Ingredients
Scale
- 1 1/2 cups (126 g) graham cracker crumbs, about 10–12 crushed sheets 🍪
- 6 tablespoons (≈85 g) unsalted butter, melted 🧈
- 1/4 cup (50 g) granulated sugar 🍚
- 2 packages (8 oz / 226 g each) cream cheese, room temperature 🧀
- 2 large eggs, room temperature 🥚
- 1/3 cup (67 g) granulated sugar 🍚
- 1 teaspoon vanilla extract 🍶
- 1/4 teaspoon kosher salt 🧂
- 2 cups (332 g) freshly diced strawberries 🍓
- 3/4 cup (94 g) all-purpose flour 🌾
- 1/4 cup (50 g) light brown sugar, packed 🟤
- 1/4 teaspoon kosher salt 🧂
- 5 tablespoons (≈70 g) unsalted butter, melted 🧈
Instructions
- Preheat the oven to 350°F (175°C). Line a 9×9-inch (23×23 cm) baking pan with parchment paper, leaving an overhang for easy removal.
- Make the crust: in a medium bowl combine graham cracker crumbs, 6 tablespoons melted butter and 1/4 cup granulated sugar. Mix until it resembles wet sand, then press firmly and evenly into the bottom of the prepared pan.
- Bake the crust for 8–10 minutes. Remove from the oven and let it cool slightly while you prepare the filling.
- Make the filling: in a large bowl beat the cream cheese with a hand mixer until smooth. Add the eggs, 1/3 cup granulated sugar, vanilla extract and 1/4 teaspoon salt; beat until creamy and well combined.
- Spread the cream cheese filling evenly over the warm crust with a spatula.
- Scatter the diced strawberries in an even layer over the cream cheese.
- Make the crumble topping: in a medium bowl whisk together the flour, light brown sugar and 1/4 teaspoon salt. Stir in 5 tablespoons melted butter until a crumbly dough forms.
- Sprinkle the crumble topping evenly over the strawberries.
- Bake for 35–40 minutes, or until the center is set and the topping is golden brown. A toothpick inserted near the center should come out mostly clean.
- Transfer the pan to a wire rack and let cool completely (about 1 hour). Then refrigerate for at least 1 hour more to fully chill and set.
- Use the parchment overhang to lift the chilled slab from the pan. Cut into bars (about 16) and serve cold.
- Store leftovers refrigerated for up to 4 days.