Published: March 21, 2026

This small 20x20 cm Strawberry Cheesecake is creamy, rich and full of flavor. It’s topped with homemade strawberry compote and a simple streusel topping. Such an easy and delicious dessert.

This recipe is made in a 20x20 cm square cake pan, which makes it perfect for a smaller batch. One of my favorite parts is the thick crust. It adds such a nice texture and contrast to the creamy filling, but you can easily make it thinner if that’s what you prefer.

The cheesecake layer is baked and turns out super creamy and smooth. On top there’s a layer of homemade strawberry compote and a buttery streusel, which adds a little crunch and extra flavor. The combination of creamy cheesecake, fresh strawberry and crumbly topping is just so good.

Overall, this is a really easy dessert to make. The only downside is that it needs to chill in the fridge overnight before slicing and serving. But once it’s set, it cuts beautifully into bars and is definitely worth the wait.

WHY YOU’LL LOVE THIS RECIPE

🍓❤️ Creamy and smooth cheesecake layer - The baked cheesecake turns out rich, creamy and perfectly smooth.

🍓❤️ Thick buttery crust - The crust is nice and thick, which adds the perfect contrast to the creamy filling. If you love crust, this part will definitely be your favorite.

🍓❤️ Homemade strawberry topping - The strawberry compote on top adds a delicious flavor that balances the sweetness of the cheesecake.

🍓❤️ Buttery streusel topping - The streusel adds a light crunch and extra flavor. It pairs so well with the soft cheesecake and the jammy strawberry layer.

🍓❤️ Perfect balance of textures - You get a mix of creamy, crunchy and soft in every bite. The layers work really well together.

🍓❤️ Easy to make - Even though it looks impressive, the recipe itself is very simple and straightforward.

🍓❤️ Smaller batch recipe - Made in a 20x20 cm pan, this is perfect when you don’t want a full large cheesecake.

🍓❤️ Great for sharing - It cuts into neat bars, which makes it perfect for serving guests or bringing to gatherings.

🍓❤️ Make-ahead friendly - Since it needs to chill overnight, it’s a great dessert to prepare in advance.

🍓❤️ Customizable crust thickness - You can easily adjust the crust depending on your preference, whether you like it thick or a bit thinner.

Tools you will need for this recipe

Saucepan: You’ll need a small saucepan to cook the strawberry compote.
20x20 cm (8x8 inch) square baking pan: This is the pan used for this recipe and gives the perfect thickness for the bars.
Mixing bowls: Use a few mixing bowls to prepare the crust, cheesecake filling and streusel.
Kitchen scale: For accurate measurements and consistent results every time.
Parchment paper: Line your baking pan with parchment paper to prevent sticking and make it easier to lift the bars out after chilling.
Hand whisk: A hand whisk works well to mix the cheesecake filling.
Food processor: Used to crush the graham crackers into fine crumbs for the crust. If you don’t have one, you can also crush them in a zip bag using a rolling pin.

Bakeware & Small Appliances

Wilton Gold 8x8 Pan

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Ceramic Saucepan

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Cuisinart Mini Chopper

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Tips and tricks

→ Chill the cheesecake overnight - This step is very important. The cheesecake needs time to fully set in the fridge before slicing. If you cut it too early, it will be too soft and won’t hold its shape properly.

→ Strain the cheesecake batter - For an extra smooth and creamy texture, strain the batter before pouring it into the pan. This removes any lumps and gives you that clean, silky finish.

→ Use a kitchen scale - Measuring your ingredients with a kitchen scale gives the most accurate results.

→ Use a water bath - Place a separate tray filled with boiling water on the lower rack of the oven while baking. This creates steam, which helps the cheesecake bake more evenly and prevents cracks.

→ Adjust the crust thickness if needed - If you prefer a thinner crust, reduce the graham crackers to 100g and the butter to 50g. This will still give you a nice base, just less thick.

→ Bake in two stages - Start by baking at 160°C for 30 minutes. The center should still be slightly wobbly at this stage, so don’t overbake. Then increase the temperature to 180°C, top with compote and streusel, and bake for another 10-15 minutes until the top is golden.

