STRAWBERRY CHEESECAKE BARS
Love cheesecake? Make bars that start with an easy sugar cookie mix.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h
Yield 32
Number Of Ingredients 9
Steps:
- Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.
- In medium bowl, stir cookie mix, butter, flour and 1 egg until soft dough forms. Press evenly in pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
- In large bowl, beat cream cheese, sugar, vanilla and 2 eggs with electric mixer on medium speed until smooth. Spread evenly over crust in pan.
- Place spreadable fruit in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze spreadable fruit in 3 lines the length of the pan. Use knife to pull spread from side to side through cream cheese mixture at 1-inch intervals. Bake 25 to 30 minutes longer or until filling is set. Refrigerate until chilled, about 2 hours. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 180, Carbohydrate 22 g, Cholesterol 40 mg, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 100 mg, Sugar 16 g, TransFat 1 g
STRAWBERRY CHEESECAKE SQUARES
Give the no-bake trend a try with these delicious Strawberry Cheesecake Squares. These shareable squares are layered with strawberry jam, cookie crumb and irresistible creamy cheesecake. You'll want to be sure to share these with everyone at the table!
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 16 servings
Number Of Ingredients 8
Steps:
- Combine wafer crumbs, butter and 2 Tbsp. sugar; press firmly onto bottom of foil-lined 8-inch square pan. Carefully spread jam over crust.
- Mix cream cheese and 1/3 cup sugar in large bowl until blended. Gently stir in COOL WHIP; spoon over jam.
- Refrigerate 3 hours or until firm. Serve topped with strawberries.
Nutrition Facts : Calories 180, Fat 11 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 20 mg, Sodium 100 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 1 g
STRAWBERRY CHEESECAKE
This creamy strawberry cheesecake is perfect for any special occasion! You have to bake the cake and let it cool for an hour, then chill it in the refrigerator for at least 4 hours prior to serving.
Provided by Kathy Higgins
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 10h45m
Yield 12
Number Of Ingredients 12
Steps:
- Combine graham cracker crumbs, sugar, cinnamon, and butter in a bowl. Press onto the bottom of an ungreased 9-inch springform pan. Refrigerate for 30 minutes.
- Preheat oven to 300 degrees F (150 degrees C).
- Place strawberries and cornstarch into a blender. Cover and puree until smooth. Pour strawberry sauce into a saucepan.
- Bring to a boil over high heat. Boil and stir until sauce is thick and shiny, about 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving.
- Beat cream cheese in a mixing bowl with an electric mixer until light and fluffy; gradually beat in condensed milk. Mix in lemon juice and vanilla extract, then beat in eggs on low speed until just combined. Pour half of cream cheese mixture over crust; drop half of reserved strawberry sauce by 1/2 teaspoonfuls on cream cheese layer. Carefully spoon remaining cream cheese mixture over sauce; drop remaining strawberry sauce by 1/2 teaspoonfuls on top. Cut through top layer only with a knife to swirl strawberry sauce.
- Bake in preheated oven until center is almost set, 45 to 50 minutes. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Serve reserved strawberry sauce with cheesecake. If the sauce it too thick, stir in water.
Nutrition Facts : Calories 458.7 calories, Carbohydrate 41.6 g, Cholesterol 132.8 mg, Fat 29.7 g, Fiber 1.4 g, Protein 9.3 g, SaturatedFat 17.9 g, Sodium 314.6 mg, Sugar 33.8 g
STRAWBERRY RHUBARB CHEESECAKE BARS
These cheesecake bars layer a buttery pecan shortbread crust with a rich and creamy filling and sweet-tart strawberry rhubarb jam. For larger squares, cut into nine bars instead of 16. -Amanda Scarlati, Sandy, Utah
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Preheat oven to 350°. Line an 8-in. square baking pan with parchment, letting ends extend up sides. In a small bowl, mix flour, brown sugar and salt; cut in butter until crumbly. Stir in pecans., Press into bottom of prepared pan. Bake until edges just begin to brown, 12-15 minutes. Cool completely on a wire rack., In a large bowl, beat cream cheese and sugar until smooth. Beat in milk, lemon juice, vanilla and salt. Add egg; beat on low speed just until blended. Pour over crust., Bake until filling is set, 15-20 minutes. Cool on a wire rack for 1 hour. , For jam, in a small saucepan, mix sugar and cornstarch. Add strawberries, rhubarb and lemon juice. Bring to a boil. Reduce heat; simmer, uncovered, until mixture begins to thicken, 6-8 minutes. Cool completely. Spread over filling. Refrigerate until set, 8 hours or overnight. , Using parchment, carefully remove cheesecake from baking pan. Cut into bars for serving.
