Heavenly Strawberry Fields Cheesecake Bars: A Burst of Sweetness in Every Bite

Prepare to embark on a delectable journey through fields of ripe strawberries and creamy cheesecake with our Strawberry Fields Cheesecake Bars! These delightful bars are the perfect marriage of tart strawberries, velvety cream cheese, and buttery graham cracker crust. Whether you’re celebrating a special occasion or simply indulging in a sweet treat, these bars are sure to leave you craving more. Join us as we uncover the secrets to creating this irresistible dessert that will capture your heart and taste buds.

Ingredients:

For the Crust:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup white sugar
• 1/2 cup unsalted butter, melted

For the Cheesecake Filling:

• 2 cups fresh strawberries, hulled and pureed
• 3 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 1 teaspoon vanilla extract
• 3 eggs
• 1 tablespoon cornstarch
• 1/2 cup sour cream

Instructions:

1. Preheat the Oven: Preheat your oven to 325°F (160°C). Grease a 9×13-inch baking dish or line it with parchment paper, leaving an overhang on the sides for easy removal.
2. Prepare the Crust: In a mixing bowl, combine graham cracker crumbs, white sugar, and melted butter. Press the mixture firmly into the bottom of the prepared baking dish to form an even crust.
3. Bake the Crust: Place the crust in the preheated oven and bake for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
4. Prepare the Cheesecake Filling: In a blender or food processor, puree the fresh strawberries until smooth. Set aside.
5. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and vanilla extract, and beat until well combined.
6. Add the Eggs: Add the eggs one at a time, beating well after each addition. Mix in the cornstarch until fully incorporated.
7. Incorporate Sour Cream and Strawberry Puree: Fold in the sour cream and strawberry puree until the mixture is smooth and uniform in color.
8. Pour Over Crust: Pour the cheesecake filling over the cooled crust, spreading it into an even layer with a spatula.
9. Bake Until Set: Place the baking dish in the oven and bake for 45-50 minutes, or until the cheesecake is set around the edges but slightly jiggly in the center.
10. Cool and Chill: Remove the cheesecake bars from the oven and let them cool completely at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to chill and set.
11. Slice and Serve: Once chilled, use the parchment paper overhang to lift the cheesecake bars out of the baking dish. Cut into squares or bars, and serve chilled. Enjoy the heavenly sweetness of Strawberry Fields Cheesecake Bars!

Cook Notes and Variations:

• Fresh vs. Frozen Strawberries: While fresh strawberries are preferred for their flavor and texture, you can also use frozen strawberries that have been thawed and drained for convenience.
• Alternative Crust: If you prefer a different crust, you can substitute graham cracker crumbs with crushed cookies such as vanilla wafers or shortbread cookies.
• Garnish Options: Garnish the cheesecake bars with additional fresh strawberries, whipped cream, or a drizzle of strawberry sauce for an extra touch of elegance.
• Make-Ahead Option: These cheesecake bars can be made ahead of time and stored in the refrigerator for up to 3 days before serving. This makes them a perfect dessert for entertaining or special occasions.

Keto and Low-Carb Versions:

Keto Version:

• Almond Flour Crust: Replace the graham cracker crumbs with almond flour mixed with melted butter and a low-carb sweetener such as erythritol or stevia for a keto-friendly crust.
• Sugar Substitutes: Use a keto-friendly sweetener such as monk fruit sweetener or erythritol in place of white sugar in the cheesecake filling to reduce the carbohydrate content.

Low-Carb Version:

• Coconut Flour Crust: Substitute graham cracker crumbs with coconut flour mixed with melted butter and a low-carb sweetener for a crust that is lower in carbs.
• Reduced Sugar Filling: Decrease the amount of sugar used in the cheesecake filling or use a combination of sugar and a low-carb sweetener to reduce the overall carbohydrate content.

Frequently Asked Questions (FAQs):

Q: Can I use frozen strawberries instead of fresh ones? A: Yes, you can use frozen strawberries that have been thawed and drained for the strawberry puree. Just make sure to adjust the sweetness as frozen strawberries may be slightly sweeter or more tart than fresh ones.

Q: Can I freeze leftover cheesecake bars? A: Yes, you can freeze leftover cheesecake bars for up to 2-3 months. Wrap individual bars tightly in plastic wrap or aluminum foil, or store them in an airtight container before freezing. Thaw overnight in the refrigerator before serving.

Q: Can I use a different fruit instead of strawberries? A: Absolutely! You can substitute strawberries with other fruits such as raspberries, blueberries, or even a combination of mixed berries to create your own unique flavor variation of cheesecake bars.

Q: How do I prevent cracks from forming on the cheesecake surface? A: To prevent cracks from forming, make sure all your ingredients are at room temperature before mixing the cheesecake filling. Additionally, avoid overmixing the batter, as this can incorporate too much air and cause cracking during baking.

In conclusion, Strawberry Fields Cheesecake Bars are a delightful dessert that combines the luscious sweetness of ripe strawberries with the creamy richness of cheesecake. With their buttery graham cracker crust and velvety smooth filling, these bars are a true indulgence for any occasion. Whether you’re enjoying them as a refreshing treat on a hot summer day or serving them as a decadent finale to a special meal, they are sure to impress. So gather your ingredients, follow the simple steps, and treat yourself to the irresistible sweetness of Strawberry Fields Cheesecake Bars. Your taste buds will thank you!