Description
These refreshing Strawberry Lemonade Cheesecake Bars offer the perfect balance of tangy lemon, sweet strawberries, and creamy cheesecake. With a buttery graham cracker crust and a swirl of fresh strawberry puree, these bars are a delightful treat perfect for summer gatherings or any occasion that calls for a fruity, indulgent dessert.
Ingredients
Scale
For the Crust:
- 12 whole sheets graham cracker (for crust)
- ¼ cup sugar
- ½ cup unsalted butter (melted)
For the Cheesecake Filling:
- 16 oz cream cheese (softened, 2 8-ounce bricks)
- ⅓ cup sugar
- 1 egg (at room temperature)
- 1–2 tablespoons freshly squeezed lemon juice (from pink lemons)
- 1 teaspoon vanilla extract
For the Strawberry Puree Swirl:
- ⅓ cup fresh strawberries (chopped finely)
- 1–2 tablespoons water (as needed)
Instructions
- Prepare the Crust:
- Preheat the oven to 325°F (163°C).
- In a bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter. Stir until the mixture is well combined and resembles wet sand.
- Press the mixture into the bottom of a greased 9×9-inch baking dish to form an even crust.
- Bake the crust for 8-10 minutes or until slightly golden, then remove from the oven and set aside.
- Make the Cheesecake Filling:
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Add ⅓ cup sugar, the egg, lemon juice, and vanilla extract. Beat until the mixture is smooth and well combined.
- Pour the cheesecake filling over the pre-baked crust, smoothing it out into an even layer.
- Prepare the Strawberry Puree:
- In a blender or food processor, puree the fresh strawberries and water. If the mixture is too thick, add an extra tablespoon of water to help blend.
- Drop spoonfuls of the strawberry puree over the cheesecake filling and use a knife or skewer to swirl the strawberry puree into the cheesecake mixture.
- Bake the Cheesecake Bars:
- Place the dish in the oven and bake at 325°F (163°C) for 20-25 minutes or until the cheesecake is set, but slightly jiggly in the center.
- Let the bars cool to room temperature, then refrigerate for at least 2 hours before cutting into squares.
- Serve:
- Once chilled, cut into squares and serve cold. Optionally, garnish with fresh strawberry slices or lemon zest for an extra touch.
Notes
- If you’d like to make these bars ahead of time, they can be stored in the fridge for up to 3 days.
- For a more vibrant strawberry swirl, use ripe, sweet strawberries and adjust the amount of lemon juice to your liking.
- You can also freeze the cheesecake bars for up to 1 month if you want to enjoy them later. Just be sure to wrap them tightly in plastic wrap before freezing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American