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Strawberry and ginger cheesecake bars recipe

Strawberry and ginger cheesecake bars recipe

65 ratings

Created by The Tesco Real Food team

A prep-ahead pud that’s perfect for barbecues or picnics. With their crisp gingernut base and creamy strawberry topping, these cheesecake bars will keep your guests very happy. See method

  • Makes 16
  • Takes 35 mins plus cooling and overnight chilling
  • 389 calories / serving
  • Vegetarian

Ingredients

  • 2 x 227g packs strawberries, trimmed, ½ thinly sliced
  • 100g caster sugar, plus 1 tbsp
  • 1 lemon, zested, ½ juiced
  • 1 tbsp cornflour
  • 150g baking spread, melted, plus extra for greasing
  • 300g pack ginger nuts
  • 300ml double cream​
  • 3 x 200g packs full-fat soft cheese, at room temperature
  • 2 tbsp icing sugar
  • 2 stem ginger balls, finely grated

Each serving contains

  • Energy

    1615kj
    389kcal     19%

  • Fat

    29g 42%

  • Saturates

    16g 79%

  • Sugars

    17g 18%

  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 26.8g Protein 3.3g Fibre 2.1g

Method

  1. Blitz the whole strawberries, 1 tbsp caster sugar, the lemon juice and cornflour in a blender until smooth. Pour into a saucepan and bring to a simmer. Once bubbling, reduce the heat to low and cook for 5 mins or until well thickened, scraping the bottom frequently with a rubber spatula. Pour into a lidded container and leave to cool completely.
  2. Meanwhile, grease and fully line a 20cm square tin with baking paper. Blitz the biscuits to fine crumbs (or crush in a plastic bag with a rolling pin), then mix with the melted spread. Tip into the lined tin and smooth into an even layer, pressing down to compact. Transfer to the freezer for 10-20 mins while you make the filling.
  3. Whisk the cream to stiff peaks. In a separate bowl, beat the soft cheese, 100g caster sugar and icing sugar with an electric whisk for about 5 mins until very creamy and the sugar is fully dissolved. Stir through the grated ginger, then gently fold in the whipped cream in 2 batches.
  4. Gently swirl in the cooled strawberry sauce, being careful not to overmix to keep a marbled effect. Pour over the biscuit base and chill for at least 8 hrs, or overnight.
  5. To serve, carefully remove the cheesecake from the tin and slice into 12 bars while cold. Decorate with the sliced strawberries and lemon zest. Leave at room temperature for 20 mins before eating. Will keep in the fridge for 2-3 days*.

See more Cheesecake recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

*As part of a healthy diet, we recommend this recipe for a special occasion or treat

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