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
Scale
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
