Strawberry Crunch Cheesecake Bars
Delightful sweet treat combining creamy cheesecake with fruity strawberry flavor, perfect for gatherings and easy to make.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- ⅓ cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the cheesecake filling
- 8 oz cream cheese, softened Make sure it's at room temperature.
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs Add one at a time.
- ¼ cup heavy cream
For the topping
- 1 cup strawberry jam
- 1 tablespoon water
- ½ cup all-purpose flour
- ¼ cup light brown sugar
- ¼ cup unsalted butter, cold and cubed
- 1 tablespoon chopped fresh strawberries
Instructions
Preparation
- In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Press mixture firmly into the bottom of a 9x9-inch baking dish lined with parchment paper.
- Bake at 350°F (175°C) for 8–10 minutes or until lightly golden. Let it cool completely.
- In another mixing bowl, beat cream cheese, granulated sugar, and vanilla extract until smooth. Add the eggs one at a time, beating well after each addition. Stir in heavy cream until fully combined.
- Pour cheesecake filling evenly over the cooled crust. Spread gently and evenly using an offset spatula. Refrigerate for 1 hour to let it set slightly.
- In a small saucepan, combine strawberry jam and water. Heat over low heat, stirring often until jam is smooth and glossy. Remove from heat and let it cool slightly.
- In a food processor, pulse flour, brown sugar, and cold butter until the mixture looks like coarse crumbs. Fold in the chopped fresh strawberries.
- Drizzle the cooled strawberry jam over the chilled cheesecake layer. Sprinkle the streusel mixture evenly over the top.
- Return to refrigerator and chill for at least 4 hours, or overnight, to set completely.
- Once fully set, slice the bars into squares with a sharp knife.
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze slices tightly wrapped in plastic wrap for up to 2 months. Let sit overnight for best texture and flavor.