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5 from 1 vote

Strawberry Cheesecake Bars

By Britney
Prep: 25 minutes
Set Time: 4 hours
Total: 4 hours 25 minutes
Servings: 9 Bars
strawberry cheesecake bar on a cutting board with a bite taken out of it.
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These Strawberry Cheesecake Bars are an absolute game changer! They have a buttery biscoff cookie crust and a smooth and creamy cheesecake filling bursting with strawberry flavor!

Equipment

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Ingredients 

  • 1 pack Biscoff Cookies, (about 30 cookies)
  • 1/2 cup Salted Butter, (melted)
  • 2 oz Freeze-Dried Strawberries
  • 16 oz Cream Cheese, (room temperature)
  • 1 1/2 cups Powdered Sugar
  • 1 cup Sour Cream
  • 1/2 tsp Vanilla Extract
  • 2 tsp Lemon Zest
  • 1 cup Heavy Cream, (cold)

Instructions 

  • Line an 9x9 baking dish with parchment paper, leaving about 1 inch of overhang. This makes it easier to remove the bars from the pan.Add biscoff cookies to a food processor and blend until uniform crumbs form. Add melted butter and continue to blend until the texture resembles wet sand.
  • Add the crumb mixture to the bottom of the prepared pan and use the bottom of a measuring cup to press the crumbs down into the pan, ensuring they're packed tightly. (this will ensure that the crust doesn't fall apart)
  • Place the pan into the refrigerator to set while you prepare the strawberry cheesecake filling.
  • Add the freeze-dried strawberries to a food processor and blend until a powder forms. Be sure that there are no large chunks as this will make the cheesecake lumpy.
  • In a large mixing bowl, combine room temperature cream cheese, sour cream, and powdered sugar. Use an electric hand mixer and mix together until smooth and fluffy, at least 1-2 minutes. Then add vanilla extract and continue to mix until everything is fully incorporated and fluffy, about 20-30 seconds. Set aside.
  • In a separate bowl, add cold heavy cream and beat the cream with an electric mixer until stiff peaks form. Pro tip: be sure to beat until stiff peaks form to prevent the cheesecake from becoming soupy.
  • Fold the freeze dried strawberry powder and the cream cheese mixture into the heavy cream usings a flat spatula or wooden spoon until everything is combined and smooth.
  • Remove the crust from the refrigerator and the cheesecake mixture into the prepared crust. Place the pan back into the refrigerator at least 4 hours, optimally overnight to set. 

Notes

 
  • Prepare the Crust Well: Crush the graham crackers finely and mix them thoroughly with melted butter. Press the mixture firmly into the pan to create a solid base. You can use the bottom of a glass to press it down evenly.
  • Room Temperature Cream Cheese: Make sure the cream cheese is at room temperature before mixing. This ensures a smooth, lump-free filling.
  • Chill Properly: Allow the cheesecake bars to chill in the refrigerator for at least 4 hours, or preferably overnight. This will help them set properly and make them easier to cut.
  • Serving: Serve the bars chilled. You can garnish with additional strawberries, a drizzle of strawberry sauce, or a dollop of whipped cream for extra flair.
Variations
  • You can use any kind of freeze-dried fruit - try blueberry, raspberries, pineapple, peaches etc.! 
  •  Add a strawberry compote or strawberry curd on top for a fun strawberry topping! 

Nutrition

Calories: 511kcal, Carbohydrates: 30g, Protein: 5g, Fat: 42g, Saturated Fat: 25g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.4g, Cholesterol: 123mg, Sodium: 255mg, Potassium: 212mg, Fiber: 1g, Sugar: 27g, Vitamin A: 1540IU, Vitamin C: 78mg, Calcium: 97mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Tried this recipe?Mention @BritneyBreaksBread or tag #BritneyBreaksBread!