Strawberry Cheesecake Bars
User Reviews
4.8
Strawberry Cheesecake Bars
Description
The base consists of graham cracker crumbs mixed with sugar and melted butter, pressed and baked to form a firm crust. The cheesecake layer is a smooth blend of softened cream cheese, sugar, an egg, and vanilla, providing a rich and creamy texture. The strawberry filling is cooked with lemon juice and brown sugar until thickened with cornstarch, delivering a sweet, tart fruit topping that sets well.
The oatmeal crumble topping incorporates rolled oats, brown sugar, cinnamon, salt, and cold diced butter, baked to a golden, crisp finish that complements the creamy cheesecake and juicy strawberries. The bars are baked in a 9-inch square pan and chilled for easier slicing.
For ease of serving, lining the pan with parchment paper helps remove the bars cleanly. Leftovers should be refrigerated and are best consumed within 3 to 4 days. These bars offer a mix of textures—crumbly base, creamy cheesecake, soft strawberry, and crunchy crumble—that work well as a dessert or snack.
Ingredients
Crust
- 2 cups graham cracker crumbs (about 15 crackers)
- 2 tablespoons granulated sugar
- ¼ cup butter melted
Cheesecake
- 16 ounces cream cheese softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
Strawberry Filling
- 3 cups strawberries hulled and chopped
- 2 tablespoons lemon juice
- ½ cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1 ½ tablespoons cornstarch
Oatmeal Crumble
- 1 cup rolled oats old fashioned
- 1 cup light brown sugar packed
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 6 tablespoons butter diced, cold
Instructions
- Preheat the oven to 350 degrees F. Line a 9-inch × 9-inch baking pan with parchment paper and set aside. (see note)
- Combine graham cracker crumbs and sugar in a medium bowl and stir together. Pour the melted butter into the bowl and mix until evenly combined.
- Transfer the crust mixture to the prepared baking pan and gently press the mixture into the bottom of the pan in an even layer. Bake for 8 minutes.
- While the crust is baking beat together the cheesecake ingredients in a medium bowl until smooth and creamy. Set aside.
- Add the strawberries and lemon juice to a medium saucepan. Cook over medium-high heat for 5 to 7 minutes until the strawberries burst and juice starts to form.
- In a separate bowl, combine the brown sugar and cornstarch. Then stir it into the strawberry mixture and cook for an additional 2 minutes, stirring constantly. Once the mixture has thickened and resembles pie filling, remove from heat. Set aside.
- Make the oatmeal crumble by combining the oats, brown sugar, cinnamon, and salt in a large bowl. Use a pastry cutter or a fork to cut the butter into the mixture until it resembles tiny pebbles.
- To Assemble: Pour the cheesecake mixture over the baked crust and spread into an even layer. Top the cheesecake mixture with the strawberry sauce, carefully spreading it out over the cheesecake. Sprinkle the oatmeal crumble all over the top of the strawberry layer.
- Bake for 50 to 70 minutes, until the top of the crumble is golden brown.
- Remove from the oven and let cool in the pan on a wire rack for 30 to 60 minutes. Then transfer the bars to the refrigerator to cool for at least 4 hours, preferably overnight, before slicing into 9 squares.
Notes
- Line the baking pan with parchment paper to easily remove bars after chilling.
- If parchment is unavailable, use non-stick spray and serve bars directly from the pan.
- Store leftover bars covered in the refrigerator for up to 3 to 4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9bars
Amount Per Serving
Calories 648 kcal
% Daily Value*
| Serving | 1bar | |
| Calories | 648kcal | 32% |
| Carbohydrates | 84g | 28% |
| Protein | 7g | 14% |
| Fat | 33g | 51% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 105mg | 35% |
| Sodium | 466mg | 19% |
| Potassium | 271mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 64g | 128% |
| Vitamin A | 1104IU | 22% |
| Vitamin C | 30mg | 33% |
| Calcium | 115mg | 12% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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