Description
These Strawberry Crunch Cheesecake bars are simple yet sophisticated, perfect for any occasion. Creamy, tangy cheesecake is layered with juicy strawberries and topped with a crunchy, sweet topping. Whether served as a dessert, party treat, or indulgent snack, this recipe is guaranteed to impress!
Ingredients
Scale
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup fresh strawberries, chopped
- 1 cup graham cracker crumbs
- 1/4 cup unsalted butter, melted
- 1 package strawberry gelatin
- 1 cup whipped cream
- 1/2 cup crushed cookies or cereal for crunch topping
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line with parchment paper.
- Combine graham cracker crumbs with melted butter and press into the pan to form the crust. Bake for 8-10 minutes, then cool.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, then stir in vanilla.
- Divide batter. Mix strawberry gelatin and chopped strawberries into one portion.
- Layer plain batter over crust, then the strawberry mixture.
- Bake for 50-60 minutes until the center is set. Cool gradually with the oven door slightly open.
- Chill in the fridge for at least 4 hours.
- Top with whipped cream, fresh strawberries, and crunch topping before serving.
Notes
- Substitute strawberries with other fresh berries for variety.
- Add chopped nuts to the crunch topping for extra texture.
- Store leftovers in the fridge for up to 5 days.