Strawberry Cheesecake Bars

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Crust

  • 2 cups graham cracker crumbs
  • 2 tablespoons granulated sugar
  • 4 tablespoons melted salted butter

Cheesecake

  • 16 ounces cream cheese, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Strawberry Filling

  • 3 cups chopped strawberries
  • 2 tablespoons lemon juice
  • ½ cup packed light brown sugar
  • 1 teaspoon vanilla extract
  • 1½ tablespoons cornstarch

Oatmeal Crumble

  • 1 cup old-fashioned oats
  • 1 cup packed light brown sugar
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 6 tablespoons cold unsalted butter, finely diced

How to Make Strawberry Cheesecake Bars:

  1. Preheat the oven to 350°F and line a 9×9-inch baking pan with parchment paper. Set it aside.
  2. In a medium bowl, combine the graham cracker crumbs and sugar. Create a small well in the mixture and pour in the melted butter. Mix until the ingredients are thoroughly combined.
  3. Transfer the crust mixture to the prepared baking pan and gently press it evenly into the bottom of the pan. Bake for 8 minutes.
  4. While the crust is baking, in another medium bowl, beat together the cheesecake ingredients until the mixture is smooth and creamy. Set it aside.
  5. In a medium saucepan, combine the strawberries, lemon juice, and vanilla. Cook over medium-high heat for 5 to 7 minutes until the strawberries burst and juice begins to form.
  6. In a separate bowl, combine the brown sugar and cornstarch, then stir it into the strawberry mixture. Cook for an additional 2 minutes, stirring constantly. Once the mixture has thickened and resembles pie filling, remove it from heat.
  7. Create the oatmeal crumble by mixing all the ingredients in a large bowl. Use a pastry cutter or your fingers to combine the ingredients, breaking down the cubes of butter to form a coarse crumble.
  8. Pour the cheesecake mixture over the baked crust and spread it out evenly. Top the cheesecake mixture with the strawberry sauce and then add the crumble topping over the strawberries.
  9. Bake the cheesecake bars for 50 to 70 minutes, or until the top of the crumble is golden brown. Remove them from the oven and let them cool in the pan on a wire rack for 30 to 60 minutes. Transfer the bars to the refrigerator to cool for at least 4 hours, preferably overnight, before slicing them into squares.

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