Ingredients
Scale
- 24 Golden Oreo cookies (about 1 ½ cups crushed)
- 5 tablespoons unsalted butter, melted
- 16 ounces (450g) cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and chopped
- 2 tablespoons strawberry jam or preserves
- 1 tablespoon lemon juice
- Pinch of salt
If you’re looking to swap out ingredients, feel free to use a dairy-free cream cheese alternative for a vegan-friendly twist. You can also substitute the granulated sugar with coconut sugar for a deeper, caramel-like note. And if fresh strawberries are out of season, frozen ones work just as well — just thaw and drain any excess liquid before using to avoid soggy bars.
Instructions
- Preheat your oven to 325°F (160°C). Line an 8×8-inch square baking pan with parchment paper, leaving some overhang to lift the bars out easily later.
- Place the Golden Oreo cookies in a food processor and pulse until finely crushed. Alternatively, pop them in a sealed bag and bash with a rolling pin — a method I often used when I was ten, sneaking into the kitchen before dawn, feeling like a secret agent on a sweet mission.
- Pour the melted butter over the crushed Oreos and stir until the mixture resembles wet sand. Press this mixture firmly into the bottom of your prepared pan to form an even crust. I like to use the bottom of a glass to really compact it, ensuring a sturdy base for the cheesecake layer.
- Bake the crust for 10 minutes, then remove from the oven and set aside to cool slightly while you prepare the filling.
- In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy — no lumps, just like the silky textures I remember from my mum’s cheesecakes. Gradually add the sugar and continue beating until light and fluffy, about 3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and a pinch of salt to balance the sweetness.
- In a small bowl, combine the chopped strawberries, strawberry jam, and lemon juice. Gently fold this mixture into the cream cheese batter, creating lovely swirls of pink and red — a reminder of the wild strawberry patches I used to forage near our Devon cottage.
- Pour the filling over the cooled crust and smooth the top with a spatula. Don’t worry if the strawberry swirls aren’t perfectly even; their rustic charm is part of the appeal.
- Bake the bars for 35-40 minutes, or until the edges are set but the center still slightly jiggles when you gently shake the pan. This ensures a creamy, melt-in-the-mouth texture.
- Allow the bars to cool at room temperature before refrigerating for at least 3 hours, or overnight if you can resist. This waiting period is a test of patience I’ve learned to embrace — good things come to those who wait, especially in baking.
- Once chilled, lift the bars out of the pan using the parchment overhang and cut into 12 squares. Serve with a cup of strong tea or a light coffee, and enjoy the moments of bliss that follow.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
