Strawberry Lemon Cheesecake Bars
User Reviews
5
Strawberry Lemon Cheesecake Bars
Description
Strawberry Lemon Cheesecake Bars start with a base of fine graham cracker crumbs mixed with sugar and melted butter, baked to a golden crust. The cheesecake layer blends softened cream cheese with sugar, egg, lemon juice, and vanilla, creating a rich yet tangy filling. Strawberry puree is gently swirled into the cheesecake layer, providing bursts of fresh berry flavor and an attractive marbled effect after baking.
The bars combine the creamy, slightly tart cheesecake with a buttery, crunchy crust and vibrant strawberry ribbons, resulting in a refreshing texture and taste. They are baked in an 8x8 inch pan, then cooled and cut into bars, making them easy to serve at gatherings or as a sweet treat.
The lemon juice amount can be adjusted from 1 to 2 tablespoons to intensify the citrus note according to preference. The careful swirling technique keeps the crust intact while blending the strawberry and cheesecake layers. These bars store well and can be enjoyed chilled.
Ingredients
- 12 graham cracker sheets
- ¼ cup sugar
- ½ cup butter melted
Cheesecake Layer
- 16 ounces cream cheese softened (2 8-ounce bricks)
- ⅓ cup sugar
- 1 egg at room temperature
- 1-2 tablespoons lemon juice freshly squeezed
- 1 teaspoon vanilla
Strawberry Swirl
- ⅓ cup strawberries chopped
- 2 tablespoons sugar
- 1-2 tablespoons water as needed
Instructions
- Preheat oven to 350. Line an 8x8 inch baking pan with foil and lightly grease with cooking spray.
- First prepare the crust. In a food processor (or good quality blender) pulse graham crackers and sugar until fine crumbs form. Add melted butter and pulse again until mixture comes together. Press into the bottom of prepared pan and bake 10 minutes.
- Next prepare the cheesecake layer. In a medium-large bowl cream together cream cheese, sugar, egg, lemon juice, and vanilla until smooth. Pour mixture over crust.
- To make the strawberry swirl, add strawberries and sugar to a blender or food processor and pulse until finely pureed. (add 1-2 tablespoons as water until mixture is easily spreadable)
- Drop spoonfuls of the strawberry mixture over the top of the cheesecake layer. Use the tip of a knife to swirl the strawberry mixture into the cheesecake mixture - a figure 8 pattern works great! (Careful not to insert the knife too far so that you don't disturb the crust at the bottom)
- Bake for 25-35 minutes until cheesecake is set. Allow to cool for 20-30 minutes, then transfer to fridge to chill at least 30 minutes or until ready to serve. Store chilled in airtight container or covered with plastic wrap.
Notes
- Adjust lemon juice between 1 and 2 tablespoons to suit your taste for lemon intensity.
- When swirling the strawberry puree, avoid cutting through the crust to keep layers distinct.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 248 kcal
% Daily Value*
| Calories | 248kcal | 12% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 230mg | 10% |
| Potassium | 104mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 545IU | 11% |
| Vitamin C | 3mg | 3% |
| Calcium | 63mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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