Strawberry Crunch Cheesecake Bars (Ice Cream Bar Style)
Ingredients
- Crunch Base Layer
- 1½ cups graham cracker crumbs or crushed shortbread cookies
- 5 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar
- Strawberry Cheesecake Filling
- 8 oz cream cheese softened
- ½ cup powdered sugar
- ½ cup Greek yogurt or whipped cream
- ½ teaspoon vanilla extract
- ½ cup pureed fresh strawberries
- Topping
- ½ cup finely chopped freeze-dried strawberries or fresh strawberries
- ½ cup white chocolate chips or drizzle
- Optional: additional cookie crumbs for extra crunch
- Optional Add-Ins
- Chopped nuts
- Chocolate chunks
- Mini marshmallows
Instructions
- Prepare the Crunch Base: Mix graham cracker crumbs, melted butter, and sugar. Press firmly into ice cream bar molds or a lined 9×9-inch pan. Freeze 10–15 minutes.
- Make the Cheesecake Filling: Beat cream cheese until smooth. Add powdered sugar and vanilla. Fold in Greek yogurt or whipped cream, then gently fold in strawberry puree.
- Assemble the Bars: Spoon filling over chilled base, filling molds to the top. Tap molds gently to remove air bubbles. Sprinkle toppings and insert sticks if using molds.
- Freeze: Freeze for at least 4–6 hours, preferably overnight, until fully set.
Notes
Strain strawberry puree if too watery to prevent soggy bars.
Tap molds gently to remove air bubbles for neat layers.
Allow bars to sit a few minutes at room temperature before unmolding for easier removal.