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Strawberry Lemonade Cheesecake Bars

Strawberry Lemonade Cheesecake Bars - featured image
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These Strawberry Lemonade Cheesecake Bars feature a creamy lemon cheesecake layer swirled with juicy strawberries atop a buttery graham cracker crust. They’re the perfect easy summer dessert for picnics, potlucks, or family gatherings.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • Pinch of salt
  • 2 tablespoons almond meal (optional)
  • 16 ounces cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/4 cup Greek yogurt or sour cream
  • Zest from 2 lemons
  • 1/4 cup fresh lemon juice
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 1 cup fresh strawberries, chopped
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy lifting. Preheat oven to 325°F (160°C).
  2. In a medium bowl, mix graham cracker crumbs, melted butter, 2 tablespoons sugar, pinch of salt, and optional almond meal until evenly moistened. Press firmly into the bottom of the pan. Bake for 8-10 minutes until lightly golden. Let cool.
  3. In a small saucepan, combine chopped strawberries, 2 tablespoons sugar, and 1 tablespoon lemon juice. Cook over medium heat for 5-8 minutes, stirring often, until berries soften and release juice. Mash slightly and let cool.
  4. In a large bowl, beat cream cheese until smooth (about 2 minutes). Add 2/3 cup sugar and mix until creamy. Beat in eggs one at a time. Stir in Greek yogurt, lemon zest, 1/4 cup lemon juice, vanilla extract, and a pinch of salt. Mix until smooth but do not overbeat.
  5. Pour cheesecake filling over cooled crust and smooth the top. Drop spoonfuls of strawberry mixture over the top and swirl gently with a toothpick or knife.
  6. Bake at 325°F (160°C) for 32-36 minutes, until edges are set but center is slightly jiggly.
  7. Cool to room temperature, then refrigerate for at least 3 hours (overnight is best).
  8. Lift bars out using parchment overhang. Slice into 12 squares with a sharp knife, wiping between cuts. Serve chilled, optionally topped with extra strawberries or lemon zest.

Notes

For gluten-free, use gluten-free graham crackers. For dairy-free, substitute vegan cream cheese and coconut yogurt. Chill bars thoroughly before slicing for clean edges. If using frozen strawberries, thaw and drain well. Crust can be made with digestive biscuits or vanilla wafers if graham crackers are unavailable.

Nutrition

Keywords: strawberry lemonade cheesecake bars, summer dessert, easy cheesecake bars, lemon strawberry bars, picnic dessert, potluck recipe, creamy cheesecake, fruit swirl bars

Find it online: https://bitefuljoy.com/strawberry-lemonade-cheesecake-bars-recipe-easy-summer-dessert/