Today’s post is sponsored by Challenge Dairy, thank you for supporting the brands that support Sugar Spun Run! All thoughts and opinions are my own.
A creamy, lemon-infused, strawberry swirled cheesecake served over a sweet shortbread crust!
I’m sharing today’s recipe for Berry Swirl Cheesecake Bars over on Challenge Dairy, make sure to head over to grab the full recipe!
Just in case you didn’t catch this earlier, I’m pretty excited about the fact that I’m officially a Challenge Dairy Ambassador. I’ve been using Challenge products for the past year-plus and it’s my honest-to-goodness favorite butter. I had reached out to them to let them know what a fan I was of their product, and was beyond thrilled when they asked if I would want to collaborate with them.
Considering that I literally have 8 pounds of their butter in my refrigerator right now that I don’t expect to last through next weekend (food blogger problems), it was kind of a no-brainer
When Challenge asked me to share a recipe over on their site, I knew instantly that I wanted to use not only my favorite butter, but their cream cheese as well, and I created a summer-friendly lemon berry cheesecake on a buttery shortbread crust.
I’m sharing the full recipe over on Challenge today but wanted to make sure that I let you know about it as well. Be sure to check it out, and let me know what you think! I also made a video, which you can see below the post.
Be sure to head over to CHALLENGE DAIRY for the full recipe!
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