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Heavenly Strawberry Shortcake Cheesecake Bars

Close-up of a rich slice of strawberry shortcake cheesecake on a white plate, featuring a graham cracker crust and strawberry topping.
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You will create delicious Strawberry Shortcake Cheesecake Bars. This recipe combines a buttery shortcake crumble crust, a creamy cheesecake layer, and a sweet strawberry topping for a showstopper dessert that is easy to serve.

Ingredients

Scale
  • For the Shortcake Crumble Crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/2 cup freeze-dried strawberries, crushed into powder
  • For the Cheesecake Layer:
  • 16 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • For the Strawberry Topping:
  • 1 pound fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • For the Second Crumble Topping:
  • 1 cup all-purpose flour
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into small pieces
  • 1/4 cup freeze-dried strawberries, crushed into powder

Instructions

  1. Prepare the oven and pan: Preheat your oven to 350 degrees F (175 degrees C). Line a 9×13 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  2. Make the shortcake crust: In a medium bowl, mix the flour, 1/2 cup sugar, salt, and crushed freeze-dried strawberries for the crust. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake the crust for 10 minutes.
  3. Make the cheesecake filling: While the crust bakes, beat the softened cream cheese and 1/2 cup sugar in a large bowl until smooth. Mix in the sour cream and vanilla extract. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. Assemble the cheesecake layer: Pour the cheesecake batter evenly over the warm, pre-baked crust.
  5. Make the strawberry topping: In a separate saucepan, combine the sliced strawberries, 1/4 cup sugar, cornstarch, and lemon juice. Cook over medium heat, stirring gently, until the mixture thickens slightly, about 5 to 7 minutes. Remove from heat.
  6. Layer the strawberries: Spoon half of the cooked strawberry mixture over the cheesecake batter. Gently swirl it in using a knife or skewer if you desire a marbled look.
  7. Make the second crumble topping: In a clean bowl, combine the flour, brown sugar, 1/4 cup sugar, salt, and crushed freeze-dried strawberries for the topping. Cut in the cold butter until crumbly. Sprinkle this topping evenly over the strawberry layer.
  8. Bake: Bake for 30 to 35 minutes, or until the edges are set but the center still has a slight jiggle.
  9. Add remaining strawberries: Carefully spoon the remaining strawberry mixture over the top of the hot cheesecake.
  10. Cool and chill: Let the bars cool completely on a wire rack. Once cool, cover the pan and refrigerate for at least 4 hours, or preferably overnight, before slicing into bars.

Notes

  • For the best texture, make sure your cream cheese is fully softened to room temperature before mixing.
  • You can substitute the graham cracker crust with a shortbread cookie crust for a more authentic shortcake flavor profile.
  • Chill time is crucial; the bars set up best when fully cold before you attempt to slice them.

Nutrition

Find it online: https://www.purecookingjoy.com/strawberry-shortcake-cheesecake/

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