Wilton’s Strawberry Cheesecake Squares: A Slice of Sunshine

There’s something profoundly comforting about a dessert that feels both classic and effortlessly charming. For me, Wilton’s Strawberry Cheesecake Squares hold that special place in my culinary heart. I first encountered this gem on the back of a familiar Wilton cake pan label, a testament to its approachable charm and the brand’s dedication to home bakers. It wasn’t some elaborate, multi-tiered creation, but a simple, elegant traybake bursting with the vibrant sweetness of strawberries and the tangy richness of cheesecake. It immediately conjured memories of summer afternoons, picnics in the park, and the sheer joy of a perfectly balanced treat. This recipe is a delightful reminder that sometimes, the most memorable flavors are found in the simplest presentations.

Recipe Overview

• Prep Time: Approximately 20 minutes
• Cook Time: Approximately 55-60 minutes (including initial baking and final bake)
• Cooling & Chilling Time: At least 4 hours 30 minutes
• Total Time: Approximately 5.5 hours (including chilling)
• Servings: Yields 13×9 inch pan, cut into squares
• Dietary Type: Contains Dairy, Eggs, Gluten

Ingredients

This recipe strikes a beautiful balance between a buttery, crisp crust and a luscious, creamy filling studded with sweet strawberries.

For the Crust:

• 2 cups graham cracker crumbs
• 4 teaspoons grated lemon rind
• 1/2 cup granulated sugar
• 1/2 cup butter, melted

For the Filling:

• 3 (8-ounce) packages cream cheese, softened
• 1 1/4 cups granulated sugar
• 5 large eggs
• 1 1/2 teaspoons vanilla extract
• 3/4 teaspoon lemon rind, grated
• 2 cups coarsely chopped fresh strawberries OR 10 ounces frozen strawberries, thawed and chopped
• Fresh strawberries, for garnish (optional)

Equipment Needed

To bring these delightful squares to life, you’ll want to have the following on hand:

• 13×9 inch baking pan
• Small mixing bowl
• Medium mixing bowl
• Electric mixer (handheld or stand mixer)
• Rubber spatula or wooden spoon
• Measuring cups and spoons
• Cooling rack
• Vegetable cooking spray

Instructions

Crafting these Strawberry Cheesecake Squares is a rewarding process, culminating in a dessert that’s as beautiful as it is delicious. Follow these steps carefully for the best results.

1. Preheat your oven to 325°F (160°C). This moderate temperature ensures the cheesecake bakes evenly without cracking or over-browning.

2. Prepare the baking pan: Lightly spray a 13×9 inch baking pan with vegetable cooking spray. This will prevent the crust from sticking and make for easier slicing later.

3. Make the crust: In a small bowl, stir together the graham cracker crumbs, lemon rind, and granulated sugar. This simple mixture forms the foundation of our cheesecake.

4. Incorporate the butter: Stir in the melted butter until the crumbs are evenly moistened. The butter will bind the crumbs together, creating a cohesive crust.

5. Press the crust into the pan: Press the crumb mixture firmly and evenly into the bottom of the prepared 13×9 inch pan. Ensure there are no gaps. You can use the bottom of a glass or a flat-bottomed measuring cup to help pack it down tightly.

6. Bake the crust: Bake the crust for 8 to 10 minutes, or until it is lightly browned. This step pre-bakes the crust, giving it a pleasant crispness that complements the creamy filling.

7. Cool the crust: Remove the crust from the oven and cool completely on a wire rack. Allowing it to cool ensures it won’t absorb moisture from the filling and become soggy.

8. Prepare the filling: In a medium bowl, beat the softened cream cheese and granulated sugar until the mixture is light and fluffy. Ensure the cream cheese is truly softened to avoid lumps. An electric mixer makes this step much easier and yields a smoother texture.

9. Add the eggs: Add the eggs one at a time, beating thoroughly after each addition. It’s crucial to incorporate each egg fully before adding the next to maintain a smooth emulsion and prevent over-mixing, which can lead to a tough cheesecake.

10. Incorporate flavorings: Add the vanilla extract and lemon rind to the cream cheese mixture. Blend until just mixed. These aromatics provide a wonderful depth of flavor that pairs beautifully with the strawberries.

11. Stir in the strawberries: Gently stir in the coarsely chopped strawberries (fresh or thawed and chopped frozen). Fold them in just enough to distribute them evenly. Be careful not to overmix at this stage, as it can break down the strawberries too much.

12. Pour the filling into the crust: Pour the strawberry-filled cream cheese mixture over the baked and cooled crust in the 13×9 inch pan. Spread it evenly with a spatula.

13. Bake the cheesecake: Bake for 45 to 50 minutes, or just until the center is firm to the touch. The edges should be set, and the center might still have a slight wobble, which is perfectly normal. Overbaking can lead to a dry cheesecake.

14. Cool down in the oven: Once the baking time is complete, turn the oven off. Leave the pan inside the oven to cool for 30 minutes with the door closed. This gradual cooling process is key to preventing cracks and ensuring a silky-smooth texture.

15. Cool completely: Remove the cheesecake from the oven and cool completely on a wire rack. Allow it to reach room temperature.

