Strawberry Cheesecake Crunch Bars ๐
Ingredients
- For the Crust
- 2 cups graham cracker crumbs
- 5 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
- For the Cheesecake Layer
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ¼ cup sour cream
- 2 tbsp heavy cream
- For the Strawberry Layer
- 2 cups fresh strawberries, hulled
- ¼ cup granulated sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch
- 2 tbsp water
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- For the Topping
- 1 cup sliced fresh strawberries
- ½ cup crushed graham crackers or vanilla cookies
- 2 tbsp melted butter
- Powdered sugar, optional
Instructions
Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
Mix graham cracker crumbs, melted butter, and sugar. Press firmly into the bottom of the pan.
Bake for 8–10 minutes and let cool slightly.
Beat cream cheese and sugar until smooth.
Add eggs one at a time, then mix in vanilla, sour cream, and heavy cream.
Pour over the crust and bake for 25–30 minutes, until the center is just set.
Cool completely, then refrigerate for 1 hour.
For the strawberry layer, cook strawberries, sugar, and lemon juice over medium heat for 5–7 minutes, lightly mashing the berries.
Mix cornstarch with water, stir into the strawberries, and cook for another 1–2 minutes until thickened. Cool completely.
Whip heavy cream with powdered sugar until soft peaks form.
Gently fold the cooled strawberry mixture into the whipped cream.
Spread the strawberry mousse evenly over the chilled cheesecake.
Refrigerate for at least 4 hours, preferably overnight.
Mix crushed cookies with melted butter and scatter over the top.
Arrange fresh strawberry slices on top.
Cut into large thick squares and serve chilled.
Tip: For the clean layered look, make sure the strawberry mixture is completely cool before folding it into the whipped cream.
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