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Strawberry Cheesecake Bars with Graham Cracker Crust and Crumble Topping Recipe

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4.1 from 12 reviews

Delicious Strawberry Crumble Cheesecake Bars featuring a buttery graham cracker crust, a creamy vanilla-infused cream cheese filling, topped with a luscious strawberry topping and a crumbly cinnamon-spiced streusel. Perfectly baked to a golden finish, chilled, and garnished with fresh strawberries for a refreshing and indulgent dessert.

Ingredients

Crust

  • Cooking spray
  • 1 1/2 cups finely ground graham cracker crumbs (from about 12 crackers)
  • 6 Tbsp. unsalted butter, melted
  • 1/4 cup granulated sugar
  • 1/4 tsp. kosher salt

Strawberry Topping

  • 3 cups trimmed and chopped strawberries (from about 1 qt.)
  • 1/4 cup granulated sugar
  • 2 Tbsp. fresh lemon juice
  • 1 Tbsp. cornstarch

Cream Cheese Filling

  • 2 (8-oz.) blocks cream cheese, room temperature
  • 2 large eggs
  • 1/3 cup granulated sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. kosher salt

Crumble Topping & Assembly

  • 3/4 cup all-purpose flour
  • 1/4 cup packed dark brown sugar
  • 1/4 tsp. ground cinnamon
  • 1/4 tsp. kosher salt
  • 5 Tbsp. unsalted butter, melted
  • Halved strawberries, for serving

Instructions

  1. Prepare the Crust: Preheat the oven to 350°F. Lightly oil a 9″ by 9″ baking pan with cooking spray, then line the bottom with parchment paper leaving a 2-inch overhang on two opposite sides. Lightly coat the parchment with cooking spray. In a medium bowl, mix the finely ground graham cracker crumbs, melted butter, granulated sugar, and kosher salt until the mixture resembles wet sand and holds together when pressed. Press the mixture evenly on the bottom and up the sides of the prepared pan using the back of a spoon or measuring cup. Bake for about 12 minutes or until golden brown. Remove and cool on a wire rack.
  2. Make the Strawberry Topping: In a medium saucepan over medium-high heat, combine chopped strawberries, granulated sugar, fresh lemon juice, and cornstarch. Using a potato masher or wooden spoon, smash the berries to release their juices. Cook until the mixture comes to a boil and thickens, about 5 to 7 minutes, stirring occasionally. Allow it to cool slightly.
  3. Prepare the Cream Cheese Filling: In a large bowl, using a handheld mixer on medium-high speed, beat the room temperature cream cheese, eggs, granulated sugar, vanilla extract, and kosher salt together until smooth and creamy.
  4. Make Crumble Topping and Assemble: In a medium bowl, whisk together the all-purpose flour, dark brown sugar, ground cinnamon, and kosher salt. Add the melted butter and stir until a crumbly dough forms. Spread the cream cheese filling evenly over the cooled crust. Carefully dollop the strawberry topping over the cream cheese layer. Using your hands, crumble the streusel topping evenly over the strawberries.
  5. Bake and Chill: Bake the assembled bars in the oven until puffed and just set in the center, approximately 35 minutes. Remove from the oven, transfer to a wire rack, and let cool completely. Refrigerate for at least 1 hour until well chilled.
  6. Serve: Use the parchment overhang to lift the cheesecake bars from the pan and transfer them to a cutting board. Slice into squares and garnish each piece with a halved fresh strawberry before serving.

Notes

  • Ensure cream cheese is at room temperature for smooth batter and to avoid lumps.
  • Do not overbake the bars to maintain creamy texture; center should be just set.
  • Chilling is essential to allow the bars to firm up for clean slicing.
  • The strawberry topping can be substituted with other fresh berries following the same cooking method.
  • Use parchment paper with overhang for easy removal from pan.

Find it online: https://recipesbyliza.com/strawberry-cheesecake-bars-with-graham-cracker-crust-and-crumble-topping-recipe/