These Strawberry Crunch Cheesecake Bars are a perfect blend of creamy, fruity, and crunchy textures. With a buttery graham cracker crust, a luscious cheesecake filling, and a sweet strawberry-flavored crunch topping, they make an irresistible dessert that’s as delightful to look at as it is to eat. Perfect for gatherings or as a decadent treat for yourself, these bars are a crowd-pleaser.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs, finely crushed
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup sour cream
- ½ cup heavy cream
- 1 cup fresh strawberries, diced
For the Crunch Topping:
- 1 cup strawberry-flavored cereal, crushed
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- ¼ cup all-purpose flour
Instructions
- Preheat the Oven : Preheat your oven to 325°F (163°C). Line a 9×13-inch baking dish with parchment paper for easy removal.
- Prepare the Crust : In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared baking dish to create an even crust. Bake for 8 minutes, then set aside to cool.
- Make the Cheesecake Filling : In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract, eggs (one at a time), sour cream, and heavy cream. Mix until well blended. Gently fold in the diced strawberries. Pour the filling over the cooled crust and spread evenly.
- Bake the Cheesecake : Bake in the preheated oven for 40-45 minutes, or until the center is slightly set and jiggles slightly when shaken. Remove from the oven and let it cool to room temperature before chilling in the refrigerator for at least 4 hours or overnight.
- Prepare the Crunch Topping : In a small bowl, mix the crushed strawberry-flavored cereal, sugar, melted butter, and flour until it resembles coarse crumbs. Spread the mixture onto a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 8-10 minutes until lightly golden. Let cool completely.
- Assemble and Serve : Once the cheesecake is fully chilled, sprinkle the cooled crunch topping evenly over the top. Slice into bars and serve immediately. Garnish with additional fresh strawberries if desired.
Conclusion
Strawberry Crunch Cheesecake Bars are a show-stopping dessert that combines creamy cheesecake with fresh strawberries and a crispy, sweet topping. These bars are perfect for sharing, or you can keep them all to yourself—you won’t regret it!
Strawberry Crunch Cheesecake Bars
A creamy and fruity dessert featuring a grahamcracker crust, rich cheesecake filling with fresh strawberries, and a sweetstrawberry crunch topping.
Ingredients
For the Crust:
- 1 ½ cups graham cracker crumbs finely crushed
- ¼ cup granulated sugar
- ½ cup unsalted butter melted
For the Cheesecake Filling:
- 2 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup sour cream
- ½ cup heavy cream
- 1 cup fresh strawberries diced
For the Crunch Topping:
- 1 cup strawberry-flavored cereal crushed
- ¼ cup granulated sugar
- ¼ cup unsalted butter melted
- ¼ cup all-purpose flour
Instructions
- Preheat the Oven : Preheat your oven to 325°F (163°C). Line a 9×13-inch baking dish with parchment paper for easy removal.
- Prepare the Crust : In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared baking dish to create an even crust. Bake for 8 minutes, then set aside to cool.
- Make the Cheesecake Filling : In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract, eggs (one at a time), sour cream, and heavy cream. Mix until well blended. Gently fold in the diced strawberries. Pour the filling over the cooled crust and spread evenly.
- Bake the Cheesecake : Bake in the preheated oven for 40-45 minutes, or until the center is slightly set and jiggles slightly when shaken. Remove from the oven and let it cool to room temperature before chilling in the refrigerator for at least 4 hours or overnight.
- Prepare the Crunch Topping : In a small bowl, mix the crushed strawberry-flavored cereal, sugar, melted butter, and flour until it resembles coarse crumbs. Spread the mixture onto a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 8-10 minutes until lightly golden. Let cool completely.
- Assemble and Serve : Once the cheesecake is fully chilled, sprinkle the cooled crunch topping evenly over the top. Slice into bars and serve immediately. Garnish with additional fresh strawberries if desired.