Description

Strawberry cheesecake bars are a decadent dessert featuring a buttery graham cracker crust, creamy cheesecake filling, and vibrant strawberry swirls. Perfect for parties, potlucks, or as a homemade treat. Easily made gluten-free, dairy-free, or vegan.

Ingredients

For the Strawberry Sauce:

– 2 heaping cups frozen strawberries (substitute fresh if desired)

– 2 tbsp granulated sugar

– 1 tbsp lemon juice

– 1 tsp cornstarch

– 2 tsp water

For the Crust:

– 1¼ cups graham cracker crumbs (substitute gluten-free graham crackers or almond flour if needed)

– 1 tbsp light brown sugar, packed

– 4 tbsp unsalted butter, melted (substitute plant-based butter for vegan diets)

For the Cheesecake Filling:

– 16 oz full-fat cream cheese, room temperature (substitute plant-based cream cheese for vegan diets)

– ⅓ cup granulated sugar

– ½ cup full-fat sour cream, room temperature (substitute plant-based sour cream for vegan diets)

– 1 tsp vanilla extract

– Zest from 1 large lemon

– 2 large eggs, at room temperature (substitute flax eggs for vegan diets)

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Instructions

Preheat oven to 350°F (175°C) and grease and line an 8×8-inch baking pan with parchment paper, allowing the sides to hang over for easy removal.
Combine frozen strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat until softened and juicy, about 6–8 minutes. Blend until smooth, strain to remove seeds, and return to the saucepan. Add cornstarch slurry and cook until thickened. Cool in the refrigerator.
Grind graham crackers into fine crumbs using a food processor. Mix with brown sugar and melted butter. Press firmly into the prepared pan and set aside.
Beat cream cheese and sugar until smooth. Add sour cream, vanilla extract, and lemon zest, mixing until combined. Add eggs one at a time, beating gently to avoid overmixing.
Pour half the cheesecake batter onto the crust. Add tablespoon-sized dollops of strawberry sauce and swirl gently with a knife. Top with remaining batter and more strawberry sauce, swirling again.
Bake for 23–25 minutes, or until the center is slightly jiggly. Cool completely in the pan, then refrigerate for at least 2 hours before slicing.

Notes

– Use fresh lemons for maximum zest flavor. Substitute plant-based ingredients for vegan diets.

– Store bars in an airtight container in the fridge for up to 3 days. Freeze slices for longer storage; thaw overnight in the fridge before serving. Avoid microwaving if possible.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert / Snack
Method: Baking
Cuisine: American / Cheesecake Treats

Nutrition

Serving Size: 1 bar
Calories: ~300
Sugar: 20g
Sodium: 100mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg