Get ready to meet your new favorite dessert: Strawberry Shortcake Cheesecake Bars. This recipe combines the creamy, tangy goodness of cheesecake with the sweet, nostalgic flavor of strawberry shortcake into one easy-to-make bar. It’s the perfect treat for potlucks, summer parties, or any time you need a simple yet impressive dessert. We’ve cracked the code on making these bars unbelievably delicious without any complicated steps.
Imagine a buttery shortbread crust, a rich and smooth cheesecake filling, and a vibrant strawberry topping with a delightful crumble. It’s a heavenly combination that will have everyone asking for the recipe. This is the dessert that will make you look like a pastry chef, but it’s our little secret how simple it truly is.
Why You’ll Fall in Love with This Recipe
These Strawberry Shortcake Cheesecake Bars are a game-changer for any home cook. They deliver that classic strawberry shortcake experience but with a rich, creamy cheesecake twist that elevates every single bite.
- Perfectly Balanced Flavors: The tangy cream cheese, sweet strawberries, and buttery shortbread crust create a perfect harmony of flavors.
- Simple, Accessible Ingredients: You won’t need to hunt down any specialty items. Everything required is likely already in your pantry or available at your local grocery store.
- Crowd-Pleasing Dessert: Whether it’s a family gathering or a summer BBQ, these bars are guaranteed to disappear fast.
- Make-Ahead Friendly: You can easily prepare these bars a day in advance, making party prep a total breeze. For another great make-ahead option, try these No-Bake Christmas Cheesecake bars during the holidays.
Essential Ingredients You’ll Need
We’re using simple, high-quality ingredients to build incredible flavor. Here’s what you need to gather to create these amazing Strawberry Shortcake Cheesecake Bars.
For the Shortbread Crust & Crumble
- All-Purpose Flour: Provides the structure for our buttery crust.
- Granulated Sugar: Adds the perfect amount of sweetness.
- Cold Salted Butter: Using cold, cubed butter is the secret to a tender, crumbly texture.
- Vanilla Extract: Enhances all the other flavors.
For the Cheesecake Filling
- Cream Cheese: Make sure it’s softened to room temperature for a smooth, lump-free filling.
- Granulated Sugar: Sweetens the cheesecake layer.
- Large Egg: Binds the filling together and gives it a rich consistency.
- Sour Cream: Adds a little extra tang and creaminess.
- Vanilla Extract: A must-have for classic cheesecake flavor.
For the Strawberry Topping
- Fresh Strawberries: Diced fresh strawberries are the star of the show.
- Cornstarch: Helps to thicken the strawberry sauce.
- Lemon Juice: Brightens up the flavor of the strawberries.
How to Make Strawberry Shortcake Cheesecake Bars Step-by-Step
Follow these simple steps to create the most irresistible dessert bars. We’ll walk you through making the crust, the filling, and the delicious strawberry topping.
1. Prepare the Crust and Crumble
First, preheat your oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang to easily lift the bars out later. In a medium bowl, whisk together the flour and sugar for the crust. Cut in the cold, cubed butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Set aside about 1 cup of this mixture for the crumble topping. Press the remaining mixture firmly into the bottom of your prepared pan. Bake for 15 minutes until lightly golden.
2. Mix the Cheesecake Filling
While the crust bakes, prepare the filling. In a large bowl, beat the softened cream cheese and sugar with an electric mixer until smooth and creamy. Add the egg, sour cream, and vanilla extract, mixing on low speed until just combined. Be careful not to overmix! Pour this heavenly mixture evenly over the warm crust.
3. Create the Strawberry Topping
In a small bowl, gently toss the diced strawberries with sugar, cornstarch, and a squeeze of fresh lemon juice. Spoon this strawberry mixture over the cheesecake filling. Now, take the crumble mixture you set aside earlier and sprinkle it evenly over the top of the strawberries.
4. Bake to Perfection
Bake for 35-40 minutes, or until the edges are set and the center is almost set (it should have a slight jiggle). Let the bars cool completely in the pan on a wire rack. For the cleanest slices, it’s essential to chill the bars in the refrigerator for at least 4 hours, or preferably overnight. Once chilled, use the parchment paper overhang to lift them out and cut into squares.
