It’s no secret that I love American baking. And I love how creative Americans are, particularly when it comes to pies and bars. From chocolate pies to pumpkin pies, pecan pies to key lime pies, it seems everything can be made into a pie or a bar. There’s cookie bars, smores bars, Oreo bars, peanut butter bars, caramel bars, cereal bars, cinnamon bars, blueberry bars and the list goes on. There is no end to their goodness!
So I decided this week to create my own cheesecake bar, celebrating one of the best flavour combos, strawberries and cream. These cute no bake cheesecake bars feature a golden biscuit crust. Then there’s a thick and creamy layer of strawberry cheesecake, topped with a dollop of freshly whipped cream. I think these would also be really lovely with a golden Oreo or graham cracker crust, unfortunately I can’t track any down in Australia.
Strawberries and Cream Cheesecake Bars
Makes one 8 inch pan
250 grams (8.8 oz) plain sweet biscuits*
175 grams (3/4 cup + 2 tablespoons) unsalted butter
400 grams (14 oz) cream cheese
1/2 cup caster sugar
1/3 cup icing sugar
1 tablespoon strawberry essence
A few drops of pink food colouring
1 and 1/2 cups whipped cream
Additional whipped cream for decoration
Grease and line an 8 inch square baking tin. Add all the biscuits to your food processor and whiz until finely crushed. Melt the butter in the microwave and pour most of butter on to the biscuits and whiz again. You will want a crumb that is moist and holds its shape, not too wet and not to dry. Add a little more butter as needed. Press the crumbs into your prepared tray and pop in the fridge to set for 30 minutes.
In the meantime, roughly chop your cream cheese and pop it into a large mixing bowl. Beat for a minute until smooth and creamy. Add your caster sugar and beat again, then add the icing sugar and beat again. Add in the strawberry essence and a few drop of food colouring. Mix again. Once the mixture is combined and smooth, gently fold in the whipped cream. Pour the mixture onto the prepared tray and smooth out the top. Refrigerate, covered, for 3-4 hours or overnight. Cut into squares and decorate with whipped cream if desired.