Strawberry Lemonade Cheesecake Bars

$- 1 ½ cups graham cracker crumbs - ⅓ cup granulated sugar - ½ cup unsalted butter, melted - 16 oz cream cheese, softened - 1 cup granulated sugar - 2 large eggs - ⅓ cup sour cream - ¼ cup fresh lemon juice - Zest of 1 lemon - 1 cup fresh strawberries, pureed - 1 tablespoon cornstarch Graham cracker crumbs form the base. They give a sweet and crunchy texture. Use unsalted butter for better control of salt levels. Cream cheese provides that rich, creamy filling. Make sure it's softened for easy mixing. Fresh strawberries add bright flavor and color. They bring a juicy sweetness to the bars. Pureeing the strawberries with cornstarch keeps the mixture from being too runny. This helps the bars hold their shape. - 8x8-inch baking pan - Parchment paper - Mixing bowls - Electric mixer or whisk - Measuring cups and spoons - Rubber spatula - Toothpick or knife for swirling - Refrigerator for chilling These tools will help make your baking smooth and fun. The parchment paper makes it easy to lift the bars out later. An electric mixer saves time and effort, making sure everything is blended well. {{ingredient_image_1}} To start, preheat your oven to 325°F (160°C). Line an 8x8-inch baking pan with parchment paper. Leave some paper hanging over the edges, so you can lift the bars out later. In a medium bowl, mix together 1 ½ cups of graham cracker crumbs, ⅓ cup of granulated sugar, and ½ cup of melted unsalted butter. Stir until the crumbs are well coated. Press this mixture firmly into the bottom of the pan. Bake the crust for 10 minutes. Once done, let it cool slightly. In a large mixing bowl, beat 16 oz of softened cream cheese with 1 cup of granulated sugar. Mix until it is smooth and creamy. Add in 2 large eggs, one at a time, mixing well after each. Then, add ⅓ cup of sour cream, ¼ cup of fresh lemon juice, and the zest of 1 lemon. Mix these ingredients until they are fully combined. In a small bowl, blend 1 cup of pureed fresh strawberries with 1 tablespoon of cornstarch. This blend helps keep the strawberry layer from being too runny. Now, divide the cheesecake batter in half. Mix the strawberry puree into one half of the batter until it is well blended. Next, pour the plain cheesecake batter into the cooled crust. Spread it evenly. Then, gently spoon the strawberry cheesecake batter over the top. Use a toothpick or knife to swirl the strawberry batter into the plain batter for a marbled design. Bake this in the oven for 30 to 35 minutes. The cheesecake should be set but still slightly jiggle in the middle. After baking, let it cool at room temperature. Then, refrigerate for at least 4 hours, or overnight for the best results. When ready to enjoy, lift the bars out of the pan using the parchment paper. Slice into squares and serve! - Use room temperature cream cheese. This makes mixing easier and smoother. - Beat the batter gently. Over-mixing can add air and cause cracks. - Chill the bars well. Letting them cool overnight improves the flavor and texture. - Check for doneness. The center should be slightly jiggly, not solid. - Garnish wisely. Fresh strawberries and mint enhance both flavor and look. - Skipping the cornstarch. This helps prevent the strawberry layer from becoming watery. - Not cooling the crust. Letting it cool slightly before adding the filling helps keep it stable. - Overbaking. Keep an eye on the bars; they can dry out quickly. - Using too much lemon juice. Balance is key; too much can overpower the flavors. - Divide the batter evenly. This ensures you have enough of each flavor. - Spoon, don’t pour. Gently spoon the strawberry mixture to keep layers distinct. - Use a toothpick or knife. Make gentle swirls to create a beautiful marbled effect. - Don’t over-swirl. A few swirls are enough to blend the colors without losing definition. Pro Tips Chill for Best Texture: Make sure to refrigerate the cheesecake bars for at least 4 hours or overnight. This helps the flavors meld together and ensures a creamy texture. Use Fresh Strawberries: For the best flavor, use fresh strawberries instead of frozen ones. They will provide a brighter taste and better texture. Prevent Cracking: To help prevent cracks on the surface, avoid overmixing the cheesecake batter once the eggs are added, and bake it at a lower temperature. Swirling Technique: When creating the marble effect, use a gentle hand with a toothpick or knife to avoid overmixing and maintain distinct layers. {{image_2}} You can change the fruit in these bars. Try using raspberries or blueberries. They both work great! For a tropical twist, mango puree is fantastic. Each fruit adds its flavor, changing the taste of the bars. Use about one cup of any fruit puree. Just remember to adjust the sugar, if needed. Making these bars gluten-free is easy. Replace the graham cracker crumbs with gluten-free crumbs. You can find these at most stores. Be sure to check the label. Ensure all other ingredients are also gluten-free. This way, everyone can enjoy these delicious treats! You can control how sweet these bars are. If you prefer less sugar, cut back on the sugar in the cream cheese mixture. You can also use natural sweeteners, like honey or maple syrup. Start with half the amount and taste as you mix. Finding the right balance is key to making your perfect dessert! Store your strawberry lemonade cheesecake bars in an airtight container. This keeps them fresh and prevents them from drying out. You can also wrap individual bars in plastic wrap for easy grab-and-go snacks. If you want to save space, stack them with parchment paper in between layers. These cheesecake bars can last in the fridge for up to one week. If you freeze them, they can stay good for up to three months. Just make sure to thaw them overnight in the fridge before enjoying them. This helps keep the texture nice and creamy. If you prefer warm cheesecake bars, reheat them gently in the microwave. Heat them for about 10-15 seconds at a time. This warms them up without cooking them further. Avoid using the oven, as it can dry them out. Enjoy your delicious treats fresh, warm, or cold! Yes, you can use frozen strawberries. Just thaw them first. Once thawed, remove excess water. Puree them as you would fresh strawberries. This keeps your cheesecake bars tasty and smooth. You can use Greek yogurt or cottage cheese. Both options give a nice texture. If you want a non-dairy option, try cashew cream or a store-bought vegan cream cheese. Each will change the flavor a bit, but they still work well. Look for a slight jiggle in the center. The edges should be set and firm. If the bars are too jiggly, they need more time. Bake in 5-minute increments until they reach the right texture. Absolutely! You can make these bars a day or two in advance. Just store them in the fridge. Chilling enhances the flavors and makes them easier to slice. Enjoy them cold for a refreshing treat! This blog post covered making delicious cheesecake bars with strawberries. You learned about the key ingredients, tools needed, and the step-by-step instructions for a perfect bake. We discussed tips to avoid mistakes and ways to customize your dessert. Knowing how to store and reheat them ensures your treats stay fresh. Keep experimenting with fruit flavors and substitutions to find your favorite version. Enjoy your baking journey and have fun with every bite you take!$

