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Home » Recipes » Baked Goods » Strawberry Cheesecake Bars

Strawberry Cheesecake Bars

August 19, 2020 By Dana DeVolk 71 Comments

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

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Strawberry Cheesecake Bars stacked on top of one another

 

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

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!


Take me to the recipe for Strawberry Cheesecake Bars already!

Thank you so much for your eagerness to view my recipe.

If you would rather not hear my super helpful tips and tricks, FAQ, and my overall awesomeness and get straight to this delicious Strawberry Cheesecake Bars – you can very easily scroll all the way to the bottom of this post for the full printable FREE recipe! Bon appetit.


Why this recipe works:

  • Cheesecake Bars bake up quicker and take less time than your traditional cheesecake.
  • The flavors together with a homemade strawberry sauce is amazing.
  • The golden Oreos as a crust and a topping gives it a creamy and crunchy texture that’s perfect.

Overhead of Cheesecake Bars sliced with Oreos and strawberries

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.

Oreo Cheesecake Bars are a delicious treat year round! I’m not one who always believes things need to be seasonal.

Some of my other favorite cheesecake desserts I have include Blueberry Lemon Cheesecake Bars, Pineapple Upside Down Cheesecake and No Bake White Chocolate Raspberry Cheesecake.

Cheesecake bars cut into long strips

How to make Strawberry Cheesecake Bars:

  1. Process half of the golden Oreos in a food processor. Add butter and process until fully combined.
  2. Press crumbs into a foil/parchment lined baking sheet or a non-stick baking pan.
  3. In a pot cook strawberries with water and sugar. Simmer for 10 minutes.
  4. Add in a cornstarch lemon juice mixture.
  5. Then using your food processor process the strawberries until smooth. Set aside.
  6. Make the cream cheese mixture by combining the cream cheese, sugar, vanilla, and egg. Then spread on top of your Oreo crumbs.
  7. Pour the strawberry mixture on top of the cream cheese.
  8. Bake until cheesecake is just slightly jiggly.  Let cool.
  9. Crush the remaining Oreos and sprinkle on top.
  10. Refrigerate covered until set (about 3 hrs).

This is really an easy recipe, people always think that Cheesecake Bars are hard, but they are really actually pretty simple. 

Close up of bars cut into squares with strawberries and Oreos

How to store:

These bars should not be left out at room temperature for more than 4 hours. Since they contain cream cheese, they need to be refrigerated.

You can keep them in the baking pan, but you can also remove from the pan and cut int individual servings and place in an airtight container.

You can also wrap the pan with some plastic wrap or tinfoil and store in the refrigerator and they should last about 3-4 days.

Can cheesecake bars be frozen?

Yes! Simply freeze the bars on a plate and once frozen place in an airtight container and keep in the freezer for several months!

The Oreos on top probably won’t be as fresh tasting but other than that they will be delicious!

One Strawberry Cheesecake Bar on white plate

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! Aren’t these Golden Oreo Strawberry Cheese Cake Bars just gorgeous?!

Tips and Tricks:

  • Make sure your cheesecake mixture is as smooth as possible when blending.
  • The strawberry sauce needs to be completely smooth, this will help it not sink into the cheesecake.
  • You can easily double this recipe.
  • These can be frozen, you can see my tips for that above.
  • Make sure they are completely cooled before refrigeration.
  • We like to use a sharp knife run under hot water and wiped off to make the perfect cut.

Spatula holding up one Cheesecake Bar

 

Tools used to make Golden Oreo Strawberry Cheesecake Bars:

  • Food Processor
  • Non-stick Baking Sheet

These Golden Oreo Strawberry Cheesecake bars are so stinking tasty that I could eat one or a whole pan every single day.

This is not a lie, I wish it were, but sadly it is not. This is one of our most requested desserts during this time of year so we always oblige.

We just can’t get enough of them, they are the perfect dessert, but I kind of have an addition to Cheesecake Bars to begin with so that probably is why I love these so much.

Stacked Cheesecake Bars with Title on Photo

If you are looking for a fun and easy dessert then you have to make these Strawberry Cheesecake Bars ASAP!

If you like this recipe you might also like:

  • Cherry Cheesecake Bars
  • Golden Oreo White Chocolate Cheesecake Bars
  • Caramel Apple Cheesecake Bars
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5 from 8 votes

Strawberry Cheesecake Bars

Strawberry Cheesecake Bars, Golden Oreo crust with a creamy cheesecake filling, and strawberry sauce. An out of this world, summer-time dessert!
Prep Time20 mins
Cook Time36 mins
Fridge Time3 hrs
Total Time56 mins
Course: Baked Good
Cuisine: American
Keyword: cheesecake bars, golden oreo, golden oreo strawberry cheesecake bars, oreo cheesecake bars, strawberry cheesecake bars
Servings: 9 servings
Calories: 354kcal
Author: Dana at ThisSillyGirlsLife.com

Ingredients

For the crust

  • 3 Tbls unsalted butter melted
  • 18 golden Oreos

For the strawberry sauce

  • 1 & 1/2 Cup strawberries medium dice
  • 1 Tbls granulated sugar
  • 1 Tbls water
  • 2 tsp lemon juice fresh squeezed
  • 1/2 tsp cornstarch

For the cheesecake filling

  • 8 oz cream cheese softened
  • 1/3 Cup sour cream
  • 1/3 Cup sugar
  • 1/2 tsp vanilla extract
  • 1 large egg
  • 2 tablespoons all-purpose flour

For the topping

  • 8 golden Oreos crushed

Instructions

For the crust

  • Preheat oven to 350°F. Place 18 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 greased foil or parchment paper. Bake in the oven for 5 minutes, take out and let cool on the counter.

