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Strawberry Shortcake Cheesecake Bars

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These Strawberry Shortcake Cheesecake Bars combine a buttery shortbread crust, creamy cheesecake, jammy strawberry filling, and a crisp topping for an easy, crowd-pleasing dessert. They taste like summer nostalgia and are perfect for any occasion, from picnics to potlucks.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 tsp salt
  • 1 cup unsalted butter, cold and cut into cubes
  • 1 tsp vanilla extract
  • 12 oz cream cheese, softened to room temperature
  • 1/3 cup granulated sugar
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 1 tsp lemon zest
  • 2 cups fresh strawberries, hulled and diced
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, letting it hang over the sides for easy removal. Hull and dice the strawberries. Let cream cheese soften at room temperature.
  2. In a large bowl, whisk together flour, 1/2 cup sugar, and salt. Add cold, cubed butter and 1 tsp vanilla extract. Use a pastry cutter or your fingers to blend until the mixture resembles coarse crumbs.
  3. Transfer about 2/3 of the crumb mixture to the prepared pan. Press it firmly into an even layer. Set the remaining 1/3 aside for the topping.
  4. In a separate bowl, beat cream cheese with 1/3 cup sugar until smooth and creamy, about 2 minutes. Add egg, 1 tsp vanilla, and lemon zest. Mix until just combined.
  5. Pour the cheesecake batter over the crust and spread it out evenly with a spatula.
  6. In a small bowl, toss diced strawberries with 2 tbsp sugar, lemon juice, and cornstarch. Stir until the berries are evenly coated.
  7. Gently spoon the strawberry mixture over the cheesecake layer, distributing the berries evenly.
  8. Sprinkle the reserved crumb mixture over the strawberries, covering as much surface as possible.
  9. Bake for 35–40 minutes, until the topping is golden brown and the cheesecake is just set in the center. If the topping browns too quickly, tent loosely with foil for the last 10 minutes.
  10. Let the bars cool completely in the pan at room temperature, then transfer to the fridge for at least 2 hours to firm up. For clean slices, chill overnight.
  11. Use the parchment to lift the bars out. Cut into squares with a sharp knife, wiping the blade between cuts for neat edges.

Notes

Keep the butter cold for the best crumbly texture. Don’t overmix the cheesecake layer to avoid cracks. Chill bars fully before slicing for neat squares. Pat strawberries dry and toss well with cornstarch to prevent sogginess. For gluten-free, use a 1:1 gluten-free flour blend. Bars can be made ahead and taste even better the next day.

Nutrition

Keywords: strawberry shortcake cheesecake bars, strawberry dessert, cheesecake bars, summer dessert, easy crisp dessert, picnic dessert, potluck dessert, fruit bars, shortbread crust, creamy cheesecake

Find it online: https://jodierecipes.com/strawberry-shortcake-cheesecake-bars-easy-crisp-dessert-recipe/