Introduction

These Strawberry Cheesecake Bars with a strawberry swirl and Oreo crust are a delightful treat that combines creamy cheesecake with fresh fruit flavors and a crunchy base. Perfect for summer gatherings or any time you crave a fruity twist on a classic dessert.

Strawberry Cheesecake Bars with Strawberry Swirl & Oreo Crust Recipe - Recipe Image

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

Step 1: Preheat the oven to 350°F. Spray an 8×8 inch pan with non-stick cooking spray and line it with parchment paper, leaving a 2-inch overhang. Spray the parchment paper with non-stick spray as well.
Step 2: In a food processor, blend the Oreos, melted butter, and ¼ teaspoon kosher salt until you get fine crumbs. Press the mixture firmly and evenly into the bottom of the prepared pan.
Step 3: Bake the Oreo crust for 10 minutes, then set aside to cool. Lower the oven temperature to 325°F.
Step 4: For the strawberry sauce, blend the strawberries, ¼ cup granulated sugar, and cornstarch until smooth. Heat the mixture in a small saucepan 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.
Step 5: Beat the cream cheese in a bowl with an electric mixer on low speed for about 1 minute until smooth.
Step 6: Add ½ cup granulated sugar, vanilla extract, ⅛ teaspoon kosher salt, and sour cream to the cream cheese, mixing on low for 30 seconds.
Step 7: Add the eggs one at a time, mixing gently and scraping down the sides between each addition until fully incorporated.
Step 8: Pour the cheesecake mixture over the cooled Oreo crust. Spoon dollops of the chilled strawberry sauce on top and gently swirl it into the cheesecake with a butter knife for a marbled effect.
Step 9: Bake at 325°F for 45 minutes or until the edges are slightly puffed and the center is still a bit jiggly but not wet. The bars will set as they cool.
Step 10: Let the bars cool on a wire rack at room temperature for 2-3 hours before transferring to the refrigerator. Chill for 5-6 hours until fully set.
Step 11: Once chilled, lift the bars out using the parchment overhang, slice, and enjoy your strawberry cheesecake bars.

Tips & Variations

For extra flavor, add a teaspoon of lemon zest to the cheesecake batter or strawberry sauce.
Use fresh strawberries when in season for the best natural sweetness.
Swap Oreos for chocolate graham crackers to create a different crust texture and flavor.
Be careful not to overbake; the center should remain slightly jiggly to ensure a creamy texture.

Storage

Store the strawberry cheesecake bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 1 month; thaw overnight in the fridge before serving. To reheat, bring to room temperature or enjoy cold for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for the swirl?

Yes, frozen strawberries work well as long as you thaw them completely and drain any excess liquid before blending to avoid a watery sauce.

Do I need to use parchment paper for the crust?

Parchment paper helps lift the bars out of the pan easily and prevents sticking, making cutting and serving cleaner and simpler.

Strawberry Cheesecake Bars with Strawberry Swirl & Oreo Crust Recipe

Print Recipe

★★★★★

4.6 from 203 reviews

These Strawberry Cheesecake Bars feature a rich Oreo crust, creamy cheesecake filling, and a luscious strawberry swirl made from fresh or frozen strawberries. Baked to perfection, these bars combine classic cheesecake flavors with a fruity twist, perfect for dessert lovers seeking a delightful and visually appealing treat.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 7 hours 15 minutes
Yield: 16 bars 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Gluten Free

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, thawed if 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

Making the Oreo Crust: Preheat your oven to 350°F. Spray an 8×8 inch pan with non-stick cooking spray and line it with parchment paper, leaving a 2-inch overhang to easily lift the bars out later. Spray the parchment paper as well to prevent sticking.
Prepare the Crust: In a food processor, blend the Oreos, melted unsalted butter, and kosher salt until the mixture forms a fine crumb. Evenly spread the crumbs into the prepared pan and press them firmly to create an even base.
Bake the Crust: Bake the Oreo crust at 350°F for 10 minutes. Once done, remove from the oven and allow it to cool while you prepare the strawberry sauce.
Make the Strawberry Sauce: Lower the oven temperature to 325°F. In a food processor or blender, combine the strawberries, granulated sugar, and cornstarch and blend until smooth.
Cook the Strawberry Sauce: Pour the blended strawberry mixture into a small saucepan and heat over medium heat. Stir frequently and bring to a low boil. Once thickened slightly, remove from heat and let cool. Chill in the refrigerator to speed up the cooling process.
Prepare the Cheesecake Filling: In a bowl, beat the softened cream cheese with an electric mixer on low speed for 1 minute until smooth.
Add Sweeteners and Sour Cream: Add the granulated sugar, vanilla extract, kosher salt, and sour cream to the cream cheese. Beat on low speed for another 30 seconds until combined.
Add Eggs: Incorporate the eggs one at a time, mixing on low speed and scraping down the sides of the bowl between additions to ensure even mixing.
Assemble the Bars: Pour the cheesecake mixture over the cooled Oreo crust, spreading evenly.
Add Strawberry Swirl: Spoon dollops of the chilled strawberry sauce onto the cheesecake batter. Using a butter knife, gently swirl the strawberry sauce into the cheesecake to create a marbled effect.
Bake the Bars: Place the pan in the oven and bake at 325°F for 45 minutes. The edges should be slightly puffed and the top should not brown. The center will be slightly jiggly but will set as it cools.
Cool and Chill: Remove from oven and cool on a wire rack for 2 to 3 hours at room temperature. After cooling, transfer to the refrigerator and chill for an additional 5 to 6 hours to fully set.
Serve: Once fully chilled, lift the bars out using the parchment overhang, slice into pieces, and enjoy your strawberry cheesecake bars.

Notes

Use room temperature cream cheese and eggs to ensure a smooth batter without lumps.
If using frozen strawberries, thaw completely and drain excess liquid to avoid thinning out the sauce.
You can use gluten-free Oreos to make this dessert gluten-free.
Be careful not to overbake; the center should still jiggle slightly when done, as it will firm up upon cooling.
Chilling the bars overnight is recommended for best texture and flavor.
To make slicing easier, use a sharp knife warmed under hot water and wiped dry between cuts.

Keywords: strawberry cheesecake bars, oreo crust cheesecake, strawberry swirl cheesecake, no bake cheesecake bars with strawberry sauce