Strawberry Lemonade Cheesecake Bars

This is a simple summer dessert. The crust is the only thing that I bake in this recipe, but it can be made into a no bake recipe as well (read the tips below), but I like to bake the crust because it holds together and doesn't crumble. I know my mother will comment on this because I used strawberries (which she is allergic to), but the preserve flavor can easily be changed. I think blueberry or raspberry would work extremely well in this recipe too. I used Neufchatel cheese and half-and-half to lower the fat content of a regular cheesecake.

Tips:

No bake option - if you wish for a no bake option, prepare the crust ingredients as instructed, but instead of baking, put the pan into the refrigerator for AT LEAST 30 minutes. 

No half-and-half - If you don't want to use my version with half-and-half and gelatin, whipped topping or heavy whipping cream can be substituted. Just remember that you won't need the gelatin anymore if you substitute.

                 1 cup whipped topping, thawed

                 1/2 cup heavy whipping cream + 1 Tablespoon sugar 

Why gelatin? - Gelatin is required for this recipe because there isn't enough fat content in half-and-half to uphold a whipped form (the gelatin will give it structure). 

Use fresh mallow cream - if you use an older marshmallow cream, you will end up having lumps in your mixture.

Freeze it - these bars are especially easy to cut when they are frozen. You may also prefer them as a frozen treat.

Prep Time: 15-20 minutes
Cook Temperature: 375 degrees
Cook Time: 8-10 minutes
Servings: 12 bars

Crust

1 1/4 cups graham crackers (36 crackers), finely crushed

2 Tablespoons sugar

¼ cup unsalted butter, melted

Filling

2/3 cup half-and-half

1 teaspoon unflavored gelatin

2 Tablespoons sugar

1, 8 ounce package Neufchatel or low fat cream cheese

½ cup marshmallow cream

1/2 teaspoon vanilla extract

Juice and zest of 1 lemon

¼ cup strawberry preserves

Directions: 

1) Preheat the oven to 375 degrees. Line an 8x8 inch pan with aluminum foil.

2) On a small bowl, mix together graham crackers, sugar and butter until the crumbs are moist and resembles wet sand. 

3) Press the crumbs into the bottom (not up the side) of the prepared 8x8 inch pan. Place the pan into the oven and bake the crust for 8-10 minutes or until the crust begins to become golden around the edges.  Allow the crust to cool for 5-10 minutes, then transfer the pan to the refrigerator to cool completely before adding filling.

4) In a glass measuring cup, take 1/3 cup of the half-and-half and place it in the microwave for 30 seconds. Whisk in the gelatin until it is dissolved and then add the remaining half-and-half and 2 Tablespoons sugar. Pour the mixture into a small bowl and place the bowl into the refrigerator.

5) In a large bowl, cream together the cream cheese, marshmallow cream, vanilla extract and lemon juice until slightly fluffy. Fold into the mixture the lemon zest. 

6) Remove the half-and-half mixture and crust from the refrigerator. Beat the  half-and-half until it is light and fluffy. Gently fold the half-and-half mixture into the cream cheese mixture.

7) Pour the filling onto the cooled crust and spread it evenly. 

8) Using a teaspoon, spoon the preserves in varying spots over the bars. Swirl the preserves into the filling and place the pan back into the refrigerator or freezer until ready to serve. 

9) Carefully loosen the foil from the pan and lift the bars out. Cut the bars with a sharp knife and serve.