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Flavorful Skillet Strawberry Cheesecake Bars Recipe with Easy Sesame Ginger Sauce

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These skillet strawberry cheesecake bars combine creamy cheesecake with fresh strawberries and a unique sesame ginger sauce, offering a comforting yet adventurous dessert perfect for any occasion.

Ingredients

Scale
  • 16 ounces cream cheese, softened (Philadelphia recommended)
  • 3/4 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons all-purpose flour (or almond flour for gluten-free)
  • Pinch of salt
  • 2 cups fresh strawberries, hulled and sliced
  • 2 tablespoons light brown sugar
  • 1 teaspoon fresh lemon juice
  • Pinch of ground ginger
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon finely grated fresh ginger
  • 2 tablespoons low-sodium soy sauce or tamari (tamari for gluten-free)
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon rice vinegar
  • Toasted sesame seeds for garnish

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 10-inch cast iron skillet with butter or non-stick spray.
  2. In a large mixing bowl, beat 16 ounces of softened cream cheese with 3/4 cup granulated sugar until smooth and creamy, about 2-3 minutes.
  3. Add 2 large eggs one at a time, beating well after each addition. Stir in 1 teaspoon vanilla extract.
  4. Sift 2 tablespoons all-purpose flour and a pinch of salt into the batter. Gently fold with a spatula until just combined.
  5. Pour the cheesecake batter evenly into the prepared skillet and smooth the top.
  6. In a separate bowl, toss 2 cups sliced fresh strawberries with 2 tablespoons light brown sugar, 1 teaspoon fresh lemon juice, and a pinch of ground ginger. Let sit for 5 minutes.
  7. Spoon the strawberry mixture evenly over the cheesecake batter, gently pressing the berries so they slightly sink in but remain recognizable.
  8. Bake the skillet in the preheated oven for 35-40 minutes, until edges are set and center jiggles slightly when shaken.
  9. While baking, combine 2 tablespoons toasted sesame oil, 1 tablespoon finely grated fresh ginger, 2 tablespoons low-sodium soy sauce, 1 tablespoon honey, and 1 tablespoon rice vinegar in a small saucepan. Heat gently over low heat for 3-4 minutes until fragrant and slightly thickened. Remove from heat.
  10. Remove the skillet from the oven and let cool for at least 20 minutes to firm up.
  11. Drizzle the warm sesame ginger sauce over the bars and sprinkle with toasted sesame seeds before serving.

Notes

Use room temperature cream cheese and eggs to avoid lumps. Be gentle when folding in flour to keep bars tender. Tent with foil if browning too quickly after 25 minutes. Toast sesame seeds for better flavor. Sauce can be made ahead and stored in fridge up to a week. Substitute almond or coconut flour for gluten-free, and vegan cream cheese for dairy-free versions.

Nutrition

Keywords: strawberry cheesecake bars, skillet dessert, sesame ginger sauce, easy cheesecake recipe, gluten-free option, dairy-free option, quick dessert, family dessert

Find it online: https://avabake.com/flavorful-skillet-strawberry-cheesecake-bars-recipe-with-easy-sesame-ginger-sauce/