For the strawberry sauce

  • Place strawberries in a saucepot with 1 Tbls sugar and 1 Tbls water. Bring to a boil, cover and simmer for 5-10 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 blender and pulse until completely smooth*. Place in a bowl and set aside.

For the cheesecake filling

  • Place cream cheese, sour cream, granulated sugar, vanilla, egg, and flour in a food processor. Pulse until smooth and combined. Pour on top of Oreo crust and smooth out evenly.
  • Pour the strawberry sauce on top of cheesecake. Bake at 325°F for 36 minutes or until cheesecake is just slightly jiggly.
  • Take out of the oven and let cool on a wire rack for 10 minutes. Crush remaining Oreos and sprinkle on top, gently pushing into the bars. Let cool completely on the counter.
  • Place in a fridge covered and let sit for at least 3 hours until cutting into squares.

Video

Notes

*This is the most important step if you do not want the strawberry sauce to sink into the cheesecake.
  1. Make sure your cheesecake mixture is as smooth as possible when blending.
  2. The strawberry sauce needs to be completely smooth, this will help it not sink into the cheesecake.
  3. You can easily double this recipe.
  4. These can be frozen, you can see my tips for that above.
  5. Make sure they are completely cooled before refrigeration.
  6. We like to use a sharp knife run under hot water and wiped off to make the perfect cut.

Nutrition

Calories: 354kcal | Carbohydrates: 36g | Protein: 4g | Fat: 21g | Saturated Fat: 9g | Cholesterol: 60mg | Sodium: 216mg | Potassium: 85mg | Sugar: 23g | Vitamin A: 540IU | Vitamin C: 0.4mg | Calcium: 47mg | Iron: 1mg
Nutriton Disclaimer
Tried this recipe?Follow me @danadevolk or tag #danadevolk!
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Dana DeVolk
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Dana DeVolk
Dana is a professional Chef turned blogger, recipe developer, food photographer, cookbook author, brand ambassador, local tv personality, and more! Her passion is writing about food and posting recipes while offering tips and tricks of the trade. She lives in Florida with her Hubby and fur babies. Interested in working with Dana? Email her at [email protected]
Dana DeVolk
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Filed Under: Baked Goods, Easter & Spring, Summer, Sweets Tagged With: cheesecake, cheesecake bars, golden oreo, oreo desserts, strawberry cheesecake

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Reader Interactions

Comments

  1. Vic

    May 29, 2015 at 1:43 pm

    5 stars
    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?

    Reply
    • Dana DeVolk

      May 29, 2015 at 1:49 pm

      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.

      Reply
      • Chelsea

        May 31, 2015 at 7:54 pm

        5 stars
        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!

      • Chelsea

        July 4, 2015 at 3:58 am

        5 stars
        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!

      • Dana DeVolk

        July 4, 2015 at 7:10 am

        Yay, so glad you like them so much! Great choice to serve them today for the 4th!

      • Alysa

        September 4, 2015 at 9:01 pm

        5 stars
        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.

  2. Elizabeth

    May 30, 2015 at 12:49 pm

    Dana, so delicious! I chose to feature these at Snickerdoodle today! Hope you stop by for a visit!!

    Reply
  3. Karly

    June 2, 2015 at 10:19 pm

    I’m pretty sure I need the whole pan! Thanks for linking up with What’s Cookin’ Wednesday!

    Reply
  4. serwis

    June 9, 2015 at 9:28 am

    It looks delicious!

    Reply
  5. Donald

    June 9, 2015 at 3:56 pm

    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.

    Reply
    • Dana DeVolk

      June 9, 2015 at 4:22 pm

      YAY, I’m so glad. Thanks for the tips!

      Reply
  6. Dawn

    June 23, 2015 at 9:51 am

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

    Reply
    • Dana DeVolk

      June 23, 2015 at 10:27 am

      YES! I’m so happy to hear that! Thanks so much for letting us know 🙂

      Reply
  7. Ashley

    October 12, 2015 at 3:01 pm

    Awesome! Thanks, my family love cheesecake, strawberries, and Oreos.

    Reply
  8. Jessie

    November 25, 2015 at 7:30 am

    How many servings is this?

    Reply
    • Dana DeVolk

      November 25, 2015 at 9:07 pm

      I cut them into 9 even pieces, but they come out as large bars.

      Reply
  9. Erica

    January 18, 2016 at 1:14 pm

    5 stars
    I’m like drooling. Thanks for this recipe!

    Reply
  10. Babs

    March 5, 2019 at 5:22 pm

    Yummy! Also, where did you get the glass and metal sugar/flour, etc. containers on your counter?

    Reply
    • Dana DeVolk

      March 5, 2019 at 8:29 pm

      Kirklands! 🙂

      Reply
  11. Marie

    April 7, 2019 at 4:19 pm

    My niece brought this to a family gathering. It was a tremendous hit. Now I intend to test my hand at it.

    Reply
  12. Courtney

    July 6, 2020 at 8:07 am

    5 stars
    This was a fabulous dessert that was a huge hit at 4th of July!

    Reply
  13. Barb Patrick

    July 30, 2020 at 11:26 am

    Your text part at the beginning says to only use half of the strawberry mixture, but the actual recipe directions just say to add the strawberry mixture. If you just use half, why not just make half as much? That makes more sense.

    Reply
    • Dana DeVolk

      July 30, 2020 at 3:52 pm

      Thanks for pointing that out. The recipe is correct as I changed it recently so there would be no leftovers. I will update the text, thanks again!

      Reply
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Dana from This Silly Girl's Kitchen Blog

Dana is a professional Chef turned blogger, recipe developer, food photographer, and more! Her passion is writing about food and posting recipes while offering tips and tricks of the trade. She lives in Florida with her Hubby and four fur babies.

Read more about me HERE…

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