Nutrition Facts : Calories 215 calories, Fat 13g fat (7g saturated fat), Cholesterol 41mg cholesterol, Sodium 113mg sodium, Carbohydrate 24g carbohydrate (15g sugars, Fiber 1g fiber), Protein 3g protein.
STRAWBERRY CHEESECAKE BARS
Great for picnics or potlucks, these portable cheesecake bars incorporate cooked berries directly into the custard, which means they take on a rosy hue. You can even add a few drops of red food coloring if you want to make up for out-of-season berries, which are less vibrantly colored, or if you just want a livelier result. Feel free to use frozen berries in place of fresh, though you'll need to thaw them fully before beginning the process.
Provided by Erin Jeanne McDowell
Categories cakes, custards and puddings, dessert
Time 1h45m
Yield One 9-by-13-inch pan (about 15 bars)
Number Of Ingredients 13
Steps:
- Heat the oven to 350 degrees and grease a 9-by-13-inch pan with nonstick cooking spray.
- Make the crust: In a food processor, pulse the cookies until they form fine crumbs (you should have about 2 1/2 cups). Add the salt and pulse briefly to combine, then add the melted butter and pulse until uniformly incorporated. Press the crust into an even layer on the bottom of the prepared pan and wipe out the bowl of the food processor. Transfer the pan to the oven and bake until the crust has browned slightly and appears set, 10 to 12 minutes. Cool completely. Reduce oven temperature to 325 degrees.
- Make the filling: In a medium pot, toss the strawberries with 1/4 cup/50 grams granulated sugar. Cook over medium heat, stirring occasionally, until the strawberries begin to soften and the mixture becomes juicy, 4 to 8 minutes, depending on the firmness of the berries. Cool for 15 minutes.
- Transfer the strawberries and their juices to the food processor and purée until smooth, about 1 minute. Transfer the berry purée to a large bowl and set aside. Add the remaining 1 1/4 cups/250 grams granulated sugar and the cream cheese to the food processor bowl and blend until smooth. Add the eggs one at a time and pulse until incorporated, scraping down the sides of the food processor bowl as needed.
- Add the vanilla and pulse to combine. Scrape the custard into the berry purée and stir to combine. The batter should be a pale pink. If it's not, add 3 to 5 drops red food coloring and mix to combine. Pour the cheesecake custard into the cooled crust.
- Bake the cheesecake until the edges appear set and the center still appears slightly jiggly, 45 to 50 minutes. Cool at room temperature for 45 minutes, then refrigerate until firm (at least 4 hours, and up to overnight).
- Make the topping: In an electric mixer fitted with the whisk attachment, whip the cream and confectioners' sugar to medium peaks, 3 to 4 minutes. Spread the whipped cream on the chilled cheesecake in an even layer. Arrange the sliced strawberries on top. (Arranging them in stripes makes it a bit easier to cut rows out of the bars later.) Use a sharp knife to release the edges of the cheesecake from the pan. Slice into 15 even pieces, wiping the knife clean between cuts for the clean, sharp edges.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 14 grams, Carbohydrate 44 grams, Fat 35 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 18 grams, Sodium 347 milligrams, Sugar 33 grams, TransFat 0 grams
STRAWBERRY SWIRL CHEESECAKE BARS
Steps:
- HEAT oven to 350 degrees F. Spray 13 x 9-inch baking pan with no-stick cooking spray.
