Strawberry Crunch Cheesecake Bars

Strawberry crunch traces back to those nostalgic ice cream truck bars with their rosy cookie crumble. These baked cheesecake bars echo that contrast with a golden Oreo and freeze-dried strawberry crust under a silky berry-studded filling.

Serves 12 · 20 min prep · 45 min cook

Estimate for one serving

• 340 cal
• 5g protein
• 36g carbs
• 20g fat
• 2g fiber

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Ingredients

• 2 1/2 cups (about 28 cookies) golden Oreo cookies, finely crushed
• 6 tablespoons unsalted butter, melted
• 1 cup, divided freeze-dried strawberries, crushed
• 16 oz cream cheese, softened
• 2/3 cup granulated sugar
• 1/2 cup sour cream
• 2 teaspoons vanilla extract
• 2 large eggs
• 1 1/2 cups fresh strawberries, hulled and diced
• 3 tablespoons strawberry gelatin powder (dry)
• 1/4 cup white chocolate chips, melted (optional drizzle)

Instructions

1. 1Preheat the oven to 325°F. Line an 8×8-inch metal baking pan with parchment paper, leaving overhang on two sides for easy lifting.
2. 2Stir the crushed golden Oreos with the melted butter and crushed freeze-dried strawberries until the crumbs look like wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan with the bottom of a measuring cup.
3. 3Bake the crust for 8 minutes until lightly set and fragrant. Cool on a wire rack while you make the filling. Leave the oven on.
4. 4In a large bowl, beat the softened cream cheese and granulated sugar on medium speed until completely smooth and fluffy, about 2 minutes, scraping the bowl halfway. Beat in the sour cream and vanilla until combined.
5. 5Add the eggs one at a time on low speed, mixing just until each disappears. Do not overmix. Fold in the diced fresh strawberries and the dry strawberry gelatin powder until evenly distributed.
6. 6Pour the filling over the warm crust and smooth the top. Bake at 325°F for 32 to 38 minutes until the edges are set and the center still has a slight jiggle when the pan is gently shaken.
7. 7Cool the bars completely in the pan on a wire rack, then refrigerate at least 4 hours or overnight until fully firm.
8. 8Lift out using the parchment. Sprinkle the remaining crushed freeze-dried strawberries generously over the top for the signature “ice cream truck” crunch. Drizzle with melted white chocolate if desired. Cut into 12 bars with a hot, clean knife.