Description
These Strawberry Lemonade Cheesecake Bars combine a buttery graham cracker crust with a creamy lemon-infused cheesecake filling swirled with fresh strawberry puree for a refreshing and delightful dessert perfect for spring and summer gatherings.
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 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 resembles wet sand.
- Form the Crust: Press the mixture firmly into the bottom of a greased 9×9-inch baking dish to create an even crust layer.
- Bake the Crust: Bake 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. Beat until the mixture is smooth and fully combined.
- Layer the Filling: Pour the cheesecake filling evenly over the pre-baked crust and smooth out the top.
- Prepare Strawberry Puree: Using a blender or food processor, puree fresh strawberries with 1-2 tablespoons water, adding extra water if needed to achieve a smooth, pourable consistency.
- Swirl Strawberry Puree: Spoon the strawberry puree over the cheesecake filling and use a knife or skewer to swirl it gently into the cheesecake layer to create a marbled effect.
- Bake the Cheesecake Bars: Bake at 325°F (163°C) for 20-25 minutes until the cheesecake is set but slightly jiggly in the center.
- Cool and Chill: Allow the bars to cool to room temperature, then refrigerate for at least 2 hours to set fully.
- Serve: Cut into 12 squares and serve cold. Optionally garnish with fresh strawberry slices or lemon zest for an extra burst of flavor and color.
Notes
- Use room temperature cream cheese and egg for a smoother filling texture.
- Adjust the amount of lemon juice to your preference for tartness.
- If strawberry puree is too thick, add water gradually to achieve the desired swirl consistency.
- Refrigeration is essential for cheesecake bars to set properly before serving.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
