Description
These Strawberry Cheesecake Bars are a perfect make-ahead dessert layered with a buttery biscuit crust, creamy cheesecake filling, sweet strawberry syrup, and a crunchy crumble topping. Great for beginner bakers looking for a show-stopping, summer-ready treat.
Ingredients
Scale
Crust:
- 160g biscuits or graham crackers (about 1.5 cups crumbs or 10–12 crackers)
- 80g salted butter, melted (¼ cup + 2 tbsp)
Cheesecake Filling:
- 500g cream cheese, room temperature (17.75 oz)
- 140g granulated sugar (½ cup + 2 tbsp)
- 1 tsp vanilla extract
- 2 large eggs, room temperature
- 7g cornstarch (1 tbsp)
- ¼ tsp salt
- 80ml heavy cream (¼ cup + 1 tbsp)
Strawberry Topping:
- 300g chopped strawberries (about 1½ cups)
- 50g granulated sugar (3 tbsp + 1 tsp)
Crumble Topping:
- 100g all-purpose flour (½ cup + 2 tbsp)
- 65g light brown sugar (¼ cup + 1 tbsp, packed)
- 65g unsalted butter, room temperature (¼ cup + 1 tbsp)
Instructions
- Prepare the baking pan: Preheat the oven to 350°F (180°C) and grease an 8×8-inch pan. Line it with parchment paper, letting the edges hang over for easy lifting.
- Make the crust: Crush the biscuits or graham crackers into fine crumbs using a rolling pin or food processor. Mix with melted salted butter until the crumbs are moistened, then press firmly into the bottom of the lined pan. Refrigerate while making the filling.
- Cook the strawberries: In a small saucepan, combine half the chopped strawberries with granulated sugar over medium heat. Stir frequently until the berries break down and release their juices, forming a thick syrup. Let the syrup cool, then mix in the remaining fresh strawberries for texture.
- Mix the cheesecake filling: In a mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar and stir until fully dissolved. Mix in the vanilla extract, then incorporate the eggs one at a time. Sift in the cornstarch and add salt, folding gently to combine. Stir in the heavy cream until the mixture is smooth.
- Bake the cheesecake layer: Pour the cheesecake mixture over the chilled crust and bake for 35–40 minutes. The edges should be set and the center should jiggle slightly.
- Prepare the crumble: In a small bowl, mix flour and brown sugar. Add softened unsalted butter and rub it in using your fingers until you get a mix of small and large crumbs.
- Assemble the topping: Once the cheesecake has partially baked, remove it from the oven and gently spoon the strawberry mixture over the top. Sprinkle the crumble evenly over the strawberries.
- Final bake: Return the pan to the oven and bake for another 20 minutes, or until the crumble topping turns golden brown.
- Cool and chill: Let the bars cool at room temperature for 15 minutes, then refrigerate for at least 6 hours or overnight until fully set. Lift the bars out using the parchment, slice into squares, and serve.
Notes
- Make sure all cold ingredients (cream cheese, eggs, heavy cream) are at room temperature before mixing for a smoother texture. For a fruit twist, substitute strawberries with blueberries, raspberries, or peaches. If you don’t have parchment paper, foil will work, but grease it well. A sharp knife wiped clean between slices ensures neat bars.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 370
- Sugar: 20g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 85mg