Delightful dessert bars featuring a creamy cheesecake layer, juicy strawberries, and a buttery cinnamon streusel. Great for sharing.
# What You Need:
→ Crust
01 - 1 cup all-purpose flour
02 - 1/4 cup granulated sugar
03 - 1/4 teaspoon salt
04 - 1/2 cup unsalted butter, melted
→ Cheesecake Layer
05 - 16 oz cream cheese, softened
06 - 2/3 cup granulated sugar
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 1/4 cup sour cream
→ Strawberry Topping
10 - 1 1/2 cups fresh strawberries, hulled and diced
11 - 2 tablespoons granulated sugar
12 - 1 teaspoon lemon juice
13 - 1 tablespoon cornstarch
→ Cinnamon Streusel
14 - 1/2 cup all-purpose flour
15 - 1/4 cup light brown sugar, packed
16 - 1/2 teaspoon ground cinnamon
17 - 1/4 teaspoon salt
18 - 1/4 cup unsalted butter, cold and cubed
# How-To Steps:
01 - Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, combine flour, sugar, and salt. Stir in melted butter until fully incorporated. Press mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside.
03 - In a large bowl, beat cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing thoroughly after each addition. Stir in vanilla and sour cream until completely blended. Pour over the baked crust and smooth the top.
04 - In a small bowl, toss strawberries with sugar, lemon juice, and cornstarch until evenly coated. Spoon mixture evenly over the cheesecake layer.
05 - In a bowl, combine flour, brown sugar, cinnamon, and salt. Cut in cold butter using a fork or your fingers until mixture resembles coarse crumbs. Sprinkle evenly over the strawberry layer.
06 - Bake for 30 to 35 minutes, until the center is just set and the streusel is golden brown. Cool completely in the pan, then refrigerate for at least 3 hours before slicing into bars.
07 - Lift bars out using the parchment paper overhang. Cut into 16 squares and serve chilled.
