Strawberry Crumble Cheesecake Bars

A layered dessert with a graham cracker crumb crust with a cheesecake layer topped with strawberries and a crumble topping.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 1 15

Chill Time 6

Total Time 7 40

Servings

Calories 683kcal

Preheat the oven to 325F degrees. Prepare a 9x9-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.

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.

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.

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.

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.