A fresh Strawberry Cheesecake Bar with a little lemon in it too…that’s my idea of the perfect marriage.
1 box lemon cake mix
1/4 cup vegetable oil
1/3 cup milk
4 eggs, divided
3 (8 oz) packages cream cheese, softened
2 1/2 cups powdered sugar
2 tablespoons lemon zest
2 cups chopped strawberries
Preheat oven to 350 degrees
Grease (I use Pam) a 9×13 inch baking dish and set aside.
In a small bowl, combine cake mix, vegetable oil, milk and one egg. Pat evenly into pan to form a crust. Bake about 8 minutes. Remove from oven
Meanwhile, in a separate bowl, beat cream cheese until fluffy. Beat in powdered sugar. Next, beat in remaining 3 eggs and beat until smooth. Beat in lemon zest. Stir in your chopped strawberries.
Pour cheesecake mixture over crust. Bake 40-50 minutes or until set.
After you remove it from the oven, let it rest 30 minutes on the counter before refrigerating at least two hours before slicing and serving.
Keep refrigerated when you’re not enjoying the bars.
The lemon, the strawberries, the cream cheese…it’s Bar 95 and it’s insanely delicious.