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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.

Ingredients

Scale

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

Find it online: https://kitchenbyclara.com/strawberry-cheesecake-bars-with-strawberry-swirl-and-oreo-crust-recipe/