Description

These easy, one-pan cheesecake bars feature a buttery graham cracker crust, a creamy tangy filling, and a signature crunchy strawberry cereal topping. They are make-ahead friendly and taste better than takeout.

Ingredients

Scale

1 ½ cups (150g) graham cracker crumbs
½ cup (113g) unsalted butter, melted
2 tablespoons (25g) granulated sugar
Pinch of salt
24 oz (680g) full-fat cream cheese, softened
¾ cup (150g) granulated sugar
3 large eggs, room temperature
½ cup (120g) sour cream
1 teaspoon vanilla extract
2 tablespoons (15g) all-purpose flour
1 cup (100g) crushed strawberry cereal or cookies (e.g., Strawberry Pop-Tarts, Strawberry Crunch)
2 tablespoons (28g) unsalted butter, melted
1 tablespoon (12g) granulated sugar
1 cup fresh strawberries, diced (or ½ cup strawberry preserves)
Whipped cream, for serving (optional)

Instructions

Preheat oven to 350°F (175°C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides, and lightly grease.
In a medium bowl, combine graham cracker crumbs, melted butter, sugar, and salt. Stir until it resembles wet sand.
Press the crust mixture firmly and evenly into the prepared pan. Bake for 8-10 minutes until lightly golden. Remove and let cool while making the filling.
In a large bowl, beat softened cream cheese and sugar on medium-low speed until smooth and creamy (2-3 minutes). Scrape down the sides.
Add sour cream and vanilla extract; mix until combined.
Add eggs one at a time, mixing on low speed just until incorporated. Do not overmix to avoid incorporating air.
Stir in flour until just combined. Gently fold in diced fresh strawberries if using.
Pour the filling over the cooled crust and spread evenly.
In a small bowl, mix crushed strawberry cereal/cookies, melted butter, and sugar. Sprinkle evenly over the cheesecake filling.
Bake at 350°F for 35-40 minutes. The edges should be set, but the center should still have a slight jiggle. Tent with foil if browning too quickly.
Cool in the pan on a wire rack for 1 hour.
Refrigerate for at least 4 hours, preferably overnight, until fully set.
Lift the bars out using the parchment paper handles. Cut into squares with a sharp knife, wiping the blade between cuts. Serve chilled with whipped cream if desired.

Notes

Ensure all dairy ingredients (cream cheese, eggs, sour cream) are at room temperature to prevent lumps and cracking. Do not overmix the batter after adding eggs, as this incorporates air which causes cracking. The bars taste better the next day as flavors meld. For clean cuts, dip the knife in hot water and wipe dry between slices.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 320
Sugar: 20
Sodium: 180
Fat: 22
Saturated Fat: 12
Carbohydrates: 28
Fiber: 1
Protein: 5

Keywords: strawberry cheesecake bars, crunch topping, homemade dessert, easy cheesecake, strawberry crunch, make-ahead dessert, graham cracker crust