If there’s one dessert that hits all the right notes—creamy, fruity, buttery, and just a little nostalgic—it’s these Strawberry Crunch Cheesecake Bars. They’re everything I love about a strawberry shortcake ice cream bar, reimagined in cheesecake form. That sweet strawberry topping, golden cookie crust, and velvety filling come together for the ultimate bite-sized treat.
I’ve made these for potlucks, birthdays, and quiet weekends at home when I’m just craving something fun. The recipe is simple to pull off but looks and tastes like it came from a bakery. And let’s be honest: that strawberry crunch topping is addictive on its own.
Here’s how I make them step-by-step and why they deserve a permanent spot in your dessert rotation.
Why These Cheesecake Bars Always Hit the Spot
These bars are one of my go-to desserts for good reason:
- That topping is unreal: Freeze-dried strawberries and golden Oreos bring that classic strawberry crunch flavor and texture.
- Creamy meets crispy: The silky cheesecake filling contrasts perfectly with the buttery crust and crunchy topping.
- They’re easy to make ahead: Bake, chill, and top when you’re ready to serve.
- Perfectly shareable: Slices beautifully for parties or lunchbox treats (but fair warning—they go fast).
Ingredients You’ll Need
(Makes 16 bars | Prep Time: 20 mins | Bake Time: 38 mins | Chill Time: 3 hrs)
Crust:
- 2 cups golden Oreo crumbs (about 20 cookies)
- 1/4 cup unsalted butter, melted
Filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 2 tbsp strawberry jam
Strawberry Crunch Topping:
- 3/4 cup freeze-dried strawberries, crushed
- 3/4 cup golden Oreo crumbs
- 3 tbsp unsalted butter, melted
How I Make Strawberry Crunch Cheesecake Bars
1. Prep the Pan and Preheat
I preheat my oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang to make lifting the bars easier later.
2. Make the Crust
In a bowl, I stir together the golden Oreo crumbs and melted butter until the texture is like wet sand. I press this mixture firmly into the bottom of the pan using the bottom of a glass to get a nice even layer. Then I bake the crust for 10 minutes and set it aside to cool slightly.
3. Beat the Filling
In a large bowl, I beat the cream cheese until smooth and lump-free. Then I mix in the sugar and beat until creamy. Next come the eggs, one at a time, followed by vanilla and sour cream. The key is to beat just until combined—overmixing adds air, which can lead to cracks.
4. Add the Jam and Pour
I warm the strawberry jam slightly so it’s easier to swirl, then spoon it in and gently fold it once or twice through the cheesecake batter. I pour the filling over the cooled crust and smooth the top with a spatula.
5. Bake Until Set
Into the oven it goes for 35 to 38 minutes. I look for the center to be just set—it should still have a slight jiggle. Once baked, I let it cool completely at room temp before refrigerating for at least 3 hours (overnight is even better).
6. Make the Crunch Topping
Just before serving, I mix the crushed freeze-dried strawberries and Oreo crumbs in a bowl. I drizzle in the melted butter and stir until the mixture clumps slightly. It should be crumbly and crunchy, like the topping on a classic strawberry ice cream bar.
7. Top, Slice, and Serve
Once the cheesecake is fully chilled, I sprinkle the strawberry crunch topping all over the top, pressing it down lightly to help it stick. Then I lift the bars out of the pan and slice them into neat squares.
The final result? A bar that’s creamy, fruity, crispy, and ridiculously satisfying.
Tips for the Best Cheesecake Bars
- Use freeze-dried, not fresh strawberries: Freeze-dried strawberries give that intense flavor and keep the topping crispy.
- Line your pan well: Parchment overhang makes lifting and slicing the bars clean and easy.
- Don’t rush the chill time: The cheesecake needs time to set fully. It’s worth the wait.
- Want more strawberry flavor? Stir a tablespoon of jam directly into the filling instead of just swirling.
What I Serve With These Bars
These bars are rich enough to shine on their own, but if I’m putting together a dessert spread, I’ll pair them with:
- A glass of cold milk or iced coffee
- Fresh strawberries on the side
- A mini dessert charcuterie board with cookies and fruit
- Lemonade or sparkling rosé for a summery twist
FAQs from My Kitchen
Q: Can I use regular Oreos instead of golden?
A: Technically yes, but it will change the flavor and color quite a bit. Golden Oreos keep things light and match the strawberry vibe better.
Q: Can I make these gluten-free?
A: Yep—just use gluten-free vanilla sandwich cookies in place of the Oreos. Everything else stays the same.
Q: How long do they keep?
A: These bars stay great in the fridge for 3–4 days. Store them in an airtight container after slicing.
Q: Can I freeze them?
A: You can, but I recommend adding the crunch topping fresh. Freeze the plain cheesecake bars and add the topping after thawing.
Why These Bars Deserve a Spot in Your Recipe Rotation
These Strawberry Crunch Cheesecake Bars take a few simple ingredients and turn them into something seriously impressive. The balance of tangy cheesecake, buttery cookie crust, and that nostalgic strawberry crunch on top is pure magic. They’re easy to make, easy to share, and guaranteed to disappear wherever you take them.
So the next time you need a crowd-pleaser—or just want something fun and delicious to stash in the fridge—give these a go. And if you try a new twist (raspberry? chocolate crust?), I’d love to hear how you make them your own.
Creamy, Crunchy, and Totally Addictive: My Favorite Strawberry Cheesecake Bars
Ingredients
- 4 cups unsalted butter
- 16 oz cream cheese, softened
- 2 cups granulated sugar
- 1 tsp vanilla extract
- 2 cups sour cream
- 2 tbsp strawberry jam
- 4 cups freeze-dried strawberries, crushed
- 4 cups golden Oreo crumbs
- 3 tbsp unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- In a mixing bowl, combine golden Oreo crumbs and melted butter. Press the mixture evenly into the bottom of a greased baking dish to form the crust.
- In another bowl, beat the softened cream cheese and granulated sugar until smooth.
- Add vanilla extract and sour cream, mixing until well combined.
- Fold in the strawberry jam and crushed freeze-dried strawberries into the cream cheese mixture.
- Pour the filling over the crust and spread evenly.
- Bake for 30 minutes or until set. Remove from the oven and let cool to room temperature.
- Refrigerate for at least 4 hours before slicing into bars.
- Serve chilled and enjoy!
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