- BLEND strawberries in blender container until smooth. Transfer to saucepan; add cornstarch. Cook and stir until thickened. Cool.
- COMBINE graham cracker crumbs and butter in small bowl; press firmly into bottom of prepared pan.
- BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well. Pour over crust.
- DROP strawberry mixture by spoonfuls over batter. Gently swirl with knife or spatula.
- BAKE 25 to 30 minutes or until center is set. Cool. Chill. Cut into bars.
STRAWBERRY CHEESECAKE
This easy Strawberry Cheesecake recipe is perfect for the summer! Smooth and creamy, it's topped with delicious strawberries and homemade strawberry sauce. !
Provided by Life Love and Sugar
Categories Dessert
Time 1h5m
Number Of Ingredients 17
Steps:
- Preheat oven to 325°F (163°C). Grease a 9×13 pan. 2.
- Combine the crust ingredients in a small bowl. Press the mixture into the bottom of the prepared pan. 3
- Bake the crust for 10 minutes, then set aside to cool. 4
- Reduce the oven temperature to 300°F (148°C). 5.
- n a large bowl, blend the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl. 6.
- dd the sour cream and vanilla extract mix on low speed until well combined. 7.
- dd eggs one at a time, mixing slowly to combine. Scrape down the sides of the bowl as needed to make sure everything is well combined. 8.
- our the batter into the pan with the crust and spread evenly. 9.
- ake the cheesecake for 30 minutes. 10.
- Turn off the oven and leave the cheesecake in the oven with the door closed for 20 minutes. 11.
- Crack the door of the oven, with the cheesecake inside, for 15 minutes. This slow cooling process helps prevent the cheesecake from cracking. 12.
- Put the cheesecake in the fridge to cool completely, 3-4 hours. 13.
- To make the strawberry topping, combine the sugar and cornstarch in a large saucepan. Stir in the strawberry puree. 14.
- Cook over medium heat, stir constantly until mixture thickens and come to a boil, about 15 to 20 minutes. 15.
- Allow to boil for 1 1/2 minutes, then remove from heat. 16.
- Stir in vanilla extract and chopped strawberries and allow to cool for about 15-20 minutes. 17.
- Pour the topping over the cheesecake and allow to cool completely, 3-4 hours or overnight. You could serve the sauce immediately, but it will thicken as it cools. 18.
- To make the whipped cream, add everything to a large mixer bowl and whip on high speed until stiff peaks form. Serve slices of the cheesecake with the whipped cream, if desired.
Nutrition Facts : ServingSize 1 Slice, Calories 459 calories, Sugar 47.4 g, Sodium 363.6 mg, Fat 19.8 g, SaturatedFat 11.2 g, TransFat 0.3 g, Carbohydrate 63.8 g, Fiber 2.1 g, Protein 7.5 g, Cholesterol 91 mg
STRAWBERRY CHEESECAKE BARS
Although these bars are Christmas-party pretty, they're really good any time of year. In fact, I always double the recipe cause they're such a hit with my husband and six children. Even then, I never have any left over.-Melinda McConnell, Flint, Michigan
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- Cut cookie dough into 25 slices. Arrange side by side in an ungreased 13x9-in. baking pan. Pat together to close gaps. Bake at 375° for 18-20 minutes or until lightly browned and edges are firm to the touch., Meanwhile, in a large bowl, beat the cream cheese, sour cream and sugar until smooth. Beat in egg and vanilla. Spread preserves over warm crust. Carefully spread cream cheese mixture evenly over preserves., Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars. Refrigerate leftovers.
Nutrition Facts : Calories 192 calories, Fat 10g fat (4g saturated fat), Cholesterol 32mg cholesterol, Sodium 125mg sodium, Carbohydrate 24g carbohydrate (16g sugars, Fiber 0 fiber), Protein 2g protein.
STRAWBERRY CHEESECAKE BARS
Strawberries...the smell of summer! Not as difficult as it seems, plus some down time. From ATK.
