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Creamy Frozen Strawberry Lemonade Cheesecake Bars

frozen strawberry lemonade cheesecake bars - featured image
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These no-bake frozen cheesecake bars combine tangy lemon and sweet strawberries for a refreshing, creamy summer dessert that’s quick and easy to make.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets)
  • ⅓ cup unsalted butter, melted
  • 2 tablespoons granulated sugar (for crust)
  • 16 oz (450 g) cream cheese, softened
  • ⅔ cup granulated sugar (for filling)
  • Zest of 2 lemons
  • ⅓ cup fresh lemon juice (about 2 lemons)
  • 1 teaspoon pure vanilla extract
  • 1 cup heavy cream, cold
  • 1 cup fresh strawberries, hulled and sliced (or frozen, thawed and drained)
  • 2 tablespoons granulated sugar (for strawberry swirl)
  • 1 teaspoon lemon juice (for strawberry swirl)

Instructions

  1. Preheat oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Stir until mixture resembles wet sand and holds together when pressed.
  2. Press crust mixture firmly and evenly into the bottom of a 9×9 inch baking pan. Bake for 8-10 minutes until set and fragrant. Let cool completely.
  3. While crust bakes, place strawberries, 2 tablespoons sugar, and 1 teaspoon lemon juice into a food processor or blender. Pulse until smooth but slightly textured. Set aside.
  4. In a chilled bowl, beat heavy cream until soft peaks form (about 3-4 minutes).
  5. In a separate large bowl, beat softened cream cheese and ⅔ cup sugar until smooth and creamy (2-3 minutes). Add lemon zest, lemon juice, and vanilla extract; mix until combined.
  6. Gently fold whipped cream into cream cheese mixture using a spatula, keeping mixture light and fluffy.
  7. Pour half of cheesecake filling over cooled crust and spread evenly. Spoon half of strawberry puree over filling in dollops, then swirl gently with a knife or skewer.
  8. Repeat with remaining filling and strawberry puree, swirling again.
  9. Cover pan tightly with plastic wrap or foil and freeze for at least 4 hours, preferably overnight, until firm.
  10. Remove from freezer and let sit at room temperature for 5-10 minutes before slicing. Use a sharp knife dipped in hot water for clean edges.

Notes

Soften cream cheese well before mixing to avoid lumps. Use cold cream and a chilled bowl for best whipped cream results. Don’t over-swirl the strawberry puree to maintain a pretty marbled effect. Use a sharp knife dipped in hot water for clean slicing. Baking the crust briefly prevents sogginess.

Nutrition

Keywords: frozen cheesecake bars, strawberry lemonade dessert, no-bake cheesecake, summer dessert, easy cheesecake bars, creamy cheesecake, frozen dessert

Find it online: https://forkifyfun.com/creamy-frozen-strawberry-lemonade-cheesecake-bars-recipe-easy-and-perfect-for-summer/