Strawberry Lemonade Cheesecake Bars

Delicious cheesecake bars with a strawberry and lemon twist, perfect for summer.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 35

Total Time 5

Course Dessert

Cuisine American

Servings 12

Calories 250 kcal

Ingredients

1.5 cups graham cracker crumbs
⅓ cup granulated sugar
½ cup unsalted butter, melted
16 oz cream cheese, softened
1 cup granulated sugar
2 large eggs
⅓ cup sour cream
¼ cup fresh lemon juice
1 unit zest of 1 lemon
1 cup fresh strawberries, pureed
1 tablespoon cornstarch

Instructions

Preheat your oven to 325°F (160°C) and line an 8x8-inch baking pan with parchment paper, leaving some overhang for easy removal later.
In a medium bowl, mix the graham cracker crumbs, ⅓ cup sugar, and melted butter until well combined. Press the mixture firmly into the bottom of the prepared pan to form the crust. Bake for 10 minutes, then remove and let cool slightly.
In a large mixing bowl, beat the softened cream cheese with 1 cup of granulated sugar until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition. Then add the sour cream, lemon juice, and lemon zest, and mix until fully combined.
In a separate small bowl, mix the pureed strawberries with 1 tablespoon of cornstarch until smooth. This will help keep the strawberry layer from getting too runny.
Divide the cheesecake batter in half, and mix the pureed strawberry mixture into one half of the batter until well blended.
Pour the plain cheesecake batter into the cooled crust first, spreading it evenly. Then gently spoon the strawberry cheesecake batter over the top, allowing it to create a marbling effect as desired.
Using a toothpick or knife, swirl the strawberry batter into the plain batter for a marbled design.
Bake for 30-35 minutes or until the cheesecake is set but still slightly jiggly in the center.
Once baked, allow it to cool at room temperature, then refrigerate for a minimum of 4 hours, or overnight for best results.
When ready to serve, lift the cheesecake bars out of the pan using the parchment overhang, slice into squares, and garnish with fresh strawberry slices and a sprinkle of lemon zest if desired.

Notes

For best results, refrigerate overnight before serving.

Keyword bars, cheesecake, dessert, lemon, strawberry