| Level: | Intermediate |
| Total: | 50 min |
| Prep: | 20 min |
| Cook: | 30 min |
| Yield: | 2-3 dozen bars |
Ingredients
- Crisco® Original No-Stick Cooking Spray
- 1 (10 oz.) pkg. frozen strawberries, thawed
- 1 tbsp. cornstarch
- 1 3/4 cups finely crushed cinnamon graham cracker crumbs
- 1/4 cup (4 tbsps.) butter, melted
- 2 (8 oz.) pkgs. cream cheese, softened
- 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
- 2 large eggs
- 1/3 cup lemon juice
- 1 tsp. vanilla extract
Instructions
- HEAT oven to 350 degrees F. Spray 13 x 9-inch baking pan with no-stick cooking spray.
- BLEND strawberries in blender container until smooth. Transfer to saucepan; add cornstarch. Cook and stir until thickened. Cool.
- COMBINE graham cracker crumbs and butter in small bowl; press firmly into bottom of prepared pan.
- BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk until smooth. Add eggs, lemon juice and vanilla; mix well. Pour over crust.
- DROP strawberry mixture by spoonfuls over batter. Gently swirl with knife or spatula.
- BAKE 25 to 30 minutes or until center is set. Cool. Chill. Cut into bars.
Nutrition Facts
| Serving Size | 1 of 30 servings |
| Calories | 133 |
| Total Fat | 9 g |
| Saturated Fat | 5 g |
| Carbohydrates | 11 g |
| Dietary Fiber | 0 g |
| Sugar | 8 g |
| Protein | 3 g |
| Cholesterol | 38 mg |
| Sodium | 99 mg |
Reviews
I made these last night to take to a potluck st work, turned out really well! I used spreadable strawberry jam to make my swirls! Will definitely make again!
Instead of blending strawberries , I reduced ( for 35-40 minutes) one quart of freshly sliced strawberries to a preserve by adding fresh lemon juice from one whole lemon( small) 1 tsp of cinnamon, 1/2 cup of sugar and 1/2 cup of water. Then meshed the strawberries into a course syrup and swirled them into the cheese cake mixture. I also added more butter to the graham cracker crust to firm it more.
I am not a fan of sweets but my husband raved about it so much that I had to try it. It really was flavorful and delicious.
Quick and easy to make.
I used fresh strawberries….should have added some sugar but it worked out.
The wife and daughter loved it. The grandkids called to tell me how good it was!
Will make this again!
when my springform pan broke, i decided to look up a cheesecake bar type recipe and found this..so easy to make, used half the amount of cream cheese, and i really liked using the sweetened condensed milk instead of sugar and sour cream. Also, not having any strawberries, i substituted caramel topping (used for dipping apples and it was fantastic. i think anything you want to swirl into this would be perfectly fine!…..Also perfect if you need cheese cake in a flash. Being thinner than a standard cheese cake, it cools in about an hour. Chill for another.
I wanted to make a strawberry cheesecake but just couldn’t bring myself to use 5 bars (2.5 lb) of cream cheese for a big calorie laden dessert. This was a nice compromise using only 2 bars and still producing 12 servings. It was just as delicious as a big ‘ole cheesecake and even my brother-inl-law, who doesn’t like cheesecake, could bring himself to eat a cookie bar and loved it!
The only thing I didn’t have on hand was the graham crackers for the crust, but I happened to have another cookie bar recipe for a crust that I subsituted: Melt 12 tablespoons butter, add 1.5 cup flour, half cup pecans, finely chopped, one half cup packed brown sugar, 1/4 tsp cinnamon. Stir together, then press onto the bottom of the greased baking pan. Bake 15 minutes, then proceed with the filling. Since the pan is already heated, the filling will take a little less baking time, more like 20-25 minutes.
Even though I had frozen strawberries on hand, I had fresh ones to use up. Just use a pint of fresh strawberries the same as the recipe indicates, but add 1/4 cup sugar when pureeing. I will definitely save this recipe to make again.
The only thing I didn’t have on hand was the graham crackers for the crust, but I happened to have another cookie bar recipe for a crust that I subsituted: Melt 12 tablespoons butter, add 1.5 cup flour, half cup pecans, finely chopped, one half cup packed brown sugar, 1/4 tsp cinnamon. Stir together, then press onto the bottom of the greased baking pan. Bake 15 minutes, then proceed with the filling. Since the pan is already heated, the filling will take a little less baking time, more like 20-25 minutes.
Even though I had frozen strawberries on hand, I had fresh ones to use up. Just use a pint of fresh strawberries the same as the recipe indicates, but add 1/4 cup sugar when pureeing. I will definitely save this recipe to make again.