Description
Strawberry Crunch Bars are a delightful dessert featuring a creamy cheesecake layer with a fresh strawberry swirl, all topped with a crunchy strawberry crumb.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 1/4 cup granulated sugar
- 1/4 teaspoon fine sea salt
- 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
- 1 1/4 cups strawberry jam or preserves
- 1 cup diced fresh strawberries
- 1/2 cup all-purpose flour
- 1/3 cup granulated sugar for topping
- 1/4 cup unsalted butter, melted for topping
- 1/3 cup crushed freeze-dried strawberries
Instructions
- Preheat the oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving an overhang for easy removal, and lightly grease the pan.
- Stir together the graham cracker crumbs, 1/4 cup granulated sugar, and fine sea salt in a mixing bowl, then pour in 1/2 cup melted butter and mix until the crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared pan and bake for 8 to 10 minutes, until lightly golden and fragrant, then set aside to cool slightly.
- Beat the softened cream cheese and 2/3 cup granulated sugar together until completely smooth and creamy, scraping the bowl as needed.
- Add the eggs one at a time, mixing on low just until combined, then blend in the sour cream, vanilla extract, and fresh lemon juice until the filling is velvety and lump-free.
- Pour the cheesecake batter over the warm crust and smooth the top into an even layer with an offset spatula.
- In a separate bowl, stir the strawberry jam until loosened, then fold in the diced fresh strawberries and gently spoon dollops of the mixture over the cheesecake layer.
- Use a skewer or butter knife to lightly swirl the strawberry mixture through the cheesecake without fully blending the layers.
- For the topping, combine the all-purpose flour, 1/3 cup granulated sugar for topping, and crushed freeze-dried strawberries in a small bowl.
- Drizzle in the 1/4 cup melted butter for topping and toss with a fork until the mixture forms small clumps of strawberry crumb.
- Sprinkle the strawberry crumb topping evenly over the surface of the strawberry swirl layer, breaking up any large pieces.
- Bake the bars for 28 to 32 minutes, until the edges are set, the topping is lightly golden, and the center jiggles slightly but is not wet.
- Cool the pan completely on a wire rack, then cover and chill in the refrigerator for at least 3 hours or overnight until the bars are fully set.
- Use the parchment overhang to lift the chilled slab from the pan, transfer to a cutting board, and slice into 16 bars, wiping the knife clean between cuts for neat edges.
Notes
- For best results, make sure the cream cheese is at room temperature before mixing.
- You can use any flavor of jam or preserves if you prefer a different fruit.
- These bars can be stored in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 230
- Sugar: 14g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg