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To make these Frozen Strawberry Cheesecake Bars, you will need: - 1 ½ cups graham cracker crumbs - ⅓ cup granulated sugar - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 2 cups strawberries, fresh or frozen (thawed) - 1 tablespoon lemon juice - 1 cup heavy whipping cream These ingredients blend to create a creamy, sweet treat with a crunchy crust. You can swap some ingredients if needed: - Use digestive biscuits instead of graham crackers for a different crust flavor. - Coconut sugar or brown sugar can replace granulated sugar for a richer taste. - For a dairy-free option, try plant-based cream cheese. - You can use frozen strawberries, but make sure to thaw them first. These swaps keep the recipe flexible and still delicious. Using fresh strawberries gives a bright taste and vibrant color. They can be pureed or left chunky for texture. If you use frozen strawberries, make sure to thaw and drain them well. This prevents excess water in your cheesecake filling. Both options work, but fresh strawberries add a touch of summer. Use these tips to create your perfect Frozen Strawberry Cheesecake Bars! {{ingredient_image_1}} To start, gather your ingredients. You'll need graham cracker crumbs, sugar, and melted butter. In a mixing bowl, combine 1 ½ cups of graham cracker crumbs with ⅓ cup of granulated sugar. Then, pour in ½ cup of melted unsalted butter. Mix it all together until the crumbs soak up the butter. Next, prepare an 8x8-inch baking dish by lining it with parchment paper. This step helps you remove the bars later. Now, take your crumb mixture and press it firmly into the bottom of the dish. Make sure it's even. Pop the dish into the freezer while you make the filling. For the cheesecake filling, you need cream cheese, powdered sugar, and vanilla extract. In a large bowl, beat 2 cups of softened cream cheese until it’s smooth. Slowly add in 1 cup of powdered sugar and 1 teaspoon of vanilla extract. Mix until it’s creamy and well combined. Now, let’s add the strawberries. You can use fresh or frozen strawberries. If using frozen, make sure they are thawed. Blend 2 cups of strawberries with 1 tablespoon of lemon juice until smooth. If you want some strawberry chunks, set aside a few pieces before blending. Fold the strawberry puree into the cream cheese mixture gently. This creates a nice swirl. Next, whip 1 cup of heavy whipping cream in a separate bowl. Keep whipping until stiff peaks form. Carefully fold this whipped cream into the cheesecake mix. This keeps your filling light and fluffy. Now it’s time to assemble! Take the crust out of the freezer. Pour the cheesecake filling over the crust and smooth the top with a spatula. If you saved any strawberry pieces, sprinkle them on top to add color. Cover the dish with plastic wrap and freeze for at least 4 hours. When it’s completely solid, use the parchment paper to lift the cheesecake out of the dish. Place it on a cutting board. Finally, slice into bars. Serve them right away or keep them in an airtight container in the freezer. Enjoy your Frozen Strawberry Cheesecake Bars! To get a creamy texture, use softened cream cheese. Let it sit out for 30 minutes before mixing. This helps it blend smoothly with the sugar. Whipping the heavy cream until stiff peaks form adds lightness. Fold it in gently to keep the mix airy. To avoid cracks, do not overmix the filling. Mix just until combined. Bake in a water bath if you choose to bake. If you freeze the bars, let them set fully before cutting. This keeps the bars intact and pretty. Serve on a colorful plate to catch the eye. Top with fresh strawberry slices for a burst of color. Drizzle some strawberry sauce on top for extra flair. You can also sprinkle crushed graham crackers for texture. Use a sharp knife for clean cuts to show the layers. Pro Tips Use Fresh Strawberries: For the best flavor and texture, opt for fresh strawberries if they are in season. They will enhance the taste of your cheesecake bars significantly. Thaw Frozen Strawberries Properly: If using frozen strawberries, ensure they are completely thawed and drained of excess liquid before pureeing to avoid a watery filling. Let Cream Cheese Soften: Allow your cream cheese to come to room temperature before mixing. This ensures a smoother filling without lumps. Freeze for Best Results: For the best texture, freeze the bars for a longer time, even overnight. This allows the flavors to meld and results in a creamier cheesecake. {{image_2}} You can switch up the flavor of your bars by using other fruits. Try blueberries, raspberries, or mangoes. Each fruit brings its own taste and color. For a tropical twist, blend mango with lime juice. For a berry mix, combine strawberries and blueberries for a vibrant look. To make these bars gluten-free, swap the graham cracker crumbs. Use gluten-free cookie crumbs or almond flour instead. Make sure your other ingredients are also gluten-free. This way, everyone can enjoy the creamy delight without worry. Toppings can add fun to your cheesecake bars. Consider drizzling chocolate sauce or adding a sprinkle of chopped nuts. Fresh mint leaves or extra fruit slices on top can enhance the look. Serve the bars with a side of whipped cream for extra richness. These small touches can make a big impact! To keep your frozen strawberry cheesecake bars fresh, wrap them well. Use plastic wrap or foil. Place them in an airtight container, too. This helps prevent freezer burn. Make sure they are completely cool before freezing. If you want to store individual bars, cut them first. Wrap each bar in plastic wrap. This makes it easy to grab one when you want a treat. These bars can last up to three months in the freezer. They stay tasty and fresh if stored properly. After that time, they may lose some flavor and texture. I recommend labeling your container with the date. This way, you can keep track of how long they have been frozen. When you want to enjoy a bar, take it out of the freezer. Place it in the fridge for about 2 hours to thaw. If you're in a hurry, you can let it sit at room temperature for 15-20 minutes. Avoid using a microwave, as this can change the texture. Enjoy your creamy, fruity delight! Yes, you can use low-fat cream cheese. It will still taste good. The texture may be a bit less creamy. This change can also reduce calories. Just make sure to soften it well before mixing. To make a larger batch, double the ingredients. Use a bigger pan, like a 9x13-inch dish. You may need to adjust the freezing time. Check for firmness before slicing. Yes, store-bought crust works well. It saves time, and it tastes great too. Just check the size to fit your pan. Make sure it's firm enough to hold the filling. This blog post shared everything you need for cheesecake bars. We covered the main ingredients, easy swaps, and tips for fresh or frozen strawberries. I walked you through steps for the crust, cheesecake filling, and serving. You learned how to get the best texture and avoid cracks. We discussed tasty variations and smart storage methods for freezing. Remember, you can customize your recipe and make it your own. Enjoy your delicious cheesecake bars and impress your friends!

