Best Strawberry Cheesecake Squares Recipes

STRAWBERRY CRUMBLE CHEESECAKE SQUARES

Steps:

• Heat oven to 325°F.
• Line 13x9-inch pan with parchment, with ends of parchment extending over sides. Reserve 20 cookies for later use. Finely crush remaining cookies; place in medium bowl. Melt 6 Tbsp. butter. Add to cookie crumbs along with 1/4 cup sugar; mix well. Press onto bottom of prepared pan. Bake 10 min.
• Beat cream cheese, vanilla and 1 cup of the remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
• Arrange 4 cups strawberry slices over crust, overlapping edges as necessary to evenly cover crust. Cover with cream cheese batter.
• Melt remaining butter. Coarsely crush reserved cookies; mix with butter and remaining sugar. Sprinkle over batter.
• Bake 50 to 55 min. or until center is almost set. Cool 1 hour. Refrigerate 4 hours.
• Meanwhile, beat whipping cream in small bowl with mixer on high speed until stiff peaks form. Refrigerate until ready to use.
• Use parchment handles to remove cheesecake from pan before cutting into squares. Top with whipped cream and remaining strawberries.

STRAWBERRY-RHUBARB CHEESECAKE SQUARES

Steps:

• Preheat oven 350 F.
• In a bowl, mix up the 1/2 cup melted butter and graham cracker crumbs until there are no dry crumbs left. In a 9x13 pan, pat the graham cracker crumbs down firmly. Bake for 15 minutes at 350f.
• Meanwhile as that is baking, In a large bowl whip up the cream cheese, add in sugar, maple syrup, 1/4 cup butter and vanilla. Add in one egg at a time and whip with electric hand mixer until all eggs are well blended.
• Take the graham cracker crust out of the oven. Place and spread evenly the cream cheese mixture and bake for 1 hour. You will want to check 30 minutes in and 15 minutes after. At 40 minutes it looks done but the middle is still raw. Dont be afraid to have darker edges, you'll not burn the cheesecake.
• Once the cheesecake filling is cooked. Chill for 3 hours. I put mine in the freezer with a towel underneath as it was really hot. Pour the pie filling over and spread evenly. Cut into squares once done!

STRAWBERRY CHEESECAKE SQUARES

Steps:

• Preheat oven 350°F.
• In a bowl, mix up the 1/2 cup melted butter and graham cracker crumbs until there are no dry crumbs left. In a 9x13 pan, pat the graham cracker crumbs down firmly. Bake for 15 minutes.
• Meanwhile as that is baking, In a large bowl whip up the cream cheese, add in sugar, maple syrup, 1/4 cup butter and vanilla. Add in one egg at a time and whip with electric hand mixer until all eggs are well blended.
• Take the graham cracker crust out of the oven. Place and spread evenly the cream cheese mixture and bake for 1 hour. You will want to check 30 minutes in and 15 minutes after. At 40 minutes it looks done but the middle is still raw. Dont be afraid to have darker edges, you'll not burn the cheesecake.
• Once the cheesecake filling is cooked. Chill for 3-5 hours. Then pour the pie filling over and spread evenly. Cut into squares once done!

WILTON'S STRAWBERRY CHEESECAKE SQUARES

Steps:

• Preheat oven 325°F.
• For the crust:.
• Lightly spray 13x9 pan with vegetable spray.
• Stir graham cracker crumbs, lemon rind, and sugar together in a small bowl.
• Stir in butter.
• Press mixture into the bottom of prepared pan.
• Bake 8 - 10 minutes or until lightly browned.
• Remove from oven and cool.
• For the filling:.
• Beat cream cheese and sugar until light and fluffy.
• Add eggs one at a time; beat thoroughly after each addition.
• Add vanilla and lemon rind; blend until mixed.
• Stir in strawberries.
• Pour mixture into baked crust and bake for 45-50 minutes, just until the center is firm to the touch.
• Turn the oven off and leave the pan inside to cool for 30 minutes with the door closed.
• Remove from oven and cool on rack.
• Refrigerate at least 4 hours or overnight.
• To serve, cut into 3-inch squares and garnish with extra strawberries if desired.

STRAWBERRY CHEESECAKE SQUARES

Steps:

• Combine wafer crumbs, butter and 2 Tbsp. sugar; press firmly onto bottom of foil-lined 8-inch square pan. Carefully spread jam over crust.
• Mix cream cheese and 1/3 cup sugar in large bowl until blended. Gently stir in COOL WHIP; spoon over jam.
• Refrigerate 3 hours or until firm. Serve topped with strawberries.