Strawberry Crunch Cheesecake Bars (Print version)

Creamy baked cheesecake bars with a vanilla cookie crust, strawberry swirl, and a crunchy strawberry cookie topping.

# Ingredients:

For the crust

01 - 22 vanilla sandwich cookies, about 9 oz (255 g)
02 - 5 tablespoons (70 g) unsalted butter, melted
03 - Pinch of fine salt

For the strawberry sauce

04 - 1 1/2 cups (225 g) chopped fresh strawberries
05 - 2 tablespoons granulated sugar
06 - 1 teaspoon fresh lemon juice

For the cheesecake filling

07 - 16 oz (450 g) full-fat brick cream cheese, softened
08 - 3/4 cup (150 g) granulated sugar
09 - 1/3 cup (80 g) sour cream, room temperature
10 - 1 teaspoon vanilla extract
11 - 2 large eggs, room temperature

For the strawberry crunch topping

12 - 14 vanilla sandwich cookies, coarsely crushed
13 - 3/4 cup (18 g) freeze-dried strawberries, crushed
14 - 2 tablespoons (28 g) unsalted butter, melted
15 - 1 tablespoon dry strawberry gelatin powder, optional for brighter color

# Instructions:

01 - Heat the oven to 350°F (175°C). Line an 8-inch square baking pan with parchment, leaving overhang on two sides.
02 - Pulse 22 vanilla sandwich cookies into fine crumbs. Mix with melted butter and salt, press firmly into the pan, and bake for 9-10 minutes. Lower the oven to 325°F (165°C).
03 - Combine strawberries, sugar, and lemon juice in a small saucepan. Simmer over medium-low heat for 8-10 minutes, stirring often, until thick and jammy. Cool completely.
04 - Beat the cream cheese and sugar until smooth. Mix in sour cream and vanilla, then add eggs one at a time on low speed just until blended.
05 - Spread about two-thirds of the plain cheesecake filling over the crust. Stir the cooled strawberry sauce into the remaining filling, spoon it over the top, and gently smooth it into an even layer.
06 - Bake at 325°F (165°C) for 38-45 minutes, until the edges are set and the center has a slight wobble. Cool at room temperature for 1 hour, then refrigerate for at least 6 hours.
07 - Mix the crushed cookies, crushed freeze-dried strawberries, melted butter, and optional gelatin powder. Sprinkle over the chilled cheesecake and press gently so it sticks.
08 - Lift the cheesecake from the pan using the parchment. Cut into 16 bars with a sharp knife, wiping the blade between cuts.

# Good to know:

01 - Chill at least 6 hours before slicing.
02 - Add the crunch topping shortly before serving for the crispest texture.
03 - Store refrigerated in an airtight container for up to 4 days.

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