Description
These Golden Oreo Strawberry Cheesecake Bars combine a buttery Oreo crust, creamy cheesecake filling, and a luscious strawberry swirl. Perfect for any occasion, they’re easy to make and irresistibly delicious.
Ingredients
Units
Scale
For the crust:
- 24 Golden Oreo cookies, crushed into fine crumbs
- 5 tablespoons (70 g) unsalted butter, melted
For the cheesecake filling:
- 16 oz (450 g) cream cheese, softened
- 1/2 cup (100 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup (60 ml) sour cream
- 1/4 cup (60 ml) strawberry jam or puree
Instructions
- Prepare the crust:
- Preheat your oven to 325°F (160°C). Line an 8×8-inch (20×20 cm) baking dish with parchment paper, leaving some overhang for easy removal.
- In a bowl, combine the crushed Golden Oreos and melted butter. Mix until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of the prepared baking dish to form the crust. Bake for 8 minutes, then let cool slightly.
- Make the cheesecake filling:
- In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs, one at a time, mixing well after each addition.
- Mix in the vanilla extract and sour cream until the filling is creamy and well combined.
- Assemble the bars:
- Pour the cheesecake filling over the prepared crust and spread evenly.
- Drop spoonfuls of the strawberry jam or puree on top of the filling. Use a knife or skewer to swirl the jam gently into the cheesecake layer for a marbled effect.
- Bake:
- Bake in the preheated oven for 30-35 minutes, or until the center is set but still slightly jiggly.
- Remove from the oven and let cool to room temperature. Then refrigerate for at least 3 hours, or overnight, to set completely.
- Cut and serve:
- Once chilled, use the parchment paper overhang to lift the bars out of the dish. Cut into squares and serve.
Notes
- You can substitute strawberry jam with fresh strawberry puree or another fruit jam of your choice.
- Store the bars in an airtight container in the refrigerator for up to 5 days.