Description
Delicious and refreshing Strawberry Lemonade Cheesecake Bars featuring a buttery graham cracker crust, creamy lemon-infused cheesecake filling, and swirls of fresh strawberry puree. Perfectly balanced between tart and sweet, these bars are a delightful treat for any occasion.
Ingredients
Scale
Crust
- 12 whole sheets graham cracker (for crust)
- ¼ cup sugar
- ½ cup unsalted butter (melted)
Cheesecake Filling
- 16 oz cream cheese (softened, 2 8-ounce bricks)
- â…“ cup sugar
- 1 egg (at room temperature)
- 1-2 tablespoons freshly squeezed lemon juice (from pink lemons)
- 1 teaspoon vanilla extract
Strawberry Puree
- â…“ cup fresh strawberries (chopped finely)
- 1-2 tablespoons water (as needed)
Instructions
- Prepare the Crust: Preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, ¼ cup sugar, and melted butter, stirring until the mixture resembles wet sand.
- Form the Crust: Press the graham cracker mixture evenly into the bottom of a greased 9×9-inch baking dish to create the crust layer.
- Bake the Crust: Bake the crust for 8-10 minutes until slightly golden. Remove from the oven and set aside to cool slightly.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add â…“ cup sugar, the egg, lemon juice, and vanilla extract, then continue beating until the mixture is smooth and fully combined.
- Assemble Filling: Pour the cheesecake filling over the pre-baked crust, spreading it into an even layer.
- Prepare Strawberry Puree: Using a blender or food processor, puree the fresh strawberries with 1-2 tablespoons water, adding an extra tablespoon if needed to achieve a smooth consistency.
- Swirl Strawberry Puree: Drop spoonfuls of the strawberry puree over the cheesecake filling and gently swirl using a knife or skewer to create a marbled effect.
- Bake the Bars: Bake at 325°F (163°C) for 20-25 minutes until the cheesecake is set but still slightly jiggly in the center.
- Cool and Chill: Let the bars cool to room temperature, then refrigerate for at least 2 hours to firm up.
- Serve: Once chilled, cut into squares and serve cold. Optionally, garnish with fresh strawberry slices or lemon zest for added freshness and presentation.
Notes
- You can substitute regular lemons if pink lemons are unavailable, but pink lemons add a unique flavor and color.
- Ensure the cream cheese and egg are at room temperature to prevent lumps in the cheesecake filling.
- To make clean swirls, drop the strawberry puree in small spoonfuls and swirl gently without overmixing.
- Store leftover cheesecake bars covered in the refrigerator for up to 4 days.
- For a gluten-free option, use gluten-free graham crackers.
