When Hungry

  • Home
  • About
    • Privacy Policy
  • Hungry For…
    • Cookies
    • Bars
    • Cheesecakes
    • Cakes & Pies
    • Muffins, Breads & Quick Breads
    • Savory & Snacks
    • No Bake Desserts
    • Dinner & Pasta
    • Drinks & Coolers
    • Desserts but I’m on a diet :'(
    • Amazing finds around the web
  • Bits and Pieces
  • Contact
  • Home
  • About
    • Privacy Policy
  • Hungry For…
    • Cookies
    • Bars
    • Cheesecakes
    • Cakes & Pies
    • Muffins, Breads & Quick Breads
    • Savory & Snacks
    • No Bake Desserts
    • Dinner & Pasta
    • Drinks & Coolers
    • Desserts but I’m on a diet :'(
    • Amazing finds around the web
  • Bits and Pieces
  • Contact

Strawberry Cheesecake Crumble Bars

By Sheryl • December 7, 2015 • 10 Comments

Strawberry Cheesecake Crumble Bars

Someone’s having a cheesecake because today is a special day…

Happy Birthday hubby!!!


Since it’s hubby, I made this dessert with his favorites: cheesecake and strawberry!
And because it’s his birthday, I upgraded the crust from the classic graham to a buttery cookie crumble crust. We have plenty of butter today lucky you hubby!

Strawberry Cheesecake Crumble Bars

I looove this cookie crumble recipe. I always use them in my mini apple pie when my son asks me to bake one because it’s very easy to make, though you have to work your fingers in mixing the butter and flour. You may use a pastry cutter or fork but I like to use my hands, this way I can make sure everything is mixed properly. A little hand exercise won’t hurt right?

This cheesecake crumble is versatile too, you can choose any fruit you like. I think blueberries will be great, or ripe mangoes. Oh and apples too! I used canned strawberries here but you can definitely use fresh fruits. I would love to! But fresh strawberries are very expensive in the city. I will be forced to climb the mountains if I want cheap yet high quality strawberries! 

 

And here goes our Strawberry Cheesecake Crumble Bars.

Happy Birthday Ariel my love!

Strawberry Cheesecake Crumble Bars

Pin this recipe here

Strawberry Cheesecake Crumble Bars
2016-03-01 03:31:01
Yields 16
Strawberry cheesecake with buttery crust and crumble toppings that's made with the same dough!
Write a review
Save Recipe
Print
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Prep Time
30 min
Cook Time
30 min
Total Time
1 hr
Crust & Crumble Topping
  1. 2 cups (250g) all-purpose flour
  2. 2/3 cups (130g) brown sugar
  3. 3/4 cups (170g) cold unsalted butter, cubed
Cheesecake
  1. 8 ounces (227g) cream cheese, softened
  2. 1/4 cup (50g) granulated sugar
  3. 1 teaspoon vanilla extract
  4. 1 (about 18g) egg yolk from a large (approx. 68g w/ shell) egg
  5. 1 can strawberry preserves (I used Duncan Hines)
Instructions
  1. Preheat oven to 350F. Line 8x8 pan with foil leaving an overhang on the sides for easy lift.
  2. For the Crust. Stir flour and brown sugar in a large bowl. Rub butter into the flour mixture with your fingers. You may use a fork or pastry cutter. Your dough is done when (a) there are no more chunks of butter, (b) starts to resemble coarse crumbs (c) holds its shape when pressed in your palm.
  3. Take half of the dough and press it evenly on the lined pan. If needed, take more dough to cover the bottom of the pan entirely. Just be sure to set aside at least 1/4 for the crumble topping. I used approximately 3/4 of the dough for my crust. Bake the crust for 20 minutes. Let it cool.
  4. Make the cheesecake batter. Using a stand or handheld mixer, beat cream cheese and granulated sugar in a bowl until smooth and no more lumps. Add egg yolk and vanilla, beat until well combined. Don't forget to scrape down the sides and bottom of the bowl. Pour batter onto the cooled crust and spread evenly. Add spoonfuls of strawberry preserves on top of batter. Crumble the remaining dough on top of the strawberries.
  5. Bake for 30 minutes (rotate pan at 25 minutes if edges starts to brown on one side) or until the strawberry preserves are bubbling and crumble topping turns golden brown. Mine was done at 30 minutes then I toasted the crumble for another 5 minutes. Let it cool on a wire rack. Refrigerate for at least 3 hours before cutting into squares. It may be difficult to cut the crust so use a large knife.
  6. Store leftovers in the fridge. Consume within a week.
By When Hungry | Sheryl
When Hungry http://whenhungry.com/
 Try out the tart apple version:

