| Level: | Easy |
| Total: | 4 hr 35 min |
| Active: | 35 min |
| Yield: | 8 to 10 servings |
Ingredients
- One 11-ounce box vanilla wafer cookies
- 3 tablespoons granulated sugar
- 1 teaspoon lemon zest, plus more for garnish
- 1/4 teaspoon kosher salt
- 12 tablespoons (1 1/2 sticks) unsalted butter, melted
- 1 cup heavy cream
- Three 8-ounce blocks full-fat cream cheese, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon lemon zest plus 2 teaspoons lemon juice
- 2 cups confectioners’ sugar
- 1 1/2 cups sour cream, at room temperature
- 1 quart strawberries, sliced
Instructions
- For the crust: Line a 9-by-13-inch baking dish with parchment paper, allowing for a 2-inch overhang on the sides.
- Place the cookies in a resealable plastic bag. Seal and use a rolling pin or meat mallet to crush the cookies into fine crumbs. Pour into a bowl and add the granulated sugar, lemon zest and salt. Pour the melted butter into the bowl and mix thoroughly with a rubber spatula. Firmly press the crumb mixture into the baking dish in an even layer. Place in the freezer while you make the filling.
- For the filling: Beat the heavy cream in a medium bowl with an electric mixer until stiff peaks form. Set aside.
- Beat the cream cheese, vanilla and lemon zest and juice in a bowl until fluffy and light, 3 to 4 minutes. Add the confectioners’ sugar and sour cream. Beat until just combined, making sure there are no lumps. Fold in the whipped cream. Remove the crust from the freezer. Pour the mixture over the crust and spread in an even layer. Place in the refrigerator for at least 4 hours and up to overnight.
- Use the parchment overhang to lift the bars out of the baking dish. When ready to serve, arrange the strawberries on top and sprinkle some lemon zest over the top. Slice into squares and serve chilled.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 785 |
| Total Fat | 58 g |
| Saturated Fat | 33 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 2 g |
| Sugar | 46 g |
| Protein | 8 g |
| Cholesterol | 155 mg |
| Sodium | 382 mg |
| Serving Size | 1 of 10 servings |
| Calories | 785 |
| Total Fat | 58 g |
| Saturated Fat | 33 g |
| Carbohydrates | 62 g |
| Dietary Fiber | 2 g |
| Sugar | 46 g |
| Protein | 8 g |
| Cholesterol | 155 mg |
| Sodium | 382 mg |
Reviews
Delicious! Will definitely make it again! Thank you Miss Brown! (And I love your show )
Great recipe—a true crowd pleaser!
Simple recipe easy to make …delicious and a crowd pleaser. The lemon zest gives it a refreshing taste. A keeper!
Would not categorize these as cheesecake more like whipped cream pie bars
I made this the other day. So creamy and the touch of lemon really brightens it up. Absolutely delicious! Will definitely be making it again.
So easy, and so good!! Will definitely make again!!
Really good . Made it for Mother’s Day !
Can’t wait to try this recipe! Looks refreshing!
Easy to make and tasted amazing! It was a light, yet delicious spring dessert. The best part is it is make in advance so guests are treated to a beautiful dessert without the stress of last minute assembly or prep.
These were so delicious! My family loved them even though we are very picky eaters! We will definitely be making these again!