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Strawberry Lemonade Cheesecake Bars

These Strawberry Lemonade Cheesecake Bars are a refreshing, creamy delight with bright lemon and sweet strawberry flavors perfect for any occasion.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: Cheesecake, Easy, Lemon, Strawberry, Summer
Servings: 9 servings

Ingredients

For the Crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted

For the Cheesecake Filling:

  • 2 packages cream cheese 8-ounce, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/4 cup lemon juice freshly squeezed
  • 1 tablespoon lemon zest
  • 1 cup fresh strawberries pureed
  • 1/4 cup powdered sugar

Instructions

Step 1: Prepare the Crust

  • Preheat your oven to 325°F (163°C). In a medium mixing bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Stir until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly into the bottom of your 8x8-inch baking pan, creating an even layer. Bake for 10 minutes to set the crust, then remove from the oven and let it cool slightly.

Step 2: Make the Strawberry Puree

  • While the crust is baking, add fresh strawberries and powdered sugar to a blender or food processor. Puree until completely smooth. Set aside to be incorporated into the cheesecake filling.

Step 3: Prepare the Cheesecake Filling

  • In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until creamy and smooth, about 2-3 minutes. Gradually add 1 cup of granulated sugar and continue beating until well combined. Add the vanilla extract, then beat in the eggs one at a time, mixing well after each addition.

Step 4: Add the Lemon and Strawberry

  • Mix in the lemon juice and lemon zest until evenly distributed throughout the filling. Gently fold in the strawberry puree using a spatula, swirling it through the batter for a marbled effect or mixing it completely for a uniform pink color.

Step 5: Bake the Bars

  • Pour the cheesecake filling over the pre-baked crust, smoothing the top with a spatula. Bake at 325°F (163°C) for 40-45 minutes, or until the edges are set and the center is slightly jiggly but not liquid. Avoid overbaking to keep the bars creamy.

Step 6: Cool and Chill

  • Remove the bars from the oven and place the pan on a wire rack to cool to room temperature. Once cooled, cover tightly with plastic wrap and refrigerate for at least 4 hours or overnight to allow the cheesecake to set fully.

Step 7: Serve and Enjoy

  • Cut into squares and serve chilled. For an extra decorative touch, garnish with fresh strawberry slices or a light dusting of powdered sugar. These bars pair wonderfully with a glass of iced tea or lemonade for a fresh summer dessert experience.

Equipment

  • 8x8-inch baking pan
  • Mixing Bowls
  • Electric Mixer or Stand Mixer
  • Food processor or blender
  • Measuring cups and spoons
  • Rubber spatula
  • Wire Rack

Notes

  • Beat the cream cheese until completely smooth to avoid lumps in the filling.
  • Strain the strawberry puree to remove seeds for a smoother texture, especially for kids or sensitive guests.
  • Use fresh lemon juice and zest for the brightest, most authentic citrus flavor.
  • Do not overbake; the center should be slightly jiggly when removed from the oven and will firm as it chills.
  • Store bars in an airtight container in the fridge for up to 5 days or freeze for up to 2 months.