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Strawberry Lemonade Swirl Cheesecake Bars

strawberry lemonade swirl cheesecake bars - featured image
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These creamy, tangy cheesecake bars feature a vibrant strawberry swirl and zesty lemon flavor, all atop a buttery graham cracker crust. Perfect for summer gatherings, picnics, or anytime you crave a refreshing, handheld dessert.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • Pinch of salt
  • 16 ounces cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup sour cream
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 1 cup fresh strawberries, hulled and chopped
  • 2 tablespoons granulated sugar
  • 1 teaspoon fresh lemon juice
  • Extra lemon zest or thinly sliced strawberries (optional, for garnish)

Instructions

  1. Preheat oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy lifting.
  2. In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, pinch of salt, and melted butter until the mixture resembles wet sand. Press firmly into the pan and bake for 10 minutes. Cool while preparing filling.
  3. In a small saucepan, combine chopped strawberries, 2 tablespoons sugar, and 1 teaspoon lemon juice. Cook over medium heat for 3-5 minutes until strawberries break down and mixture thickens. Puree until smooth and let cool.
  4. In a large bowl, beat cream cheese until smooth and fluffy (about 2 minutes). Add 2/3 cup sugar and beat until combined. Mix in eggs one at a time, scraping the bowl after each. Add sour cream, lemon juice, lemon zest, vanilla, and a pinch of salt. Beat until just blended.
  5. Pour cheesecake mixture over cooled crust and smooth the top. Drop spoonfuls of strawberry puree over the surface. Swirl gently with a knife or spatula for a marbled effect.
  6. Bake at 325°F (160°C) for 35-40 minutes, or until edges are set and center has a slight jiggle.
  7. Cool pan to room temperature, then chill in the fridge for at least 4 hours (overnight is best).
  8. Lift bars out using parchment overhang. Slice into squares with a sharp, damp knife, wiping between cuts.
  9. Garnish with extra lemon zest or sliced strawberries if desired. Serve chilled.

Notes

Room temperature ingredients yield the smoothest filling. Don’t overmix the cheesecake batter to avoid cracks. Swirl gently for a marbled look. Chill bars thoroughly before slicing for best texture. For gluten-free, use GF graham crackers; for dairy-free, use vegan cream cheese and coconut yogurt. Bars can be made ahead and stored in the fridge for up to 5 days or frozen for up to 2 months.

Nutrition

Keywords: cheesecake bars, strawberry swirl, lemon dessert, summer dessert, picnic, easy cheesecake, handheld dessert, creamy bars, graham cracker crust

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