Provided by gailanng
Categories Bar Cookie
Time 1h45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- TO BEGIN: Adjust oven rack to middle position and heat oven to 300 degrees. Make foil sling for 13 by 9-inch baking pan by folding 2 long sheets of aluminum foil; first sheet should be 13 inches wide and second sheet should be 9 inches wide. Lay sheets of foil in pan perpendicular to each other, with extra foil hanging over edges of pan. Push foil into corners and up sides of pan, smoothing foil flush to pan. Spray with vegetable oil spray.
- FOR THE CRUST: Process cracker pieces and sugar in food processor until finely ground, about 30 seconds. Add flour and salt and pulse to combine, about 2 pulses. Add melted butter and pulse until crumbs are evenly moistened, about 10 pulses.
- Using your hands, press crumb mixture evenly into bottom of prepared pan. Using bottom of dry measuring cup, firmly pack crust into pan. Bake until fragrant and beginning to brown around edges, about 20 minutes. Let cool completely. (Allowing to cool completely is very important to the end result.).
- FOR THE FILLING: In clean, dry processor bowl, process cream cheese and sugar until smooth, about 3 minutes, scraping down sides of bowl as needed. With processor running, add eggs, one at a time, until just incorporated, about 30 seconds total. Scrape down sides of bowl. Add vanilla and process to combine, about 10 seconds. Pour cream cheese mixture over cooled crust. Bake until center is almost set but still jiggles slightly when pan is shaken, about 45 minutes.
- FOR THE TOPPING: Meanwhile, in clean, dry processor bowl, process 6 ounces strawberries and ½ cup sugar until pureed, about 30 seconds. Stir strawberry puree and sour cream in bowl until combined.
- Remove cheesecake from oven. Pour strawberry mixture over cheesecake (cheesecake layer should be completely covered). Return pan to oven and bake until topping is just set, about 15 minutes.
- Transfer pan to wire rack and let cheesecake cool completely, about 2 hours. Refrigerate until cold and set, at least 4 hours or up to 24 hours. Slice remaining 5 strawberries thin and gently toss with remaining 1 teaspoon sugar in bowl. Using foil overhang, lift cheesecake out of pan. Cut into 24 squares. Garnish each square with 1 strawberry slice and serve.
STRAWBERRY CRUMBLE CHEESECAKE SQUARES
Steps:
- Heat oven to 325°F.
- Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Reserve 20 cookies for later use. Finely crush remaining cookies; place in medium bowl. Melt 6 Tbsp. butter. Add to cookie crumbs along with 1/4 cup sugar; mix well. Press onto bottom of prepared pan. Bake 10 min.
- Beat cream cheese, vanilla and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
- Arrange 4 cups strawberry slices over crust, overlapping edges as necessary to evenly cover crust. Cover with cream cheese batter.
- Melt remaining butter. Coarsely crush reserved cookies; mix with butter and remaining sugar. Sprinkle over batter.
- Bake 50 to 55 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
- Meanwhile, beat whipping cream in small bowl with mixer on high speed until stiff peaks form. Refrigerate until ready to use.
- Use parchment handles to remove cheesecake from pan before cutting into squares. Top with whipped cream and remaining strawberries.
Nutrition Facts : Calories 350, Fat 25 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 90 mg, Sodium 290 mg, Carbohydrate 28 g, Fiber 1 g, Sugar 19 g, Protein 5 g
STRAWBERRY CHEESECAKE SQUARES
I was craving cheesecake and I wanted lots! So I decided to make them in to squares. 20 yummy squares! Easy to do and perfect for a party! This was my first cheesecake making experience! They were all gone 3 days in my house and tasted even better next day!
Provided by Chef Luny
Categories Cheesecake
Time 1h30m
Yield 20 Squares, 20 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven 350°F.
- In a bowl, mix up the 1/2 cup melted butter and graham cracker crumbs until there are no dry crumbs left. In a 9x13 pan, pat the graham cracker crumbs down firmly. Bake for 15 minutes.
