Strawberry Cream Dream Bars with Strawberry Creamsicle Flavor Extract

Strawberry Cream Dream Bars with Strawberry Creamsicle Flavor Extract

Dolce Flav

Servings

12

Prep Time

20 minutes

Cook Time

15 minutes

Category

Strawberry Creamsicle

These Strawberry Cream Dream Bars with Strawberry Creamsicle Flavor Extract combine a crunchy cookie crust with a velvety creamsicle-flavored cheesecake layer. The oilsoluble extract delivers intense strawberry‑vanilla nostalgia with just a teaspoon. After blending a buttery crust and pressing it into the pan, a whipped cream cheese filling is mixed with powdered sugar and flavored extract—then spread over the crust, chilled until firm, and topped with fresh strawberries for a bright, refreshing finish.

Ingredients

    Crust:

    • 2½ cups graham cracker crumbs or similar cookie crumbs
    • 6 tablespoons unsalted butter, melted
    • ¼ cup granulated sugar

    Creamsicle‑Infused Filling:

    • 8 oz (about 225 g) cream cheese, softened
    • 1 cup heavy cream, chilled
    • 1 cup powdered sugar
    • 1–1½ teaspoons oil‑soluble Strawberry Creamsicle Flavor Extract (highly concentrated)
    • Optional: ½ teaspoon pure vanilla extract

    Topping (optional):

    • ½–1 cup fresh strawberries, hulled and sliced

    Directions

    1. Make the crust:
      Mix graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of a 9×9-inch (or similar size) baking pan lined with parchment. Set aside.

    2. Prepare the creamy filling:
      In a large bowl, beat softened cream cheese until smooth. In a separate bowl, whip heavy cream with powdered sugar until soft peaks form. Gently fold whipped cream into the cream cheese, then stir in the oil‑soluble Strawberry Creamsicle Flavor Extract (and vanilla, if using) until evenly combined.

    3. Assemble & chill:
      Spread the creamsicle‑flavored filling over the prepared crust, smoothing the top with a spatula. Optionally, arrange sliced strawberries on top. Chill in the refrigerator until fully set—about 2 hours or overnight for best texture.

    4. Serve:
      Once chilled and firm, lift the bars from the pan via parchment overhang, slice into 12 pieces, and serve chilled. Store leftovers in an airtight container in the fridge for up to 4 days.