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Strawberry Cheesecake Crumb bars-the delicious taste of Strawberry Cheesecake surrounded by a sweet crumb bar!
We’re in full swing strawberry season here and I’m loving it! There are so many great recipes using strawberries and I want to make them all!
Pies, Cakes, Ice Cream, Jellies, Bars. Where to start first?
With our first batch of strawberries, after eating at least a pound just straight from the field, I made 3 desserts.
I made a Strawberry Cobbler (I’ll share that with you soon) some Strawberry Ice Cream and these bars. Oh and I also made French Toast with an amazing Strawberry Syrup.
These bars were at the top of my list. I love cheesecake. I love cheesecake bars. And when you add in the sweetest, fresh picked strawberries…lets just say, these didn’t last long at all.
The great thing about this recipe is you can adjust it to your personal tastes. If you love the cheesecake center, double that part of the recipe. Want more strawberries? Go ahead, add them. This bar is sturdy enough to take a little extra on the inside.
Oh and the crumb topping? you’ll be trying to get every last crumb off your plate!
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Strawberry Cheesecake Crumb Bars
Ingredients
- 1 1/2 cups sugar
- 2 3/4 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup cold butter, cubed
- 1 egg, beaten
filling
- 3 cups fresh strawberries, sliced
- 8 ounces cream cheese, softened
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- 2/3 cup sugar
Instructions
- To make the crust-Using a pastry blender (or a food processor) combine crust ingredients until crumbly. Press 2/3 of crumb mixture into a lightly greased 9 x 13 inch baking dish. Reserving the remaining 1/3 for the topping.
- Cream together cream cheese, cornstarch, vanilla and sugar until smooth and creamy. Gently spread cream cheese mixture over bottom crust layer.
- Layer sliced strawberries over cream cheese and top with remaining crumb mixture.
- bake in a preheated 375 degree oven for 40 minutes, just until top crumb is golden. Remove from oven and let cool completely before cutting. Store in an airtight container in the refrigerator.
Notes
Did you make this recipe?
Please leave a comment on the blog or share a photo on Instagram
Want more bars?
Lemon Pie Bars
Seven Layer Magic Bars
Smores Cereal Bars
Chocolate Chip Cookie Dough Cheesecake Bars
Wicked Chocolate Caramel Bars
and if you still want more Strawberry recipes
50 Strawberry Recipes
Related Posts:
- Summer Berry Cobbler
- 50 Strawberry Recipes
- Fresh Strawberry Cobbler
About Grace
When I was younger, I was constantly in the kitchen helping my mom bake. It was fun getting to play with the flour and always getting to lick the spoon. I’ve always expressed an interest in baking and now I feel that it’s the right time for me to take over. I am a college student working towards a nursing degree as well as a full-time aunt to the sweetest little kids (they might pop up in some of the posts). I’ve learned most of what I know about baking and cooking from my mom, and I am continuing to self-teach through trial and error, which means plenty of sweets to be eaten. Read more...
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Comments
Lana says
See AlsoHeaven on Earth CakeThese look amazing! I’m always looking for dessert recipes with stawberries in them, and these are going to the top of my list to bake. You’re making me so excited to plant mine! It snowed here 2 days ago so I haven’t been able to yet, but I hope you keep these fantastic strawberry recipes coming!
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Can’t wait for our strawberry season to start! Looks great!
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Cheesecake, strawberries and buttery crumbs in an easy bar? I am ALL over these! pinned 🙂
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Anything with strawberries screams spring to me right now. Love these!
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Catherine says
Dear Joan, These strawberry bars look wonderful. My daughter absolutely loves strawberry desserts and I know she would love these. Stopping by from Best of the Weekend. Wishing you and yours a very beautiful Easter. Blessings, Catherine
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Sabeen says
Hi Joan
I made this desert for my tomorrow party.. Wana knw that I have to serve it warm or cold?? Any thing else need to serve with it…Reply
Cate @ Chez CateyLou says
I love fresh strawberries!! They are the best, and make such amazing desserts. These bars look incredible. I am obsessed with crumbs – they make everything better!
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Joan, I’m drooling! This looks amazing! I love every element, from that moist, fluffy cake to the dense, luscious cheesecake and most of all, that crispy, delightful crumb topping. I can’t wait for strawberry season to start!
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deena says
thank you my dear for this amazing recipe, defiantly i did it today, cant wait to cool to give i a try,even though i sneaked a spoon while its still hot.i have some question for you please.
1-when you make the crust does it matter which ingredient to put first?
2- do you press the crust down ( the lower one and the the upper one) when you assemble it in the baking dish?
3- i found it a little bet sweet for me so is it possible to use less sugar, and if yes which one to minimize the one in the crust or the on in the filling .thank you again, i am very happy that i joined your page
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Joan Hayes says
Hi Deena. For the crust, no, it doesn’t matter just throw all the ingredients in together and make sure they are combined well. You do want to press the crust into the dish for the bottom layer and then for the top layer, just crumble the crust mixture loosely over the entire top. You can certainly reduce the sugar in either the crust or the filling. Were you able to tell which layer tasted too sweet for you? Keep in mind, the sweetness will also vary depending on how sweet your strawberries are. Happy baking!
KELSEY says
Hi there! These look amazing! I want to make them today 🙂 do you have to add cornstarch?
Reply
Joan Hayes says
If you don’t have cornstarch, you can leave it out, your topping will just be a bit crunchier.
Philip B says
Can I use cherries in this instead of strawberries?
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Joan Hayes says
Of course you can, make it your own!
