Description
Delight in these luscious Strawberry Lemon Cheesecake Bars featuring a buttery graham cracker crust, creamy lemon-infused cheesecake filling, and a sweet, tangy strawberry swirl. Perfectly baked for a smooth texture and chilled to set, these bars combine fresh strawberry and zesty lemon flavors into a refreshing dessert ideal for any occasion.
Ingredients
Scale
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/4 cup sour cream
- 1/4 cup fresh lemon juice
- 1 tbsp lemon zest
- 1 tsp vanilla extract
For the strawberry swirl:
- 1/2 cup fresh or frozen strawberries
- 1 tbsp sugar
- 1 tsp lemon juice
Instructions
- Preheat the oven: Preheat your oven to 325°F (163°C). Prepare an 8×8-inch baking pan by lining it with parchment paper, ensuring there is an overhang on the sides to help lift the bars out easily after baking.
- Make the crust: In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir well until all crumbs are evenly coated. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 8–10 minutes until set and slightly golden, then remove from the oven and let it cool slightly.
- Prepare the strawberry swirl: While the crust bakes, place the strawberries, sugar, and lemon juice in a small saucepan over medium heat. Cook gently, stirring occasionally, for about 5 to 7 minutes or until the mixture thickens to a jam-like consistency. Remove from heat and mash or blend the mixture until smooth. Allow it to cool to room temperature.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with sugar until the mixture is smooth and creamy. Add the eggs one at a time, beating gently after each addition. Then add sour cream, fresh lemon juice, lemon zest, and vanilla extract. Mix until just combined, being careful not to overmix to maintain a tender texture.
- Assemble the bars: Pour the cheesecake filling over the slightly cooled crust and spread evenly. Spoon dollops of the cooled strawberry mixture over the top surface. Using a knife or skewer, gently swirl the strawberry topping into the cheesecake filling to create pretty marbled patterns.
- Bake the cheesecake bars: Place the pan in the preheated oven and bake for 30 to 35 minutes, or until the cheesecake center is just set and the edges appear slightly puffed but not browned. Remove from the oven and let the bars cool to room temperature.
- Chill and serve: Refrigerate the bars for at least 3 hours or until fully chilled and firm. Once set, use the parchment paper overhang to lift the cheesecake out of the pan. Cut into 12 equal bars and serve cold, enjoying the refreshing strawberry-lemon flavor combination.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth filling without lumps.
- Do not overmix the filling after adding eggs to avoid cracking during baking.
- Use fresh lemon juice and zest for the best bright citrus flavor.
- Chilling the bars thoroughly is key to achieve clean slices and a firm texture.
- Leftover bars can be stored covered in the refrigerator for up to 4 days.
- To enhance the strawberry swirl, you can blend it finer or leave some small chunks for texture.
