Description
Deliciously creamy Strawberry Crunch Bars featuring a buttery graham cracker crust layered with a smooth cream cheese filling swirled with fresh strawberry preserves and topped with a crisp strawberry crumb. Perfectly baked and chilled for a refreshing dessert treat that serves 16.
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 teaspoon fine sea salt
Filling
- 16 ounces cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs, room temperature
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
Strawberry Mixture
- 1 1/4 cups strawberry jam or preserves
- 1 cup diced fresh strawberries
Topping
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 1/3 cup crushed freeze-dried strawberries
Instructions
- Prepare Pan and Preheat Oven: Preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper leaving an overhang on the sides for easy removal, and lightly grease the pan to prevent sticking.
- Make the Crust: In a mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and fine sea salt. Pour in the melted butter and stir until the crumbs are evenly moistened. Press this mixture firmly into the bottom of the prepared baking pan to form the crust.
- Bake the Crust: Bake the crust in the preheated oven for 8 to 10 minutes until lightly golden and fragrant. Remove from oven and set aside to cool slightly.
- Prepare the Cream Cheese Filling: Beat the softened cream cheese with 2/3 cup granulated sugar until smooth and creamy, scraping the bowl as needed to ensure no lumps remain.
- Add Eggs and Additional Ingredients: Add the eggs one at a time, mixing on low speed just until combined after each addition. Then blend in the sour cream, vanilla extract, and fresh lemon juice until the filling is smooth and velvety.
- Assemble Filling Layer: Pour the cheesecake batter over the warm crust in the pan and smooth out the top into an even layer using an offset spatula.
- Prepare Strawberry Swirl: In a separate bowl, loosen the strawberry jam by stirring, then fold in the diced fresh strawberries. Gently spoon dollops of this strawberry mixture over the cheesecake layer.
- Swirl Strawberry Mixture: Use a skewer or butter knife to lightly swirl the strawberry mixture through the cream cheese layer without fully blending the layers to create a marbled effect.
- Make the Topping: In a small bowl, combine the all-purpose flour, 1/3 cup granulated sugar for topping, and crushed freeze-dried strawberries. Drizzle the melted butter over this mixture and toss with a fork until small clumps of strawberry crumb form.
- Add Topping to Bars: Sprinkle the strawberry crumb topping evenly over the surface of the strawberry swirl layer, breaking up any large clumps to distribute it uniformly.
- Bake the Bars: Return the pan to the oven and bake for 28 to 32 minutes until the edges are set, topping is lightly golden, and the center jiggles slightly without appearing wet.
- Cool and Chill: Allow the bars to cool completely on a wire rack. Once cooled, cover and refrigerate for at least 3 hours or overnight to let the bars fully set.
- Slice and Serve: Use the parchment paper overhang to lift the chilled bars out of the pan. Transfer to a cutting board and cut into 16 squares, wiping the knife clean between cuts for neat edges.
Notes
- Room temperature eggs and cream cheese ensure a smooth batter without lumps.
- Using fresh strawberries along with preserves adds texture and fresh flavor.
- Chilling the bars overnight improves slicing and flavor development.
- Freeze-dried strawberries in the topping add vibrant color and an intense fruity crunch.
- Store leftover bars covered in the refrigerator for up to 4 days.
