Strawberry Crumble Cheesecake Bars

30 mins Prep Time

2 hours 30 mins Cook Time

Written By

Maddy Goldberg

This recipe was the outcome of a busy day and formed entirely by chance. Due to unforeseen circumstances, I found myself in my kitchen, after a long day of cooking, with a plain cheesecake and half a strawberry crumble, just waiting to be devoured. Typically, I would eat strawberry crumble with ice cream, whip cream or any creamy topping, but I had none of the aforementioned in my fridge that day. The crumble felt incomplete, so I turned to the cheesecake to fill my dessert cravings. Typically, plain cheesecake can be topped with berry compote, cherry sauce or any flavoured topping but I also had none of those. Suddenly it hit me; these two incomplete desserts have the missing component that the other one needs. The strawberry crumble adds acidity and crunch to a perfectly creamy and smooth cheesecake base. The combination was so perfect; it felt as if this is a recipe I had made before. Do not be scared to substitute any berry, or even apples or peaches, for whatever your favourite fruit is.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @maddygoldberg!

Ingredients

Crumble

1 cup strawberries
1 cup all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, room temperature
1/2 teaspoon salt
1 teaspoon cinnamon
2 cups strawberries, quartered

Cheesecake Crust

1 3/4 cups of graham cracker crumbs
2 tablespoons sugar
Pinch of salt
5 tablespoons unsalted butter, melted

Cheesecake Filling

1 pound cream cheese, room temperature and cut into cubes
1/2 cup granulated sugar
Pinch of salt
2 teaspoons vanilla extract
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream

Directions

Strawberry Crumble Cheesecake Bars

5 Steps

Step 1

Preheat oven to 350°F.
Step 2

Mix or food process all ingredients for crumble except the 2 cups of quartered strawberries. Put quartered strawberries in a 9-inch pie dish and cover with topping. Press down topping so it is even. Bake for 1 hour. Let cool before transferring to cheesecake.
Step 3

Line a 9-inch springform pan with parchment or grease a 9x9 baking dish. Mix everything for crust and pat down evenly on the bottom of pan. Bake for 10-13 minutes or until edges are golden brown and center is hard.
Step 4

While crust bakes, whisk together the cream cheese and sugar until smooth. Add one egg at a time, whisking in between. Add vanilla and a pinch of salt and whisk. Add sour cream and heavy cream and whisk until smooth.
Step 5

Poor filling over the prepared crust, reduce oven temperature to 325°F and bake in oven for 1-1 1/2 hours or until the centre is set. Let cool then top with strawberry crumble and slice.