- Meanwhile as that is baking, In a large bowl whip up the cream cheese, add in sugar, maple syrup, 1/4 cup butter and vanilla. Add in one egg at a time and whip with electric hand mixer until all eggs are well blended.
- Take the graham cracker crust out of the oven. Place and spread evenly the cream cheese mixture and bake for 1 hour. You will want to check 30 minutes in and 15 minutes after. At 40 minutes it looks done but the middle is still raw. Dont be afraid to have darker edges, you'll not burn the cheesecake.
- Once the cheesecake filling is cooked. Chill for 3-5 hours. Then pour the pie filling over and spread evenly. Cut into squares once done!
Nutrition Facts : Calories 322.9, Fat 20.9, SaturatedFat 12.3, Cholesterol 98.6, Sodium 339, Carbohydrate 27.6, Fiber 0.3, Sugar 20.2, Protein 7.2
STRAWBERRY CHEESECAKE LEMON BARS
Lemon cake bars with a strawberry cheesecake center and a lemon glaze will satisfy your sweet tooth after dinner. Keep refrigerated in a sealed container.
Provided by Shawnee
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 7h6m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking pan with cooking spray.
- Beat together cake mix, lemonade, and butter until a soft dough forms. Press half the dough evenly into the bottom of the prepared pan.
- Beat together cream cheese and sugar in a bowl until creamy. Add egg and beat again. Spread cheesecake over the dough in the pan.
- Place strawberry preserves in a microwave-safe bowl. Heat in the microwave until melted, about 30 seconds. Drop by small spoonfuls all over the top of the cheesecake layer. Drag a knife very carefully through the cheesecake to swirl in the strawberry preserves.
- Take a small piece of the remaining dough and press it flat in the palm of your hand. Rip the dough into pieces and scatter over the cheesecake, covering as much of the surface as you can.
- Bake in the preheated oven until golden brown, about 30 minutes. Remove from the oven and cool on a wire rack for 2 hours. Refrigerate until completely chilled, about 4 hours to overnight.
- Stir the confectioners' sugar and lemon juice together in a bowl. Drizzle mixture over the chilled cheesecake and top with sprinkles. Let icing set, about 15 minutes. Cut into 24 bars.
Nutrition Facts : Calories 187.3 calories, Carbohydrate 24.9 g, Cholesterol 30.3 mg, Fat 9 g, Fiber 0.2 g, Protein 2.3 g, SaturatedFat 4.6 g, Sodium 203.3 mg, Sugar 18 g
NO-BAKE STRAWBERRY CHEESECAKE BARS
Cool and creamy no-bake strawberry cheesecake bars are easy to make and perfect for spring and summer!
Provided by Jaclyn Shimmel
Categories Dessert
Time 5h5m
Number Of Ingredients 9
Steps:
- Line an 8-inch square baking pan with parchment paper and set it aside.
- In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press into the bottom of the baking pan in an even layer. Refrigerate for 1 hour.
- While the crust chills, prepare the cheesecake filling. Add strawberries and sugar to your blender or food processor; blend to get the strawberries chopped up nicely. Add cream cheese and vanilla. Blend until smooth and well combined. Transfer to a large mixing bowl and fold in the cool whip.
- Pour the strawberry cheesecake filling over the graham cracker crust and smooth with a spatula.
- Cover with plastic wrap and place in the freezer for at least 4 hours (or overnight). Use the parchment paper to lift the bars from the pan and place on a cutting board. Slice into bars and top with fresh strawberries, if desired. Serve immediately for a more frozen treat or allow them to soften at room temperature for 30 minutes if you prefer.
NO-BAKE STRAWBERRY CHEESECAKE BARS
Steps:
- For the cookie crust: Line an 8-inch square baking pan with parchment, leaving about a 2-inch overhang on all sides.
- Whisk together the cookie crumbs, sugar and melted butter in a medium bowl until combined. Press the cookie mixture into the bottom of the prepared pan. Refrigerate until firm, 45 to 60 minutes.
