Description
These Strawberry Crunch Cheesecake Bars feature a buttery graham cracker crust, a creamy strawberry-studded cheesecake filling, and a delightful crunchy strawberry cereal topping. Perfectly baked and chilled, they offer a refreshing and satisfying dessert with a balance of creamy, sweet, and crunchy textures.
Ingredients
Scale
Crust
- 1 1/2 cups finely crushed graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese (two 8 oz packages), softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 1 cup fresh strawberries, diced
Strawberry Crunch Topping
- 1 cup crushed strawberry-flavored cereal
- 1/4 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 cup all-purpose flour
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper, leaving some overhang for easy removal.
- Prepare Crust: In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture evenly into the bottom of the prepared pan, pressing down firmly. Bake for 8 minutes. Remove from the oven and let cool while you prepare the cheesecake filling.
- Make Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add granulated sugar and vanilla extract, beating until well combined. Add the eggs one at a time, mixing well after each addition. Mix in sour cream and heavy cream until smooth, then gently fold in diced strawberries.
- Assemble Cheesecake: Pour the cheesecake filling over the cooled crust, spreading it evenly.
- Make Strawberry Crunch Topping: Crush the strawberry-flavored cereal into small pieces in a medium bowl. Mix the crushed cereal with melted butter, granulated sugar, and flour until well combined and crumbly. Sprinkle the strawberry crunch topping evenly over the cheesecake filling.
- Bake and Cool: Bake in the preheated oven for 45-50 minutes, or until the cheesecake is set and the edges are lightly golden. Turn off the oven and let the cheesecake bars cool in the oven with the door slightly ajar for 1 hour. Remove from the oven, cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set.
- Serve: Once chilled, use the parchment paper overhang to lift the cheesecake bars out of the pan. Cut into squares or bars and serve chilled.
Notes
- Ensure cream cheese is softened to room temperature for smoother filling.
- Press the crust firmly to avoid crumbling when cutting the bars.
- Fresh strawberries add moisture and flavor; patting them dry slightly can reduce excess liquid in filling.
- Refrigerate overnight for best texture and flavor development.
- Use parchment paper overhang for easy removal of bars from the pan.
- Prep Time: 20 minutes
- Cook Time: 58 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: strawberry cheesecake bars, strawberry crunch, creamy cheesecake dessert, graham cracker crust, strawberry topping, baked cheesecake bars
