Description
These Strawberry Swirl Cheesecake Bars are a delightful blend of creamy cheesecake and vibrant strawberry flavor. The swirl of fresh strawberries enhances the visual appeal and adds a refreshing sweetness that makes each bite irresistible.
Ingredients
Scale
- For the Crust:
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ⅓ cup granulated sugar
- ¼ teaspoon salt
- For the Strawberry Swirl:
- 1 cup fresh strawberries, hulled and chopped
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
- For the Cheesecake Filling:
- 16 oz (2 packages) cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup all-purpose flour
- ¼ teaspoon salt
Instructions
- Preheat the oven to 325°F (160°C). Grease a 9×9 inch baking dish with cooking spray or line it with parchment paper, leaving some overhang for easy removal later.
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, ½ cup melted unsalted butter, ⅓ cup granulated sugar, and ¼ teaspoon salt. Mix until well combined and the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of the prepared baking dish, ensuring an even layer. Bake for 10 minutes, or until lightly golden brown and fragrant. Remove from the oven and let cool slightly.
- For the strawberry swirl, combine 1 cup chopped fresh strawberries, 2 tablespoons granulated sugar, 1 tablespoon lemon juice, and 1 teaspoon cornstarch in a small saucepan. Cook over medium heat for about 5 minutes, until the strawberries start to break down and the mixture thickens. Remove from heat and allow to cool.
- In a large mixing bowl, beat 16 oz softened cream cheese until smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add ½ cup granulated sugar and mix until combined. Then, add 2 large eggs, one at a time, mixing well after each addition. Stir in 1 teaspoon vanilla extract, ½ cup sour cream, ¼ cup all-purpose flour, and ¼ teaspoon salt until smooth and creamy.
- Pour the cheesecake filling over the cooled crust, spreading it evenly. Drop spoonfuls of the cooled strawberry mixture on top of the filling, then use a knife or toothpick to swirl the strawberry mixture gently into the cheesecake, creating a marbled effect.
- Bake in the preheated oven for 30-35 minutes, or until the edges are set and the center is just slightly jiggly. Be careful not to overbake, as the cheesecake will continue to firm up while cooling.
- Once done, remove from the oven and allow to cool at room temperature for about 1 hour. Then, refrigerate for at least 2 hours or overnight for best results before cutting into bars.
- Prep Time: 15 mins
- Cook Time: 30-35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: To achieve a smooth cheesecake filling, ensure your cream cheese is at room temperature before mixing. When making the strawberry swirl, don't rush the cooking process. Use a sharp knife to cut the bars after they’ve been refrigerated for cleaner cuts.