Strawberry Cheesecake Bars

5 from 11 votes

Strawberry Cheesecake Bars are an easy make-ahead dessert for a summer gathering. Fresh strawberries are folded into a creamy cheesecake mixture and baked on top of a cookie-like crust.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Servings: bars

Calories: 298kcal

Author: Valerie Brunmeier

Ingredients

For the Shortbread Crust

1 cup butter softened
2 cups all-purpose flour
½ cup granulated sugar

For the Strawberry Cheesecake

16 ounces cream cheese at room temperature
½ cup sour cream regular or light
¾ cup granulated sugar
2 large eggs
2 tablespoons milk
1 teaspoon pure vanilla extract
2 teaspoons lemon zest from 1 lemon
2 tablespoons freshly squeezed lemon juice from 1 lemon
1 tablespoon all-purpose flour
1 heaping cup chopped fresh strawberries

Instructions

Preheat oven to 350 degrees F Generously coat the bottom and sides of a glass 13- x 9-inch baking dish with nonstick cooking spray.
In a large bowl, use an electric hand mixer to blend together the softened butter, 2 cups flour and ½ cup granulated sugar. Mix for about 3 or 4 minutes until the mixture resembles coarse crumbs. (Tip - after mixing for a minute or two, working the crust mixture with your hands for a minute or two can help speed up the process). Pour the mixture out into the prepared baking dish and pat it down evenly with your hands. Bake for 20 to 25 minutes, until just lightly golden brown at the edges. Remove from the oven.
While the crust is baking, use an electric mixer to cream together the cream cheese, sour cream, and remaining ¾ cup granulated sugar. Add the eggs, milk, vanilla, lemon zest, and lemon juice. Mix again for 2 to 3 minutes until combined and creamy. Use a wooden spoon or rubber spatula to fold in the flour and then the strawberries.
Pour the cheesecake filling over the warm crust and smooth out evenly. Return the pan to the oven for an additional 30 to 35 minutes or until just lightly golden brown around the edges and the center doesn't jiggle when you shake the pan.
Remove from the oven and allow to cool for an hour. Then, cover and refrigerate for at least 3 hours or overnight before serving.

Notes

Storage

Store any leftovers covered in the refrigerator and they will hold up perfectly for several days. I actually think they are even better after a day or two in the fridge. The crust softens ever so slightly and they taste fresh and wonderful.

Nutrition