Strawberry Lemon Cheesecake Bars Recipe
Bright, tangy, and impossibly creamy, these Strawberry Lemon Cheesecake Bars are a sunshine-filled treat that feels like a celebration in every bite. Sweet graham cracker crust, luscious lemon-kissed cheesecake, and a crown of jammy strawberries come together for a dessert that’s both stunning and easy to share. Whether you’re prepping ahead for a picnic or simply craving something special, these bars never fail to bring big flavor and smiles with minimal fuss.
Ingredients You’ll Need
You only need a handful of simple ingredients to create these show-stopping bars, and each one plays a key role in the overall texture, taste, and color. Let’s break down what makes each component so essential to the magic of Strawberry Lemon Cheesecake Bars.
- Graham cracker crumbs: Provide a sweet, sturdy base with a toasty flavor that perfectly contrasts the creamy filling.
- Granulated sugar: Sweetens both the crust and the cheesecake layer, balancing the tartness of the lemon and strawberries.
- Unsalted butter: Binds the crust and adds a subtle richness that makes every bite melt-in-your-mouth delicious.
- Cream cheese: The heart of any cheesecake, this brings luxurious creaminess and tang to the bars; use room temperature for a silky filling.
- Eggs: Help set the cheesecake layer for that custardy, sliceable perfection.
- Vanilla extract: Infuses gentle warmth and depth, enhancing both the cheesecake and the lemon flavors.
- All-purpose flour: Just a touch gives structure to the cheesecake and ensures clean, neat slices.
- Fresh lemon juice: Offers bright acidity that cuts through the richness—fresh is a must for best flavor.
- Lemon zest: Packs an extra punch of citrus aroma and color, making the bars irresistibly fragrant and pretty.
- Fresh strawberries: Juicy, sweet, and slightly tart, they create a vibrant topping that screams summer.
- Strawberry jam: Binds the strawberries and makes for a glossy, swirlable finish on top.
How to Make Strawberry Lemon Cheesecake Bars
Step 1: Prepare Your Baking Pan
Start by preheating your oven to 325°F. Line an 8×8-inch baking pan with parchment paper, making sure to leave a bit of overhang on the sides. This handy trick turns cleanup into a breeze and makes it super easy to lift out your Strawberry Lemon Cheesecake Bars once they’re set and chilled.
Step 2: Make the Graham Cracker Crust
In a mixing bowl, combine your graham cracker crumbs, 1/4 cup granulated sugar, and the melted butter. Stir everything together until the texture resembles damp sand and all the crumbs are evenly coated. Press this mixture firmly into the bottom of your prepared pan, using the bottom of a glass or your hands for evenness. Bake for 8 to 10 minutes, then let it cool just slightly while you work on the filling.
Step 3: Whip Up the Cheesecake Filling
Grab a clean bowl and beat together the softened cream cheese with the remaining 1/2 cup granulated sugar until the mixture is ultra-smooth and creamy—no lumps allowed! Add the eggs one at a time, mixing well after each, followed by the vanilla extract. Sprinkle in the flour, pour in the fresh lemon juice, and add that fragrant lemon zest. Stir until everything is fully blended and silky.
Step 4: Layer and Swirl the Strawberries
Pour your cheesecake batter over the slightly cooled crust, smoothing out the top. In a separate small bowl, toss together the diced strawberries and strawberry jam until the fruit is glossy and coated. Gently spoon this mixture over the cheesecake layer and use a butter knife to swirl it into the batter—aim for pretty ribbons and marbled pockets of berry goodness.
Step 5: Bake and Cool
Slide your pan into the oven and bake for 30 to 35 minutes, or until the center is just set and the edges are lightly golden. Avoid overbaking for the creamiest texture! Let the bars cool to room temperature before transferring to the refrigerator to chill for at least 3 hours (overnight is even better). This patience is key—chilling ensures neat slices and a perfectly set cheesecake layer.
How to Serve Strawberry Lemon Cheesecake Bars
Garnishes
For a little extra flair, dust the tops of your Strawberry Lemon Cheesecake Bars with powdered sugar, add a few curls of lemon zest, or crown each bar with a fresh strawberry slice. These little touches make your bars look as lovely as they taste and add a pop of color to your dessert spread.
Side Dishes
Pair these bars with light accompaniments to keep the focus on their vibrant flavor. A cup of herbal tea or a glass of chilled lemonade makes a perfect match, or serve alongside a fresh fruit salad for a full-on summer dessert plate.
