Hi, I'm Parker 👋
Instead of buying me a coffee, check out the best coffee I've ever had (And it's instant!)

strawberry lemon cheesecake bars



Your Recipes

Cook Time: 35 minutes

Total: 4 hours, 35 minutes

Servings: 9


Remove All · Remove Spices · Remove Staples

Export 8 ingredients for grocery delivery


Opens new tab and helps creators monetize
Filters ad-free recipe at the top of page (Recommended)

Step 1

For the crust: Line a 9-by-13-inch baking dish with parchment paper, allowing for a 2-inch overhang on the sides.

Step 2

Place the cookies in a resealable plastic bag. Seal and use a rolling pin or meat mallet to crush the cookies into fine crumbs. Pour into a bowl and add the granulated sugar, lemon zest and salt. Pour the melted butter into the bowl and mix thoroughly with a rubber spatula. Firmly press the crumb mixture into the baking dish in an even layer. Place in the freezer while you make the filling.

Step 3

For the filling: Beat the heavy cream in a medium bowl with an electric mixer until stiff peaks form. Set aside.

Step 4

Beat the cream cheese, vanilla and lemon zest and juice in a bowl until fluffy and light, 3 to 4 minutes. Add the confectioners' sugar and sour cream. Beat until just combined, making sure there are no lumps. Fold in the whipped cream. Remove the crust from the freezer. Pour the mixture over the crust and spread in an even layer. Place in the refrigerator for at least 4 hours and up to overnight.

Step 5

Use the parchment overhang to lift the bars out of the baking dish. When ready to serve, arrange the strawberries on top and sprinkle some lemon zest over the top. Slice into squares and serve chilled.

Top Similar Recipes from Across the Web