Strawberry Cheesecake Bars have an Oreo crust with creamy cheesecake filling and strawberry sauce swirled on top. These are an easy way to get your cheesecake fix and impress guests
16oz strawberriesfresh or frozen (thaw first if using frozen)
¼cupgranulated sugar
1tablespooncornstarch
Cheesecake Filling
16ozcream cheeseroom temp
½cupgranulated sugar
2teaspoonvanilla extract
⅛tsp kosher salt
⅔cupsour cream
2eggsroom temp
Instructions
Making the Oreo Crust
Preheat the oven to 350°F. Spray an 8x8 pan with non stick cooking spray then line it with parchment paper leaving a 2 inch overhang. Spray the parchment paper with non stick cooking spray
Blend the Oreos, melted butter and salt in a food processor until you have a fine crumb. Spread the crumb evenly in the 8x8 pan then press down firmly
Bake the Oreo crust for 10 minutes then set it aside to cool
Making the Strawberry Sauce
Turn the oven down to 325°F
Blend the strawberries, sugar and cornstarch in a food processor or blender until smooth
Heat the strawberry mix in a small sauce pot over medium heat until it comes to a low boil, stirring frequently
Remove the sauce from the heat and cool. Pour it into a bowl and chill in the fridge to speed up the process
Making the Cheesecake Filling
Beat the softened cream cheese in a bowl with an electric hand mixer for 1 minute on low
Add the granulated sugar, vanilla, salt and sour cream then beat on low for 30 seconds
Mix in the eggs, one at a time, scraping down the sides in between each addition
Baking the Strawberry Cheesecake Bars
Pour the cheesecake mix over the cooled Oreo crust
Dollop the cooled strawberry sauce on top of the cheesecake batter
Swirl the strawberry sauce into the cheesecake batter with a butter knife
Bake at 325°F for 45 minutes until the sides are slightly puffed but now brown. The center will be a little jiggly still but will set once cooled
Cool the bars on a cooling rack on the counter for 2-3 hours before transferring to the fridge to chill the rest of the way. Chill in fridge for 5-6 hours
Once the Strawberry Cheesecake Bars are fully chilled, slice and enjoy!
Notes
For best results, don't over beat the cheesecake mixture
Make the strawberry sauce with either fresh or frozen strawberries. I use frozen unless it's peak strawberry season
Make the Strawberry Cheesecake Bars gluten free! Just sub gluten free Oreos for the regular Oreos
Let the Cheesecake Bars cool for 2-3 hours on a cooling rack on the counter before chilling them in the fridge to help avoid cracking
Chill the bars completely before removing them and cutting into them. They will hold together when fully chilled
Cool the strawberry sauce to room temp or slightly warmer before adding it to the cheesecake mixture to bake
Use a butter knife to swirl the strawberry into the cheesecake mix. Just swirl back and forth in the pan going up and down then side to side then a few hearts or half circles. It doesn't need to be perfect
Make this easy dessert ahead of time! These dessert bars can be made 1-2 days ahead of serving time