Creamy Strawberry Cheesecake Bars

Creamy strawberry cheesecake bars start with the most delicious flaky crust topped with a sweet but tangy cream cheese layer all topped with gorgeous juicy strawberries! Life will never be the same!

I’m closing down the blog and walking away. I’m living my life out as a middle-aged Momma who wants nothing more than to LIVE and PLAY and EAT. These bars are one of the best recipes we will ever share on Oh Sweet Basil.

I mean, I’m not really shutting down the blog. I couldn’t ever be as fulfilled without a creative outlet, but these strawberry bars are one of the best desserts I’ve ever brought to the site. If it’s the only spring dessert recipe you make, you will be forever happy. Once again, we have Megan to thank, so let’s all give her a little praise for continuously sending amazing recipes to us! If you haven’t tried the mixed berries version of this recipe, do that asap!

The crust is a flaky, perfectly made crust but the best part is, in my opinion, making the dessert a day ahead so that it softens a stitch. Oh my goodness, my mouth just started salivating! WHAT IS MY DEAL?! I’m obsessed! 

The filling is the most delicate cream cheese, almost cheesecake filling, while the topping is a burst of vibrant strawberries, reminiscent of a strawberry pie! It’s honestly like a creamy strawberry shortcake, which happens to be my most favorite dessert ever.

Ingredients for Strawberry Cheesecake Bars

I’m going to divide up the list of ingredients by layer so it’s easy to see what is needed for each step. Here is what you will need…

Crust Layer

• Flour: regular all purpose flour
• Salt: enhances all the flavors
• Sugar: adds a little sweetness to the crust
• Vegetable Oil: the fat needed to create the flaky but strong base for the bars
• Milk: helps bind all the ingredients together

Cheesecake Layer

• Cream Cheese: you can use full fat or 1/3 fat but I do feel like the full fat sets up better, make sure it is room temperature so the cream layer isn’t lumpy
• Powdered Sugar: adds sweetness to the filling
• Heavy Cream: helps thin out the filling a little
• Vanilla: adds flavor

Strawberry Layer

• Strawberries: fresh bright red ripe berries
• Sugar: adds sweetness to the topping
• Ultra Gel: my preferred way for thickening the strawberry topping, see recipe card for using cornstarch the thicken
• Lemon Zest and Juice: balances the sweetness of the berries
• Water: thins everything out to create

Lemon Cake with Lemon Cream Cheese Frosting

This lemon cake with lemon cream cheese frosting has a soft crumb and is packed with delicious lemon flavor. The cream cheese frosting is sweet and tangy, making it the perfect pairing for the lemon cake!

Easy Lemon Cake Recipe (From Scratch!)

I absolutely love lemon desserts. Lemon tastes bright and sunshine-y, and I think the slight tang is so delicious in cakes and cupcakes.

So today I’m sharing this lemon cake with lemon cream cheese frosting. It’s a moist lemon cake made in a 9×13-inch pan that’s frosted with a tangy lemon cream cheese frosting. It’s an easy lemon cake recipe, and it takes much less effort than making lemon cupcakes or a lemon layer cake.

What I loved so much about this homemade lemon cake recipe is that the lemon flavor tastes bright and fresh, without being tart or bitter. It’s deliciously sunny, and flavorful without being overpowering. If you love lemon desserts, this lemon cake with lemon cream cheese frosting is the perfect recipe for you.

I hope you enjoy it as much as we did!

What’s Needed to Make Homemade Lemon Cake?

To make the lemon cake from scratch, you’ll need:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter
• Granulated sugar
• Eggs
• Vanilla extract
• Sour cream
• Buttermilk
• Lemon juice and zest

And to make the lemon frosting, you’ll need:

• Unsalted butter
• Cream cheese
• Powdered sugar
• Lemon juice
• Salt
• Milk

You can find the measurement for each ingredient in the recipe card at the end of the post.

How to Make Lemon Cake with Lemon Frosting

This homemade lemon cake with lemon cream cheese frosting is a cinch to make! Here are the basic steps to mastering this recipe:

1. Prep: Preheat the oven and grease a 9×13 pan.
2. Dry Ingredients: Sift or whisk together all the dry ingredients in a medium bowl (flour, baking powder, baking soda and salt).
3. Rub: In a small bowl, combine the sugar with the lemon zest and rub the sugar and zest together with your fingers. This activates the oils in the zest creating bigger and bolder flavor.
4. Wet Ingredients: In a large bowl with an electric mixer (or in the bowl of a stand mixer using the paddle attachment), beat together the sugar and lemon zest mixture with the butter until light and fluffy. Beat in the eggs and vanilla until combined.
5. Stir: Turn the mixer to low speed and add the sour cream, lemon juice and buttermilk and mix until combined.
6. Combine: Slowly add in the dry ingredients and mix until a few streaks of flour remain.
7. Bake: Pour the cake batter into the prepared baking dish and bake as

Peaches and Cream Crumble Bars

These peaches and cream crumble bars are the best dessert I’ve ever had with peaches. That creamy filling and brown sugar oat topping!!

I don’t think we even need to talk about these peaches n cream crumble bars. Let’s just sit and stare at them. My good gracious they are good. That buttery crust and topping is everything. It’s a little chewy, crisp, sweet and salty. You could eat it lone and be totally satisfied. But why would you settle for that when you could take it to the next level?

