Strawberry Cheesecake Icebox Bars

• 1 1/2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 8 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 cup heavy cream
• 1 1/2 cups strawberry preserves
• Optional: 1/2 cup chopped fresh strawberries for garnish

Steps

1. 1 Preheat oven to 350°F. In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter. Press into a 9x13 inch pan.
2. 2 Bake crust for 10 minutes. Let cool completely.
3. 3 Beat cream cheese, powdered sugar, and vanilla until smooth. Whip heavy cream until stiff peaks form, then fold into cream cheese mixture.
4. 4 Spread cream cheese mixture over cooled crust. Dollop strawberry preserves on top and gently swirl with a knife.
5. 5 Chill in the refrigerator for at least 4 hours or overnight.
6. 6 Cut into bars and garnish with fresh strawberries if desired.

Equipment

• 9x13 inch baking pan
• Mixing bowls
• Electric mixer
• Knife or spatula for swirling

Variations

• Substitute lemon curd for strawberry preserves for a zesty twist.
• Add a layer of chocolate ganache for a decadent treat.

Substitutions

• Use almond flour instead of graham cracker crumbs for a gluten-free crust.
• Coconut cream can replace heavy cream for a coconut flavor.

Pairings

• Serve alongside fresh berries for a fruity complement.
• A glass of Moscato or sparkling wine enhances the dessert's sweetness.

Nutrition

Tips

• For a neater swirl, use a skewer or toothpick to create patterns in the preserves.
• Make sure the crust is completely cool before adding the cheesecake layer to prevent melting.

Storage

Store covered in the refrigerator for up to 5 days. Let bars come to room temperature before serving for best texture.

Freezing: Freeze wrapped bars for up to 2 months. Thaw in the refrigerator overnight before serving.

Serving Suggestions

• Serve with a dollop of whipped cream.
• Pair with a cup of coffee or tea for a delightful treat.

FAQ