Description
Strawberry Lemonade Cheesecake Bars are a delightful and refreshing dessert combining a buttery graham cracker crust with a smooth, tangy lemon-flavored cheesecake filling swirled with fresh strawberry puree. These bars are perfect for spring and summer gatherings, offering a creamy texture with bright, fruity notes.
Ingredients
Scale
Crust
- 12 whole sheets graham crackers (crushed)
- ¼ cup sugar
- ½ cup unsalted butter (melted)
Cheesecake Filling
- 16 oz cream cheese (softened, about 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 (finely chopped)
- 1-2 tablespoons water (as needed for blending)
Instructions
- Prepare the Crust: Preheat the oven to 325°F (163°C). Mix the crushed graham crackers, ¼ cup sugar, and melted butter in a bowl until the mixture resembles wet sand.
- Form and Bake Crust: Press the graham cracker mixture into the bottom of a greased 9×9-inch baking dish to create an even crust layer. Bake for 8-10 minutes until slightly golden. Remove from oven and set aside.
- Make the Cheesecake Filling: In a large bowl, beat softened cream cheese until smooth and creamy. Add â…“ cup sugar, egg, lemon juice, and vanilla extract. Mix until fully combined and smooth.
- Pour Filling Over Crust: Spread the cheesecake filling evenly over the pre-baked crust in the baking dish.
- Prepare Strawberry Puree: Using a blender or food processor, puree the fresh strawberries with 1-2 tablespoons of water to achieve a smooth consistency. Add additional water if necessary to thin the puree.
- Swirl Strawberry Puree: Drop spoonfuls of the strawberry puree over the cheesecake layer. Use a knife or skewer to gently swirl the puree into the filling, creating a marbled effect.
- Bake the Cheesecake Bars: Return the dish to the oven and bake at 325°F (163°C) for 20-25 minutes, or until the cheesecake is set but still slightly jiggly in the center.
- Cool and Chill: Allow the bars to cool to room temperature, then refrigerate for at least 2 hours to fully set.
- Serve: Once chilled, cut into squares and serve cold. Optionally, garnish with fresh strawberry slices for added presentation and flavor.
Notes
- For best results, use room temperature ingredients when making the cheesecake filling to avoid lumps.
- Ensure not to overbake the cheesecake bars; a slightly jiggly center ensures a creamy texture.
- Fresh pink lemon juice adds a unique tart flavor; regular lemon juice can be substituted if unavailable.
- To crush graham crackers easily, place them in a sealed plastic bag and crush with a rolling pin or food processor.
- Bars can be stored in an airtight container in the refrigerator for up to 3 days.
