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Strawberry Shortcake Cheesecake Bars

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These Strawberry Shortcake Cheesecake Bars combine a buttery shortcake crumb, creamy cheesecake, and juicy strawberries for the ultimate easy summer dessert. Perfect for picnics, parties, or any time you want a fruity, crowd-pleasing treat.

Ingredients

Scale
  • 1 1/2 cups (190g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 1/4 cup (50g) light brown sugar, packed
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (113g) unsalted butter, cold and cubed
  • 1 large egg, cold
  • 1 teaspoon pure vanilla extract
  • 8 oz (227g) cream cheese, softened
  • 1/3 cup (67g) granulated sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups (225g) fresh strawberries, hulled and diced (about 1/2-inch pieces)
  • 1 tablespoon (12g) granulated sugar (optional, for strawberries)
  • 1 teaspoon cornstarch

Instructions

  1. Line an 8×8-inch baking pan with parchment paper, leaving an overhang for easy lifting. Preheat oven to 350°F (175°C).
  2. Dice strawberries into 1/2-inch pieces. In a small bowl, toss with 1 tablespoon sugar and 1 teaspoon cornstarch. Set aside.
  3. In a medium bowl, whisk together flour, 1/2 cup granulated sugar, brown sugar, baking powder, and salt.
  4. Add cold, cubed butter. Use a pastry cutter, fork, or fingertips to blend until mixture resembles coarse sand with pea-sized pieces.
  5. Beat in 1 egg and 1 teaspoon vanilla extract until mixture forms small clumps.
  6. Set aside 3/4 cup of the crumb mixture for topping. Press the remaining mixture firmly into the bottom of the prepared pan.
  7. In a clean bowl, beat cream cheese until smooth (about 1 minute). Add 1/3 cup sugar, 1 egg, and 1 teaspoon vanilla extract. Beat until creamy and lump-free.
  8. Pour cheesecake mixture evenly over the crust and smooth with a spatula.
  9. Scatter the diced strawberries evenly over the cheesecake layer.
  10. Sprinkle the reserved crumb mixture evenly over the strawberries. Gently press down just a bit.
  11. Bake for 35-40 minutes, until the crumb topping is golden brown and the center is just set (it may wobble slightly).
  12. Let bars cool in the pan for at least 30 minutes, then refrigerate for at least 2 hours before slicing.
  13. Lift out using parchment overhang and cut into 12 bars. Serve chilled.

Notes

For best results, use cold butter for the crumb and chill the bars fully before slicing. You can substitute gluten-free flour for a GF version or use vegan butter and cream cheese for dairy-free. Swap in other berries or add lemon zest for a twist. Store bars in the fridge for up to 4 days or freeze for up to a month.

Nutrition

Keywords: strawberry shortcake cheesecake bars, summer dessert, cheesecake bars, strawberry dessert, picnic dessert, easy cheesecake bars, crumb bars, fruit bars, American dessert

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