Berry-Licious Strawberry Lemon Cream Cheese Bars

Written by on in Cheesecake

These cream cheese bars will make your day fantastic!

I just love the combined taste of strawberry and lemon! It’s pretty marvelous! I stumbled on this recipe recently and it seems to make my evenings so perfect, though it can be taken anytime of the day as you please.

My kids love them and they always remind me to make them when I have time. Try making these creamy cheese bars for your family and they will keep taking one cheese bar after the other.





This Strawberry Lemon Cream Cheese Bars recipe is so easy and so awesome to make!

Please scroll down below to see the full printable recipe for this delicious dessert recipe!

Here is the video guide for this mouthwatering recipe! Watch how quick and easy it is made!




Berry-Licious Strawberry Lemon Cream Cheese Bars Recipe

FOR THE SHORTBREAD CRUST:

  • 1/2 cup whole wheat pastry flour ((or substitute all purpose flour))
  • 1/4 cup all purpose flour
  • 1/4 cup powdered sugar
  • 1/4 teaspoon lemon zest
  • 1/8 teaspoon kosher salt
  • 6 tablespoons cold unsalted butter, (cut into small pieces)

FOR THE LEMON CHEESECAKE:

  • 16 ounces (2, 8-ounce blocks) light cream cheese, (softened (do not use fat free))
  • 1/2 cup granulated sugar
  • 2 teaspoons cornstarch
  • 1/4 cup plain non-fat Greek yogurt, (at room temperature)
  • 2 large Phil’s Fresh Eggs, (at room temperature)
  • 1 large Phil’s Fresh Egg yolk, (at room temperature)
  • 1 tablespoon fresh lemon juice
  • 2 teaspoons lemon zest
  • 1/4 teaspoon pure vanilla extract
  • 3/4 cup strawberry preserves
  • Fresh sliced strawberries and/or lemon slices, (for serving)

  1. Preheat oven to 350 degrees F. Lightly grease an 8 x 8 inch pan with cooking spray.

  2. In the bowl of a food processor (or in a medium mixing bowl if not using a food processor), lightly pulse the all-purpose flour, whole-wheat pastry flour, powdered sugar, ¼ teaspoon lemon zest, and salt. Add butter pieces and pulse just until mixture is crumbly and resembles coarse cornmeal. (If not using a food processor, cut butter pieces into the dry ingredients with a fork or pastry blender.) The mixture will feel dry to the touch. Press the mixture onto bottom of the prepared pan. Bake 20 to 22 minutes, until lightly browned. Set aside to cool for at least 15 minutes.

  3. Meanwhile, in the bowl of a standing mixer fitted with the paddle attachment (or a large mixing bowl), beat together the cream cheese, Greek yogurt, and granulated sugar until smooth. Add the egg and beat just until blended. Mix in the fresh lemon juice, cornstarch, vanilla, and remaining ¼ teaspoon lemon zest. Beat well.

  4. Spread preserves over the cooled shortbread. Pour the cream cheese mixture over preserves, spreading to edges. Bake an additional 28 to 32 minutes, or until the cheesecake appears set on top and only jiggles slightly when you wiggle the pan. Let cool on a wire rack for 1 hour. Cover and chill 4 to 8 hours. Cut into bars and garnish with whipped cream and fresh strawberry slices.

Store leftover lemon cream cheese bars in an airtight container in the refrigerator for up to two days. To freeze, leave bars ungarnished, wrap tightly in a double layer of plastic, and freeze for up to 1 month. Let thaw in the refrigerator, then top with fruit just before serving.

Recipe from: wellplated.com