Strawberry Crumble Croissant Cheesecake Bars
Strawberry Crumble Croissant Cheesecake Bars are made with a flaky, golden, and crispy croissant crust, filled with a creamy and tangy vanilla bean cheesecake layer, topped with a perfectly sweet and tart homemade strawberry syrup, and finished with a golden crumble topping. Every bite is rich, fruity, and buttery—perfect for spring and summer gatherings or an indulgent dessert any time of year.
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Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Small croissants, preferably stale
Salted butter
Granulated sugar
Cream cheese
Greek yogurt
Granulated sugar
Eggs
All-purpose flour
Vanilla extract
Salt
Strawberries
Brown sugar
Why You’ll Love Strawberry Crumble Croissant Cheesecake Bars:
Flaky Croissant Crust: Made with buttery croissants, the crust bakes up golden, crisp, and irresistible—like a croissant and cheesecake had the perfect baby.
Creamy Cheesecake Filling: The rich vanilla bean cheesecake layer is tangy, smooth, and balances beautifully with the flaky crust and fruit topping.
Homemade Strawberry Syrup: Sweet, tart, and vibrant, the homemade strawberry syrup brings bold berry flavor to every bite.
Crunchy Crumble Topping: A buttery crumble topping adds texture and contrast to the creamy and jammy layers beneath.
Perfectly Layered Dessert: Each bite has flaky croissant, creamy cheesecake, fruity syrup, and crisp crumble—ultimate dessert harmony.
Visually Stunning: These bars are gorgeous enough for any gathering and slice beautifully after chilling.
Great Make-Ahead Option: They slice best after chilling, making them perfect for prepping in advance for parties or spring celebrations.
Creative and Unique: A fun twist on classic cheesecake bars with the flaky croissant base and vibrant strawberry layer.
Tips for Making Strawberry Crumble Croissant Cheesecake Bars:
Use Day-Old Croissants for Best Texture: Slightly stale croissants hold up better when pressed into the crust and deliver the perfect flaky, crispy base after baking.
Weigh Down the Crust: Line the croissant crust with parchment paper and use ramekins or pie weights to weigh it down. Bake for 15 minutes, then remove the weights and bake for 5 more minutes until golden and caramelized.
Let the Strawberry Syrup Cool First: Make the strawberry syrup in advance and let it cool completely before spooning it over the cheesecake. This helps keep the layers defined and prevents sinking.
Don’t Over-Bake the Cheesecake: Bake the cheesecake layer at 350°F just until the edges are set and the center has a slight jiggle. Over-baking can cause cracks and a dry texture.
Layer the Syrup and Crumble After the First Bake: Once the cheesecake is set, remove it from the oven, gently spread the strawberry syrup over the top, sprinkle on the crumble, and return to the oven for 20 minutes until the crumble is golden.
Chill Before Slicing: These bars need to chill in the fridge for at least 2 hours or preferably overnight to fully set. This makes them easier to slice and enhances the texture.
Use a Sharp Knife for Clean Cuts: For bakery-style bars, slice with a sharp knife and wipe clean between cuts.
Serve with Extra Syrup or Cream: For an extra touch, serve with a drizzle of leftover strawberry syrup or a spoonful of whipped cream or crème fraîche.
How to Store Strawberry Crumble Croissant Cheesecake Bars:
Refrigerator (Best Option): Store the bars in an airtight container in the fridge for up to 4–5 days. This keeps the cheesecake layer creamy and the strawberry topping fresh. Let them sit at room temperature for 10–15 minutes before serving for the best texture.
Freezer (For Longer Storage): These bars can be frozen without the crumble topping. Wrap each bar tightly in plastic wrap and then in foil or place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the fridge before enjoying. For best results, add fresh crumble after thawing and reheat briefly in a low oven to crisp it up.
Make Ahead: You can bake the croissant crust and cheesecake layer (without syrup or crumble) up to 1 day in advance, then chill, add the syrup and crumble topping, and bake the final 20 minutes the next day before serving.
Individual Storage Tip: If slicing into individual bars, place parchment or wax paper between layers to prevent sticking.
FAQs:
Q: Can I use store-bought croissants for the crust?
A: Yes! Store-bought croissants work perfectly for the crust. Just make sure they're slightly stale or a day old so they hold up better when baked.
Q: Do I need to blind bake the croissant crust?
A: Yes, it’s important to blind bake the croissant crust. Bake it with parchment paper and ramekins or pie weights for 15 minutes, then remove the parchment and bake for another 5 minutes until golden and caramelized.
Q: Can I make these bars ahead of time?
A: Definitely! These bars need to chill for at least 2 hours (or overnight), making them perfect for prepping the day before.
Q: How will I know when the cheesecake is done baking?
A: The cheesecake layer is done when the edges are set and the center is just slightly wobbly. Then you'll add the strawberry filling and crumble, and return it to the oven for the final bake.
Q: Can I use a different fruit filling?
A: Yes! While strawberry is classic and delicious, you can swap in raspberry, blueberry, or mixed berry jam or syrup. Just be sure the fruit filling is thick and cooled before adding.
Q: Do these bars need to be refrigerated?
A: Yes, because of the cheesecake filling, the bars should be stored in the refrigerator and are best enjoyed within 4–5 days.
Q: Can I freeze these bars?
A: You can freeze the bars (without the crumble topping) for up to 2 months. Wrap them tightly in plastic wrap and foil. Thaw overnight in the fridge, and add fresh crumble if desired before serving.
Q: What kind of cream cheese should I use?
A: Use full-fat brick-style cream cheese for the best texture and flavor. Avoid whipped or spreadable cream cheese, as it won’t set properly.
Check out my other cheesecake recipes on Instagram:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make these strawberry crumble croissant cheesecake bars. Happy baking!
