Description
Heavenly strawberry crunch cheesecake bars promise a delightful dance of creamy richness and crunchy textures. Sweet strawberry essence mingles with velvety cheesecake, creating an irresistible dessert you’ll savor with pure culinary bliss.
Ingredients
Scale
Crust Ingredients:
- 1 1/2 cups (375 milliliters) graham cracker crumbs
- 1/2 cup (115 grams) unsalted butter, melted
- 1/4 cup (50 grams) granulated sugar
Cheesecake Filling Ingredients:
- 2 (8 ounces / 225 grams) packages cream cheese, softened
- 1 cup (200 grams) granulated sugar
- 2 large eggs
- 1 cup (240 milliliters) sour cream
- 1/2 cup (120 milliliters) heavy cream
- 1 teaspoon vanilla extract
- 1 cup (150 grams) fresh strawberries, diced
Strawberry Crunch Topping Ingredients:
- 1 cup (50 grams) strawberry-flavored cereal, crushed
- 1/4 cup (60 grams) unsalted butter, melted
- 1/4 cup (50 grams) granulated sugar
- 1/4 cup (30 grams) all-purpose flour
Instructions
- Preheat the oven to 325F (163C) and prepare a 9×13-inch baking pan by lining it with parchment paper, ensuring excess paper hangs over the edges for easy removal.
- Create the graham cracker crust by thoroughly mixing crumbs, sugar, and melted butter until uniform. Press the mixture firmly and evenly into the pan’s bottom, creating a compact base. Bake for 8 minutes, then set aside to cool.
- Whip cream cheese until silky smooth in a large mixing bowl. Incorporate sugar and vanilla, blending until fully integrated. Gradually add eggs, mixing thoroughly after each addition. Fold in sour cream and heavy cream until the mixture reaches a consistent texture, then gently incorporate diced strawberries.
- Pour the cheesecake filling over the cooled crust, spreading it evenly to cover the entire surface.
- Prepare the strawberry crunch topping by crushing cereal into fine pieces. Combine crushed cereal with melted butter, sugar, and flour, mixing until a crumbly consistency forms. Distribute the topping uniformly across the cheesecake filling.
- Bake for 45-50 minutes until the cheesecake sets and edges turn golden. Turn off the oven, leaving the door slightly open, and allow the cheesecake to cool gradually for one hour.
- Remove from the oven and cool completely at room temperature. Refrigerate for minimum 4 hours or overnight to achieve perfect setting.
- Once chilled, lift the cheesecake from the pan using parchment paper overhang. Slice into individual squares and serve chilled for optimal flavor and texture.
Notes
- Ensure cream cheese is at room temperature to prevent lumps and create a smooth, creamy filling that blends effortlessly.
- Dice strawberries into small, uniform pieces to distribute flavor evenly and prevent large fruit chunks disrupting the cheesecake’s texture.
- Create a gluten-free version by using gluten-free graham crackers and cereal, making this dessert accessible for those with dietary restrictions.
- Prevent cracking by baking the cheesecake in a water bath or allowing it to cool gradually in the oven, which helps maintain a silky, crack-free surface.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 300 kcal
- Sugar: 21 g
- Sodium: 140 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 23 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg