Description
These Heavenly Strawberry Shortcake Cheesecake Bars combine a buttery graham cracker crust, creamy vanilla cheesecake filling, fresh strawberry compote, and a crumbly streusel topping into one irresistible dessert. Perfectly chilled and cut into bars, they’re a delightful treat that blends the flavors of classic strawberry shortcake with rich cheesecake decadence.
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
Strawberry Compote
- 2 cups chopped fresh strawberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Streusel Topping
- 1/3 cup all-purpose flour
- 1/4 cup brown sugar
- 2 tablespoons cold butter
Garnish (optional)
- Whipped cream
- Whole strawberries, halved
Instructions
- Preheat and prepare crust: Preheat your oven to 325°F (163°C). Line an 8×8-inch baking dish with parchment paper to prevent sticking and easy removal of bars.
- Make the crust: In a bowl, thoroughly combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Press this mixture evenly into the bottom of the prepared baking dish. Bake in the preheated oven for 10 minutes, then remove and let cool completely.
- Prepare strawberry compote: In a saucepan over medium heat, combine the chopped strawberries, 1/4 cup granulated sugar, cornstarch, and 1/2 teaspoon vanilla extract. Cook, stirring occasionally, until the mixture thickens and becomes syrupy, about 6 to 8 minutes. Remove from heat and allow to cool.
- Mix cheesecake filling: In a large mixing bowl, beat softened cream cheese until smooth and creamy. Add 1/4 cup sugar and continue beating until combined. Add eggs one at a time, beating well after each addition. Stir in sour cream and 1 teaspoon vanilla extract until the mixture is smooth and creamy.
- Assemble cheesecake layers: Pour the prepared cheesecake filling evenly over the cooled crust. Spoon the cooled strawberry compote on top of the cheesecake layer. Using a knife, gently swirl the compote into the cheesecake to create a marbled effect.
- Prepare streusel topping: In a small bowl, combine the all-purpose flour, brown sugar, and cold butter. Use a fork or your fingers to mix until coarse crumbs form. Sprinkle the streusel evenly over the top of the cheesecake and compote layers.
- Bake the bars: Bake the assembled bars for 35 to 38 minutes, or until the edges are set but the center still has a slight jiggle. Remove from oven and let cool completely at room temperature. Then refrigerate for at least 4 hours to fully set and chill.
- Serve: After chilling, cut the cheesecake into 12 bars. For an elegant touch, garnish each bar with a dollop of whipped cream and a halved fresh strawberry if desired.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in the batter.
- Allow the crust to cool completely before adding the cheesecake filling to prevent melting.
- The strawberry compote can be made a day ahead and refrigerated; just bring to room temperature before swirling into the cheesecake.
- Cover leftovers and keep refrigerated for up to 3 days for best freshness.
- For easier removal, lift the bars out using the parchment paper overhang.
