Strawberry Crumble Cheesecake Bars
Creamy cheesecake, a sweet strawberry filling, and a buttery crumble topping come together in these tasty Strawberry Crumble Cheesecake Bars!
IRRESISTIBLE DESSERT BARS
These Strawberry Crumble Cheesecake Bars feature a luscious, creamy cheesecake layer topped with a sweet strawberry filling and a buttery crumble graham cracker base that melts in your mouth. With the perfect balance of tangy and sweet, they’re an indulgent and decadent treat for any occasion. I’d be lying if I said I haven’t been searching for any excuse or occasion to whip up a batch of these layered dessert bars- they’re SO good!
FREQUENTLY ASKED QUESTIONS:
I suppose you could use pie filling, but it may make this a bit too sweet for some people’s taste. So use it with caution.
I do think you could do this with some drained canned peaches instead. I don’t think you’d need to add any additional sugar either. Just layer the peaches on top of the cheesecake layer.
Once the bars have set properly, they get easier to cut neatly. I also suggest wiping the blade with a paper towel in between each swipe through the dessert. It can also be helpful to warm the blade up under some hot water to help make clean sweeps through the dessert to make bars.
Leftover bars can be stored in an airtight container and can be kept in the fridge for up to 3-4 days. They may change texture overtime.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- graham cracker crumbs
- salted butter– melted
- granulated sugar
- cream cheese– softened. If you’ve forgotten to pull the brick of cream cheese out of the fridge early, grab these tips to Soften Cream Cheese Quickly.
- granulated sugar
- plain Greek yogurt– if plain Greek yogurt isn’t your thing, you can try ths with sour cream
- vanilla extract
- large eggs
- fresh strawberries– prep them so the tops are removed and chop them into smaller pieces
- cornstarch
- all-purpose flour
- light brown sugar– packed
HOW TO MAKE STRAWBERRY CRUMBLE CHEESECAKE BARS
Preheat the oven to 325 degrees F. Prepare a 9×9-inch baking dish with parchment paper and cooking spray. Set aside. Add the graham cracker crumbs, sugar, and melted butter to a small mixing bowl. Mix until combined. Add to the bottom of the prepared baking dish and press firmly into an even layer. Bake for 10 minutes.
In a large mixing bowl with a hand mixer, beat the cream cheese and sugar until smooth and creamy. Add the greek yogurt and vanilla. Mix until combined.
Add the eggs and mix just until combined. Pour the cheesecake batter over the cooled crust and spread into an even layer.
In a large mixing bowl, combine the chopped strawberries, sugar, and cornstarch. Toss until the strawberries are completely coated. Spread the strawberries evenly over the cheesecake layer.
In a small mixing bowl, combine all the crumble topping ingredients and mix until a crumbly mixture forms. Sprinkle the crumble topping evenly over top of the strawberry layer. Bake for 1 hour-1 hour 15 minutes or until the crumble topping is golden and the center only slightly jiggles.
Remove from the oven and allow to cool at room temperature. Transfer to the refrigerator and chill for 4-6 hours before serving.
CRAVING MORE RECIPES?
Strawberry Crumble Cheesecake Bars
Ingredients
Graham cracker crust
- 1 ½ cups graham cracker crumbs
- 4 Tablespoons salted butter, melted
- 2 Tablespoons granulated sugar
Cheesecake Filling
- 16 ounces (2 blocks) cream cheese, softened to room temperature
- ½ cup granulated sugar
- ⅓ cup plain Greek yogurt (or sour cream)
- 1 teaspoon vanilla extract
- 2 large eggs
Strawberry Layer
- 3 cups fresh strawberries, tops removed and chopped
- ⅓ cup granulated sugar
- 1 Tablespoon cornstarch
Crumble topping
- ¾ cup all-purpose flour
- ¼ cup light brown sugar, packed
- 4 Tablespoons salted butter, melted
Instructions
For the crust:
- Preheat the oven to 325F degrees. Prepare a 9×9-inch baking dish with parchment paper and cooking spray. Set aside.
- Add 1 ½ cups graham cracker crumbs, 4 Tablespoons salted butter, melted and 2 Tablespoons granulated sugar to a small mixing bowl. Mix until combined.
- Add to the bottom of the prepared baking dish and press firmly into an even layer. Bake for 10 minutes then allow to cool.
For the cheesecake filling:
- In a large mixing bowl with a hand mixer (or a stand mixer), beat 16 ounces (2 blocks) cream cheese, softened to room temperature and ½ cup granulated sugar until smooth and creamy. Add ⅓ cup plain Greek yogurt and 1 teaspoon vanilla extract. Mix until combined.
- Add 2 large eggs and mix just until combined. Pour the cheesecake batter over the cooled crust and spread into an even layer.
For the Strawberry layer:
- In a large mixing bowl, combine 3 cups fresh strawberries, tops removed and chopped, ⅓ cup granulated sugar and 1 Tablespoon cornstarch. Toss until the strawberries are completely coated. Spread the strawberries evenly over the cheesecake layer.
For the crumble topping:
- In a small mixing bowl, combine ¾ cup all-purpose flour, ¼ cup light brown sugar, packed and 4 Tablespoons salted butter, melted and mix until a crumbly mixture forms. Sprinkle the crumble topping evenly over top of the strawberry layer. Bake for 1 hour-1 hour 15 minutes or until the crumble topping is golden and the center only slightly jiggles.
- Remove from the oven and allow to cool at room temperature. Transfer to the refrigerator and chill for at least 4-6 hours before serving.
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I combined some rhubarb to make the 3C.
Definitely a keeper!!
I made these for an office function and everybody loved them! I sent 6 people the recipe because they wanted to make it for Easter. I can’t wait to try it with peaches this summer and apples in the fall.
Thanks so much Gary! I really appreciate you coming back to comment!
Is having unsalted butter and not salted a deal breaker?I have everything else.
Not at all! There’s so little salt in salted butter. I think it’s only 1/4 teaspoon for a whole stick. I honestly use them interchangeably all the time 🙂