Strawberry Cheesecake Bars, Golden Oreo crust with creamy filling, and fresh strawberry sauce. An out-of-this-world, summer-time dessert.
I know you are going to love these; they are so perfect for Spring and Summer. I will be making these Strawberry Cheesecake Bars many, many more times to come! (I’m a little excited about them, yes?? LOL!)
They are relatively easy, too, so score (I LOVE easy desserts)! It’s a little time-consuming because everything is made from scratch, but that’s half the fun to me.
This is really an easy recipe, people always think that cheesecake bars are hard, but they are really actually pretty simple. I take advantage of strawberry season and whip up a batch every time I get.
I really love the addition of the Oreos, and it might be my favorite part, but I also can’t get enough of those juicy strawberries. Aren’t these easy strawberry cheesecake bars just gorgeous?!
These 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 this time of year, so we always oblige.
We just can’t get enough of them, they are the perfect dessert, but I may be biased about that. Strawberry Cheesecake Bars are a must make this season.
Some of my other favorite cheesecake desserts I have include Blueberry Lemon Cheesecake Bars, Pineapple Upside Down Cheesecake and Raspberry No Bake Cheesecake Bites.
WHY THIS RECIPE WORKS:
- Cheesecake Bars bake up quickly and take less time than your traditional cheesecake.
- The flavors, together with fresh strawberries in the sauce, are fantastic.
- The golden Oreos as a crust and a topping give it a creamy and crunchy texture that’s perfect.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Unsalted Butter
- Golden Oreos
- Strawberries
- Sugar
- Water
- Lemon juice
- Cornstarch
- Cream cheese, room temperature
- Sour cream
- Vanilla Extract
- Egg
- All-purpose flour
HOW TO MAKE STRAWBERRY CHEESECAKE BARS:
- Preheat oven to 350°F. Place 18 golden Oreos in a food processor. Pulse until it forms crumbs, add the melted butter and pulse again until the 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.
- Place strawberries in a saucepot with 1 tablespoon sugar and 1 tablespoon 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, stir into strawberry mixture, and simmer until thickened. Place strawberry mixture in blender and pulse until completely smooth*. Place in a bowl and set aside.
- Place cream cheese, sour cream, granulated sugar, vanilla, egg, and flour in a food processor. Pulse until smooth and combined. Pour the cream cheese mixture on top of the Oreo crust and smooth out evenly.
- Pour the strawberry sauce on top of the creamy cheesecake filling. Bake strawberry cheesecake bars at 325°F for 36 minutes or until the cheesecake is just slightly jiggly in the very center.
- Take out of the oven and let cool on a wire rack for 10 minutes. Crush the remaining Oreos and sprinkle on top, gently pushing into the bars. Let cool completely on the counter.
- Place in a fridge covered with plastic wrap and sit for at least 3 hours until cutting into squares.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE DIFFERENT FRUIT?
Absolutely, you can use other fruit, here are some suggestions:
- Blackberries
- Raspberries
- Blueberries
- Peaches
CAN I USE LIGHT CREAM CHEESE?
Yes! Here is a trick for substituting light cream cheese:
All you have to do is add a little more flour to stabilize the filling. 3 extra tablespoons of flour to the layer of cheesecake should do the trick.
Using full-fat cream cheese helps the cheesecake to have a creamy texture, but light will still work.
CAN THESE BE MADE AHEAD?
Yes, since this recipe needs to set up in the fridge for at least 3 hours, it makes the perfect make-ahead dessert.
CAN I DOUBLE THE RECIPE?
Yes, double the recipe as written and bake in a 9×13 baking dish, baking times will vary.
ANY SUBSTITUTIONS OR ADDITIONS?
If you want, you can use graham crackers for the crust, make sure they are fine crumbs. I think the Golden Oreos are perfect, but you can make this your own recipe.
Here are fun topping additions:
- Cool Whip
- Whipped cream
- Fresh berries
- Extra cookie crumbs of your choice
- Drizzle of white chocolate
HOW TO STORE:
Store leftovers in the fridge in an airtight container for up to 5 days. Best served and eaten cold.
Freeze for up to 3 months.
Place leftovers in the freezer in a freezer-safe container. To thaw, place the dish in the fridge overnight.
DANA’S 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.
- Add 3 tablespoons more flour to the cheesecake layer if using light cream cheese.
Looking for a fun and easy dessert? You have to make these Strawberry Cheesecake Bars ASAP!
If you like this recipe, you might also like:
If you’ve tried this STRAWBERRY CHEESECAKE BARS, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Strawberry Cheesecake Bars
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
- Preheat oven to 350°F. Place 18 golden Oreos in a food processor. Pulse until it forms crumbs, add the melted butter and pulse again until the 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.
- Place strawberries in a saucepot with 1 tablespoon sugar and 1 tablespoon 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, stir into strawberry mixture, and simmer until thickened. Place strawberry mixture in blender and pulse until completely smooth*. Place in a bowl and set aside.
- Place cream cheese, sour cream, granulated sugar, vanilla, egg, and flour in a food processor. Pulse until smooth and combined. Pour the cream cheese mixture on top of the Oreo crust and smooth out evenly.
- Pour the strawberry sauce on top of the creamy cheesecake filling. Bake strawberry cheesecake bars at 325°F for 36 minutes or until the cheesecake is just slightly jiggly in the very center.
- Take out of the oven and let cool on a wire rack for 10 minutes. Crush the remaining Oreos and sprinkle on top, gently pushing into the bars. Let cool completely on the counter.
- Place in a fridge covered with plastic wrap and sit for at least 3 hours until cutting into squares.
Video
Notes
- 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.
- Add 3 tablespoons more flour to the cheesecake layer if using light cream cheese.
Nutrition
Comments & Reviews
Twigster says
Delicious and I made exactly as written. I tried originally in a 9 by 13 pan and judged the extra needed cheesecake, etc but it was off somewhat so I remade them in an 8×8 pan exactly as written and they were the best thing I’ve had in years. This will definitely stay in my recipe book. Thanks for sharing!