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Strawberry Cheesecake Bars with Strawberry Swirl & Oreo Crust 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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Prepare the Cheesecake Filling: In a bowl, beat the softened cream cheese with an electric mixer on low speed for 1 minute until smooth.
  7. 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.
  8. 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.
  9. Assemble the Bars: Pour the cheesecake mixture over the cooled Oreo crust, spreading evenly.
  10. 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.
  11. 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.
  12. 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.
  13. 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