Golden Oreo Strawberry Cheesecake Bars

Golden Oreo Strawberry Cheesecake Bars, golden Oreo crust with a creamy cheesecake filling, and strawberry sauce. An out of this world, summer-time dessert, you will make these Golden Oreo Strawberry Cheesecake Bars again and again!

Golden Oreo Strawberry Cheesecake Bars, everything I love.... oreos, strawberries, chesecake all in a little hand held bar!

 

Golden Oreo Strawberry Cheesecake Bars

Hello there!!! Oh man, I am sooooo excited to share today’s recipe with you! They have everything I love…. oreos, strawberries, chesecake all in a little hand held bar!

Ugh, yum!!! I know you are going to love these too, they are sooo perfect for Spring and Summer, I will be making this many many more times to come! (

I’m a little excited about them, yes?? LOL!)

YES! I just wanna jump in the screen to have another bite, hehehe!

 

Golden Oreo Strawberry Cheesecake Bars, everything I love.... oreos, strawberries, chesecake all in a little hand held bar!

 

They are relatively easy too, so score! It’s a touch time consuming because everything is made from scratch, but to me that’s half the fun!

Unless you count cleaning up which is the one thing I hate most! Oh well! I got the recipe for the cheesecake filling from HERE.

This post contains affiliate links

Step by Step Directions

Preheat oven to 350 degrees. Place half the golden oreos in a food processor.

Preheat oven to 350 degrees. Place half the golden oreos in a food processor.

A good food processor is a great investment! I like this one on Amazon.

Pulse until it forms crumbs, add in the melted butter and pulse again until crumbs are covered in butter.

Pulse until it forms crumbs, add in the melted butter and pulse again until crumbs are covered in butter.

Press crumbs into a 8 inch baking pan lined with parchment paper (or foil if your out of parchment paper!). Bake in oven for 5 minutes, take out and let cool on counter.

Press crumbs into a 8 inch baking pan lined with parchment paper (or foil if your out of parchment paper!). Bake in oven for 5 minutes, take out and let cool on counter.

You can also use a good quality non-stick baking pan like this one, but letting the parchment paper hang over the side does make it easier to remove when you’re done.

Place strawberries in pot with 1 Tbls sugar and 1 Tbls water.

Place strawberries in pot with 1 Tbls sugar and 1 Tbls water.

Bring to a boil, cover and simmer for 10 minutes until soft. You should stir this every few minutes. Combine lemon juice with cornstarch and stir into mixture and simmer an additional minute until thickened.

Bring to a boil, cover and simmer for 10 minutes until soft. You should stir this every few minutes.
Combine lemon juice with cornstarch and stir into mixture and simmer an additional minute until thickened.

Place strawberry mixture in food processor and pulse until smooth. Place in a bowl and set aside.

Place strawberry mixture in food processor and pulse until smooth. Place in a bowl and set aside.

Place cream cheese, sour cream, remaining sugar, vanilla and egg in food processor. Pulse until smooth and combined. Place on top of oreo crust.

Place cream cheese, sour cream, remaining sugar, vanilla and egg in food processor.
Pulse until smooth and combined. Place on top of oreo crust.

 Pour half of the strawberry sauce on top of cheesecake. Use remaining sauce however you wish, I like adding it to lemonade, yum! Bake at 325 degrees for 36 minutes or until cheesecake is just slightly jiggly. Take out of oven and let cool on a wire rack. Crush remaining oreos and sprinkle on top, gently pushing into the bars. Place in a fridge covered and let set for at least 3 hours until cutting into squares.

Pour half of the strawberry sauce on top of cheesecake. Use remaining sauce however you wish, I like adding it to lemonade, yum! Bake at 325 degrees for 36 minutes or until cheesecake is just slightly jiggly.
Take out of oven and let cool on a wire rack. Crush remaining oreos and sprinkle on top, gently pushing into the bars.
Place in a fridge covered and let set for at least 3 hours until cutting into squares.

Take out of pan and cut into squares.

Take out of pan and cut into squares.

Serve and enjoy!!

Serve and enjoy!!

Ugh, aren’t these just gorgeous?!

s12

Oh yea, Jeremy tore these up to. You know how he is a cheesecake freak and he said these were like eating the real thing, score! I really love the addition of the Oreos, it might be my favorite part!

How to makeΒ Golden Oreo Strawberry Cheesecake Bars

Golden Oreo Strawberry Cheesecake Bars

Course: Baked Good
Cuisine: American
Keyword: cheesecake, cheesecake bars, golden oreo, oreo, strawberry
Prep Time: 20 minutes
Cook Time: 36 minutes
Fridge Time: 3 hours
Total Time: 56 minutes
Servings: 9 servings
Calories: 342kcal
Golden Oreo crust, creamy cheesecake filling, and strawberry sauce!
Print Recipe

Ingredients

  • 3 Tbls unsalted butter melted
  • 24 golden oreos divided
  • 1 1/4 Cup strawberries medium dice
  • 1 Tbls sugar
  • 1 Tbls water
  • 2 tsp lemon juice fresh squeezed
  • 1/2 tsp cornstarch
  • 8 oz cream cheese softened
  • 1/3 Cup sour cream
  • 1/3 Cup sugar
  • 1/2 tsp vanilla extract
  • 1 large egg

