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