→ Cool at room temperature first - After baking, let the cheesecake cool at room temperature for about 1 hour. This helps prevent sudden temperature changes that can cause cracks.

→ Refrigerate after cooling - Once it has cooled slightly, transfer it to the fridge and let it chill overnight.

Frequently asked questions

1. How should I store the cheesecake bars?
Store them in an airtight container in the refrigerator for 3-4 days.

2. Why is my cheesecake cracked?
Cracks can happen from overbaking or sudden temperature changes. Using a water bath and letting it cool slowly helps prevent this.

3. Can I use store bought strawberry jam instead of homemade?
Yes, you can. Homemade gives a fresher flavor, but store bought works if you’re short on time.

4. Can I make this recipe ahead of time?
Yes, it’s actually perfect for making ahead since it needs to chill overnight.

5. How do I know when the cheesecake is done baking?
The edges should be set, but the center should still be slightly wobbly after the first bake. It will firm up as it cools.

6. Can I use a different fruit instead of strawberries?
Absolutely. You can use raspberries, blueberries or even a mixed berry compote.

7. Can I make this without a food processor?
Yes. You can crush the graham crackers in a zip bag using a rolling pin until fine.

8. How do I get clean slices?
Use a sharp knife and wipe it clean between each cut. You can also slightly warm the knife for smoother slices.

9. Can I make a thinner crust?
Yes. Simply reduce the graham crackers and butter as mentioned in the tips section to adjust the thickness.

Ingredients you will need for this recipe

For the Strawberry compote:

Strawberries: Fresh or frozen works fine.
Granulated sugar: Sweetens the compote and helps it thicken slightly.
Lemon juice: Adds a little acidity to balance the sweetness and brighten the flavor.

For the Crust:

Graham cracker crumbs: Gives a classic base.
Unsalted butter: Binds the crumbs and adds richness.

For the Cheesecake Batter:

Cream cheese: The creamy base of the cheesecake. Full-fat gives the best texture and flavor.
Granulated sugar: Sweetens the cheesecake. You can experiment with brown sugar for a subtle caramel flavor.
Eggs: Adds structure and richness.
Vanilla bean paste: Adds a luxurious vanilla flavor to the batter.
Heavy cream: Makes the cheesecake smooth and creamy.

For the Streusel:

Unsalted butter: Gives the streusel a rich, crumbly texture. You can also use salted butter if that’s what you have.
All-purpose flour: Forms the crumb structure.
Sugar: Sweetens and helps the streusel brown.
Lemon zest: Adds brightness and freshness.

Step by step instructions with photos

1. Prepare the compote first.

2. In a saucepan combine the sugar, strawberries and lemon juice.

3. Cook over medium heat for about 15-20 minutes, until most of the liquid evaporates and it turns into a thick, juicy compote.

4. Once ready, transfer it to a bowl and refrigerate until fully cold.

5. Preheat your oven to 160°C. I also recommend creating a water bath by filling a separate baking pan with boiling water and placing it on the lowest rack in your oven.

6. Line a 20×20 cm square baking tin with parchment paper.

7. Using a food processor, crush the graham crackers into fine crumbs and combine them with the melted butter.

8. Add the mixture to the prepared baking tin and press it down tightly to form a crust. Place it in the fridge until ready to bake.

9. In a large bowl, combine the cream cheese, sugar and vanilla bean paste until smooth.

10. Then add the eggs and mix until fully combined.

11. Lastly, mix in the heavy cream.

12. Once ready, strain the mixture and pour it over the graham cracker crust.

13. Bake in the preheated oven for about 30 minutes, until the center is slightly wobbly and the sides are set.

14. While the cheesecake is baking, prepare the streusel.

15. In a small bowl, rub the lemon zest into the sugar, then add the flour and mix everything together.

16. Next, add the cold cubed butter and use your fingers to rub it into the flour mixture until it becomes crumbly.

17. Once the cheesecake is ready, take it out of the oven and increase the temperature to 180°C.

18. Spread the compote on top and sprinkle with the streusel.

19. Place the cheesecake back in the oven and bake for another 10-15 minutes, until the top is golden brown.

20. Once ready, let it cool at room temperature for about an hour, then transfer it to the fridge and let it chill overnight.

Yield: 9 slices

Author: Angie