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Strawberry Lemon Cheesecake Bars

[heart_this] · Jun 20, 2016 · 22 Comments

Strawberry Lemon Cheesecake Bars

Creamy lemon cheesecake bars with strawberry swirls!

Today I have a sweet treat for you and I am sure that you will enjoy these strawberry lemon cheesecake bars! These bars start with the base of a simple shortbread crust and it’s topped with a lemon-y cheesecake layer with dollops of a fresh homemade strawberry sauce that are swirled around creating a pretty pattern of red and yellow! As far as baking goes, these cheesecake bars are easy to make so even if you don’t do a lot of baking they will turn out great! The fresh summer-y strawberry and lemon flavour combination is absolutely amazing and these strawberry lemon cheesecake bars are the perfect way to celebrate summer!

Strawberry Lemon Cheesecake Bars
Strawberry Lemon Cheesecake Bars
Strawberry Lemon Cheesecake Bars
I like to shave a bit off the outside to ensure that the bars are more uniformly square.

Strawberry Lemon Cheesecake Bars
I like to line my baking pan with heavy foil so that I can just lift the whole thing out of the pan without worrying about the bars sticking to the pan or breaking the bars as I remove them from the pan one at a time.

Strawberry Lemon Cheesecake Bars
Strawberry Lemon Cheesecake Bars

Strawberry Lemon Cheesecake Bars
Strawberry Lemon Cheesecake Bars

Strawberry Lemon Cheesecake Bars

Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour 15 minutes Servings: 12

Creamy lemon cheesecake bars with strawberry swirls!

ingredients
    For the lemon shortbread layer:
  • 2 cups flour
  • 1 1/4 cup unsalted butter, room temperature
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon zest
  • 1/4 teaspoon salt
  • For the strawberry sauce:
  • 2 cups fresh strawberries, sliced
  • 2 tablespoons sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • For the lemon cheesecake layer:
  • 2 (8 ounce) packages cream cheese, room temperature
  • 2 eggs
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon zest
  • 2 teaspoons vanilla
directions
    For the lemon shortbread layer:
  1. Mix the flour, butter, sugar, lemon zest and salt and press into the bottom of a greased 9×13 inch baking pan.
  2. Bake in a preheated 375F/190C oven until lightly golden brown on top, about 15-20 minutes, before setting aside to cool.
  3. For the strawberry sauce:
  4. Simmer everything in a small sauce pan until until the sauce thickens a bit, about 10-15 minutes before pureeing in a food processor or blender.
  5. For the lemon cheesecake layer:
  6. Beat the cream cheese until smooth before beating in the eggs followed by the sugar, lemon zest and vanilla.
  7. Pour the cheesecake onto the shortbread layer in the baking pan, dollop on a few spoonfuls of the strawberry sauce and swirl it around with a knife to create a nice pattern.
  8. Bake in a preheated 350F/180C oven until set (the centre should only wiggle a bit when you shake the pan a lightly), about 25-35 minutes, before removing from oven and letting cool. (Optionally let chill in the fridge overnight.)
Option: Top with fresh strawberry slices!
Nutrition Facts: Calories 344, Fat 23g (Saturated 9.9g, Trans 0g), Cholesterol 63mg, Sodium 157mg, Carbs 31.8g (Fiber 1g, Sugars 216.2g), Protein 5g

Nutrition by: Nutritional facts powered by Edamam
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Bars, Cheesecake, Dessert, Food, Recipe, Strawberry, Vegetarian

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Reader Interactions

Comments

  1. Marla Meridith says

    June 20, 2016 at 1:33 pm

    These bars are the true essence of summer flavors!!

    Reply
  2. A SPICY PERSPECTIVE says

    June 20, 2016 at 1:37 pm

    These are just gorgeous!

    Reply
  3. Maria says

    June 20, 2016 at 2:37 pm

    What a great summer treat!

