"Swirled with pureed strawberries, these cheesecake bars are as pretty as they are delicious." — EAGLE BRAND®
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1 (10 ounce) package
frozen strawberries in syrup, thawed
1 3/4 cups
finely crushed cinnamon graham crackers
butter or margarine, melted
2 (8 ounce) packages
cream cheese, softened
1 (14 ounce) can
EAGLE BRAND® Sweetened Condensed Milk
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!
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.
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:
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)
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.
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.
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.
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.
Tasted fantastic! But it must be eatin within 2 days or starts to taste funky.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Strawberry Swirl Cheesecake Bars
Serving Size: 1/28 of a recipe
Servings Per Recipe: 28
Amount Per Serving
Calories from Fat: 87
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