Prepping for Easter can be almost as overwhelming as Christmas. Coloring eggs, filling baskets and I know many people who enjoy making candy like peanut butter eggs, candy bark and colorful snack mixes.
We usually have ham for Easter dinner along with mashed and sweet potatoes, a couple of kinds of vegetables, rolls and butter. All in all, dinner can be quite rich so when it comes to dessert, something lighter, like these Strawberry Cheesecake Bars, seems more appropriate.
This recipe combines two of my favorites – strawberries and cheesecake.
The instructions call for preparing the cake and cheesecake layers a day ahead but if you’re pressed for time, you can make them two days ahead with no problem. On serving day, use the Bird’s Beak Paring Knife to easily remove the stems from the strawberries and then use a 4″ Paring Knife to slice them. Store them in a covered container in the refrigerator. Arrange the sliced strawberries on top of the cheesecake layer. Drizzle with melted chocolate and in a matter of minutes you’ll be ready to serve an elegant dessert to your guests.
Tip: Spoon the melted chocolate into a plastic zipper bag, pushing the chocolate into a bottom corner of the bag. Use Super Shears to snip off a small piece from that corner. Squeeze the bag gently to pipe the chocolate over the strawberries.