Strawberry Cheesecake Bar Recipe
Delicious layers of a buttery biscuit base, fresh strawberry vanilla cheesecake filling and a simple golden crumble topping
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Servings: 9 slices
Ingredients
Crumble topping
- 75 g plain flour
- 50 g light brown soft sugar
- 45 g unsalted butter (melted)
Biscuit base
- 300 g digestives
- 125 g unsalted butter (melted)
Cheesecake filling
- 500 g full-fat soft cream cheese
- 75 g caster sugar
- 2 medium eggs
- 1 tsp vanilla extract
- 400 g strawberries
Instructions
- Preheat the oven to 200ºc/180ºc fan and line a 9x9" square tin with parchment paper
Crumble topping
- Add the plain flour, sugar and butter to a small bowl and mix together
- Store in the fridge for now
Biscuit base
- In a new bowl, mix the biscuits and butter together to a wet sand texture
- Press into the base of the lined tin
- Bake in the oven for 10 minutes whilst you prep the filling
Cheesecake filling
- Cut the tops of the strawberries, and chop into smaller pieces
- In a new bowl, add the soft cheese and caster sugar and mix together
- Add the eggs and mix
- Add the vanilla and mix
- Fold through chopped strawberries and pour onto the biscuit base once it's out the oven and smooth over
- Fluff up the crumble topping with your fingers or a fork and sprinkle evenly over the top
- Bake in the oven for 30-40 minutes (until golden and a small wobble in the middle)
- Leave the tin to cool fully on the side
- Set in the fridge for 3-4+ hours, or overnight and serve
Notes
- These bars will last for 3-4 days in the fridge once baked
- These bars could freeze for 3+ months
- I use this 9" square tin in my recipe