Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened to room temperature
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 1 1/2 cups heavy whipping cream, cold
- 1 cup fresh strawberries, hulled and pureed
- 2 tbsp granulated sugar (for the strawberry puree)
- Fresh strawberry slices for garnish
Instructions
- Prepare the Graham Cracker Crust: Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal. In a medium bowl, combine the graham cracker crumbs and the melted butter. Stir until the mixture resembles wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan. Use the bottom of a measuring cup to pack it down tightly. Place the pan in the freezer to set while you prepare the filling.
- Create the Creamy Filling: In a large mixing bowl, beat the softened cream cheese until it is completely smooth and lump-free. Add the powdered sugar, vanilla extract, and lemon juice. Beat again until well combined. In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture using a spatula. Work slowly to keep the filling light and airy. Pour the filling over the chilled crust and smooth the top with a spatula.
- Add the Strawberry Swirl and Chill: Mix the strawberry puree with the granulated sugar. Drop small spoonfuls of the puree onto the top of the cheesecake filling. Use a toothpick or a knife to gently swirl the puree into the cheesecake, creating a marbled pattern. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Once set, lift the bars out using the parchment paper overhang, slice into squares, and top with fresh strawberry slices before serving.
- Cook Time: 4 hours 20 minutes