Go Back
+ servings
Close up photo of strawberry cheesecake bars on a copper wire rack on a pink napkin.
Print Recipe
5 from 1 vote

Strawberry Cheesecake Bars

Strawberry Cheesecake Bars are made with a graham cracker crust, creamy cheesecake, strawberry filling, and an oatmeal crumble topping! This easy-to-serve dessert is one everyone will love!
Prep Time25 mins
Cook Time1 hr 25 mins
Cooling Time4 hrs 30 mins
Total Time6 hrs 20 mins
Course: Dessert
Cuisine: American
Servings: 9 people
Calories: 644kcal

Ingredients

Crust

Cheesecake

  • 16 ounces cream cheese softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Strawberry Filling

  • 3 cups chopped strawberries
  • 2 tablespoons lemon juice
  • ½ cup light brown sugar packed
  • 1 teaspoon vanilla extract
  • tablespoons cornstarch

Oatmeal Crumble

Instructions

  • Preheat the oven to 350°F and line a 9x9-inch baking pan with parchment paper and set aside.
  • Combine graham cracker crumbs and sugar in a medium bowl and make a small well. Pour the melted butter in the well and mix until evenly combined.
  • Transfer the crust mixture to the prepared baking pan and gently press the mixture evenly into the bottom of the pan. Bake for 8 minutes.
  • While the crust is baking, beat together the cheesecake ingredients in a medium bowl until smooth and creamy and set aside.
  • Add the strawberries, lemon juice, and vanilla to a medium saucepan and cook over medium-high heat for 5 to 7 minutes until the strawberries are bursting and juice has started to form.
  • In a separate bowl, combine the brown sugar and cornstarch. Then stir it into the strawberry mixture and cook for an additional 2 minutes, stirring constantly. Once the mixture has thickened and resembles pie filling, remove from heat.
  • Make the oatmeal crumble by combining all of the ingredients in a large bowl and use a pastry cutter or your fingers to mix the ingredients together, squishing the cubes of butter and creating a coarse crumble.
  • Pour the cheesecake mixture over the baked crust and spread out evenly. Top the cheesecake mixture with the strawberry sauce. Top the strawberries with the crumble topping.
  • Bake the cheesecake bars for 50 to 70 minutes, until the top of the crumble is golden brown. Remove from the oven and let cool in pan on a wire rack for 30 to 60 minutes. Transfer to the refrigerator to cool for at least 4 hours, preferably overnight, before slicing into squares.

Notes

  1. Lining your baking pan with parchment paper makes it really easy to remove the bars from the pan for slicing after they’ve chilled. If you don’t have parchment paper, you can spray the pan with cooking spray and serve them right from the baking dish.
  2. After 2 hours at room temperature, the bars should be put back in the refrigerator.
  3. Shelf Life: Enjoy chilled leftovers for 3 to 4 days after making! 
  4. To Freeze: This recipe freezes great! Once the bars are completely cooled, place them in the freezer, uncovered, for a few hours. When they’re firm, cover with aluminum foil and place in a heavy-duty freezer bag.  When you’re ready to eat them, unwrap them completely while still frozen, otherwise, the cheesecake will stick to the foil. Thaw at room temperature. You can choose to freeze them sliced or whole.

Nutrition

Calories: 644kcal | Carbohydrates: 83g | Protein: 7g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 414mg | Potassium: 273mg | Fiber: 3g | Sugar: 63g | Vitamin A: 1115IU | Vitamin C: 30mg | Calcium: 116mg | Iron: 2mg