Instructions

  • Preheat oven to 350 degrees. Place half the golden Oreos in a food processor. Pulse until it forms crumbs, add in the melted butter and pulse again until crumbs are covered in butter.
  • Press crumbs into an 8-inch baking pan lined with parchment paper (or foil if you're out of parchment paper!). Bake in the oven for 5 minutes, take out and let cool on the counter.
  • Place strawberries in the pot with 1 Tbls sugar and 1 Tbls water. Bring to a boil, cover and simmer for 10 minutes until soft. You should stir this every few minutes.
  • Combine lemon juice with cornstarch and stir into mixture and simmer an additional minute until thickened. Place strawberry mixture in food processor and pulse until smooth. Place in a bowl and set aside.
  • Place cream cheese, sour cream, remaining sugar, vanilla and egg in food processor.
  • Pulse until smooth and combined. Place on top of Oreo crust.
  • Pour half of the strawberry sauce on top of cheesecake. Use remaining sauce however you wish, I like adding it to lemonade, yum! Bake at 325 degrees for 36 minutes or until cheesecake is just slightly jiggly.
  • Take out of the oven and let cool on a wire rack. Crush remaining Oreos and sprinkle on top, gently pushing into the bars.
  • Place in a fridge covered and let sit for at least 3 hours until cutting into squares.

Nutrition

Calories: 342kcal | Carbohydrates: 35g | Protein: 3g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 207mg | Potassium: 113mg | Sugar: 23g | Vitamin A: 10.8% | Vitamin C: 14.8% | Calcium: 5% | Iron: 5.4%

**This post may contain affiliate links to products I use or are similar to items mentioned in this post. If you purchase a product from a link used, This Silly Girls Kitchen will receive a small commission. Thank you for helping to support this website and keep the recipes and information provided free to you!**

65 Comments at Golden Oreo Strawberry Cheesecake Bars

  1. These look so delicious. I can’t wait to give them a try – I’m not a fan of chocolate oreos anymore (but I luv chocolate) though I like the vanilla oreos, it must be just time for a change in flavors. I know my grandson will love this too. Pinned/shared.

    Joane

  2. Dana these look amazing! Pinning and featuring your tasty post at this weeks Tasty Tuesdays! I can’t wait to see what you share this week!
    Cathy
    APeekIntoMyParadise.com

  3. I made these for my husband and I tonight and we DIED!!!! Oh wow these were so good. The absolute BEST cheesecake layer. Next time I want to put more oreos into the crust. I can’t get enough of that golden oreo taste! Thanks for this recipe! I will be saving this one for sure!

  4. Looks delicious – hope to try it. My only question is, if you only use half the strawberry sauce why not cut the ingredients in half in the first place and only make half? Seems to make sense to me.

      1. I didn’t have any fresh strawberries but I did have frozen mixed berries and I just made this using them. Still added the water and just mashed them after thickening them. They came out beautifully and I can’t wait until tomorrow to taste them! Wonderful recipe and I look forward to making it many more times!

  5. Do you have any idea how many calories per serving for these great looking bars? I’m counting calories and world really appreciate knowing.
    Thanks!

    1. Sorry I do not know nutrition facts for any of my recipes! I am not a nutritionist and would not want to give out any wrong information. I would say eat them on your cheat day and in moderation. Thanks!

  6. I have made this twice now, and it’s absolutely delicious. My only thing is that my strawberries sink into the cheesecake when adding. What am I doing wrong?

    1. Strange, the only thing I can think of is the strawberry mixture is not getting thick enough. Make sure that you bring it to a boil after adding the cornstarch, it should be a thick syrup consistency. If it still looks thin to you, go ahead and add another 1/2 teaspoon cornstarch that has been mixed with 1/2 teaspoon of water so it forms a slurry. Then, let it come to a boil again, whisking constantly. I’m glad you liked the taste and made them twice already! Hopefully with these tweaks you will get that great layered effect.

      1. I just made these, and my strawberries sunk into the cheesecake, too. My strawberries were so thick that I couldn’t pour them easily, so I had to spoon the mixture out. I think maybe next time I’m going to put the strawberry mixture in the blender to get a really sooth consistancy, and see if that makes a difference. I also used all of the strawberry mixture because i didnt think half would be enough to cover all of it. The first round is in the oven now, can’t wait to try it!

        1. Okay, I’m currently making these for the 3rd time. These are such a hit! Blending the strawberry sauce has proven to be the way to go for me, as it lays on top of the cheesecake nicely when it’s good and smooth. For the 4th of July batch I’m making right now, I’ve also thinly sliced some strawberries and put them in a layer on top of the crust before adding the cheesecake, and I’ll also add slightly e strawberries on top. I only drizzled the sauce in a zigzag design this time since I’m adding so many fresh strawberries. Can’t wait to try them!

          1. When I saw this recipe I just had to make them. I just made them and my strawberries did the same thing, sunk. I’m thinking the cheesecake mixture was just too thin bit I’m not sure how to fix that.

  7. These were wonderful! As Jessica mentioned above, my wife and I both think we will put more oreos in the crust next time. We reduced the amount of oreos on the top, and actually crushed them up in the food processor as well. That isn’t as pretty, but it makes storage and eating a bit easier. We also used the entire recipe of strawberry topping. That was just about perfect. We will definitely make it again.

  8. Made these yesterday….they got the most amazing reviews from the family I’ve gotten in years! They absolutely LOVED them!!

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