Strawberry Cheesecake Bars with Strawberry Swirl & Oreo Crust Recipe

Introduction

These Strawberry Cheesecake Bars with a rich Oreo crust and vibrant strawberry swirl make a perfect dessert for any occasion. Creamy, fruity, and with a delightful crunchy base, they are easy to prepare and sure to impress.

Ingredients

• 28 Oreos (regular or gluten free)
• 8 tbsp unsalted butter (melted)
• ¼ tsp kosher salt
• 16 oz strawberries (fresh or frozen; thaw first if using frozen)
• ¼ cup granulated sugar
• 1 tbsp cornstarch
• 16 oz cream cheese (room temperature)
• ½ cup granulated sugar
• 2 tsp vanilla extract
• ⅛ tsp kosher salt
• ⅔ cup sour cream
• 2 eggs (room temperature)

Instructions

1. Step 1: Preheat the oven to 350°F. Spray an 8×8-inch pan with non-stick cooking spray, then line it with parchment paper leaving a 2-inch overhang. Spray the parchment paper with non-stick cooking spray as well.
2. Step 2: In a food processor, blend the Oreos, melted butter, and ¼ tsp kosher salt until you have fine crumbs. Evenly spread the crumbs in the pan and press down firmly to form the crust.
3. Step 3: Bake the Oreo crust for 10 minutes, then set it aside to cool. Lower the oven temperature to 325°F.
4. Step 4: In a food processor or blender, combine the strawberries, ¼ cup sugar, and cornstarch. Blend until smooth.
5. Step 5: Pour the strawberry mixture into a small saucepan and heat over medium heat, stirring frequently until it reaches a low boil. Remove from heat and let cool. Chill in the refrigerator to speed up cooling.
6. Step 6: In a mixing bowl, beat the softened cream cheese with an electric mixer on low speed for 1 minute until smooth.
7. Step 7: Add ½ cup sugar, vanilla extract, ⅛ tsp kosher salt, and sour cream to the cream cheese. Beat on low for another 30 seconds to combine.
8. Step 8: Add the eggs one at a time, mixing gently between each addition and scraping down the bowl’s sides as needed.
9. Step 9: Pour the cheesecake batter over the cooled Oreo crust, spreading it evenly.
10. Step 10: Spoon dollops of the chilled strawberry sauce over the cheesecake batter. Use a butter knife to swirl the sauce into the batter, creating a marbled effect.
11. Step 11: Bake the bars at 325°F for 45 minutes until the edges are slightly puffed and pale golden. The center will still jiggle slightly but will firm up as it cools.
12. Step 12: Cool the bars on a rack at room temperature for 2-3 hours, then refrigerate for 5-6 hours or until fully chilled and set.
13. Step 13: Once chilled, lift the bars out using the parchment overhang. Slice into squares and enjoy!

Tips & Variations

• Use fresh strawberries for the brightest flavor, but frozen works well if they are fully thawed.
• For a stronger chocolate flavor, add a tablespoon of cocoa powder to the Oreo crust mixture.
• Make sure cream cheese and eggs are at room temperature to ensure a smooth cheesecake batter.
• Try swapping sour cream for Greek yogurt for a tangier, lighter filling.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. They can also be frozen for up to 1 month; thaw in the refrigerator before serving. For best texture, warm to room temperature for 10-15 minutes before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cookie for the crust?

Yes, you can substitute Oreos with any chocolate sandwich cookie or even graham crackers for a different flavor and texture.

Can I make these bars ahead of time?

Absolutely! These bars benefit from chilling, so making them the day before serving is ideal to let the flavors meld and the texture set perfectly.

Strawberry Cheesecake Bars with Strawberry Swirl & Oreo Crust Recipe

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★★★★★

4.9 from 106 reviews

Delicious Strawberry Cheesecake Bars featuring a rich Oreo crust, creamy cheesecake filling, and a vibrant strawberry swirl topping. Perfectly baked to balance the sweetness of fresh strawberries with the smoothness of cream cheese, these bars are a crowd-pleaser and make an elegant dessert or snack.

• Author: Clara
• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Total Time: 6 hours 20 minutes
• Yield: 16 bars 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Oreo Crust

• 28 Oreos (regular or gluten free)
• 8 tbsp unsalted butter (melted)
• ¼ tsp kosher salt

Strawberry Sauce

• 16 oz strawberries (fresh or frozen; thaw first if using frozen)
• ¼ cup granulated sugar
• 1 tbsp cornstarch

Cheesecake Filling

• 16 oz cream cheese (room temperature)
• ½ cup granulated sugar
• 2 tsp vanilla extract
• ⅛ tsp kosher salt
• ⅔ cup sour cream
• 2 eggs (room temperature)

Instructions

1. Making the Oreo Crust: Preheat your oven to 350°F. Spray an 8×8-inch baking pan with non-stick cooking spray, then line it with parchment paper, leaving about a 2-inch overhang on the sides. Spray the parchment paper lightly with cooking spray as well.
2. Prepare the Oreo crumbs: In a food processor, blend the Oreos, melted butter, and salt until you get fine crumbs. Evenly spread and firmly press the crumb mixture into the prepared pan.
3. Bake the crust: Bake the Oreo crust for 10 minutes. Once done, remove it from the oven and set it aside to cool.
4. Make the strawberry sauce: Lower the oven temperature to 325°F. Blend strawberries, sugar, and cornstarch in a food processor or blender until smooth. Transfer the mixture to a small saucepan and heat over medium heat, stirring frequently, until it reaches a low boil.
5. Cool the strawberry sauce: Remove the sauce from heat and let it cool to room temperature. To speed cooling, transfer it to a bowl and chill it in the refrigerator.
6. Prepare the cheesecake filling: Using an electric mixer, beat the softened cream cheese on low for 1 minute until smooth. Add sugar, vanilla extract, salt, and sour cream, then beat on low speed for 30 seconds.
7. Add the eggs: Incorporate the eggs one at a time, mixing well after each addition and scraping down the bowl sides to ensure an even mix.
8. Assemble the bars: Pour the cheesecake filling over the cooled Oreo crust, spreading evenly. Dollop spoonfuls of the chilled strawberry sauce over the cheesecake batter.
9. Create the swirl: Use a butter knife to gently swirl the strawberry sauce into the cheesecake filling, creating a marbled effect.
10. Bake the bars: Bake in the preheated oven at 325°F for 45 minutes. The edges should be slightly puffed and not browned; the center will still jiggle slightly but will set upon cooling.
11. Cool and chill: Allow the bars to cool on a cooling rack at room temperature for 2 to 3 hours. Then, transfer to the refrigerator and chill for 5 to 6 hours or until fully set.
12. Serve: Once chilled, slice into bars and enjoy your creamy, fruity strawberry cheesecake bars.

Notes

• You can use either regular or gluten-free Oreos depending on your dietary preference.
• If using frozen strawberries, be sure to thaw them before blending for best results.
• Room temperature ingredients help achieve a smoother cheesecake filling.
• Do not overbake; the center should still jiggle slightly to ensure creamy texture once fully chilled.
• For easier removal, use the parchment overhang to lift the bars out of the pan.
• Store leftovers covered in the refrigerator for up to 4 days.

Keywords: strawberry cheesecake bars, Oreo crust, strawberry swirl, creamy cheesecake, baked dessert, easy cheesecake recipe