Search thousands of recipes reviewed by home cooks like you.

Strawberry Swirl Cheesecake Bars

Strawberry Swirl Cheesecake Bars

  • Prep

  • Cook

  • Ready In

EAGLE BRAND(R)

Swirled with pureed strawberries, these cheesecake bars are as pretty as they are delicious.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 28 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 173 kcal
  • 9%
  • Fat:
  • 9.6 g
  • 15%
  • Carbs:
  • 11.6g
  • 4%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 42 mg
  • 14%
  • Sodium:
  • 116 mg
  • 5%

Based on a 2,000 calorie diet

Directions

  1. Heat oven to 350 degrees F. In blender container, blend strawberries until smooth. In saucepan, combine strawberry puree and cornstarch; cook and stir until thickened. Cool.
  2. Combine graham crumbs and butter in small bowl; press firmly on bottom of greased 13x9-inch baking pan.
  3. In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well. Pour over crust.
  4. Drop strawberry mixture by spoonfuls over batter. Gently swirl with a knife or spatula. Bake 25 to 30 minutes until center is set. Cool. Cut into bars. Chill. Store leftovers covered in refrigerator.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

naples34102
48
6/11/2010

These are good - nothing wrong with them, but hardly anything special about them either. It's just an average (what I call 3-stars) cheesecake bar with swirls. I didn't want lemon competing with the strawberry flavor so I cut the lemon juice back to maybe just about 1-1/2 tablespoons and I was pleased with just the hint of lemon that lent. I had frozen strawberries that I cooked and thickened with sugar, cornstarch and a little water, then pressed through a wire sieve - didn't bother with the blender. But I don't think this basic, ordinary cheesecake bar was worth the extra effort of making the strawberry sauce. Regular ol' strawberry jam would have worked just as well.

Amanda May
20
10/7/2007

These were so pretty and my boyfriend just looooved them! I did find that they were a little soft, they fell apart real easy..but the taste made up for it!

ericksonpad
15
5/5/2011

I couldn't find any frozen strawberries in syrup, so I used frozen strawberries, smashed and thickened it up with the corn starch and sugar. SO good! The cinnamon graham crackers gave it a nice kick!! In case you don't have condensed milk: 2 eggs 1 c. brown sugar 1 tsp. vanilla 2 tbsp. flour 1/2 tsp. baking powder 1/4 tsp. salt Mix all ingredients and use as a substitute for sweetened condensed milk. Ingredients for Strawberries in Syrup: 2 cup Strawberries (loosely packed; fresh or frozen) 1/8 cup white sugar 1 tBS cornstarch (disolved in a little water) Instructions: 1. Cut strawberries into halves or quarters (depending on preference; if the strawberries are fairly small you may leave them whole). 2. Place strawberries in a saucepan and pour sugar on top and place on burner set between medium and medium-low. 3. The mixture will slowly become watery at which point you can set the burner to medium. Once the mixture begins to boil add dissolved cornstarch while stirring the mixture. 4. After boiling for 1-2 minutes (remember to continue stirring) you can remove from the burner. The syrup can be used hot or can be refrigerated and used cold, depending on your preference.