Creative Ways to Present
Get playful with your presentation! Cut the Strawberry Lemon Cheesecake Bars into fun shapes using cookie cutters, or serve them in mini cupcake liners for grab-and-go treats at a party. For special occasions, drizzle with white chocolate or arrange on a platter with edible flowers for a stunning centerpiece.
Make Ahead and Storage
Storing Leftovers
Store any leftover Strawberry Lemon Cheesecake Bars in an airtight container in the refrigerator. They’ll stay fresh and creamy for up to 5 days, making them a perfect make-ahead treat for busy weeks or impromptu gatherings.
Freezing
To freeze, wrap individual bars tightly in plastic wrap and place them in a freezer-safe bag or container. They keep beautifully for up to 2 months. Thaw overnight in the refrigerator before serving for best texture and flavor.
Reheating
While these bars are meant to be enjoyed chilled, if you prefer a softer texture, let them sit at room temperature for 10 to 15 minutes before serving. Avoid microwaving, as it can cause the cheesecake layer to become too soft and lose its creamy structure.
FAQs
Can I use frozen strawberries instead of fresh?
Absolutely! Just thaw and drain the strawberries well to remove excess moisture before tossing with the jam. This helps prevent the bars from becoming watery.
What’s the best way to get clean slices?
Chill the bars thoroughly—overnight is ideal—and use a sharp knife dipped in warm water and wiped clean between cuts. This ensures neat, bakery-worthy squares every time.
Can I double the recipe for a crowd?
Yes! Simply double all the ingredients and bake in a 9×13-inch pan. The baking time may need to be extended by about 5-10 minutes, so keep an eye on the center for doneness.
What can I use instead of graham crackers for the crust?
Try vanilla wafers, shortbread cookies, or even digestive biscuits for a fun twist. Just pulse them into fine crumbs and use as directed.
Are Strawberry Lemon Cheesecake Bars gluten-free?
As written, the recipe contains flour and graham crackers, which both have gluten. To make them gluten-free, use gluten-free graham crackers and swap the flour for a 1:1 gluten-free baking blend.
Final Thoughts
If you’re looking for a dessert that’s equal parts stunning and simple, you’ve just found your new favorite. Give these Strawberry Lemon Cheesecake Bars a try and watch them disappear at your next gathering—they’re the perfect blend of creamy, fruity, and refreshingly bright. Happy baking!
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Strawberry Lemon Cheesecake Bars Recipe
- Total Time: 4 hours including chilling
- Yield: 9 bars 1x
- Diet: Non-Vegetarian
Description
Delight in these luscious Strawberry Lemon Cheesecake Bars, featuring a buttery graham cracker crust topped with a creamy, tangy lemon-infused cheesecake layer swirled with fresh strawberries and strawberry jam. Perfect for a refreshing summer dessert or a special treat any time of year.
Ingredients
Crust
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Topping
- 1 cup fresh strawberries, diced
- 2 tablespoons strawberry jam
Instructions
- Prepare the oven and pan: Preheat your oven to 325°F (163°C) and line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal of the bars.
- Make the crust: In a bowl, mix together the graham cracker crumbs, ¼ cup sugar, and melted butter until combined. Firmly press this mixture into the bottom of the prepared baking pan to form an even crust. Bake the crust for 8 to 10 minutes, then allow it to cool slightly.
- Prepare the cheesecake filling: In a separate bowl, beat the softened cream cheese and ½ cup sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition to ensure a silky texture. Stir in the vanilla extract, flour, fresh lemon juice, and lemon zest until fully incorporated.
- Assemble the bars: Pour the cheesecake batter evenly over the cooled crust. In a small bowl, combine the diced strawberries with the strawberry jam. Gently spoon this mixture onto the cheesecake layer and use a knife to lightly swirl the berries and jam into the batter, creating a marbled effect.
- Bake and chill: Bake the assembled bars for 30 to 35 minutes, or until the center is set and the edges turn slightly golden. Allow the bars to cool to room temperature, then refrigerate for at least 3 hours to fully set.
- Serve: Use the parchment paper overhang to lift the cheesecake out of the pan. Slice into 9 bars using a warm, sharp knife for clean cuts, and enjoy!
Notes
- Use room temperature cream cheese for the smoothest filling.
- For cleaner slices, chill the bars overnight and slice with a warm, sharp knife.
- Try swapping strawberry jam and berries with raspberry jam and raspberries for a delicious variation.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 18 g
- Sodium: 190 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 65 mg
