My favorite way to eat cheesecake is in bar form – does it get any better than easy, portable cheesecake bliss? These strawberry cheesecake bars have a buttery shortbread base that holds up plenty of creamy cheesecake filling plus a pretty pink swirl of strawberry sauce.
You may have more strawberry sauce than you need for the bars; I like to spoon it over ice cream or layer it with yogurt and granola for a breakfast parfait.
Strawberry Cheesecake Bars
Adapted from Cooking Light
1 1/2 cups flour
1/3 cup powdered sugar
1/8 tsp salt
10 Tbsp cold unsalted butter, cubed
1 1/2 to 2 Tbsp ice water
2 cups strawberries
1 Tbsp plus 1 tsp sugar
1 Tbsp water
1 Tbsp lemon juice
2 tsp cornstarch
8 ounces reduced-fat cream cheese, softened
1/2 cup plain fat-free yogurt
1/2 cup sugar
3/4 tsp vanilla extract
1 large egg
Preheat oven to 350°F and line a 11 x 7-inch baking dish with parchment paper. Place flour, powdered sugar, and salt in a food processor; pulse to combine. Add butter and drizzle with ice water; pulse until mixture resembles coarse crumbs. Press dough evenly into bottom of prepared baking dish. Bake for 22 minutes, or until lightly browned. Remove crust from oven to cool completely on a wire rack and reduce oven temperature to 325°F.
Place strawberries in a food processor and process until smooth; strain mixture through a fine-mesh sieve into a saucepan and discard solids. Add sugar and water to strawberry mixture and bring to a boil over medium heat. Reduce heat and simmer 5 minutes. Whisk together lemon juice and cornstarch in a small bowl, then add cornstarch mixture to strawberry mixture. Cook for 1 to 2 minutes or until thickened; pour mixture into a bowl and place in the freezer to cool.
Wipe processor clean. Place cream cheese, yogurt, sugar, vanilla, and egg in food processor; process until smooth. Spoon cream cheese mixture over cooled crust and spread evenly. Dollop cooled strawberry sauce by teaspoons over cream cheese layer and swirl together with a toothpick or wooden skewer. Bake for 30 to 32 minutes or until set. Remove from oven and cool completely on a wire rack; cover and chill in the refrigerator at least 3 hours. Just before cutting, chill in the freezer for 15 minutes.
Carefully lift parchment and place bars on a cutting board; use a sharp knife to cut into squares. Store leftover squares in an airtight container in the refrigerator up to 2 days.
Yield – 20 bars (serving size: 1 bar)
Calories – 155
Carbs – 16