08/24/2025
Strawberry Crunch Cheesecake Bars
For the Crust:
1 Β½ cups graham cracker crumbs
β
cup unsalted butter , melted
2 tablespoons granulated sugar
For the Cheesecake Filling:
8 oz cream cheese , softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
ΒΌ cup heavy cream
For the Strawberry Topping:
1 cup strawberry jam
1 tablespoon water
For the Streusel Topping:
Β½ cup all-purpose flour
ΒΌ cup light brown sugar
ΒΌ cup unsalted butter , cold and cubed
1 tablespoon chopped fresh strawberries
Instructions:
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press the mixture firmly into the bottom of a 9x9-inch baking dish lined with parchment paper.
Bake at 350Β°F (175Β°C) for 8β10 minutes , or until lightly golden. Let cool completely.
In a mixing bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Add the eggs one at a time, beating well after each addition. Stir in the heavy cream until fully incorporated.
Pour the cheesecake filling evenly over the cooled crust. Spread it gently with an offset spatula to ensure an even layer. Refrigerate for 1 hour to set slightly.
In a small saucepan, combine the strawberry jam and water. Heat over low heat, stirring occasionally, until the jam is smooth and glossy. Remove from heat and let it cool slightly.
In a food processor, pulse the flour, brown sugar, and cold butter until the mixture resembles coarse crumbs.
Fold in the chopped fresh strawberries.
Drizzle the cooled strawberry jam over the chilled cheesecake layer. Sprinkle the streusel mixture evenly over the top. Return to the refrigerator and chill for at least 4 hours , or overnight, to set completely.
Once set, slice the bars into squares using a sharp knife. Store any leftovers in an airtight container in the refrigerator for up to 5 days .
