Strawberry Cheesecake Bars

Strawberry Cheesecake Bars, Creamy cheesecake filling, strawberry sauce, and a golden Oreo crust. A fantastic dessert for the summer!

Compared to regular cheesecake, cheesecake bars bake up more quickly and require less time. It tastes fantastic when combined with a homemade strawberry sauce. It has the ideal blend of creaminess and crunch from the golden Oreos that serves as both the crust and the topping.

Strawberry Cheesecake Bars Ingredients

For the crust

• 18 golden Oreo cookies and 3 tablespoons unsalted butter were used to make the crust.

For the strawberry sauce

• Medium-sized strawberries, 1 & 1/2 cups
• Water and one tablespoon of granulated sugar
• fresh squeezed lemon juice, 2 teaspoons
• 3/4 teaspoon cornstarch

For the cheesecake filling

• soften 8 ounces of cream cheese.
• 30 ml of sour cream
• 34 cup sugar
• 1/2 tsp
• One big egg
• 2 tablespoons of regular flour

For the topping

• 8 crumbled golden Oreos

Instructions

For the crust

1. Set the oven to 350°F. In a food processor, add 18 golden Oreo cookies. Add the melted butter and pulse one more until the crumbs are evenly coated. Pulse until it forms crumbs.
2. Crumbs should be pressed into a buttered 8-inch baking pan or parchment paper. After five minutes of baking, remove from the oven and let cool on the counter.

For the strawberry sauce

1. Put strawberries, 1 tablespoon of sugar, and 1 tablespoon of water in a saucepot. Until tender, bring to a boil, cover, and simmer for 5–10 minutes. This should be stirred periodically.
2. Next, cornstarch and lemon juice should be combined, stirred into the liquid, and simmered for an additional minute to thicken. Blender the strawberry combination until it is completely smooth. Put in a bowl and leave alone.

For the cheesecake filling

1. In a food processor, combine the cream cheese, sour cream, sugar, vanilla, egg, and flour. Until incorporated and well-blended, pulse. Pour over the Oreo crust and spread evenly.
2. Top the cheesecake with the strawberry sauce. So, for 36 minutes, bake at 325°F, or until cheesecake is just wobbly.
3. Then. Take out of the oven, then cool for ten minutes on a wire rack. Other Oreos should be crushed and sprinkled on top, then gently pressed into the bars. On the counter, allow to cool fully.
4. Before cutting into squares, place covered in the refrigerator and allow to sit for at least 3 hours.

Notes

If you don’t want the strawberry sauce to sink into the cheesecake, this is the most important step.

• When blending, ensure that your cheesecake mixture is as smooth as possible.
• The strawberry sauce won’t sink into the cheesecake if it isn’t completely smooth.
• This recipe can easily be doubled.
• You can freeze these; my suggestions for doing so are above.
• Before storing, check to see that they have completely cooled off.
• To get a perfect cut, we like to use a sharp knife that has been washed in hot water.