These Strawberry Shortcake Cheesecake Bars are a delightful dessert that combines the classic flavors of strawberry shortcake with the creamy richness of cheesecake. The layers of crumb crust, creamy cheesecake filling, strawberry compote, and crumb topping create a decadent and visually appealing treat.
Why You’ll Love This Recipe
- Flavor Combination: The sweet and tangy strawberry compote paired with the creamy cheesecake and buttery crumb topping is a winning combination.
- Texture Contrast: The crunchy crust, smooth cheesecake filling, and crumbly topping offer a delightful textural experience.
- Perfect for Special Occasions: These bars are perfect for parties, picnics, or any gathering where you want to impress your guests.
- Make-Ahead Dessert: You can prepare these bars ahead of time, making them convenient for entertaining.
Ingredients
Strawberry Compote
- Fresh strawberries
- Granulated sugar
- Corn starch
- Lemon juice
Crumb Topping
- All-purpose flour
- Granulated sugar
- Light brown sugar
- Salted butter (or unsalted with salt)
- Powdered freeze-dried strawberries
Crust
- Digestive biscuits/crackers crumbs
- Dark brown sugar
- Unsalted butter
Cheesecake Filling
- Cream cheese
- Granulated sugar
- Pure vanilla extract
- Large egg
- White chocolate
- Chilled strawberry compote
- All-purpose flour
- Freeze-dried strawberry powder
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
How to Make Strawberry Shortcake Cheesecake Bars
Step 1: Make the Strawberry Compote
- Combine strawberries and sugar in a saucepan and cook until softened.
- Mix corn starch and lemon juice, then add to the strawberries.
- Cook until thickened, then cool completely in the refrigerator.
Step 2: Prepare the Pan and Preheat the Oven
- Line an 8×8-inch pan with parchment paper.
- Preheat oven to 350°F (175°C).
Step 3: Make the Crumb Topping
- Combine flour, sugars, and melted butter.
- Mix until clumps form, then bake until golden brown.
- Cool, then add freeze dried strawberry powder.
Step 4: Make the Crust
- Pulse digestive biscuits and brown sugar in a food processor until fine crumbs.
- Add melted butter and pulse until combined.
- Press crumbs into the pan and bake until lightly golden.
- Reduce oven temperature to 325°F (160 °C).
Step 5: Make the Cheesecake Filling
- Pulse cream cheese, sugar, and vanilla in a food processor until smooth.
- Add egg and pulse until combined.
- Add white chocolate, strawberry compote, strawberry powder, and flour; process until smooth.
Step 6: Assemble and Bake
- Pour cheesecake filling over the crust.
- Bake until set.
- Sprinkle most of the crumb topping over the warm cheesecake and gently press into the top.
- Return to oven for 3 minutes.
- Cool completely, add remaining crumbs, then refrigerate for 2 hours before slicing.
Pro Tips for Making the Recipe
- Softened Cream Cheese: Ensure your cream cheese is fully softened for a smooth filling.
- Cool Compote: Make sure the strawberry compote is completely chilled before adding it to the cheesecake filling.
- Don’t Overbake: Overbaking can cause the cheesecake to crack.
- Chill Thoroughly: Allow the bars to chill for at least 2 hours to set properly before slicing.
- Freeze Dried Strawberries: Using freeze dried strawberries gives a concentrated strawberry flavor, and maintains a bright pink color.
How to Serve
- Serve chilled bars as a dessert.
- Garnish with fresh strawberries or whipped cream.
Make Ahead and Storage
Storing Leftovers
- Store leftover bars in an airtight container in the refrigerator for up to 3 days.
Freezing
- Freeze individual bars wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw overnight in the refrigerator before serving.
FAQs
- Can I use a different type of fruit?
- Yes, you can substitute other fruits like raspberries or blueberries.
- Can I use a different type of crust?
- Yes, you can use graham cracker crumbs or shortbread cookies.
- Can I make this gluten-free?
- Yes, use gluten-free biscuits/crackers and gluten-free flour.
- Can I skip the white chocolate?
- Yes, but it will change the texture of the cheesecake slightly.
Strawberry Shortcake Cheesecake Bars
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 2 hours
- Yield: 9 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
These Strawberry Shortcake Cheesecake Bars are a delightful dessert, combining the flavors of strawberry shortcake with creamy cheesecake. A crumbly biscuit crust, a smooth strawberry cheesecake filling, and a sweet, crunchy strawberry crumb topping create a perfect balance of textures and flavors.
Ingredients
Units
Scale
Strawberry Compote:
- 1 1/2 cups (200g) fresh hulled quartered strawberries
- 2 tablespoons (25g) granulated sugar
- 2 teaspoons (5g) corn starch
- 2 teaspoons (10ml) lemon juice
Crumb Topping:
- 1/2 cup (71g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon (15g) packed light brown sugar
- 3 tablespoons (42g) salted butter, melted (or unsalted butter with a pinch of salt)
- 1 tablespoon powdered freeze-dried strawberries (from about 1/3 cup or 10g freeze-dried sliced strawberries, ground into powder)
Crust:
- 1 1/2 cups (170g) Digestive biscuits/cracker crumbs (from about 10 biscuits)
- 2 tablespoons (30g) packed dark brown sugar
- 4 tablespoons (56g) unsalted butter, melted
Cheesecake Filling:
- 1 block (250g) cream cheese, softened
- 1/3 cup (65g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- 1 large egg, at room temperature
- 2 oz (56ml) pure white chocolate, melted and cooled
- 2/3 cup (160ml) chilled strawberry compote
- 2 teaspoons (6g) all-purpose flour
- 1 teaspoon freeze-dried strawberry powder
Instructions
- Make Strawberry Compote:
- Combine strawberries and sugar in a small saucepan. Cook for 3 minutes until softened.
- Mix corn starch and lemon juice in a small bowl. Add to strawberries.
- Cook until it boils and thickens. Cool completely and refrigerate.
- Prepare Pan and Preheat Oven:
- Line an 8×8-inch square pan with parchment paper.
- Preheat oven to 350°F (175°C).
- Make Crumb Topping:
- Combine flour, granulated sugar, and brown sugar in a bowl.
- Add melted butter and mix until clumps form.
- Let sit for 10 minutes.
- Scatter crumbs on a baking sheet, break up clumps, and bake for 15 minutes until golden, tossing halfway.
- Cool completely.
- Add freeze dried strawberry powder, and toss to coat.
- Make Crust:
- Pulse Digestive biscuits and brown sugar in a food processor until fine crumbs.
- Add melted butter and pulse until combined.
- Press crumbs into the bottom and sides of the pan.
- Bake for 10-12 minutes until golden.
- Reduce oven temp to 325F.
- Make Cheesecake Filling:
- Pulse cream cheese, sugar, and vanilla in a food processor until smooth.
- Add egg and pulse until combined.
- Add white chocolate and pulse until smooth.
- Add strawberry compote, freeze-dried strawberry powder, and flour. Pulse until smooth.
- Assemble and Bake:
- Pour cheesecake filling over the crust.
- Bake for 20-25 minutes until set.
- While warm, sprinkle most of the crumb topping over the cheesecake, and lightly press it into the cheesecake.
- Replace the pan into the oven for 3 minutes.
- Cool completely on a wire rack.
- Top with remaining crumbs.
- Refrigerate for 2 hours before slicing.
