Ingredients

1 1/2 cups finely crushed graham cracker crumbs

1/4 cup granulated sugar

1/2 cup unsalted butter, melted

16 oz cream cheese (two 8 oz packages), softened

1 cup granulated sugar

1 tsp vanilla extract

2 large eggs

1 cup sour cream

1/2 cup heavy cream

1 cup fresh strawberries, diced

1 cup crushed strawberry-flavored cereal

1/4 cup unsalted butter, melted

1/4 cup granulated sugar

1/4 cup all-purpose flour

Instructions

Step 1: Preheat your oven to 325°F (163°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.

Step 2: In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and 1/2 cup melted butter. Mix well and press evenly into the bottom of the prepared pan. Bake for 8 minutes, then remove from oven and let cool.

Step 3: In a large bowl, beat softened cream cheese until smooth. Add 1 cup granulated sugar and vanilla extract, mixing well. Add eggs one at a time, beating after each addition.

Step 4: Mix in sour cream and heavy cream until smooth. Gently fold in diced strawberries.

Step 5: Pour cheesecake filling over the cooled crust and spread evenly.

Step 6: Crush the strawberry-flavored cereal into small pieces. In a medium bowl, combine crushed cereal, 1/4 cup melted butter, 1/4 cup sugar, and 1/4 cup flour until crumbly. Sprinkle topping evenly over the cheesecake filling.

Step 7: Bake for 45-50 minutes, until the cheesecake is set and edges are lightly golden. Turn off oven and leave cheesecake inside with the door slightly open for 1 hour.

Step 8: Remove from oven, cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Step 9: Use parchment overhang to lift cheesecake bars from the pan. Cut into squares and serve chilled.

Tips & Variations

For a more intense strawberry flavor, add a teaspoon of strawberry extract to the cheesecake filling.

You can substitute the strawberry-flavored cereal topping with crushed freeze-dried strawberries mixed into a simple crumble.

To prevent cracking, avoid overbaking and allow the cheesecake to cool slowly in the warm oven.

Use a sharp knife warmed in hot water for cleaner cuts when slicing the bars.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are best for this recipe to maintain texture and prevent excess moisture. If using frozen, thaw them thoroughly and drain any liquid before folding into the filling.

What if I don’t have strawberry-flavored cereal?

You can substitute with plain crushed corn flakes or graham crackers mixed with a bit of freeze-dried strawberry powder or finely chopped dried strawberries to mimic the flavor and crunch.