Strawberry Cheesecake Bars

 

Prep time: 20 minutes + 40 minutes chilling time (base)

No baking. Freezing time: 4hours minimum. 

For some reason, I have been making various dessert bars lately! Macadamia Milk Fudge, Birthday Sprinkle Blondies, and Chocolate Macaroon Bars.. Now, introducing this luscious (and I mean really smooth and luscious), creamy Strawberry Cheesecake Bar. Best yet, this dessert is a "no-bake" dessert that is made in 20 minutes and chilled until ready! 

For this recipe I use frozen strawberries, frozen from Summer; however, fresh or frozen the strawberry is blended together with the cream cheese, and makes for Cheesecake bars that are creamy and smooth. A point to note, should you use frozen berries, ensure to thaw them prior to blending them with the other ingredients.

Ingredients:

For the Base:

* 2cups Graham Cracker crumbs

* 2tbsp Golden Brown Sugar 

* 6-8tbsp Melted Unsalted Butter 

For the Cream cheese Filling:

* 2 8oz Cream cheese packages at room temperature 

* 1 + 1/4cups Strawberries (frozen or fresh) 

* 3/4cup Granulated Sugar

* 1tsp Vanilla extract 

* 1cup Whipped Cream 

For the Topping:

* 1 cup Blueberries 

* 1cup Whipped Cream 

For the Whipped Cream:

* 2cups Whipping Cream 

* 4tbsp Confectioners Sugar 

* 1 + 1/4tsp Vanilla Extract 

Method/ Directions:

1. Make the base first by combining the graham cracker crumbs, the melted butter and golden sugar in a bowl. Mix well. 

2. Line a 8x8 inch square baking pan with foil, parchment paper or cling-wrap. Leave a little overhang, which will come in handy when it is time to remove the bars out of the pan. 

3. Transfer the crumb mixture to the prepared pan, and press down firmly and evenly using the back of a spoon. Leave in refrigerator to chill for about 45 minutes. 

4. To make the strawberry cream cheese mixture, combine the strawberry, cream cheese, sugar and vanilla in a blender. Blend together (you may need to pulse, and then use whip option to blend it, using a spatula to push the ingredients down towards the blades), until creamy and smooth. 

5. Next, make the whipped cream. Use a stand mixer with whisk attachment, and whisk 2 cups of whipping cream until soft peaks start to form. Add in the confectioners sugar, and keep whisking until stiff peaks start to form. Then add in the vanilla and keep whisking on high until stiff peaks form. Separate 1 cup of whipped cream for the strawberry mixture, and place the rest in the refrigerator. 

Note: for best results chill the mixing bowl for 20 minutes prior to whipping the cream. 

6. Transfer the strawberry mixture into a bowl, and add the cup of whipped cream to it in two batches, folding in the whipped cream, as you go. Ensure it is fully combined, but fold gently. 

7. Transfer the mixture into the square pan with base (already chilling in refrigerator). Using a spatula, smoothen the top of the mixture. Cover with foil or cling-wrap and set in freezer to chill for 4 hours minimum. 

8. Once ready, transfer the balance whipped cream into a piping bag, with star tip. Using the overhang, lift the cheesecake out of the pan, and set on a board. Using a knife warmed with hot water, cut the strawberry cheesecake into mini squares. 

9. Pipe a dollop of whipped topping onto each square, and garnish with blueberries (and strawberry halves should you choose to). Enjoy!! 

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