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Strawberry Cheesecake Bars Recipe
Ben Carraoli

Strawberry Cheesecake Bars Recipe

I have to admit, the first time I made these strawberry cheesecake bars, I was blown away by how creamy, rich, and perfectly sweet they turned out. Every bite felt like a delightful combination of classic cheesecake with a fruity twist, and the crunchy topping made it even more irresistible.
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Total Time 7 hours 5 minutes
Ingredients Method Notes

Ingredients
  

  • 10 Golden Oreo cookies 120 g – finely crushed for a smooth base
  • 2.5 tablespoons melted butter 35 g – helps bind the crust into a firm layer
  • 8 oz full-fat cream cheese softened (226 g) – ensures a creamy, smooth texture
  • 1/4 cup granulated sugar 50 g – balances the tartness of the cream cheese
  • 3 tablespoons full-fat sour cream room temp (45 g) – adds richness and creaminess
  • 1/2 tablespoon heavy whipping cream 7 g – keeps cheesecake silky
  • 1/2 teaspoon pure vanilla extract 2.5 g – enhances flavor
  • 1/2 teaspoon fresh lemon juice 2.5 g – adds brightness
  • Zest from half a lemon about 1/2 teaspoon or 1 g – subtle citrus aroma
  • 1 large egg room temp (50 g) – gives structure
  • Tiny pinch of salt – balances sweetness
  • 8 oz cream cheese full-fat, softened (226 g) – adds extra creaminess
  • Strawberry puree approx 70 g – fresh and natural strawberry flavor
  • 1/4 cup sour cream 60 g – for smooth texture
  • 1/4 cup granulated sugar 50 g – sweetens the strawberry layer
  • 1/2 teaspoon vanilla extract 2.5 g – enhances berry flavor
  • 1 large egg 50 g – helps bind the layer
  • Tiny pinch of salt – balances flavors
  • 1/2 cup chopped strawberries 75 g – fresh or frozen
  • 1 –2 teaspoons sugar 4–8 g – to taste
  • 1/2 teaspoon lemon juice 2.5 g – brightens the flavor
  • 1 tablespoon water 15 g – helps blend the puree
  • Whipped Cream optional, store-bought works too
  • 3 oz cream cheese full-fat, softened (85 g) – adds richness
  • 1/3 cup powdered sugar 40 g – sweetens the cream
  • 1 cup heavy whipping cream cold (240 mL) – creates fluffy peaks
  • Splash of vanilla extract – aroma and flavor
  • 100 g Oreo cookies 8–9 cookies – adds crunch
  • 0.5 oz freeze-dried strawberries 14 g – intense strawberry flavor
  • 1 tbsp melted butter 14 g – binds the topping
  • Tiny pinch of salt – enhances sweetness

Method
 

  1. Preheat the oven to 350°F. Crush the Oreos finely using a food processor or rolling pin, then mix with melted butter. Press into a parchment-lined pan and bake 8–10 minutes, then let it cool.
  2. Beat softened cream cheese until smooth, then add sugar, sour cream, heavy cream, lemon juice, vanilla, and salt. Incorporate the egg gently and pour over the baked crust.
  3. Cook chopped strawberries with sugar, lemon juice, and water until tender. Blend to a smooth puree, then mix with cream cheese, sugar, sour cream, vanilla, egg, and salt. Pour over the first cheesecake layer.
  4. Place the 8×8 pan in a larger 9×13 pan with 2 inches of boiling water. Bake at 325°F for 30–35 minutes until the edges are set but the center jiggles slightly. Cool in the oven, then refrigerate for at least 6 hours.
  5. Pulse Oreos and freeze-dried strawberries in a food processor. Mix with melted butter and a pinch of salt, then set aside to top the bars later.
  6. Beat cream cheese and powdered sugar until smooth. Gradually add cold heavy cream and vanilla, mixing until medium peaks form. Spread over chilled bars before adding the crunch topping.
  7. Remove cheesecake from the pan, add whipped cream, then sprinkle the strawberry crunch generously. Chill for 1–2 hours if desired, or serve immediately.

Notes

  • I always use room-temperature cream cheese and eggs to prevent lumps in the cheesecake.
  • I find a water bath essential—it keeps the cheesecake creamy and crack-free.
  • Using a hot knife for slicing makes clean, beautiful squares every time.
  • I sometimes toast the topping lightly for a crunchier texture.
  • Make it a day ahead; I noticed the flavors improve after resting overnight.