- For the cheesecake filling: While the cookie crust chills, add the cream cheese, strawberries, sugar and vanilla to a blender. Blend mixture starting at low speed and bring it up to high until smooth. (If needed, use the tamper to push all the ingredients down towards the blades. This will ensure everything is blended evenly and smoothly.) Pour the mixture into a medium bowl. Add half of the whipped cream to the cream cheese mixture and gently fold in using a rubber spatula. Repeat with remaining whipped cream.
- Pour the cheesecake filling over the chilled crust, spread and smooth with a spatula.
- Freeze the cheesecake for at least 4 hours. Use the parchment overhang to remove cheesecake from the pan and use a hot knife to cut into 9 bars. Keep frozen and put in refrigerator for about 30 minutes before serving.
- To serve the bars, place the whipped cream in a pastry bag fitted with a star tip. Pipe a rosette of whipped cream on top of each bar. Gently place the blueberries and strawberries on top of the whipped cream. Serve immediately.
More about "strawberry cheesecake squares food"
STRAWBERRY-CHEESECAKE COOKIE BARS RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (41)Category DessertServings 18Total Time 3 hrs 20 mins
- Heat oven to 350°F. Press cookie dough evenly in bottom of ungreased 13x9-inch pan. If dough is sticky, use floured fingers. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.)
- In large bowl, beat cream cheese and sugar with electric mixer on medium speed until blended. Add eggs, one at a time, beating on low speed after each, just until blended. (Don’t overbeat.) Spread cream cheese filling in pan over dough.
- Place jam in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag. Squeeze jam on cream cheese mixture in 5 thick lines the length of the pan.
- Use knife to pull all jam lines from top to bottom through cream cheese mixture at 1-inch intervals.
STRAWBERRY CHEESECAKE BARS - BROWN EYED BAKER
From browneyedbaker.com
4/5 (34)Total Time 8 hrsCategory DessertCalories 280 per serving
- Preheat oven to 300 degrees F. Line a 9x13-inch baking pan with foil and spray with non-stick cooking spray.
- Make the Crust: In a medium bowl, whisk together the graham cracker crumbs, sugar, flour, and salt. Add the melted butter and stir until evenly moistened. Press evenly into the bottom of the prepared pan. Bake until fragrant and beginning to brown around the edges, about 20 minutes. Cool completely.
- Make the Filling: In a food processor, process the cream cheese and sugar until smooth, about 3 minutes, scraping down the sides of the bowl as needed. With the processor running, add the eggs, one at a time, until just incorporated, about 30 seconds total. Scrape down the sides of the bowl. Add the vanilla and process to combine, about 10 seconds. Pour the cream cheese mixture over the cooled crust. Bake until the center is almost set but still jiggles slightly when the pan is shaken, about 45 minutes.
- Make the Topping: In a clean, dry food processor bowl, process the strawberries and sugar until pureed, about 30 seconds. In a medium bowl, stir the strawberry puree and sour cream together until combined.
STRAWBERRY CHEESECAKE BARS - COOK'S COUNTRY
From cookscountry.com
4.8/5 (5)
STRAWBERRY CHEESECAKE BARS | COOK'S COUNTRY - MASTERCOOK
From mastercook.com
10 BEST STRAWBERRY CHEESECAKE RECIPES - YUMMLY
From yummly.com
STRAWBERRY CHEESECAKE SQUARES - SNACKWORKS
From snackworks.com
10 BEST PHILADELPHIA STRAWBERRY CHEESECAKE RECIPES - YUMMLY
From yummly.com
STRAWBERRY CHEESECAKE BARS - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
Ratings 10Calories 354 per servingCategory Baked Good
- Preheat oven to 350°F. Place 18 golden Oreos in a food processor. Pulse until it forms crumbs, add in the melted butter and pulse again until crumbs are covered in butter.
- Place strawberries in a saucepot with 1 Tbls sugar and 1 Tbls water. Bring to a boil, cover and simmer for 5-10 minutes until soft. You should stir this every few minutes.
