- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, cold and cubed
- Pinch of salt
Instructions:
- Prepare the Crust:
- Preheat your oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper.
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until combined.
- Press the mixture evenly into the bottom of the prepared pan.
- Bake for 8–10 minutes. Remove and let cool.
- Make the Cheesecake Layer:
- In a mixing bowl, beat the cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla, flour, and sour cream until smooth and creamy.
- Pour the cheesecake mixture over the cooled crust and spread evenly.
- Prepare the Strawberry Topping:
- In a saucepan over medium heat, combine strawberries, sugar, cornstarch, water, and lemon juice.
- Cook while stirring until the mixture thickens and the strawberries release their juices (about 5–7 minutes). Let it cool slightly.
- Spread the strawberry topping over the cheesecake layer.
- Make the Crumble Topping:
- In a bowl, mix the flour, brown sugar, and salt.
- Add the cold butter cubes and use your fingers or a fork to create a crumbly mixture.
- Sprinkle the crumble topping over the strawberry layer.
- Bake:
- Bake the assembled bars for 30–35 minutes, or until the edges are set and the center is slightly jiggly.
- Allow the bars to cool to room temperature, then refrigerate for at least 2–3 hours to fully set.
- Slice and Serve:
- Once chilled, slice into squares and serve. Garnish with additional fresh strawberries if desired.
Enjoy these creamy, fruity, and crumbly strawberry cheesecake bars! Let me know if you need alternative suggestions or additional variations.
