STRAWBERRY CHEESECAKE BARS
Believe it or not, it is possible to make a cheesecake without baking it—just get rid of the eggs. Believe me, you won’t miss them. These strawberry cheesecake bars are just as silky smooth and decadent.
And it makes cheesecake way less intimidating to bake. You don’t have to worry about a water bath or the filling cracking in the oven. Instead, let the cheesecake set in the freezer!
Yep, it’s that easy. This recipe calls for a couple rounds of freezing the bars. First, freeze the buttery graham cracker crust and then freeze again with the filling on top. This allows the layers to set and maintain a sturdy shape.
The most crucial step to pay attention to is making the strawberry juice. I simply microwaved a few strawberries and mashed them through a fine mesh strainer. This will separate the pulp and seeds from the juice.
Strawberry juice is all you need to get flavor and that beautiful pink color into the cheesecake filling!
Ingredients:
FOR THE GRAHAM CRACKER CRUST:
FOR THE STRAWBERRY CHEESECAKE:
Directions:
for full instruction please see : www.spoonfulofflavor.com
And it makes cheesecake way less intimidating to bake. You don’t have to worry about a water bath or the filling cracking in the oven. Instead, let the cheesecake set in the freezer!
Yep, it’s that easy. This recipe calls for a couple rounds of freezing the bars. First, freeze the buttery graham cracker crust and then freeze again with the filling on top. This allows the layers to set and maintain a sturdy shape.
The most crucial step to pay attention to is making the strawberry juice. I simply microwaved a few strawberries and mashed them through a fine mesh strainer. This will separate the pulp and seeds from the juice.
Strawberry juice is all you need to get flavor and that beautiful pink color into the cheesecake filling!
Ingredients:
FOR THE GRAHAM CRACKER CRUST:
- 10 graham cracker sheets, finely crushed
- ¼ cup powdered sugar
- 1 teaspoom kosher salt
- 1/2 cup (1 stick) melted butter
FOR THE STRAWBERRY CHEESECAKE:
- 8 medium-sized strawberries
- 16 ounces cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Additional strawberries for garnish (optional)
Directions:
- TO MAKE THE GRAHAM CRACKER CRUST:
- Line a 9×9-inch baking pan with parchment paper. Spray with nonstick cooking spray and set aside.
- In a large bowl, combine graham crackers, ¼ cup powdered sugar, salt, and melted butter. Stir until the mixture is combined.
- .....................................
for full instruction please see : www.spoonfulofflavor.com
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