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Strawberry-Cheesecake Cookie Bars

(15)
  11 reviews
  • 20 min prep time
  • 3 hr 20 min total time
  • 5 ingredients
  • 18 servings
  • Pinterest
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  • Save
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You will love these scrumptious cheesecake bars made with only 5 ingredients!

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
3
packages (8 oz each) cream cheese, softened
1/2
cup sugar
3
eggs
1/2
cup seedless strawberry jam (or raspberry jam, if desired)

Steps

  • 1 Heat oven to 350°F. Press cookie dough evenly in bottom of ungreased 13x9-inch pan. (If dough is sticky, use floured fingers.)
  • 2 In large bowl, beat cream cheese and sugar with electric mixer on medium speed until blended. Add eggs, one at a time, beating on low speed after each, just until blended. (Don’t overbeat.) Spread cream cheese filling in pan over dough.
  • 3 Place jam in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag. Squeeze jam on cream cheese mixture in 5 thick lines the length of the pan.
  • 4 Use knife to pull all jam lines from top to bottom through cream cheese mixture at 1-inch intervals.
  • 5 Bake 55 to 60 minutes or until filling is set in center. Remove from oven to cooling rack. Cool 30 minutes. Refrigerate at least 1 1/2 hours. To serve, cut into 6 rows by 3 rows. Store covered in refrigerator.
  • 1 Heat oven to 350°F. Press cookie dough evenly in bottom of ungreased 13x9-inch pan. (If dough is sticky, use floured fingers.)
  • 2 In large bowl, beat cream cheese and sugar with electric mixer on medium speed until blended. Add eggs, one at a time, beating on low speed after each, just until blended. (Don’t overbeat.) Spread cream cheese filling in pan over dough.
  • 3 Place jam in small resealable food-storage plastic bag; seal bag. Cut off small corner of bag. Squeeze jam on cream cheese mixture in 5 thick lines the length of the pan.
  • 4 Use knife to pull all jam lines from top to bottom through cream cheese mixture at 1-inch intervals.
  • 5 Bake 55 to 60 minutes or until filling is set in center. Remove from oven to cooling rack. Cool 30 minutes. Refrigerate at least 1 1/2 hours. To serve, cut into 6 rows by 3 rows. Store covered in refrigerator.

Expert Tips

To soften jam, microwave 10 to 20 seconds before placing it in plastic bag.

To easily remove dessert, line pan with foil, extending over sides of pan. Before cutting bars, lift cheesecake from pan using foil handles.

You can omit the fruit spread from the cheesecake if you like and top with fresh cut strawberries and blueberries.

Serving a crowd? Cut these bars into smaller squares for mini cheesecake bites.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar
Calories
300
Calories from Fat
160
% Daily Value
Total Fat
18g
28%
Saturated Fat
9g
44%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
220mg
9%
Total Carbohydrate
29g
10%
Dietary Fiber
0g
0%
Sugars
21g
Protein
4g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

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