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Strawberry Shortcake Cheesecake Bars

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These easy layered dessert bars combine the classic flavors of strawberry shortcake with creamy cheesecake and a buttery shortbread crust. Perfect for celebrations, picnics, or any time you want a crowd-pleasing treat.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup unsalted butter, softened
  • 1/3 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 12 ounces cream cheese, softened
  • 1/3 cup granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 tablespoons sour cream
  • 1 1/2 cups fresh strawberries, hulled and diced
  • 1 tablespoon granulated sugar
  • 1 teaspoon lemon juice
  • 1/2 cup vanilla wafer cookies, crushed
  • 2 tablespoons unsalted butter, melted

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving extra overhang for easy lifting.
  2. In a mixing bowl, combine flour, softened butter, sugar, salt, and vanilla extract for the shortbread crust. Mix on medium speed until mixture resembles coarse crumbs (about 2-3 minutes). Press evenly into the bottom of the prepared pan.
  3. Bake crust for 15 minutes, until just set and lightly golden. Let cool for 5 minutes.
  4. In a clean bowl, beat cream cheese until smooth and fluffy (about 1 minute). Add sugar, egg, vanilla, and sour cream. Beat until fully combined and silky, scraping down sides as needed.
  5. Pour cheesecake mixture over cooled crust and spread evenly.
  6. Bake for 22-25 minutes, until edges are set but center jiggles slightly. Cool bars in pan at room temperature for 30 minutes, then refrigerate for at least 2 hours to set completely.
  7. While bars chill, combine diced strawberries, sugar, and lemon juice in a bowl. Let sit for 10-15 minutes until strawberries release juices and become glossy.
  8. Crush vanilla wafers in a food processor or zip-top bag. Mix with melted butter until evenly moistened.
  9. Once cheesecake bars are fully chilled, lift out with parchment paper. Spread macerated strawberries evenly over cheesecake layer. Sprinkle crushed cookie mixture on top.
  10. Using a sharp knife, cut bars into 16 squares. Wipe knife between cuts for neat slices. Serve cold.

Notes

For gluten-free bars, use a 1:1 gluten-free flour blend and gluten-free vanilla wafers. Chill bars overnight for best texture and clean slices. Add strawberry topping just before serving for maximum crunch. If using frozen strawberries, thaw and drain well before macerating. For clean cuts, dip knife in hot water and wipe between slices.

Nutrition

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

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