Strawberry Cheesecake Bars

Found in Pioneer Woman magazine Spring 2026

 

Strawberry Swirl:

1# strawberries, hulled and halved

1/2 cup sugar

1 tbsp lemon juice

1 tsp vanilla

1 tbsp cornstarch

2 tbsp water

Crust:

1 stick salted butter, melted

40 vanilla creme sandwich cookies

Filling:

2 8oz pkgs cream cheese, room temp

2/3 cup sugar

1 tbsp flour

1 1/2 tsp vanilla

1/2 tsp grated lemon zest

1/4 tsp salt

1/2 cup sour cream, room temp

2 large eggs, room temp

Strawberry Swirl: Combine the strawberries, sugar, lemon juice and vanilla in a medium saucepan over medium heat. Bring to a gentle boil, stirring often, and cook until the strawberries are very soft, about 5 minutes.

Remove from the heat and use a potato masher or the back of a wooden spoon to mash the berries into a pulp. Pour the mixture into a fine-mesh sieve set over a bowl, then use a spoon to vigorously stir until most of the liquid has been forced through. Discard the remaining pulp. Carefully skim as much foam off the top of the sauce as you can, then return the skimmed sauce to the saucepan. 

Combine the cornstarch and water in a small bowl, then pour into the strawberry mixture and whisk to combine. Bring to a boil over med high heat and cook until the sauce has reduced slightly, 5-7 minutes (it should be the consistency of caramel sauce). Transfer to a small bowl and set aside to cool for 30 minutes.

Crust: Preheat the oven to 325°. Butter a 9x13 baking pan and line with parchment paper, leaving a 2" overhang; butter the parchment. Process the cookies in a food processor until finely crushed. Add the melted butter and pulse to combine. Press evenly into the prepared pan. Bake until dry, 10-12 minutes. Let cool for at least 15 minutes.

 

Filling: Beat the cream cheese, sugar, flour, vanilla, lemon zest, and salt in a stand mixer fitted with the paddle attachment on med speed until smooth, 2-3 minutes. Scrape the bottom and sides of the bowl. Beat in the sour cream until well combined. Beat in the eggs, one at a time, just until combined, scraping the bottom and sides of the bowl as needed. Pour the filling into the crust, spreading it evenly with a spatula. Bake until the filling thickens, about 10 minutes. Remove to a rack, then spoon small dollops @about 1 tsp each) of the cooled strawberry swirl mixture oven the top; use a toothpick or knife to swirl the strawberry mixture throughout the cheesecake filling.

Return the bars to the oven and bake until the center is just set but still slightly jiggly, 35-40 minutes. Let cool for 30 minutes, then refrigerate until chilled, at least 2 hours. Use the parchment paper to carefully remove the bars to a cutting board. Cut into squares.