If you love strawberries, then you are going to love this amazing Strawberry Cheesecake Bars. It’s the best thing that ever happened to desserts, at least that’s how my kids feel so. My twins love these Strawberry Cheesecake Bars so much that I feel like if they will be asked to choose between them and me, they will choose them. Just kidding! But yes, this dessert is kid friendly so you can serve this to your kids and just let them enjoy this once in a while. It’s a different story with the husband though. He told me he would keep me as long as I will keep making these marvelous mouthwatering Strawberry Cheesecake Bars! What a good husband, isn’t he?
This recipe for Strawberry Cheesecake Bars is brought to us by Shugary Sweets. You should go to the website because it has a lot of other homemade desserts that are truly mouthwatering and fun to make at the same time. I mean seriously, when you cook, most especially when you bake, you want to make sure that you are enjoying what you are doing. Your attitude while cooking truly affects the taste of the food. I remember that movie by Sarah Michelle Gellar about the her feelings affecting the food she served? Well I’m no Sarah but I make sure I enjoy what I am making so that it will taste good when eaten by the ones I love. A copy of this recipe by Shugary Sweets can be found on the next page. Enjoy!
To Make this Recipe You’Il Need the following ingredients:
1 box Duncan Hines® Signature French Vanilla Cake Mix
½ cup butter, melted
3 large eggs, divided
1 package (8 oz) cream cheese
2 1/2 cups plus 2 Tbsp. confectioner’s sugar
1 can (21 oz) Duncan Hines Comstock® Strawberry
Preheat oven to 325ºF. Grease 13 x 9-inch baking pan.
Combine cake mix, butter and 1 egg in large bowl until well blended. Reserve 1/3 cup for topping.
Press remaining mixture into bottom of prepared pan.
Beat cream cheese with electric mixer in large bowl. Beat in remaining eggs and 2-½ cups confectioner’s sugar. Pour over cake mixture in pan. Spread strawberry pie filling on top and sprinkle with reserved cake mixture.
Bake 1 hour or until golden brown. Refrigerate until chilled. Cut into bars and sprinkle with remaining confectioner’s sugar.
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