Let’s add a little cream cheese gloriousness in there with fresh, juicy, sweet, golden peaches. That filling is so sweet, rich, creamy and wonderful. You really don’t even understand how much I love these bars. The crumble is perfect for such a lovely filling. And I actually really needed something delicious to take my mind off of something horrible.

And by horrible I mean annoying. I’ve been bit by mosquitoes before, but this time is just crazy. Yes, we are talking about mosquito bites. Haha, I know!! Doesn’t it seem so lame? But truly, they are driving me nuts! The mosquitoes at our new rental house are insane. I have 13, 13 you guys! I got 13 bites in jut 30 minutes the other night playing soccer with my son. So ridiculous.

And they just keep getting worse. The bites are ginormous, as in red and swollen bigger than a golf ball, and the itchiest sons of guns ever. I cannot even explain it! And 3 of them are starting to bruise. Dude, what will make them go away?! See, I did need a little dessert to take my mind off of the itch!

Ingredients for Peaches and Cream Bars

You will need a few basic pantry ingredients to make the crust and crumble topping. Then you need just a few ingredients to sweeten and thicken up the peaches and make the rich and creamy filling. Here is what you will need:

Cream Filling: Cream Cheese, Powdered Sugar, Egg, and Vanilla

Peaches: Brown Sugar and Cornstarch

Crumble: Salt, Flour, Cinnamon, Quick Oats, Baking Soda, Unsalted Butter, Brown Sugar

You can find the exact measurements of each ingredient and the detailed instructions for making the bars in the recipe card at the end of the post. You can also print or save the recipe from there.

What are the Best Peaches for Baking?

You want to find freestone peaches because they are sweeter and easier to work with. For a list of my favorite freestone peaches, head to our peach cobbler post!

Will Peaches Ripen After They Have Been Picked?

Peaches, like apples, pears, avocados and tomatoes (among other fruits), can ripen after being picked.

The easiest method to ripen peaches is simply to leave peaches on the counter. If you want to speed things up, pop the peaches in a paper bag.

It will contain the ethylene gas the fruit gives off, which hastens the ripening process.

Should the Peaches Be Peeled?

You don’t have to peel the peaches, but my family prefers them peeled in most dess

Strawberry Fluff Fruit Dip [+ Video]

This strawberry fluff fruit dip is one of the first recipes I fell in love with as a kid and I still can’t get enough of it. All you need is two simple ingredients!

When I was a teenager, I had this marshmallow fluff dip for the first time and while I think it’s from Shannon Mattson —one of the sweetest, spunkiest and most tender hearted people I know — I could also be totally wrong. Either way, this easy fruit dip is pure heaven and I’ve got three kiddos over here licking their bowls clean in order to not miss out on a single bit.

And the very best part? It uses just two ingredients. Boo-yah. There’s literally nothing easier than buying two things at the store, whipping them together and serving with a platter of fruit. 

I’ve actually mentioned this a few times, but in case you are new on this blog, fruit and I are the best of friends. I’d actually take it over chocolate most of the time. Most of the time. (I mean, who could ever turn down a hot, homemade chocolate chip cookie?).

Strawberry Fluff Fruit Dip Ingredients

Like I said already, this is such an easy fruity dip recipe! To make this strawberry dip, you’ll need: 

• Marshmallow Fluff – the jarred stuff you can buy at the store, Jet Puffed makes one called marshmallow creme. I’ve also heard you can buy strawberry flavored marshmallow cream, so if you can find that, go for it!!
• Strawberry Cream Cheese – Philadelphia is my preferred brand, it’s a 7.5oz container

Seriously, that’s all it takes to make this incredible cream cheese dip! The exact measurements for each ingredient and instructions for the making the dip can be found in the recipe card at the end of the post.

How to Make Fruit Dip 

This strawberry marshmallow dip is so simple to make I think it takes less than 5 minutes to prepare! Here’s how to make fruit dip: 

1. Beat the marshmallow fluff and cream cheese together until smooth. 
2. Spoon into a serving dish and serve alongside your choice of fruit. 

Couldn’t be easier, right?! My kind of appetizer! It would be so cute at a baby shower for a little baby girl! Or a bridal shower! It is always a hit!

What to Serve with Fruit Dip

This is one of those fruity dip recipes that works best with strawberries and bananas, but really any fruit will work. Think: apples, pineapple, or even peaches and pears.Read more

Creamy Artichoke Dip [+ Video]

This is the best creamy artichoke dip we’ve ever had, at home or in a restaurant. Plus, it’s super easy and can be made in the oven or slow cooker.

This creamy artichoke dip comes from my Mom’s best friend. This is definitely one of the most meaningful recipes we have, which is why my mom will be guest posting further down.

I remember everyone raving about it at every gathering we went to growing up. I have never once brought this dip to a party or gathering without someone requesting the recipe. In fact, many times I have quite a few people requesting the recipe. It’s just that good. In fact, out of all the dips I have ever had, including restaurant versions, this one remains my favorite. Is it healthy? Heavens no, but you’ll be quite happy with how delicious it is and let’s be honest, a little applause from your thighs as you walk couldn’t be all that bad, right?

I love how a good recipe can immediately flood you with memories of a person, loved one or event. I sincerely believe that recipes should be shared and passed on between family and friends. They are just as important as stories in our family history.

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