Introduction:
If you’re craving a dessert that combines the rich flavors of creamy cheesecake, sweet strawberries, and the irresistible crunch of Golden Oreos, then these Golden Oreo Strawberry Cheesecake Bars are perfect for you. This simple yet indulgent treat is a delightful twist on traditional cheesecake, offering a refreshing strawberry layer atop a golden Oreo crust. Whether you’re preparing for a special occasion, a family gathering, or just because, these bars are sure to impress with their beautiful presentation and delicious taste.
Ingredients:
- For the crust:
- 20 Golden Oreo cookies (crushed)
- 1/4 cup unsalted butter (melted)
- For the cheesecake filling:
- 16 oz cream cheese (softened)
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup all-purpose flour
- For the strawberry topping:
- 1 cup fresh strawberries (diced)
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
Directions:
- Preheat the oven to 325°F (163°C). Grease and line a 9×9-inch baking pan with parchment paper for easy removal of the bars.
- Make the crust: In a food processor, pulse the Golden Oreos until finely crushed. Add the melted butter and mix until combined. Press the mixture firmly into the bottom of the prepared pan to form an even layer. Bake for 10 minutes and then remove from the oven to cool.
- Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese and sugar until smooth. Add the sour cream, eggs, vanilla extract, and flour, mixing until fully combined and smooth.
- Assemble the cheesecake bars: Pour the cheesecake mixture over the cooled Golden Oreo crust. Spread evenly and tap the pan gently on the counter to remove any air bubbles. Bake for 30–35 minutes, or until the center is set and the edges are lightly golden. Let cool completely at room temperature.
- Make the strawberry topping: In a small saucepan, combine the diced strawberries, sugar, and lemon juice. Cook over medium heat for 5–7 minutes, until the strawberries release their juice and the mixture thickens slightly. Remove from heat and let it cool.
- Assemble the bars: Once the cheesecake is completely cool, spread the strawberry topping evenly over the cheesecake layer. Refrigerate the bars for at least 2 hours before cutting into squares.
Serving and Storage Tips:
- Serving: Serve chilled for the best flavor and texture. These cheesecake bars are perfect on their own or paired with whipped cream or extra strawberries for added decadence.
- Storage: Store any leftover bars in an airtight container in the refrigerator for up to 4 days. These bars can also be frozen for up to 1 month—just make sure to wrap them well in plastic wrap and foil before freezing. Thaw in the fridge overnight before serving.
Variations:
- Berry Mix: Swap the strawberries for a mix of berries such as blueberries, raspberries, or blackberries. This adds a variety of flavors and colors to the bars.
- Crust Options: Use other cookie varieties like vanilla wafers or chocolate sandwich cookies for a different crust flavor.
- No-Bake Option: For a no-bake version, skip the baking step for the cheesecake filling. Refrigerate the bars for several hours to allow the filling to set.
FAQ:
Can I use frozen strawberries for the topping?
Yes, you can use frozen strawberries for the topping. Just make sure to thaw and drain any excess water before cooking them.
Can I make this recipe ahead of time?
Absolutely! These cheesecake bars can be made a day in advance. In fact, they taste even better after chilling overnight.
Can I make a larger batch?
Yes, you can double the ingredients and use a 9×13-inch pan. Be sure to adjust the baking time accordingly, adding 5–10 extra minutes if needed.
Can I substitute the cream cheese?
If you’re looking for a lighter version, you can substitute the cream cheese with low-fat cream cheese or Greek yogurt, but it may affect the texture and flavor slightly.
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