Strawberry Cheesecake bars
User Reviews
5
12 reviews
Excellent
Strawberry Cheesecake bars
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Strawberry Cheesecake Bars feature a graham cracker crust topped with creamy cheesecake and a cooked strawberry filling, finished with an oat crumble. The layers combine buttery, sweet, creamy, and fruity textures and flavors. Baking each component separately before assembling allows distinct textures that complement each other in each bar.
Description
This recipe begins with a base of graham cracker crumbs mixed with sugar and melted butter, then baked briefly to form a firm crust. The cheesecake layer blends softened cream cheese, sugar, egg, and vanilla into a smooth filling. Strawberry filling is made by cooking chopped strawberries with lemon juice, brown sugar, vanilla, and cornstarch until thickened and juicy. An oat crumble composed of oats, brown sugar, salt, cinnamon, and cold butter is prepared to add a crunchy topping. The final bars combine these layers, baked until set. The result is a bar with a crisp crust, a rich and creamy cheesecake center, a sweet and slightly tart strawberry topping, and a crumbly, buttery oat topping adding texture and spice. These bars are best served chilled and can be cut into various portion sizes.
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Ingredients
Crust
- 2 cups graham cracker crumbs
- 2 TBS granulated sugar
- 4 TBS butter melted, salted
Cheesecake
- 16 ounces cream cheese (softened)
- ¾ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Strawberry Filling
- 3 cups strawberries chopped
- 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 butter cold and finely diced, unsalted
Instructions
- 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.
- 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.
- 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.
- Beat together the cream cheese, sugar, egg, and vanilla in another bowl to make your cheesecake filling while the crust is baking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve chilled topped with fresh strawberries for garnish.
Notes
- Line the pan with parchment paper or spray well for easy removal and serving.
- Store bars refrigerated in an airtight container up to four days; cover tightly if left in the baking pan.
- Bars can be frozen for up to three months; thaw overnight in the refrigerator before serving.
- Limit room temperature exposure to two hours for food safety; serve chilled for best taste.
- Cut bars into smaller portions if desired, as the original recipe yields large bars.
Nutrition Information
Show Details
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%)
Nutrition Facts
Serving: 9servings
Amount Per Serving
Calories 643 kcal
% 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.
Genuine Reviews
User Reviews
Overall Rating
5
12 reviews
Excellent
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