Strawberry Cheesecake Bars

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Ngày cập nhật gần nhất: 15/4/2026

Content

Ingredients for this recipe include 1 lb. of fresh strawberries, hulled and cut in half (about 3 cups), cooking spray, 1 2/3 cups of finely ground pretzels (around 8 oz. or from 5 to 6 mini pretzel twists), 2 tablespoons of light brown sugar, 10 tablespoons of unsalted butter, melted, 3 packages (8 oz. each) of softened cream cheese, 1 1/2 cups of granulated sugar, 3 tablespoons of cornstarch, 1 teaspoon of pure vanilla extract, 1/2 teaspoon of kosher salt, 4 large eggs at room temperature, 1 cup of freeze-dried strawberries, finely crushed and sifted, and optionally, 1 or 2 drops of super-red food coloring gel.

strawberry-cheesecake-bars-0424DOOSWEET_9699-Mytour

Photo by Victor Protasio

Preparation Time:

40 minutes

Total Time:

6 hours

Servings:

15 bars

This strawberry cheesecake bar recipe is packed with double the strawberry goodness, thanks to both roasted strawberries and freeze-dried strawberry powder. Roasting the berries brings out their natural sweetness, while the freeze-dried version adds a subtle tartness and a pop of color to the cheesecake filling. The result is a flavor combination that echoes strawberries and cream, with the added twist of a salty pretzel crust for a satisfying crunch. These cheesecake bars bake faster than traditional cheesecakes and are much easier to make (no water bath required!). Plus, they're portable, making them a great option for picnics.

Freeze-dried fruits are surprisingly enjoyable (they melt in your mouth!). They're also a great baking ingredient. When ground into powder and sifted, they offer concentrated flavor and a delicate color to whipped cream, frosting, pudding, and baked goods. Look for them in the snack aisle at your local grocery store.

Ingredients for this recipe include 1 lb. of fresh strawberries, hulled and cut in half (about 3 cups), cooking spray, 1 2/3 cups of finely ground pretzels (around 8 oz. or from 5 to 6 mini pretzel twists), 2 tablespoons of light brown sugar, 10 tablespoons of unsalted butter, melted, 3 packages (8 oz. each) of softened cream cheese, 1 1/2 cups of granulated sugar, 3 tablespoons of cornstarch, 1 teaspoon of pure vanilla extract, 1/2 teaspoon of kosher salt, 4 large eggs at room temperature, 1 cup of freeze-dried strawberries, finely crushed and sifted, and optionally, 1 or 2 drops of super-red food coloring gel.

Start by preheating your oven to 350°F. Place the strawberries into an 8-inch square baking dish and roast them, stirring occasionally, until they become syrupy and very soft, which takes about 35 to 45 minutes. Do not turn off the oven. Once roasted, blend the strawberries using an immersion blender for about a minute (or in an upright blender). Strain the puree into a medium bowl, pressing with a spatula to extract as much liquid as possible and discard any solids. Let the puree cool in the refrigerator for around 20 minutes. While the puree cools, prepare a 13-by-9-inch metal baking pan by spraying it with cooking spray and lining it with parchment paper, leaving a 2-inch overhang on all sides. In a medium bowl, combine the ground pretzels and brown sugar, then stir in the melted butter. Press the mixture evenly into the bottom of the prepared pan. Bake for around 10 minutes until the crust is lightly golden and dry. Let it cool on a wire rack for about 15 minutes. Lower the oven temperature to 300°F.

In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Add granulated sugar and beat until fully mixed, for about 1 minute. Then add cornstarch, vanilla extract, and salt; beat until just combined, around 15 seconds. Add the eggs one at a time, mixing on low speed after each addition, until the mixture is fully blended, which takes about 1 to 2 minutes total. Transfer 1/2 cup of this cream cheese mixture to a small bowl and set aside. Add the strawberry puree, freeze-dried strawberry powder, and optional food coloring to the remaining cream cheese mixture and beat on low speed, scraping down the bowl as necessary, for about 45 seconds.

Pour the strawberry cream cheese mixture into the cooled crust, then dollop the reserved cream cheese mixture over the top and swirl it into the strawberry mixture using a wooden pick. Gently tap the pan on the counter to release any large air bubbles. Bake at 300°F until the cheesecake is set around the edges but still slightly jiggly in the center, which will take about 35 to 40 minutes. Once baked, turn off the oven and let the cheesecake cool inside for 30 minutes with the oven door ajar. Move the pan to a wire rack and let it cool to room temperature for about an hour. Cover and refrigerate until chilled, at least 3 hours and up to 12 hours. Once chilled, carefully use the parchment paper to lift the cheesecake onto a cutting board and cut it into 15 bars. Serve chilled. For convenience, you can make the roasted strawberry puree up to 3 days ahead. Keep it in an airtight container in the fridge and bring it to room temperature before mixing it into the batter. The completed bars can be stored in the refrigerator for up to 3 days in an airtight container.

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