- Place cream cheese, sour cream, granulated sugar, vanilla, egg, and flour in a food processor. Pulse until smooth and combined. Pour on top of Oreo crust and smooth out evenly.
STRAWBERRY CHEESECAKE BARS - HEALTHY FOOD GUIDE
From healthyfood.com
5/5 Total Time 30 minsCategory DessertsCalories 144 per serving
- 2 In a food processor, blitz almonds, oats and cinnamon until finely chopped. Add dates and process again until combined. Press mixture firmly into base of lined tin.
- 3 In a small microwave-safe bowl, place ¼ cup of water. Sprinkle over gelatine and set aside for a few minutes. Microwave on high for 20 seconds then whisk with a fork until gelatine is dissolved. Set aside.
- 4 Clean processor and add half of the strawberries. Blitz until smooth. Add cream cheese, honey and zest. Process again until well combined and completely smooth. Add cooled gelatine and blitz to combine. Pour strawberry mixture over base. Cover and chill in fridge for several hours, or until firm.
STRAWBERRY CHEESECAKE BARS (VEGAN + GF) - MINIMALIST BAKER ...
From minimalistbaker.com
Ratings 17Calories 329 per servingCategory Dessert
- CRUST: Add oats, almonds, and salt to a high-speed blender and blend on high until everything resembles a fine meal.
- Transfer oat mixture to a medium mixing bowl. Add maple syrup and the lesser amount of coconut oil. Stir to combine. The mixture should hold together when squeezed in your hand. If too dry, add the extra coconut oil. Place the crust into the lined 8-inch pan and spread evenly. Place parchment on top and press the dough into your pan using a flat-bottomed object, such as a drinking glass, to distribute firmly and evenly.
- Bake for 20-25 minutes or until the corners are golden and the center of the crust is pale and dry to the touch. Remove from the oven and set aside.
HEALTHY STRAWBERRY CHEESECAKE BARS - IFOODREAL.COM
From ifoodreal.com
5/5 (6)Total Time 40 minsCategory DessertCalories 321 per serving
- Preheat oven to 350 degrees F and line 8 x 8 square baking dish with parchment paper, overhanging on the sides. Set aside.
- To make the Crust: In a food processor or Magic Bullet, process pecans into fine crumbs. Transfer to a medium bowl along with flour, cinnamon, ginger and salt. Stir to combine. Add coconut oil and maple syrup (honey), and mix well. Press into prepared lined pan. Set aside.
- To make the Filling: Add Filling ingredients, except the jam, into a large bowl, and beat with mixer until smooth and creamy, for about 2 minutes. Pour over crust. Drop many small drops of jam on top and swirl with a toothpick.
- Bake for 30 minutes or until the cheesecake has set and edges are lightly browned. Cool at room temperature for at least 30 minutes, and then in the fridge for 2 hours. Lift the cheesecake out of the pan by holding the flaps and cut into 9 squares.
KETO STRAWBERRY CHEESECAKE BARS - KETOFOCUS
From ketofocus.com
4.8/5 (8)Servings 12Cuisine AmericanCategory Dessert
- Preheat oven to 325 degrees. Line a square baking dish with a dampened piece of parchment paper. Have the ends hanging out to serve as handles to easily lift the cheesecake bars out of the pan.
- To make the keto shortbread crust, combine all the ingredients for the crust in a small bowl. Press into a square baking dish lined with damp parchment paper. Bake at 325 degrees for 10 to 12 minutes. Let cool.
STRAWBERRY CHEESECAKE BARS - 3 SIMPLE LAYERS - SUGAR SALT ...
From sugarsaltmagic.com
4.8/5 (4)Total Time 2 hrsCategory Dessert, Snack, SweetsCalories 354 per serving
- Preheat your oven to 180C / 350F / 160C fan forced. Line an 8x8 inch square baking tin with baking paper
- Place the strawberries, lemon juice, zest and sugar into a heavy based saucepan over low heat. Heat gently, stirring occasionally, for around 15 minutes until the strawberries are soft and the juice has thickened slightly.
