These cheesecake bars feature two gorgeous layers—a classic creamy cheesecake base and a bright, fruity strawberry layer. They are topped with a crunchy cookie and freeze-dried strawberry mix and rest on a buttery vanilla cookie crust. This stunning strawberry crunch cheesecake bars are as delicious as it is beautiful, and is sure to impress anyone you serve it to.
Why You Will Love This Recipe
Buttery, Crunchy Crust: Golden Oreos and melted butter create the perfect sweet base.
Creamy Filling: Smooth cream cheese with a hint of strawberry makes every bite flavorful.
Fruity Layers Strawberry purée adds a fresh, bright flavor and beautiful color.
Crunchy, Fun Topping: Crushed Oreos and freeze-dried strawberries bring texture and a pop of sweetness.
Ingredients
Crust
- 16 Golden Oreos
- The sweet base to the cheesecake bars
- 4 tbsp unsalted butter, melted
- Binds the crust
Cheesecake Filling
- 2 blocks of cream cheese, room temperature
- The creamy foundation
- ¾ cup granulated sugar
- Adds sweetness
- 2 large eggs, room temperature
- Adds richness
- ¼ cup sour cream
- Keeps the filling tangy
- 1 tsp vanilla extract
- Flavor enhancement
- ⅓ cup strawberry purée (1 cup of strawberries, 2 tbsp sugar, 1 tsp lemon juice)
- Adds fruitiness and color
- Red food coloring (optional, for color)
Strawberry Crunch Topping
- 18 Golden Oreos, crushed
- Extra layer of runch
- ½ cup freeze-dried strawberries
- Adds burst of fruity flavor
- 4 tbsp unsalted butter, melted
- Holds the topping together
Click on the image for the direct link to the ingredients/tools I used:
Instructions
Add 16 Golden Oreos to a food processor or blender and pulse until finely crushed. Add melted butter and pulse again until combined.
Press the mixture firmly into a parchment-lined baking pan.
Bake at 350°F for 10 minutes, then set aside to cool.
Blend 1 cup of strawberries. Pour into a pan. Add 2 tbsp of sugar and lemon juice. Cook on medium low heat for around 10 minutes. Set aside.
In a large bowl, whisk the cream cheese until smooth. Add sugar and whisk until fully combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream.
Pour half of the plain cheesecake filling over the cooled crust and smooth it out.
To the remaining filling, add strawberry purée and heavy cream. Mix well. Add food coloring if desired.
Carefully spoon the strawberry cheesecake mixture over the first layer and smooth the top.
Bake at 325F for 45-55 minutes or until set. Allow to cool completely, then refrigerate for at least 5 hours (or overnight for best results).
In a blender or food processor, pulse Golden Oreos and freeze-dried strawberries until crumbly. Add melted butter and pulse briefly until combined.
Sprinkle the strawberry crunch topping evenly over the chilled cheesecake. Slice and enjoy!
Strawberry Crunch Cheesecake Bar Storage Tips
Store in the fridge in an airtight container in the fridge for up to 5 days.
Freezer: Wrap each cheesecake bar with saran wrap and place in a freeze-safe bag or container for up to two months.
If you want the strawberry crunch to stay fresh and crunchy, store the strawberry crunch separately from the cheesecake bars.
Baking Tips
Use room temperature eggs and cream cheese to avoid a lumpy cheesecake filling.
Do not overmix or the cheesecake will crack.
Layer the strawberry filling carefully over the plain filling.
When checking for doneness, the edges should be set, but the center till have a slight jiggle.
Let the cheesecake cool down to room temperature before storing it in the fridge. This is to avoid the cheesecake from cracking.
Strawberry Crunch Cheesecake Bars
Ingredients
- Crust
- * 16 Golden Oreos
- * 4 tbsp unsalted butter melted
- Cheesecake Filling
- * 2 blocks of cream cheese room temperature
- * ¾ cup granulated sugar
- * 2 large eggs room temperature
- * ¼ cup sour cream
- * 1 tsp vanilla extract
- * ⅓ cup strawberry purée (1 cup of strawberries, 2 tbsp sugar, 1 tsp lemon juice)
- * Red food coloring optional, for color
- Strawberry Crunch Topping
- * 18 Golden Oreos crushed
- * ½ cup freeze-dried strawberries
- * 4 tbsp unsalted butter melted
Instructions
- Add 16 Golden Oreos to a food processor or blender and pulse until finely crushed. Add melted butter and pulse again until combined.
- Press the mixture firmly into a parchment-lined baking pan.
- Bake at 350°F for 10 minutes, then set aside to cool.
- Blend 1 cup of strawberries. Pour into a pan. Add 2 tbsp of sugar and lemon juice. Cook on medium low heat for around 10 minutes. Set aside.
- In a large bowl, whisk the cream cheese until smooth. Add sugar and whisk until fully combined. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream.
- Pour half of the plain cheesecake filling over the cooled crust and smooth it out.
- To the remaining filling, add strawberry purée and heavy cream. Mix well. Add food coloring if desired.
- Carefully spoon the strawberry cheesecake mixture over the first layer and smooth the top.
- Bake at 325F for 45-55 minutes or until set. Allow to cool completely, then refrigerate for at least 5 hours (or overnight for best results).
- In a blender or food processor, pulse Golden Oreos and freeze-dried strawberries until crumbly. Add melted butter and pulse briefly until combined.
- Sprinkle the strawberry crunch topping evenly over the chilled cheesecake. Slice and enjoy!
If you enjoyed this strawberry crunch cheesecake bar recipe, you might also like my fresh strawberry sheet cake recipe.
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