Description
These Strawberry Purée Cheesecake Bars bring together a buttery biscuit crust, a creamy vanilla cheesecake layer, and a bright strawberry purée swirl. Each bite tastes rich yet fresh, with that perfect balance of tangy cream cheese and sweet, fruity strawberry. They slice beautifully, travel well, and feel special for brunch, birthdays, or a cozy coffee moment at home.
Ingredients
- 200 g digestive biscuits (or graham crackers), finely crushed
- 100 g unsalted butter, melted
- 1 tbsp granulated sugar (for crust)
- 500 g full-fat cream cheese, room temperature
- 150 g granulated sugar
- 2 large eggs, room temperature
- 120 ml heavy cream
- 1 tsp vanilla extract
- 1 tbsp fresh lemon juice
- 1 tbsp all-purpose flour
- 250 g fresh strawberries, hulled
- 2 tbsp granulated sugar (for strawberry purée)
- 1 tsp lemon juice (for strawberry purée)
- Pinch of salt
Instructions
- Preheat the oven to 170°C / 340°F. Line a 20×20 cm (8×8 inch) pan with parchment paper, leaving a little overhang for easy lifting.
- Make the crust: mix the crushed biscuits with melted butter and 1 tablespoon sugar until the crumbs look evenly moistened. Press firmly into the bottom of the pan using the bottom of a glass.
- Bake the crust for 10 minutes, then set aside to cool slightly while you prepare the filling.
- Make the strawberry purée: add strawberries, 2 tablespoons sugar, and 1 teaspoon lemon juice to a small saucepan. Cook over medium heat for 5–7 minutes, stirring gently, until the berries soften and release their juices.
- Blend the strawberry mixture until smooth (careful if it’s warm). For an extra-silky swirl, strain through a fine sieve. Let the purée cool completely.
- Make the cheesecake filling: in a bowl, beat the cream cheese with 150 g sugar and a pinch of salt until smooth and creamy.
- Add the eggs one at a time, mixing just until each one disappears into the batter (avoid overmixing to prevent cracks).
- Mix in heavy cream, vanilla, and 1 tablespoon lemon juice. Sprinkle in the flour and stir just until combined.
- Pour the cheesecake batter over the cooled crust and smooth the top.
- Spoon dollops of cooled strawberry purée over the surface. Use a knife or skewer to gently swirl into a marbled pattern (don’t over-swirl—leave visible ribbons).
- Bake for 35–40 minutes, until the edges look set and the center has a slight wobble when you gently shake the pan.
- Turn off the oven, crack the door open, and let the bars rest inside for 10–15 minutes to cool gradually.
- Cool completely at room temperature, then refrigerate for at least 4 hours (overnight is even better) before slicing.
- Slice into bars with a warm knife (wipe between cuts) and serve chilled or slightly softened at room temperature.
Notes
Tips: Use room-temperature cream cheese and eggs for the smoothest batter. Don’t overmix after adding eggs—too much air can lead to cracks. If your strawberries are very sweet, reduce the purée sugar slightly. Substitutions: Swap digestive biscuits for graham crackers or vanilla wafers. Use frozen strawberries if needed—thaw first and cook a minute longer to reduce extra liquid. Storage: Keep bars covered in the refrigerator for up to 4 days. Freezing: Wrap individual bars tightly and freeze up to 2 months; thaw overnight in the fridge. Clean slices: Warm your knife under hot water and wipe dry between cuts.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: B
- Method: Baking
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 17 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 70 mg