Klondike Strawberry Cheesecake Bars Recipe

There is no Strawberry Cheesecake Klondike bar to copy: Klondike itself says it never made one. This recipe makes a bar of that flavour. A no-churn cheesecake ice cream with a strawberry swirl sits on a graham crumb base, is frozen in an 8-inch pan, cut into nine squares and coated in a milk chocolate shell.

Was there ever a Strawberry Cheesecake Klondike bar?

No. Klondike writes that fans on TikTok and Reddit are convinced such a bar once existed, and that it never did. By the brand's account it started with a picture, a rendering of a Strawberry Cheesecake Klondike bar with fake packaging, and there is no official bar of that flavour for now. In its place Klondike suggests a parfait, a dip and a sundae made with its Original bars.

A Klondike bar is frozen dairy dessert in a chocolatey coating, sold without a stick. It was created by the Isaly Dairy Company of Mansfield, Ohio, in the early 1920s.

The bars below borrow that idea. One comes to about 655 calories by USDA figures, and MakeFoodLovely is not connected with Klondike.

Recipe

Strawberry Cheesecake Ice Cream Bars

Square ice cream bars in the style of a Klondike — no-churn cheesecake ice cream with a strawberry swirl on a graham crumb base, coated in a milk chocolate shell. Nine bars.

5.0 (1)Print

Prep

40 min

Cook

8 min

Total

8 hr 48 min

Serves

9

Cuisine

American

Ingredients

• For the strawberry swirl:
• 8 ounces strawberries (hulled and chopped)
• 3 tablespoons granulated sugar
• For the base:
• 3/4 cup graham cracker crumbs
• 2 tablespoons unsalted butter (melted)
• For the cheesecake ice cream:
• 8 ounces softened cream cheese
• 1 can (14 ounces) sweetened condensed milk
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1 1/2 cups cold heavy cream
• For the shell:
• 10 ounces milk chocolate (chopped)
• 3 tablespoons coconut oil

Instructions

1. Simmer the strawberries with the sugar in a small saucepan for 8 minutes, crushing them, until thick and jammy. Let the mixture cool completely.
2. Line an 8-inch square pan with parchment, leaving an overhang on two sides. Stir the graham crumbs with the melted butter and press them firmly into the bottom of the pan.
3. Beat the cream cheese until smooth, then beat in the condensed milk, the vanilla and the lemon juice. Whip the cream to stiff peaks in a second bowl and fold it into the cream cheese mixture.
4. Spread half of the ice cream over the crumbs, dot with half of the strawberries, cover with the rest of the ice cream and the rest of the strawberries, and swirl once with a knife. Freeze for at least 6 hours, until hard.
5. Lift the block out by the parchment and cut it into 9 squares with a knife dipped in hot water. Return the squares to the freezer on a lined tray for 30 minutes.
6. Melt the chocolate with the coconut oil in the microwave in 20-second bursts, stirring each time, and let it cool for 10 minutes. Hold each square on a fork over the bowl, spoon the chocolate over the top and sides, let the excess drip off and set the bar back on the tray. The shell hardens within a minute. Freeze until served.

Nutrition

Calories:

655

Calculated from the ingredient quantities above using the USDA FoodData Central database, then divided by the number of servings. It is an estimate and will vary with the exact products you use.

The strawberry cheesecake ice cream

Cream cheese and lemon juice give the cheesecake taste, condensed milk gives the sweetness without water, and whipped cream gives the air that a machine would beat in. The cream cheese has to be soft before the condensed milk goes in, or it stays in lumps.

The strawberries are cooked down first. Raw strawberry pieces freeze into hard, icy bits; a thick, jammy swirl stays soft enough to bite through.

A chocolate shell that cracks

Coconut oil is what turns melted chocolate into a shell. It is liquid when warm and hard when cold, so the coating sets within a minute on a frozen bar and snaps when bitten.

• Bars frozen hard. The half hour on the tray after cutting matters. A soft bar melts into the chocolate.
• Chocolate cooled for ten minutes. Hot chocolate melts the surface of the ice cream and slides off.
• Spoon, not dip. Spooning the chocolate over a bar held on a fork uses less of it than dipping, and the graham base stays uncoated underneath.

On a stick, or without the shell

For a bar on a stick, push a wooden stick into each square before the second freeze. Without the shell, the block is a strawberry cheesecake ice cream slice: cut it and serve it on a plate. A pop frozen in moulds is the Banana Fudge Bomb Pop.

In the freezer

Wrapped one by one in parchment and kept in a closed box, the bars keep two weeks. Let one stand for 3 minutes before eating.

Baked and chilled cheesecakes on this site are the tiramisu cheesecake and the honeybun cheesecake.