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Strawberry Cheesecake bars

Strawberry cheesecake bars combine a graham cracker crust, strawberry cheesecake filling, and an oat crumble in a layered treat that everyone will love.

Prep Time
25 mins
Cook Time
1 hr 25 mins
Cooling Time
4 hrs
Total Time
5 hrs 50 mins
Servings: 9 servings
Calories: 643 kcal
Course: Dessert
Cuisine: American

Ingredients

Crust
  • 2 cups Graham cracker crumbs
  • 2 TBS granulated sugar
  • 4 TBS salted butter (melted)
Cheesecake
  • 16 ounces cream cheese (softened)
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
Strawberry Filling
  • 3 cups chopped strawberries
  • 2 TBS lemon juice
  • ½ cup light brown sugar (packed)
  • 1 tsp vanilla extract
  • 1 ½ TBS cornstarch
Oat Crumble
  • 1 cup old fashioned oats
  • 1 cup light brown sugar (packed)
  • ¼ tsp salt
  • ½ tsp ground cinnamon
  • 6 TBS unsalted butter (cold and finely diced)

Instructions

    Cup of Yum
  1. Preheat the oven to 350°F and line a 9×9-inch baking pan with parchment paper. If you don't have parchment paper, you can spray the bottom and sides of the pan well with non-stick spray.
  2. Combine the graham cracker crumbs and sugar in a medium bowl until well mixed. Make a small well in the center and add in the melted butter. Mix together until the butter is all mixed in.
  3. Pour the graham cracker mixture into the prepared baking dish and press down lightly into the pan. Bake in the preheated oven for 8 minutes then remove and set aside.
  4. Beat together the cream cheese, sugar, egg, and vanilla in another bowl to make your cheesecake filling while the crust is baking.
  5. Combine the strawberries, lemon juice, and vanilla in a medium saucepan. Cook in the pan at medium-high heat for 5 to 7 minutes until the strawberries let go of their juice.
  6. While the strawberry mixture is cooking, combine the brown sugar and cornstarch in a small bowl. Stir it into the strawberry mixture and cook for an additional 2 minutes, stirring constantly over medium-high heat. Once the mixture has thickened and looks like the filling for a pie, remove from heat.
  7. Combine the oats, brown sugar, salt, cinnamon, and cold butter cubes together in a bowl. Use a pastry cutter or your fingers to cut the butter into the other ingredients until it turns into a coarse crumble.
  8. Make the cheesecake bars by pouring the cheesecake filling over the crust, topping that with the strawberry sauce, and finally evenly spreading the oat crumble over top of the strawberry sauce.
  9. Bake the cheesecake bars for 50 to 70 minutes depending on how your oven cooks. You want to cook it until the top is golden brown - don't keep cooking after it's golden brown or you'll end up with burnt topping.
  10. Remove from the oven and let the bars cool still in the pan on a wire rack for 30 to 60 minutes to allow both the pan and the bars to cool down.
  11. Transfer to the refrigerator to cool for at least 4 hours, preferably overnight, before removing from the pan using the parchment paper and slicing into squares.
  12. Serve chilled topped with fresh strawberries for garnish.

Notes

  • Line your baking pan with parchment paper to make it really easy to remove the bars from the pan for slicing after they’ve chilled. If you don’t have parchment paper, you can spray the pan with cooking spray and serve them right from the baking dish.
  • Refrigerate the bars in an airtight container for up to four days. Or if you still have them in the pan, you can cover tightly with plastic wrap.
  • Bars can be left out for up to two hours at room temperature. After two hours, they should be put back in the refrigerator. Because of this, I recommend not bringing them out until you’re ready to actually serve them – they taste best chilled!
  • These strawberry cheesecake bars can be frozen for up to three months. Chill the bars in the refrigerator overnight to make sure they’re cooled completely. Wrap the bars up tightly in plastic wrap or put in a freezer safe airtight container for freezing. Remove from the freezer and allow to come to room temperature to thaw.
  • Serving Size Note: While this recipe is written to make 9 bars, each of those bars are very large! You can totally cut this into 12 or 16 bars as well for smaller portions. 

Nutrition Information

Serving 1bar Calories 643kcal (32%) Carbohydrates 83g (28%) Protein 7g (14%) Fat 33g (51%) Saturated Fat 18g (90%) Polyunsaturated Fat 2g Monounsaturated Fat 9g Trans Fat 1g Cholesterol 110mg (37%) Sodium 414mg (17%) Potassium 275mg (8%) Fiber 3g (12%) Sugar 63g (126%) Vitamin A 1102IU (22%) Vitamin C 30mg (33%) Calcium 116mg (12%) Iron 2mg (11%)

Nutrition Facts

Serving: 9servings

Amount Per Serving

Calories 643

% Daily Value*

Serving 1bar
Calories 643kcal 32%
Carbohydrates 83g 28%
Protein 7g 14%
Fat 33g 51%
Saturated Fat 18g 90%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 9g 45%
Trans Fat 1g 50%
Cholesterol 110mg 37%
Sodium 414mg 17%
Potassium 275mg 6%
Fiber 3g 12%
Sugar 63g 126%
Vitamin A 1102IU 22%
Vitamin C 30mg 33%
Calcium 116mg 12%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.