Expert Tips for Perfect Cheesecake Bars
Want to ensure your Strawberry Shortcake Cheesecake Bars are absolutely flawless? Here are a few tips from our kitchen to yours.
- Use Room Temperature Ingredients: For the smoothest cheesecake filling, make sure your cream cheese, egg, and sour cream are at room temperature. This helps them combine easily without lumps.
- Don’t Overmix the Filling: Overmixing can incorporate too much air, which can cause the cheesecake to crack as it bakes. Mix until just combined.
- Chill Completely: We can’t stress this enough! Chilling is non-negotiable for that classic cheesecake texture and for getting clean, beautiful cuts. Patience is key.
- Try Different Berries: While strawberries are classic, this recipe would also be delicious with raspberries, blueberries, or even a mix of berries. If you love berry and feta combinations, you’ll love our Blueberry Peach Feta Salad.
Storage and Make-Ahead Instructions
These bars are a fantastic make-ahead dessert. Store them in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze them for up to 3 months. To freeze, place the sliced bars on a baking sheet in the freezer until firm, then wrap each bar individually in plastic wrap and store in a freezer-safe bag. Thaw in the refrigerator before serving. This is almost as easy as our favorite Crockpot Cream Cheese Chicken Chili for a simple meal.
Frequently Asked Questions
Absolutely. You can substitute the all-purpose flour in the crust and crumble with a good quality 1-to-1 gluten-free baking flour blend. The results will be just as delicious.
This recipe is optimized for an 8×8 inch pan. You could use a 9×9 inch pan, but the layers will be thinner, and you will need to reduce the baking time by 5-10 minutes. Keep a close eye on it to prevent overbaking.
Yes, you can use frozen strawberries. Thaw them completely and pat them dry to remove excess moisture before dicing and mixing them with the sugar and cornstarch. This prevents the filling from becoming too watery.
For perfectly clean slices, ensure the bars are thoroughly chilled for at least 4 hours, or overnight. Use a long, sharp knife, wiping it clean with a damp paper towel between each cut.
Store the bars in an airtight container in the refrigerator for up to 5 days. They are best served chilled.
Share and Enjoy!
We are so excited for you to try this Strawberry Shortcake Cheesecake Bars recipe! It’s the perfect blend of creamy, fruity, and buttery goodness. If you make it, please leave a comment below and let us know how it turned out. Don’t forget to share your beautiful creations on Pinterest!
Strawberry Shortcake Cheesecake Bars Recipe
Strawberry Shortcake Cheesecake Bars (The Ultimate Easy Recipe)
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper, leaving an overhang on the sides.
- In a medium bowl, whisk together 1.5 cups of all-purpose flour and 0.5 cup of granulated sugar. Cut in the cold, cubed butter with a pastry blender or your fingers until the mixture becomes coarse crumbs.
- Reserve 1 cup of the crumb mixture for the topping. Press the remaining mixture firmly into the bottom of the prepared pan.
- Bake the crust for 15 minutes, until it's lightly golden. Let it cool slightly while you prepare the filling.
- In a large bowl, beat the softened cream cheese and 0.75 cup of granulated sugar with an electric mixer on medium speed until smooth.
- Add the egg, sour cream, and vanilla extract. Mix on low speed until just combined. Pour the filling over the warm crust and spread evenly.
- In a separate bowl, gently toss the diced strawberries with 2 tbsp granulated sugar, cornstarch, and lemon juice.
- Spoon the strawberry mixture over the cheesecake filling. Sprinkle the reserved 1 cup of crumb mixture evenly over the top.
- Bake for 35-40 minutes, or until the edges are set and the center is almost set. The center should still have a slight jiggle.
- Let cool completely in the pan on a wire rack. For best results, refrigerate for at least 4 hours or overnight before slicing and serving.
Notes
Do not overmix the cheesecake filling, as this can cause cracks.
Chilling the bars thoroughly is crucial for clean cuts and the best texture.
