Description
These Strawberry Cheesecake Bars feature a buttery graham cracker crust, creamy cheesecake filling, homemade strawberry topping, and a crisp cinnamon oatmeal crumble. They are a delicious make-ahead dessert perfect for holidays, parties, or family gatherings.
Ingredients
2 cups graham cracker crumbs
2 tablespoons granulated sugar
4 tablespoons salted butter, melted
16 ounces cream cheese, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
3 cups chopped strawberries
2 tablespoons lemon juice
1/2 cup light brown sugar, packed (for strawberry filling)
1 1/2 tablespoons cornstarch
1 cup old fashioned oats
1 cup light brown sugar, packed (for crumble)
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
6 tablespoons unsalted butter, cold and finely diced
Instructions
- Preheat the oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
- Mix the graham cracker crumbs and granulated sugar, then stir in the melted butter until evenly combined.
- Press the crust mixture firmly into the prepared pan and bake for 8 minutes.
- Beat the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy.
- In a saucepan, combine the chopped strawberries, lemon juice, and vanilla extract. Cook over medium-high heat for 5 to 7 minutes until softened.
- Mix the light brown sugar with the cornstarch, stir into the strawberry mixture, and cook for 2 more minutes until thickened. Remove from the heat.
- In a separate bowl, combine the oats, light brown sugar, salt, cinnamon, and cold butter until a coarse crumble forms.
- Spread the cheesecake filling evenly over the baked crust.
- Spoon the strawberry filling over the cheesecake layer.
- Sprinkle the oatmeal crumble evenly over the top.
- Bake for 50 to 70 minutes, or until the crumble is golden brown and the cheesecake is mostly set.
- Cool for 30 to 60 minutes, then refrigerate for at least 4 hours, preferably overnight, before slicing and serving.
Notes
Frozen strawberries may be used if thawed and drained well.
Add lemon zest to the cheesecake filling or strawberry layer for extra brightness.
Mix chopped pecans or sliced almonds into the crumble for added crunch.
Drizzle with white chocolate or vanilla glaze before serving for a sweeter finish.
Store refrigerated in an airtight container for up to 5 days.
Freeze individual bars for up to 2 months and thaw overnight in the refrigerator.
Serve chilled or let sit at room temperature for 10 to 15 minutes for a softer texture.
- Prep Time: 25 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 390 kcal
- Sugar: 28 g
- Sodium: 240 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
