 2
    To easily remove dessert, line pan with foil, extending over sides of pan. Before cutting bars, lift cheesecake from pan using foil handles.
  • Tip 3
    You can omit the fruit spread from the cheesecake if you like and top with fresh cut strawberries and blueberries.
  • Tip 4
    Serving a crowd? Cut these bars into smaller squares for mini cheesecake bites.

Nutrition Information

No nutrition information available for this recipe
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