Description

Indulge in the perfect blend of sweet strawberries and tangy lemon with these delightful Strawberry Lemon Cheesecake Bars. Creamy cheesecake filling swirled with fresh strawberry puree, all atop a buttery graham cracker crust.

Ingredients

For the crust:

1 ½ cups graham cracker crumbs
¼ cup granulated sugar
6 tablespoons melted butter

For the filling:

16 oz cream cheese (softened)
½ cup granulated sugar
2 large eggs
¼ cup sour cream
¼ cup fresh lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract

For the strawberry swirl:

¾ cup fresh strawberries (pureed)
1 tablespoon sugar
1 teaspoon lemon juice

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Instructions

Preheat oven to 325°F. Line an 8×8-inch baking pan with parchment paper. Mix graham cracker crumbs, sugar, and melted butter. Press into the pan and bake.
In a large bowl, beat cream cheese and sugar. Add eggs, one at a time. Stir in sour cream, lemon juice, zest, and vanilla. Pour over cooled crust.
In a small bowl, combine strawberries, sugar, and lemon juice. Drop spoonfuls over the cheesecake and swirl.
Bake for 35–38 minutes. Cool, then refrigerate for at least 4 hours before slicing.

Notes

Chill crust after baking for a firmer base.
Frozen strawberries can be used if thawed and drained.
Store bars in the refrigerator or freeze for longer storage.