thepioneerwoman
Strawberry Cheesecake Bars
These strawberry cheesecake bars feature a Golden Oreo crust, creamy cheesecake filling, and a fresh strawberry swirl for a bright, beautiful spring dessert.
👥 16 Servings⏱️ Prep & Cook: 5h 10m⏳ Prep: 30 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●saucepan
- ●bowl
- ●wooden spoon
- ●whisk
- ●pan
- ●oven
- ●food processor
- ●spatula
- ●knife
📝 Preparation Steps
1
For the strawberry swirl: In a small saucepan, combine the strawberries, sugar, lemon juice, and vanilla over medium-high heat. Bring to a gentle boil, stirring often, and cook until the strawberries are very soft, about ⏱️ 5 minutes.
2
Remove from the heat and use a potato masher or the back of a wooden spoon to mash the berries into a pulp. Pour the mixture into a fine mesh sieve set over a bowl, then use a spoon to vigorously stir until most of the liquid has been forced through. Discard the remaining fruit pulp.
3
Carefully skim as much foam off the top of the sauce as you can. Return the skimmed sauce to the saucepan. In a small bowl, combine the cornstarch with 2 tablespoons of water. Pour the mixture into the strawberry mixture and whisk to combine. Bring to a boil over medium-high heat, and cook until the sauce has thickened and reduced slightly, 5 to ⏱️ 7 minutes (it should be the consistency of caramel sauce). Remove from the heat and skim any remaining foam from the surface. Transfer the sauce to a small bowl and set aside to cool.
4
For the crust: Preheat the oven to 325°F. Spray a 13-by-9-inch baking pan with nonstick baking spray, line it with parchment paper, and spray it again.
Nonstick baking spray
5
Process the sandwich cookies in a food processor until finely crushed. Add the melted butter, and pulse to combine. Press the cookie mixture into the bottom of the parchment-lined pan. Bake until fragrant and dry to the touch, 10 to ⏱️ 12 minutes. Let the crust cool for at least ⏱️ 15 minutes.
6
For the filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese, sugar, flour, vanilla, lemon zest, and salt on medium speed until smooth, 2 to ⏱️ 3 minutes. Scrape the bottom and sides of the bowl. Beat in sour cream until well combined. Beat in the eggs, 1 at a time, just until combined, scraping the bottom and sides of the bowl as needed. Beat in 5 or 6 drops of red food coloring, adding drops until the desired shade of pink is achieved.
cream cheese, softened2 (8-oz.) packageslarge eggs, at room temperature2
7
Pour the mixture into the prepared crust, spreading it evenly with a spatula.
8
Bake the cheesecake for ⏱️ 10 minutes to thicken the filling. Remove the cheesecake to a wire rack. Spoon small dollops (about 1 teaspoon) of the cooled strawberry mixture over the top of the cream cheese filling; use a toothpick or knife to swirl the strawberry mixture throughout the cheesecake mixture.
cream cheese, softened2 (8-oz.) packages
9
Bake the cheesecake until just set in the center (it will still jiggle slightly), 35 to ⏱️ 40 minutes. Cool the cheesecake at room temperature for ⏱️ 1 hour, then refrigerate for at least ⏱️ 2 hours or up to overnight.
Nutrition Facts
calories
235 Calories
fat Content
16 g
fiber Content
1 g
sugar Content
18 g
sodium Content
167 mg
protein Content
3 g
trans Fat Content
1 g
cholesterol Content
68 mg
carbohydrate Content
20 g
saturated Fat Content
9 g
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