- Combine the flour, baking powder, salt and both sugars in a bowl and mix well until there are no lumps left.
- Using a handheld beater, beat together the cream cheese and sugar until smooth and creamy. Add the egg and beat until fully combined. Add the vanilla and sour cream and stir through with a spatula.
STRAWBERRY CHEESECAKE DREAM BARS - 365 DAYS OF BAKING
From 365daysofbakingandmore.com
4.7/5 (18)Total Time 2 hrs 45 minsCategory DessertCalories 262 per serving
- Set 5 whole strawberries aside for decoration. Mash 4 of them for the cream cheese mixture and then slice the remaining strawberries.
- In a medium mixing bowl, combine the graham cracker crumbs and melted butter and mix until well incorporated.
- Press into the prepared baking dish, and place into the freezer for a minimum of 30 minutes to set.
STRAWBERRY CHEESECAKE BARS - SPOONFUL OF FLAVOR
From spoonfulofflavor.com
4.7/5 (3)Total Time 2 hrs 40 minsCategory DessertCalories 224 per serving
- Line a 9x9-inch baking pan with parchment paper. Spray with nonstick cooking spray and set aside.
- Cut strawberries into quarters and place in a microwave safe bowl. Microwave strawberries for 30 seconds until warm. Mash the warm strawberries with a fork for about 30 seconds.
STRAWBERRY RHUBARB CHEESECAKE BARS RECIPE - SAPORITO KITCHEN
From saporitokitchen.com
4.7/5 (6)Calories 377 per servingCategory Dessert
- Combine all of the ingredients for the crust in a food processor and pulse until the mixture is combined and pecans are chopped finely.
STRAWBERRY CHEESECAKE BARS - TORNADOUGH ALLI
From tornadoughalli.com
Cuisine AmericanTotal Time 4 hrs 55 minsCategory DessertCalories 499 per serving
STRAWBERRY CHEESECAKE BARS - TASTE OF THE FRONTIER
From kleinworthco.com
Cuisine American, GreekCategory DessertServings 9
STRAWBERRY CHEESECAKE BARS - MRFOOD.COM
From mrfood.com
4/5 (46)Category Bar Cookies
STRAWBERRY CHEESECAKE SQUARES - OUR BEST BITES
From ourbestbites.com
Reviews 50
STRAWBERRY CHEESECAKE BARS RECIPE - SUGAR AND SOUL
From sugarandsoul.co
5/5 (1)Total Time 6 hrs 20 minsCategory DessertCalories 644 per serving
STRAWBERRY CHEESECAKE SQUARES RECIPE | CDKITCHEN.COM
From cdkitchen.com
Servings 36Total Time 3 hrs
STRAWBERRY CHEESECAKE SQUARES - SMUCKER'S®
From smuckers.ca
ROBINHOOD | STRAWBERRY CHEESECAKE SQUARES
From robinhood.ca
CHILLED CRUMBL CHOCOLATE STRAWBERRY CHEESECAKE COOKIES ...
From lifestyleofafoodie.com
STRAWBERRY CHEESECAKE BARS RECIPE - BEST CRAFTS AND RECIPES
From bestcraftsandrecipes.com
BARS, SQUARES & BROWNIES | RECIPES | ROBIN HOOD®
From robinhood.ca
THE ULTIMATE STRAWBERRY CHEESECAKE BARS RECIPE
From smartschoolhouse.com
SWIRLED STRAWBERRY CHEESECAKE BARS – MORTON & BASSETT
From mortonbassett.com
EASY STRAWBERRY CHEESECAKE BARS - MOM TO MOM NUTRITION
From momtomomnutrition.com
STRAWBERRY CHEESECAKE BARS | COOK'S COUNTRY
From cookscountry.com
STRAWBERRY CHEESECAKE SQUARES RECIPE- TFRECIPES
From tfrecipes.com
EASY RECIPE FOR STRAWBERRY CHEESECAKE - ALL INFORMATION ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love