16. Refrigerate: Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours, or preferably overnight. Chilling is essential for the cheesecake to set properly and develop its full flavor and texture.

17. Serve: To serve, cut the cheesecake into 3-inch squares. Garnish with extra fresh strawberries if desired for a beautiful presentation.

Expert Tips & Tricks

As a chef, I always look for ways to elevate a dish, even a seemingly simple one. Here are a few tips to ensure your Wilton’s Strawberry Cheesecake Squares are absolutely perfect:

• Room Temperature is Key: Ensure your cream cheese and eggs are at room temperature before you begin mixing the filling. This is crucial for a smooth, lump-free batter and a cohesive cheesecake texture. Cold ingredients will not emulsify properly.
• Don’t Overmix the Eggs: While it’s important to beat well after each egg addition, avoid overmixing once all eggs are incorporated. Overbeating can introduce too much air, leading to a cheesecake that puffs up significantly and then cracks as it cools.
• Strawberry Preparation Matters: If using frozen strawberries, make sure they are fully thawed and drained of excess liquid before chopping and adding them to the filling. Excess moisture can make the cheesecake softer than desired.
• The Gradual Cool-Down Method: Don’t skip the step of letting the cheesecake cool in the oven with the door closed. This slow cooling process is a professional technique to prevent dramatic temperature changes that cause cracking.
• Sharp Knife for Clean Cuts: For the cleanest slices, use a long, sharp knife. Dip the knife in hot water and wipe it dry between each cut to ensure beautiful, clean edges.

Serving & Storage Suggestions

These Strawberry Cheesecake Squares are a versatile dessert, perfect for any occasion.

• Serving: Serve chilled directly from the refrigerator. The vibrant red of the strawberries against the creamy white cheesecake makes for a visually appealing dessert. A dollop of whipped cream or a sprig of fresh mint can further enhance its presentation.
• Storage: Leftover cheesecake squares can be stored in an airtight container in the refrigerator for up to 3-4 days. Due to the dairy and egg content, it’s not recommended to leave them at room temperature for extended periods. Freezing is also an option; wrap individual squares tightly in plastic wrap and then in foil, and they can be frozen for up to 1-2 months. Thaw overnight in the refrigerator before serving.

Nutritional Information

(Please note: This is an estimated nutritional breakdown per serving and can vary based on specific ingredients used.)

Nutrient	Amount per Serving	% Daily Value
Calories	574 kcal	29%
Total Fat	37 g	47%
Saturated Fat	22 g	110%
Cholesterol	205 mg	68%
Sodium	404 mg	18%
Total Carbohydrate	52 g	19%
Dietary Fiber	1 g	4%
Sugars	42 g	84%
Protein	10 g	20%

Variations & Substitutions

While this recipe is delightful as is, feel free to experiment with these variations:

• Crust Alternatives: If graham crackers aren’t your preference, consider using vanilla wafer crumbs, shortbread cookie crumbs, or even pretzels for a sweet and salty twist. For a gluten-free option, use gluten-free graham crackers or a nut-based crust (like almond flour and butter).
• Berry Bonanza: Swap some or all of the strawberries for other berries like raspberries, blueberries, or a mixed berry blend. Just ensure they are chopped if they are larger than individual blueberries.
• Citrus Zing: For a more pronounced citrus flavor, add an extra teaspoon of lemon or orange zest to the filling.
• Swirl Effect: Reserve a small portion of the plain cream cheese filling (before adding strawberries) and swirl it into the strawberry mixture just before pouring into the crust for a marbled effect.

FAQs (Frequently Asked Questions)

Q: My cheesecake cracked. What went wrong?
A: Cracking is often caused by overmixing the batter, overbaking, or a sudden temperature change. Ensure ingredients are at room temperature, don’t overbeat after adding eggs, and use the gradual cooling method in the oven.

Q: Can I use a different type of pan?
A: While a 13×9 inch pan is specified for these squares, you could adapt this to a springform pan for a traditional round cheesecake, but baking times and techniques might need adjustment.

Q: My strawberries released a lot of liquid. What should I do?
A: If using frozen strawberries, drain them thoroughly after thawing. If using fresh, ensure they are chopped and gently folded in. Too much liquid can affect the set of the cheesecake.

Q: How can I make the crust more interesting?
A: You can add a pinch of cinnamon or nutmeg to the graham cracker crumbs for extra warmth, or even a tablespoon of finely chopped nuts for texture.

Q: Is it okay to leave the cheesecake out overnight?
A: No, it is not safe to leave cheesecake out overnight. It contains dairy and eggs and needs to be refrigerated to prevent spoilage and bacterial growth.

Final Thoughts

Wilton’s Strawberry Cheesecake Squares are a testament to the fact that some of the most beloved desserts are also the simplest to create and enjoy. They offer a delightful burst of fruity freshness against a backdrop of creamy, dreamy cheesecake. Whether you’re a seasoned baker or just starting out, this recipe is sure to become a go-to for potlucks, holidays, or just a sweet weeknight treat. I encourage you to try them, savor each bite, and perhaps share a square (or two!) with someone special. They pair wonderfully with a cup of chilled iced tea on a warm afternoon or a steaming mug of coffee on a crisp morning. Let me know your thoughts when you bake them – I always love hearing about your culinary adventures!