    Reply
  4. We Are Not Martha says

    June 20, 2016 at 4:03 pm

    These are ridiculously gorgeous!! Definitely pinning and making for a future summer party!

    Sues

    Reply
  5. Anonymous says

    June 20, 2016 at 11:26 pm

    These look gorgeous and I'm betting quite tasty! However, I'm not sure I'll be 125 servings out of this. 🙂 Am guessing you meant 12-15?

    Reply
  6. Theresa says

    June 28, 2016 at 3:38 pm

    I hope I get the chance to make this recipe soon. Pinned for later. Thanks for sharing the recipe.

    Reply
  7. Diane Neufeld says

    July 27, 2018 at 2:21 pm

    I have made these several times and they are scrumptious. The lemon is a nice complement to the strawberry flavours. They also freeze beautifully; I cut into squares before freezing and add the strawberry garnish when thawed, and a dollop of whipped cream on the side adds a nice touch. Perfect and convenient for summer entertaining. Thanks, Kevin.

    Reply
  8. Pamela says

    June 4, 2019 at 6:14 pm

    125 servings? I think you need to correct something!

    This looks great for a summer BBQ! Or for a Pot luck dessert!

    Reply
    • kevin says

      June 5, 2019 at 12:10 pm

      LOL! That should be 12!

      Reply
  9. Maddie says

    August 9, 2019 at 1:01 pm

    Hey there! I’ve got these bars in the oven and I’m heading toward 40 minutes as the bake time. Will the chilling overnight firm up the cheesecake layer? I’m afraid to let them bake any longer fearing the crust will burn.

    Reply
  10. Julie says

    April 15, 2020 at 8:25 am

    I have some cherry pie filling in hand and I was thinking of substituting that in for the fresh strawberries. Should I swirl in the thick cherry sauce, and then after it bakes top them with more of the canned cherries ?

    Reply
    • kevin says

      April 15, 2020 at 8:44 am

      That would work!

      Reply
  11. Lk says

    January 10, 2021 at 2:52 pm

    Really! 1 & 1/4c butter🤨

    Reply
    • Tracy Hummel says

      February 10, 2021 at 7:13 pm

      Butter makes everything better!! Maybe if you’re this worried about fat content, you should just stick to low fat recipe websites?

      Reply
      • Nicole says

        July 2, 2022 at 7:35 pm

        I don’t think it’s the fear of fat, it’s the fact that that is A LOT of butter for only 2 cups of flour. I am currently baking this and the butter is just melting and bubbling up through the crust. I don’t think that’s the correct ratio.

        Reply
        • kevin says

          July 4, 2022 at 9:36 am

          Shortbread generally follows a 3/2/1 ratio (flour/butter/sugar) and this one is pretty close with more flour and butter compared to sugar. Shortbread will generally look pretty ‘liquidy’ while baking but when it cools, it will become solid!

          Reply
  12. Debbie says

    March 14, 2021 at 11:21 am

    Do I dollop all of the strawberry sauce on to the cream cheese layer?

    Reply
    • kevin says

      March 15, 2021 at 11:21 am

      Use as much of it as you want. I usually use enough to cover about 1/4 of the surface of the cream cheese layer. Enjoy!

      Reply
  13. Joan Setty says

    June 19, 2021 at 1:21 pm

    We have dairy free family members. Would this work with vegan butter and cream cheese?

    Reply
    • kevin says

      June 21, 2021 at 10:02 am

      I have not tried this with vegan butter and/or cream cheese. If you do try it with them I would love to know the results!

      Reply
  14. Free says

    August 2, 2022 at 7:57 pm

    Made this and it came out so good. Next time I’ll use parchment paper. This will stick. You see in one of the pics that aluminum foil was used. I did however, skip the pureeing part and added a half cup more of strawberries. A little bit of chunk won’t hurt nobody. Easy to follow recipe.

    Reply

Trackbacks

  1. 18+ Finger-Licking Lemon Cake Mix Recipes To Enjoy In 2022 says:
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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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