Cheesecake Bars (Print Version)

Ingredients:

01 - For the Crust: Graham cracker crumbs: 1 1/2 cups, finely crushed for a sturdy base.
02 - Granulated sugar: 1/4 cup, to sweeten and bind the crust.
03 - Unsalted butter: 1/2 cup, melted to hold the crust together.
04 - For the Cheesecake Filling: Cream cheese: 2 (8 oz) packages, softened for a creamy filling.
05 - Granulated sugar: 1 cup, to sweeten the cheesecake mixture.
06 - Vanilla extract: 1 tsp, for a hint of flavor.
07 - Eggs: 2 large eggs, added one at a time to give structure to the cheesecake.
08 - Sour cream: 1 cup, for richness and tang.
09 - Heavy cream: 1/2 cup, to enhance the creamy texture.
10 - Fresh strawberries: 1 cup, diced for a fruity twist in the filling.
11 - For the Strawberry Crunch Topping: Strawberry-flavored cereal: 1 cup, crushed for a sweet, crunchy topping.
12 - Unsalted butter: 1/4 cup, melted to bind the topping together.
13 - Granulated sugar: 1/4 cup, to add sweetness to the topping.
14 - All-purpose flour: 1/4 cup, to give the crunch topping structure.

Instructions:

01 - Preheat your oven to 325°F (163°C). Line a 9x13-inch baking pan with parchment paper, leaving some overhang for easy removal.
02 - In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture evenly into the bottom of the prepared pan, pressing down firmly. Bake for 8 minutes. Remove from the oven and let cool while you prepare the cheesecake filling.
03 - In a large mixing bowl, beat the softened cream cheese until smooth. Add granulated sugar and vanilla extract, beating until well combined. Add the eggs one at a time, mixing well after each addition. Mix in sour cream and heavy cream until smooth, then gently fold in diced strawberries. Pour the cheesecake filling over the cooled crust, spreading it evenly.
04 - Crush the strawberry-flavored cereal into small pieces in a medium bowl. Mix the crushed cereal with melted butter, granulated sugar, and flour until well combined and crumbly. Sprinkle the strawberry crunch topping evenly over the cheesecake filling.
05 - Bake in the preheated oven for 45-50 minutes, or until the cheesecake is set and the edges are lightly golden. Turn off the oven and let the cheesecake bars cool in the oven with the door slightly ajar for 1 hour. Remove from the oven, cool completely at room temperature, then refrigerate for at least 4 hours or overnight to set.
06 - Once chilled, use the parchment paper overhang to lift the cheesecake bars out of the pan. Cut into squares or bars and serve chilled.

Notes:

01 - These Strawberry Crunch Cheesecake Bars combine a creamy cheesecake layer with a fruity, crunchy topping, making them perfect for summer desserts or sharing with loved ones.
02 - The buttery graham cracker crust, rich cheesecake, and crispy strawberry topping create a satisfying mix of textures and flavors.

Back