These strawberry cheesecake bars feature a Golden Oreo crust, creamy cheesecake filling, and a fresh strawberry swirl for a bright, beautiful spring dessert.
Kate SearsYields: 16 serving(s)Prep Time: 30 minsTotal Time: 5 hrs 10 minsSavePrintIf you love cheesecake but don’t always have the time (or patience) for the full process, these strawberry cheesecake bars are a great alternative. Traditional cheesecake can be a bit of a project, requiring a water bath, long bake time, and hours of cooling. This version keeps all the classic flavors like a creamy filling and a buttery crust but bakes up easily in a 13-by-9-inch pan.
The fresh strawberry swirl is what really sets these bars apart. Cooking the berries down first helps concentrate the flavor and gives the mixture the right thickness so it sits nicely on top of the cheesecake instead of sinking in. A quick “plate test” is an easy way to check—when the mixture thickens and wrinkles slightly when pushed, it’s ready to use.
These bars are easy to slice and serve, which makes them perfect for summer gatherings, church potlucks, or just keeping on hand for dessert during the week. They also freeze well, so you can stash a few away and thaw them whenever you need something sweet.Can you use frozen strawberries for the swirl in strawberry cheesecake bars?
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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.
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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.
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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.
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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.
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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.
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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.
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7
Pour the mixture into the prepared crust, spreading it evenly with a spatula.
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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.
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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.
