Description
Delight in these luscious Strawberry Lemon Cheesecake Bars, featuring a buttery graham cracker crust, creamy lemon-infused cheesecake filling, and a vibrant strawberry swirl. Perfectly balanced flavors and a smooth texture make these bars a refreshing treat 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 and prepare pan: Preheat your oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides to make it easier to lift the cheesecake bars out later.
- Make the crust: In a bowl, combine the graham cracker crumbs, sugar, and melted butter until fully mixed. Press this mixture firmly and evenly into the bottom of the prepared baking pan to form the crust. Bake in the oven for 8–10 minutes until set and slightly golden. Remove and let 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 until the mixture thickens into a jam-like consistency, about 5–7 minutes. Mash with a fork or blend until smooth. Set aside to cool completely.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese with sugar until smooth and creamy. Add eggs one at a time, mixing after each addition. Stir in sour cream, fresh lemon juice, lemon zest, and vanilla extract until just combined, being careful not to overmix.
- Assemble the bars: Pour the cheesecake filling over the cooled crust and smooth the surface evenly. Drop spoonfuls of the cooled strawberry mixture on top of the cheesecake batter. Using a knife or skewer, gently swirl the strawberry mixture through the cheesecake to create a marbled effect.
- Bake the cheesecake bars: Bake the pan in the preheated oven for 30–35 minutes, or until the center is just set and the edges look slightly puffed. Remove from the oven and allow to cool to room temperature.
- Chill and serve: After cooling, refrigerate the cheesecake bars for at least 3 hours, or until fully chilled and firm. Use the parchment paper overhang to lift the bars out of the pan, then slice into squares and serve chilled.
Notes
- Make sure the cream cheese is softened at room temperature for a smooth batter.
- Do not overmix the cheesecake filling to avoid cracks during baking.
- Use fresh lemon juice for the best bright flavor.
- The strawberry swirl can be made ahead and stored in the fridge.
- For easier slicing, chill the bars thoroughly before cutting.
