Strawberry Crunch Bars

These no-bake strawberry crunch bars feature a buttery Golden Oreo crust, a creamy strawberry cheesecake filling, and a signature crunchy topping made with cookies and freeze-dried strawberries. A nostalgic summer dessert perfect for gatherings.

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Course: Dessert

Cuisine: American

Prep Time: 15

Total Time: 15

Servings: bars

Calories: 380kcal

Author: Chloe White

Cost: $4

Equipment

8x8 inch pan
Mixing bowls
electric mixer
spatula
food processor

Ingredients

2 cups Golden Oreo crumbs
5 tbsp unsalted butter, melted
1 tbsp granulated sugar
16 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream
3 tbsp strawberry gelatin powder
1/2 cup fresh strawberries, finely chopped
1 cup Golden Oreo crumbs (for topping)
1/2 cup freeze-dried strawberries, crushed
4 tbsp unsalted butter, melted (for topping)
2 tbsp strawberry gelatin powder (for topping)

Instructions

Line an 8x8 inch pan with parchment paper. Mix Golden Oreo crumbs with melted butter and sugar, then press firmly into the pan. Chill for 15 minutes.
Beat softened cream cheese until smooth, then mix in powdered sugar, vanilla, and strawberry gelatin powder.
Whip heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
Fold in chopped strawberries, then spread the filling evenly over the chilled crust.
Mix Golden Oreo crumbs, crushed freeze-dried strawberries, melted butter, and strawberry gelatin powder to create the crunch topping.
Sprinkle the topping evenly over the filling and press lightly to adhere.
Refrigerate for at least 4 hours or overnight before slicing and serving.

Notes

Chill for at least 4 hours or overnight for best texture. Store in the refrigerator up to 5 days or freeze up to 3 months. Use a hot knife for clean slices.

Nutrition