Apple Cheesecake Crumble

Apple Cheesecake Crumble

Follow me on Pinterest for more recipe ideas:

 

Related Posts

  • Apple Cheesecake Crumble – BlogiversaryApple Cheesecake Crumble – Blogiversary
  • Strawberry Swirl White Chocolate CheesecakeStrawberry Swirl White Chocolate Cheesecake
  • Blueberry Lemon Cream Crumble BarsBlueberry Lemon Cream Crumble Bars
  • Reese’s Peanut Butter Cup CheesecakesReese’s Peanut Butter Cup Cheesecakes

Filed Under: Bars, Cheesecakes, Cookie Crumble

Comments

  1. cakespy says

    March 31, 2016 at 8:05 pm

    These look off the hook delicious!! Love this recipe.

    Reply
    • Sheryl says

      April 1, 2016 at 1:10 pm

      Thanks Jessie! ?

      Reply
  2. Annie says

    April 1, 2016 at 3:28 am

    Hello – wow, this looks delicious! Would a “can of preserves” be equal to one cup of preserves?

    Reply
    • Sheryl says

      April 1, 2016 at 1:29 pm

      Thanks Annie! I think it’s a little over one (liquid) measuring cup. I used 21oz/595g can of preserves… I spooned out all of the strawberries I can get then discarded the rest of the “liquid” stuff. As long as it can cover the whole pan/cheesecake batter it’ll be fine. ?

      Reply
  3. Thalia @ butter and brioche says

    April 1, 2016 at 4:41 am

    I love crumble bars! These look so incredibly delicious and I definitely could devour one now.

    Reply
    • Sheryl says

      April 1, 2016 at 1:32 pm

      Crumble bars are the best ? Thank you Thalia!

      Reply
  4. Tania says

    March 1, 2017 at 11:23 am

    Can I use strawberry jam instead?

    Reply
    • Sheryl says

      March 1, 2017 at 4:49 pm

      Hi Tania, yes you may use strawberry jam. Choose a not-too-sour variety, better yet your favorite one 🙂

      Reply
      • Tania says

        March 5, 2017 at 4:56 am

        Thank you! I will try it today for a dinner party

        Reply
        • Sheryl says

          March 6, 2017 at 4:04 pm

          You’re welcome! Good luck 🙂 Hope you like it.

          Reply

Leave a Reply to Sheryl Cancel reply

Your email address will not be published. Required fields are marked *

Connect with When Hungry

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Subscribe To When Hungry

What’s New

Strawberry Jelly ‘n Cream

Strawberry Jelly ‘n Cream

February 6, 2018

Fudge Stuffed Fudge Cake

Fudge Stuffed Fudge Cake

January 16, 2018

White Chocolate Chip Pistachio Cranberry Cookies

White Chocolate Chip Pistachio Cranberry Cookies

December 22, 2017

White Chocolate Peppermint Green Tea Fudge

White Chocolate Peppermint Green Tea Fudge

December 14, 2017

Flat Tops Stuffed Choc Nut Cookies

Flat Tops Stuffed Choc Nut Cookies

December 5, 2017

What’s Popular

Strawberry Cheesecake Crumble Bars
Mango Bars (Blondies)
Peanut Butter Brookies
White Chocolate Frappé
One-Pot Mac and Chix
Sea Salt and Cheese Milk Chocolate Float
Apple Cheesecake Crumble - Blogiversary
Nutella Stuffed Oreo Truffles - Yummy Mess
Summer Treats by Mega Prime
Food Advertising by logo

When Hungry On Social

Follow on Instagram

Search Recipes by Category or Ingredient

Food Advertising by logo

Hi! Sheryl here. Programmer turned Dessertgrammer. I eat to blog and I blog to eat 🤓

About WhenHungry…

  • Facebook
  • Twitter
  • Instagram
  • Pinterest
  • Google+
  • Tumblr
Strawberry Cheesecake Crumble Bars
Mango Bars (Blondies)

Theme Design By Studio Mommy · Copyright © 2019