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Strawberry Shortcake Cheesecake Bars – Easy Vanilla Crumble Recipe

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These strawberry shortcake cheesecake bars feature a buttery shortbread crust, creamy cheesecake filling, real strawberry swirl, and a crisp vanilla crumble topping. They’re easy to make, crowd-pleasing, and perfect for any summer occasion or sweet craving.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 2 cups (250g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 16 ounces (450g) cream cheese, softened
  • 2/3 cup (135g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (120ml) sour cream
  • 2 teaspoons vanilla extract
  • 2 tablespoons (16g) all-purpose flour
  • 1 1/2 cups (220g) fresh strawberries, hulled and chopped
  • 2 tablespoons (25g) granulated sugar
  • 1 teaspoon lemon juice
  • 1 teaspoon cornstarch
  • 1/2 cup (65g) all-purpose flour
  • 1/3 cup (67g) granulated sugar
  • 1/4 cup (57g) unsalted butter, cold and cubed
  • 1 teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Line an 8×8-inch (20×20 cm) baking pan with parchment paper, leaving an overhang. Preheat oven to 350°F (175°C). Bring cream cheese, butter, and eggs to room temperature.
  2. In a large mixing bowl, cream together 1 cup butter and 1/2 cup sugar until light and fluffy (about 2 minutes). Add 2 cups flour, 1/4 teaspoon salt, and 1 teaspoon vanilla; mix until a soft dough forms. Press evenly into the prepared pan. Bake for 18-20 minutes until edges are golden. Set aside to cool slightly.
  3. While the crust bakes, combine 1 1/2 cups strawberries, 2 tablespoons sugar, and 1 teaspoon lemon juice in a small saucepan. Cook over medium heat, stirring, until berries break down and mixture bubbles (5-7 minutes). Mash berries or blend for desired texture. Stir in 1 teaspoon cornstarch and cook 1 more minute until thickened. Let cool slightly.
  4. In a clean bowl, beat 16 ounces cream cheese until creamy. Add 2/3 cup sugar and beat for another minute. Add eggs one at a time, beating until just combined. Mix in 1/2 cup sour cream, 2 teaspoons vanilla, and 2 tablespoons flour. Do not overmix.
  5. In a small bowl, mix 1/2 cup flour, 1/3 cup sugar, and a pinch of salt. Cut in 1/4 cup cold butter until mixture is crumbly (pea-sized pieces). Stir in 1 teaspoon vanilla.
  6. Pour cheesecake filling over the cooled crust, smoothing to the edges. Dollop strawberry mixture over the top and swirl gently with a skewer or knife. Sprinkle vanilla crumble evenly over everything.
  7. Bake at 350°F (175°C) for 35-40 minutes, or until edges are puffed and center is just set (slightly jiggly). If crumble browns too fast, cover loosely with foil.
  8. Cool bars completely in the pan, then refrigerate at least 3 hours (overnight is best). Use parchment to lift out and cut into bars, wiping knife between cuts.

Notes

For best results, use room temperature ingredients and avoid overmixing the cheesecake batter. Chill bars thoroughly before slicing for clean edges. You can substitute frozen strawberries (thawed and drained) or other berries. Gluten-free and dairy-free adaptations are possible with 1:1 flour blends and plant-based dairy alternatives. Bars freeze well for up to 2 months.

Nutrition

Keywords: strawberry shortcake cheesecake bars, vanilla crumble, summer dessert, easy cheesecake bars, strawberry dessert, picnic dessert, creamy cheesecake, shortbread crust, fruit swirl bars, crowd-pleaser

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