Description
Strawberry Crunch Cheesecake Bars feature a graham cracker crust, creamy cheesecake filling, and a crunchy strawberry topping.
Ingredients
Scale
- 1.5 cups Graham cracker crumbs
- 0.5 cup Unsalted butter, melted
- 0.25 cup Granulated sugar
- 16 ounces Cream cheese, softened
- 0.5 cup Granulated sugar
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 1 cup Sour cream
- 1 cup Freeze-dried strawberries, crushed
- 1 cup Granola or crushed cookies
- 2 tablespoons Melted butter
Instructions
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined and resembles wet sand.
- Press the mixture firmly into the bottom of a greased 9×9-inch baking pan. Set aside.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add granulated sugar and mix until combined.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until smooth.
- Pour the cheesecake filling over the prepared crust and spread evenly.
- In a separate bowl, combine crushed freeze-dried strawberries, granola (or crushed cookies), and melted butter. Mix until evenly coated.
- Sprinkle the strawberry crunch topping evenly over the cheesecake filling.
- Bake for 40-45 minutes, or until the edges are set and the center is slightly jiggly.
- Let cool at room temperature for about an hour, then refrigerate for at least 4 hours or overnight before slicing.
Notes
- Refrigerate for at least 4 hours for best results.
- Use a 9×9 inch baking pan for even baking.
- Adjust sweetness to taste.
Nutrition
- Serving Size: 1 bar
- Calories: 400
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 80mg