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Irresistible Golden Oreo Strawberry Cheesecake Bars You Need to Try

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Learn how to make delicious Golden Oreo Strawberry Cheesecake Bars. Easy recipe with step-by-step instructions.

Ingredients

Scale

  • 24 Golden Oreo cookies (about 1 1/2 cups crushed; you can substitute vanilla wafers for a similar effect)
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup fresh strawberries, diced (frozen can work in a pinch, but fresh is best)
  • 2 tablespoons all-purpose flour
  • Optional: 1 tablespoon lemon juice (to brighten the strawberry flavor)

If you’re feeling adventurous, you can add a sprinkle of cinnamon or a touch of almond extract for a subtle twist. Mama Lu always said, “A pinch of this, a dash of that—make it yours.” That’s how I approach these bars, too. The ingredients are simple, but the love you fold in makes all the difference.

Instructions

  1. Preheat your oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving enough overhang to lift the bars out later.
  2. Crush the Golden Oreos in a food processor or place them in a zip-top bag and gently crush them with a rolling pin until finely ground but still a bit textured. Mix the crumbs with the melted butter until evenly combined.
  3. Press the cookie mixture firmly into the bottom of your prepared pan to form the crust. You want it even and compact, like Mama Lu used to press her biscuit dough before baking. Bake the crust for 10 minutes, then set aside to cool slightly.
  4. In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until smooth and creamy, about 2-3 minutes. Add the sugar and continue mixing until light and fluffy.
  5. Beat in the eggs, one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract and flour until just combined.
  6. Gently fold in the diced strawberries and lemon juice, if using. The flour helps keep the strawberries from sinking to the bottom, a trick I picked up from watching Mama Lu’s pot roast—always a little secret to keep things just right.
  7. Pour the cheesecake filling over the baked crust and spread evenly with a spatula.
  8. Bake the bars for 35-40 minutes, or until the edges are set and just starting to turn golden but the center still has a slight jiggle. This balance reminds me of the way Mama Lu’s cornbread was perfectly browned on the outside but tender inside.
  9. Remove from oven and let cool completely on a wire rack, then refrigerate for at least 3 hours or overnight. Chilling is key to getting that creamy, firm texture that makes these bars so irresistible.
  10. Using the parchment overhang, lift the bars out of the pan and cut into 12 squares. Serve chilled or at room temperature.

Find it online: https://claracooking.com/golden-oreo-strawberry-cheesecake-bars/