strawberry cheesecake crumb bars recipe is on my blog kennascooks.com

Ingredients

• 1 cup All-Purpose Flour (sifted)
• 0.25 cup Brown Sugar (packed)
• 1 tsp Baking Powder
• 0.5 cup Unsalted Butter (softened, cut into cubes)
• 2 large Egg (room temperature; 1 for crust, 1 for cheesecake layer)
• 2 tsp Vanilla Extract (pure vanilla)
• 8 oz Cream Cheese (softened)
• 0.33 cup Icing Sugar (sifted)
• 2 cup Fresh Strawberries (diced)
• 2 tbsp White Sugar
• 1 tbsp Cornstarch
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 tsp Lemon Zest (fine zest)

Instructions

1. Make Crumb Base

   In a mixing bowl combine the flour, brown sugar, and baking powder. Add the softened butter, 1 egg, and 1 tsp vanilla; mix until the mixture resembles coarse crumbs.

   Time: PT5M

2. Prepare Cheesecake Layer

   In a second bowl beat the cream cheese until smooth, then add the remaining egg, 1 tsp vanilla, and icing sugar. Mix until completely smooth and free of lumps.

   Time: PT5M

3. Make Strawberry Topping

   Dice the strawberries and place them in a small bowl. Add white sugar, cornstarch, lemon juice, and lemon zest; toss to coat evenly.

   Time: PT5M

4. Assemble Bars

   Line the 8×8‑inch pan with parchment paper. Press half of the crumb mixture into the pan to form an even base. Spread the cheesecake mixture over the crust, then evenly distribute the strawberry mixture. Sprinkle the remaining crumb mixture on top and gently press.

   Time: PT7M

5. Bake

   Preheat the oven to 350°F (175°C). Bake the assembled bars for 20‑25 minutes, or until the top is golden brown and the cheesecake layer is set but still slightly wobbling in the center.

   Time: PT25M

   Temperature: 350°F

6. Cool and Set

   Allow the bars to cool in the pan on a wire rack for 30 minutes, then refrigerate for at least 1 hour before cutting into squares.

   Time: PT1H30M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

30 g

Fat

12 g

Fiber

1 g

Ingredient Substitutions

• Instead of All-Purpose Flour: Whole wheat flour, Gluten‑free flour blend
• Instead of Brown Sugar: White sugar, Coconut sugar
• Instead of Baking Powder: Baking soda (use ¼ tsp)
• Instead of Unsalted Butter: Margarine, Coconut oil (solid)
• Instead of Egg: Egg substitute (e.g., flax egg)
• Instead of Vanilla Extract: Maple extract, Almond extract (use half)
• Instead of Cream Cheese: Neufchatel cheese, Mascarpone (for richer texture)
• Instead of Icing Sugar: Granulated sugar (process in blender)
• Instead of Fresh Strawberries: Frozen strawberries (thawed and drained)
• Instead of White Sugar: Honey (use 1½ tbsp)
• Instead of Cornstarch: Arrowroot powder, All‑purpose flour (double amount)
• Instead of Lemon Juice: Lime juice
• Instead of Lemon Zest: Lime zest

Equipment Needed

• Mixing Bowl
• Hand Mixer or Stand Mixer
• Spatula
• 8×8‑inch Baking Pan
• Parchment Paper
• Oven
• Measuring Cups
• Measuring Spoons
• Knife
• Cutting Board
• Cooling Rack (optional)

Critical Steps — Do Not Skip

• Mix crumb base to a coarse texture without over‑mixing.
• Achieve a smooth, lump‑free cheesecake layer.
• Bake until the top is golden and the center is just set.
• Cool and chill properly before cutting.

Chef Tips from the Video

• Use room‑temperature butter and eggs for a uniform crumb texture.
• Line the pan with parchment paper for effortless removal and clean edges.
• For extra lemon aroma, add a few drops of lemon extract to the strawberry mixture.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Wrap tightly in plastic wrap and freeze for up to 1 month; thaw in the refrigerator before serving.

Room temperature: Not recommended; bars will soften and lose texture.

Make-Ahead Tips

• Prepare the crumb base and bake it 5 minutes early, then let cool and add the cheesecake and strawberry layers later.
• Bars can be assembled the night before, refrigerated, and baked just before serving.

Frequently Asked Questions