Frozen Strawberry Cheesecake Bars

Delicious and refreshing cheesecake bars made with strawberries, perfect for a summer treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Total Time 4 hours 20 minutes
Course Dessert
Cuisine American
Servings 12
Calories 200 kcal

Ingredients
  

  • 1.5 cups graham cracker crumbs
  • 0.33 cup granulated sugar
  • 0.5 cup unsalted butter, melted
  • 2 cups cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups strawberries, fresh or frozen (thawed)
  • 1 tablespoon lemon juice
  • 1 cup heavy whipping cream

Instructions
 

  • Prepare the crust: In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until all crumbs are evenly coated.
  • Press into a pan: Line an 8x8-inch baking dish with parchment paper for easy removal. Press the graham cracker mixture firmly into the bottom of the dish to form an even layer. Place in the freezer to set while you prepare the filling.
  • Make the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add in the powdered sugar and vanilla extract, mixing until well combined.
  • Blend the strawberries: In a blender or food processor, puree the strawberries with the lemon juice until smooth. If you want chunks of fruit, reserve a few pieces of strawberries and add them later to the filling.
  • Combine fillings: Gently fold the strawberry puree into the cream cheese mixture until just combined, creating a swirled effect.
  • Whip the cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form. Carefully fold the whipped cream into the cheesecake mixture, making sure to maintain the light and fluffy texture.
  • Assemble the bars: Remove the crust from the freezer, pour the cheesecake filling over it, and smooth the top with a spatula. If reserved strawberry pieces were set aside, sprinkle them over the top for added color and texture.
  • Freeze: Cover the dish with plastic wrap, and freeze for at least 4 hours or until completely solid. Once set, use the parchment paper to lift the cheesecake out of the dish and onto a cutting board.
  • Slice and serve: Cut into bars and serve immediately or store in an airtight container in the freezer.

Notes

Serve the bars on a cooling rack atop a colorful plate, garnished with fresh strawberry slices and a drizzle of strawberry sauce for a pop of color.
Keyword cheesecake, frozen dessert, strawberry