Strawberry Crunch Cheesecake Bars are a heavenly combination of creamy cheesecake, fresh strawberry flavor, and a nostalgic crunchy topping reminiscent of those beloved strawberry shortcake ice cream bars.
These no-fuss bars are perfect for any occasion, offering a delightful mix of textures and flavors in every bite. With a buttery crust, rich cheesecake filling, and a sweet crumbly topping, this dessert is sure to become a family favorite.
Kitchen Equipment Needed
- 9×13-inch baking dish
- Mixing bowls
- Hand or stand mixer
- Food processor (for the crunch topping)
- Offset spatula
- Whisk
Ingredients Overview
For the Crust
- Graham Cracker Crumbs: The buttery base that supports the creamy cheesecake.
- Butter: Helps bind the crust together.
- Sugar: Adds a touch of sweetness to the crust.
For the Cheesecake Layer
- Cream Cheese: The star of the show, providing the creamy texture.
- Sugar: Sweetens the filling.
- Eggs: Help set the cheesecake.
- Vanilla Extract: Adds depth of flavor.
For the Strawberry Crunch Topping
- Golden Oreos: Create the sweet and crunchy base.
- Strawberry Gelatin Mix: Adds that signature strawberry flavor and pink hue.
- Butter: Helps bind the crunch topping.
Ingredients
For the Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Layer
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Strawberry Crunch Topping
- 20 Golden Oreo cookies
- 3 tablespoons strawberry gelatin mix (dry)
- 3 tablespoons unsalted butter, melted
Step-by-Step Instructions
1. Prepare the Crust
- Preheat your oven to 350°F (175°C). Line a 9×13-inch baking dish with parchment paper, leaving some overhang for easy removal.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
- Press the mixture evenly into the bottom of the prepared baking dish. Bake for 8-10 minutes, then let it cool slightly.
2. Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Pour the cheesecake mixture over the cooled crust, spreading it evenly with an offset spatula.
3. Bake the Cheesecake Layer
- Bake the cheesecake layer for 25-30 minutes or until the center is set and slightly jiggly. Remove from the oven and allow it to cool to room temperature.
4. Prepare the Strawberry Crunch Topping
- In a food processor, pulse the Golden Oreos until they form coarse crumbs. Add the strawberry gelatin mix and melted butter, then pulse until combined and crumbly.
5. Assemble the Bars
- Once the cheesecake layer is completely cooled, sprinkle the strawberry crunch topping evenly over the surface, pressing gently to adhere.
6. Chill and Serve
- Refrigerate the bars for at least 3 hours or until fully set. Use the parchment paper overhang to lift the bars out of the pan, then slice into squares.
Recipe Tips
- Chill Time: Don’t skip the refrigeration step; it helps the layers set and makes slicing easier.
- Customization: Substitute the strawberry gelatin mix with another flavor (e.g., raspberry or cherry) for a fun twist.
- Crumb Size: For a chunkier topping, pulse the Oreos less; for a finer topping, pulse them more.
What to Serve With This Recipe
Pair these bars with a cup of coffee, a glass of milk, or a scoop of vanilla ice cream for an indulgent treat. They’re also great for picnics, potlucks, or holiday gatherings.
Frequently Asked Questions
Can I use a different cookie for the topping?
Yes, you can use Nilla Wafers or another shortbread-style cookie if Golden Oreos aren’t available.
Can these bars be frozen?
Absolutely! Wrap the bars tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
Do I need to use gelatin mix for the topping?
The gelatin mix adds the iconic strawberry flavor and color, but you can substitute freeze-dried strawberries for a natural alternative.
How long do these bars last?
Stored in an airtight container in the refrigerator, they’ll stay fresh for up to 4 days.
Serving Suggestions
Serve Strawberry Crunch Cheesecake Bars as part of a dessert buffet or as a standalone treat. Their vibrant color and delicious flavor make them a showstopper for any occasion!
Strawberry Crunch Cheesecake Bars
Ingredients
- For the Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 tablespoons granulated sugar
- For the Cheesecake Layer
- 16 oz cream cheese softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- For the Strawberry Crunch Topping
- 20 Golden Oreo cookies
- 3 tablespoons strawberry gelatin mix dry
- 3 tablespoons unsalted butter melted
Instructions
- Prepare the Crust
- Preheat your oven to 350°F (175°C). Line a 9x13-inch baking dish with parchment paper, leaving some overhang for easy removal.
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the mixture resembles wet sand.
- Press the mixture evenly into the bottom of the prepared baking dish. Bake for 8-10 minutes, then let it cool slightly.
- Make the Cheesecake Filling
- In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Pour the cheesecake mixture over the cooled crust, spreading it evenly with an offset spatula.
- Bake the Cheesecake Layer
- Bake the cheesecake layer for 25-30 minutes or until the center is set and slightly jiggly. Remove from the oven and allow it to cool to room temperature.
- Prepare the Strawberry Crunch Topping
- In a food processor, pulse the Golden Oreos until they form coarse crumbs. Add the strawberry gelatin mix and melted butter, then pulse until combined and crumbly.
- Assemble the Bars
- Once the cheesecake layer is completely cooled, sprinkle the strawberry crunch topping evenly over the surface, pressing gently to adhere.
- Chill and Serve
- Refrigerate the bars for at least 3 hours or until fully set. Use the parchment paper overhang to lift the bars out of the pan, then slice into squares.
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