Strawberry Cheesecake Bars

It’s getting warm. Fast. I don’t know where Spring went, but it didn’t stick around long this year. I’m excited for all the summer produce to start popping up at the Farmer’s Market, but I’m not sure I’m ready for all this heat!

What I am ready for is life getting a little more exciting this summer. Events are being scheduled, parties are being planned, and life feels really good. I’m proud of where I am, & what I’ve accomplished through the Covid Crazy.

There’s nothing better than knowing that you’ve created something you’re proud of.. But don’t think for a minute that it didn’t take a few stumbles to get there. Shit happens. What matters is how you react to it. You can be that annoying friend who whines all the time about being a victim of someone else’s behavior, or you can grow up & make shit happen for yourself.

Life has ups & downs, and don’t think for a minute that doesn’t include cooking. I’ve never been someone who loves cooking- especially baking. I started creating in the kitchen because I prefer to know what’s in my food. But occasionally, I have an idea, and it just doesn’t come out like I imagined. But when you love an idea, you keep trying.

These cheesecake bars came out of a few different recipe attempts and a few different ideas. I’m not a big dessert eater (often because restaurants aren’t creative enough to realize how many amazing things can be made gluten free), but I was on a mission to recreate some childhood favorites with better ingredients. The ideas I was working on just weren’t coming out the way I’d hoped. So I tried combining a few ideas. A few flavors, and a number of adjustments later- I think I have a winner.

I hope you enjoy this fresh & tasty treat! Start your summer off right- try them with different fruit. Go crazy & add chocolate chips. Life is beautiful when you have cheesecake bars in the fridge!

Strawberry Cheesecake Bars

Makes 12-16 Bars.

Ingredients:

Crust:

10-12 Gluten Free Graham Crackers Or 1 Box Simple Mills Crunchy Cinnamon Cookies

1/4 C Ghee (or Butter)

Cheesecake Filling:

16 oz Cream Cheese (softened)

2 Large Eggs

1 Tsp Vanilla Extract

Juice of 1 lemon (About 3 Tbl)

1/2 C Coconut sugar

1 Tbl Cinnamon

Topping:

1 Jar (10-12 oz) Strawberry Jam

1 C Strawberries, sliced

Directions:

Preheat the oven to 325 degrees F. Line an 8x8” baking dish with parchment paper & spray with cooking spray.

Add Cookies/Graham Crackers to a food processor or blender, and crush them. Add in melted Ghee/Butter, and mix together.

Press the cookie/cracker mixture firmly into the bottom of the baking dish.

Bake the crust for 10 minutes, and then let it cool.

While the crust is baking, beat the Cream Cheese until smooth. Add in Eggs, Vanilla, Lemon Juice, Coconut Sugar & Cinnamon. Blend together until creamy.

Once cooled, pour the Cream Cheese mixture on top of the crust and spread evenly.

Place the Cheesecake Bars back in the oven, and bake for 40-45 minutes.

As the Cheesecake Bars bake, heat the Strawberry Jam in a small pan until melted, about 10 minutes (bubbly, but not burnt). Mix in sliced Strawberries, and remove from heat.

Spread the Strawberry topping on the Cheesecake Bars & Refrigerate overnight.

Cut into squares and serve.

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Notes:

*I used Kite Hill Almond Cream Cheese for this recipe, so feel free to make it dairy free!

*You can use frozen strawberries with this Recipe, just make sure they are just sliced berries, and don’t get watery when you defrost them.