Strawberry Swirl Cheesecake Bars Recipe -
Strawberry Swirl Cheesecake Bars Recipe
  • READY IN 50 mins

Strawberry Swirl Cheesecake Bars

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 dozen bars Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Oct 07, 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!

Most Helpful Critical Review
Jun 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.


114 Ratings

May 05, 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.

Oct 13, 2006

This recipe is great! Made it earlier this week and had to freeze part of it to keep from eating it all myself. I liked when it was warm and cooled the next day.

Sep 21, 2006

I agree that these are best when they are REALLY cool. I preferred mine the next day as well. They are delicious and were a huge hit with my guests. Took longer to prepare than I had expected, but definitely worth it! I'll make these again.

Jan 04, 2008

I had to bake it longer, for a total of 36 or 37 minutes. Tastes good. Mine is not as pretty as the photo, which looks more like raspberry than strawberry to me. I had extra strawberry sauce to put on top when serving which helped appearance.

Nov 30, 2007

Tasted fantastic! But it must be eatin within 2 days or starts to taste funky.

Feb 02, 2007

Really great recipe! I followed it exactly, and it turned out wonderful for company, and so pretty. So much easier than dealing with a springform pan, and the serving size can be easily varied. I will be making this again.


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  • Calories
  • 173 kcal
  • 9%
  • Carbohydrates
  • 11.6 g
  • 4%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 9.6 g
  • 15%
  • Fiber
  • 0.4 g
  • 1%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 116 mg
  • 5%

* Percent Daily Values are based on a 2,000 calorie diet.

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