I make oodles of strawberry desserts in the spring and summer and these Strawberry Cheesecake Bars sure hit the spot!
With a substantial sugar cookie like crust, a thin cheesecake filling and juicy, sliced strawberry topping, it’s hard to put these strawberry cheesecake bars into one solitary category. Are they cookie bars? Cookies? Cheesecake? I’m not going to make that determination, but instead let you know they’re just plain delicious.
A Virtual Baby Shower
My lovely blogger friend, Courtney, of NeighborFood, is expecting her first baby, a sweet BOY, next month. I’m so thrilled for you, Courtney, and cannot wait till you have that precious baby in your arms. I’m delighted to be celebrating this joyful occasion by baking you a special treat.
So when I was invited to cook up something for Courtney’s virtual baby shower, I thought these cookie bars would be perfect for the mom to be! And check out what other delights are being served today:
- Twix Millionaire Bars from Wallflour Girl
- Strawberry Cheesecake Bars from That Skinny Chick Can Bake
- Spicy Tahini Palmiers from Food Lust People Love
- Cream Soda Peach Floats from Jelly Toast
- Button Cookies from The Redhead Baker
- No Churn Peanut Butter Ice Cream A Cookie Named Desire
- Coconut Peach Slush from Heather’s Dish
- Mocha Coconut Frappuccino Pie from Melanie Makes
- Watermelon Lime Mocktails from The Live-In Kitchen
- Vegan Cheesy Pull-Apart Bread from Namely Marly
- Mango Pineapple Agua Fresca from Pineapple and Coconut
- Easy Apple Tart from gotta get baked
I want an invite to this party!! Doesn’t each dish sound spectacular??? Just click on the links to visit the other tasty recipes. And stop by Courtney’s blog to say hello to the mom to be.
- 5 tablespoons butter, at room temperature
- ⅓ cup brown sugar
- 1 cup flour
- ½ cup sugar
- 8 ounces cream cheese, at room temperature
- 1 egg
- 2 tablespoons sour cream
- 1 tablespoon lemon juice
- ½ teaspoon vanilla paste (or extract)
- Sliced strawberries (8-12 depending on size. Toss slices in a bit of sugar if they aren't sweet enough)
- Currant (or any red jelly) jelly, to glaze, optional
- Heat over to 350º.
- In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. Press the mixture into an 8x8 inch baking dish lined with nonstick foil; bake for 15 minutes.
- In another bowl combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, sour cream, lemon juice and vanilla. Spread over the baked crust.
- Bake for 25 minutes. Let cool, then chill for at least 1 hour. Gently warm about a tablespoon of currant jelly and whisk to liquify. Brush berries with jelly. Cut and serve.