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–+ servings
5 from 1 vote

Strawberry Cheesecake Bars

By Carrian Cheney
Prep10 minutes
Cook25 minutes
Total35 minutes
Servings12
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These creamy Strawberry Cheesecake Bars deliver everything you love about classic cheesecake in an easy, irresistible dessert.
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Ingredients 

For the Crust

  • 2 Cups Flour
  • 1 teaspoon Salt
  • ½-¾ teaspoon Sugar
  • ½ Cup Vegetable Oil, +2 Tablespoons
  • ¼ Cup Milk

For the Cream Filling

  • 12 Ounces Cream Cheese, softened, 1½ bricks
  • ½ Cup Powdered Sugar
  • 1 Cup Heavy Cream
  • 1 teaspoon Vanilla

For the Strawberries

  • 8 Cups Strawberries, diced or sliced and divided (see instructions and notes)
  • ¾ Cup Sugar
  • 5 Tablespoons Ultra Gel
  • 1 Lemon, zested
  • 1 teaspoon Lemon Juice
  • 1 Cup Water
US Customary - Metric

Instructions 

For the Bars

  • Preheat oven to 350 degrees.
  • In a bowl, whisk together the flour, salt and sugar.
    2 Cups Flour, 1 teaspoon Salt, ½-¾ teaspoon Sugar
  • Fill a measuring cup with the oil and milk and whisk quickly together.
    ½ Cup Vegetable Oil, ¼ Cup Milk
  • Make a well in the dry ingredients and pour in the liquids. Using a fork, drag flour into the middle, stirring as you do to incorporate the wet and dry.
  • Dump out into plastic wrap and squeeze into a ball. Set aside in the fridge to rest for 10-15 minutes.
  • Roll out between two wax paper sheets into an 8x8" square and then turn into your pan. Press it evenly as needed.
  • Bake for 8-10 minutes.
  • Cool for about 10 minutes then place in the fridge to finish cooling if in a hurry.

For the Cream Filling

  • Meanwhile, beat the softened cream cheese (it must be softened!) and powdered sugar until smooth.
    12 Ounces Cream Cheese, ½ Cup Powdered Sugar
  • In another bowl, beat the whipping cream until soft peaks form (see notes), add the vanilla and continue to beat until stiff peaks form.
    1 Cup Heavy Cream, 1 teaspoon Vanilla
  • Add half of the whipped cream to the cream cheese mixture and beat to combine. Then scoop in the rest of the whipped cream and beat until well combined.
  • Spread over the cooled crust and top with strawberries. Refrigerate until serving, I prefer to make this a day ahead or at least morning of.

For the Strawberries

  • Add 1 1/2 cup of strawberries to a blender and puree until smooth. Press the pureed strawberries through a mesh sieve to remove any seeds.
    8 Cups Strawberries
  • In a saucepan, add the sugar and ultragel (see note for cornstarch) and stir together. Add the lemon juice and zest, water and pureed strawberries and stir to combine.
    ¾ Cup Sugar, 5 Tablespoons Ultra Gel, 1 Lemon, 1 teaspoon Lemon Juice, 1 Cup Water
  • Heat over medium heat until simmering and thickened.
  • Remove from the heat and pour into a glass bowl to cool completely. Once cool, fold in the sliced strawberries
    8 Cups Strawberries
  • Add the cream to the cooled crust and spread evenly over the crust.
  • Add the strawberry filling to the top of the cream and spread evenly. Refrigerate until set. I like to take it out of the fridge 15-20 minutes before serving to take the chill off.

Recipe Notes

Do not skip whipping the cream to peaks first. If you pour it in without whipping, the bars will not set properly.
For cornstarch, use 3 tablespoons but I prefer Ultra gel as you can't taste it at all.
Strawberries
I prefer a diced berry as it doesn't drag down when cutting the bars.

Nutrition

Serving: 1bar, Calories: 479kcal, Carbohydrates: 70g, Protein: 5g, Fat: 21g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 79mg, Sodium: 312mg, Potassium: 161mg, Fiber: 1g, Sugar: 54g, Vitamin A: 570IU, Vitamin C: 1mg, Calcium: 90mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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