Ingredients for Wilton's Strawberry Cheesecake Squares
- 1 ½ cups graham cracker crumbs
- 1 tablespoon lemon zest
- Granulated Sugar
- ½ cup (1 stick) unsalted butter, melted
- 16 ounces cream cheese, softened
- 4 large eggs
- 1 teaspoon vanilla extract
- Fresh Strawberries
- Strawberry
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How to Make Wilton's Strawberry Cheesecake Squares
- Preheat oven to 325°F (160°C).
- **Make the crust:**
- Lightly spray a 13x9 inch baking pan with vegetable spray.
- In a medium bowl, combine 1 ½ cups graham cracker crumbs, 1 tablespoon lemon zest, and ¼ cup granulated sugar.
- Add ½ cup (1 stick) melted unsalted butter and mix until evenly moistened.
- Press the mixture firmly into the bottom of the prepared pan.
- Bake for 8-10 minutes, or until lightly golden brown. Remove from oven and let cool completely.
- **Make the filling:**
- In a large bowl, beat 16 ounces cream cheese (softened) and 1 cup granulated sugar until light and fluffy.
- Add 4 large eggs one at a time, beating well after each addition.
- Stir in 1 teaspoon vanilla extract and 1 tablespoon lemon zest.
- Gently fold in 2 cups fresh strawberries, hulled and sliced.
- Pour the filling over the cooled crust.
- Bake for 45-50 minutes, or until the center is just set. The edges will be slightly puffed.
- Turn off the oven and leave the cheesecake squares in the oven with the door slightly ajar for 30 minutes to prevent cracking.
- Remove from oven and let cool completely on a wire rack.
- Refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
- Cut into 3-inch squares and garnish with fresh strawberries, if desired.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
167g
Fat
109g
Carbs
17g
