Strawberry Cheesecake Crumb Bars
Delicious Strawberry Cheesecake Crumb Bars with a buttery graham cracker crust topped with a creamy filling and vibrant strawberry swirl.
Ingredients
For the crust
- 2.5 cups graham cracker crumbs These buttery crumbs form the perfect base, bringing a delightful crunch to the bars.
- 0.5 cups unsalted butter, melted The melted butter binds the crust, adding richness and flavor.
- 0.25 cups granulated sugar This sugar sweetens the crust, giving it a lovely balance against the creaminess of the filling.
- 0.25 teaspoons salt A pinch of salt enhances all the flavors, making them pop.
For the filling
- 2 cups cream cheese, softened The creamy, tangy base of your filling, it adds a smooth richness that makes this dessert irresistible.
- 1 cups powdered sugar This confectioner’s sugar sweetens the filling perfectly, ensuring a delightful, melt-in-your-mouth texture.
- 2 teaspoons vanilla extract This aromatic addition brings warmth and depth to the flavor profile.
- 2 large eggs Eggs are key to achieving a fluffy, light filling that sets beautifully.
For the strawberry topping
- 1.5 cups fresh strawberries, chopped Juicy, ripe strawberries provide a burst of fruity flavor and vibrant color.
- 2 tablespoons cornstarch This thickener helps create a luscious strawberry topping that stays beautifully in place.
- 1 tablespoon lemon juice The acidity of lemon juice brightens the flavors of the strawberries.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt. Stir until everything is well combined.
- Press the graham cracker mixture firmly into the bottom of a greased 9×13-inch baking dish to form a firm, even layer.
- Bake the crust for about 10 minutes, or until it’s lightly golden.
- Remove the crust from the oven and let it cool while you prepare the filling.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy.
- Add the powdered sugar and vanilla extract to the cream cheese. Mix until well incorporated.
- Add the eggs one at a time, mixing well after each addition.
Strawberry Topping
- In a small saucepan, combine the chopped fresh strawberries, cornstarch, and lemon juice. Heat over medium heat, stirring occasionally until the mixture thickens.
- Remove the saucepan from heat and let it cool for a few minutes.
Combining and Baking
- Pour the cream cheese mixture over the cooled graham cracker crust, spreading it evenly.
- Dollop the cooled strawberry mixture on top of the cream cheese filling and gently swirl it in with a knife.
- Return the dish to the oven and bake for 30–35 minutes, or until the edges are set and the center is just slightly jiggly.
- Allow the dish to cool to room temperature on a wire rack.
- Refrigerate the bars for at least 2 hours, or until fully chilled and set.
- Slice the bars into squares and serve.
Notes
For the best flavor, use room temperature cream cheese. Allow ample time for chilling in the refrigerator.