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Refreshing Strawberry Lemonade Cheesecake Bars

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These strawberry lemonade cheesecake bars combine a buttery graham cracker crust, creamy lemon-infused cheesecake, and a fresh strawberry swirl topping for a refreshing summer dessert that’s quick and easy to make.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • ¼ cup almond flour
  • ⅓ cup unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 oz (450 g) cream cheese, softened
  • ⅔ cup granulated sugar
  • 2 large eggs, room temperature
  • 2 tablespoons freshly squeezed lemon juice (about 1 lemon)
  • 1 teaspoon lemon zest
  • 1 teaspoon pure vanilla extract
  • 1 cup fresh strawberries, hulled and chopped
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

Instructions

  1. Preheat the oven to 325°F (163°C). Line an 8×8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, almond flour, sugar, and melted butter. Mix until evenly coated and the mixture holds together when pressed. Press firmly into the bottom of the prepared pan. Bake for 10 minutes until fragrant and set. Let cool slightly.
  3. Prepare the cheesecake layer: In a large bowl, beat softened cream cheese and sugar with a hand mixer on medium speed until smooth and creamy. Add eggs one at a time, mixing well after each. Stir in lemon juice, lemon zest, and vanilla extract. Mix just until combined.
  4. Make the strawberry topping: In a small saucepan over low heat, combine chopped strawberries, sugar, and lemon juice. Cook gently for 5-7 minutes until strawberries release juices and soften but do not break down completely. Let cool slightly. Optionally mash lightly or pulse for a smoother topping.
  5. Assemble the bars: Pour cheesecake mixture over the cooled crust and spread evenly. Spoon strawberry mixture over cheesecake in dollops. Use a butter knife or skewer to swirl the strawberry topping through the cheesecake gently.
  6. Bake: Place pan in oven and bake for 35-40 minutes. Edges should be set but center will have a slight wobble. Avoid overbaking.
  7. Cool and chill: Let bars cool completely at room temperature, then refrigerate for at least 3 hours or overnight to firm up.
  8. Slice and serve: Use parchment overhang to lift bars from pan. Cut into 12 squares with a sharp knife, cleaning the knife between cuts. Serve chilled.

Notes

Soften cream cheese at room temperature for at least an hour to avoid lumps. Avoid overmixing after adding eggs to prevent cracks. Swirl strawberry topping gently while still warm for pretty marbling. Bake at 325°F to prevent cracking and overbaking. Cool gradually before chilling. Run knife under hot water and dry before slicing for clean cuts.

Nutrition

Keywords: strawberry lemonade cheesecake bars, summer dessert, easy cheesecake bars, strawberry dessert, lemon cheesecake, no-fuss dessert

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