Strawberry Cheese Cake Bars

Desserts bars and the endless possibilities

Perfectly portioned, dessert bars come in an array of flavors. At the bakery, our menu changes seasonally. In the summer, we feature key lime coconut bars and in autumn, pumpkin spice bars. But all year long our signature lemon bars remain on the menu. The secret to creating the perfect dessert bar lies in the crust. In the spirit of summer we created a new dessert bar, the strawberry cheesecake bar. Layered cream cheese rests on a graham cracker crust and is topped with bright, ripe pureed strawberries. This dessert bar offers a cool, culinary treat that is both eye-catching and well-balanced.

Strawberry cheesecake bar recipe

Crust:
9 whole graham crackers
2 tablespoons sugar
6 tablespoons melted butter

Filling:
2-8oz. bricks of cream cheese
1 cup sugar
3 eggs
2 teaspoons vanilla extract

Topping:
1 1/2 cups strawberries, hulled
1/2 cup sugar
2 cups sour cream

For the crust: Preheat oven at 350 degrees. Line a 9"X 13" pan with parchment paper. Blend graham crackers and sugar in a food processor until it resembles fine pebbles. Add melted butter and pulse until crust comes together. Evenly distribute the crumbs and press into pan. Bake for 20 minutes and allow to completely cool.

For the filling: Using a clean food processor, puree cream cheese and sugar until smooth. Scrape down sides of the bowl and add eggs and vanilla extract. Continue to pulse until the cream cheese filling is smooth. Spoon over crust and return the pan to the oven to bake for 45 minutes until the center is firm.

For the topping: Using a clean food processor, puree strawberries with sugar for 30 seconds. Add Sour cream and pulse until combined. Pour strawberry and sour cream mixture over cheesecake bars and bake for 15 minutes. Cool pan on a wire rack for 2 hours. Allow bars to firm and chill in the refrigerator for a minimum of 4 hours.

Serving and storing: Remove bars from pan, lifting them with the parchment paper. Cut into squares and garnish with a strawberry slice, blueberries and a mint leaf for a punch of color. Refrigerate or freeze leftovers in an airtight container within 24-48 of baking. When bars are completely frozen wrap them with plastic to add another layer of protection.