Strawberry Shortcake Cheesecake Bars
Strawberry Shortcake Cheesecake Bars
Ingredients
For the Strawberry Crumb Base and Topping
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 cup freeze-dried strawberries, finely crushed
- 1 cup unsalted butter, melted
- 1/2 teaspoon salt
For the Strawberry Cheesecake Filling
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup strawberry puree, made from fresh or frozen strawberries
Instructions
- 1
Preheat oven to 325°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
⏱️ 5 min•🌡️ 325
- 2
In a large bowl, combine the all-purpose flour, 1/2 cup granulated sugar, light brown sugar, finely crushed freeze-dried strawberries, and salt. Whisk until well combined.
⏱️ 5 min
- 3
Pour the melted butter into the dry ingredients and mix with a fork or your hands until a crumbly mixture forms. It should resemble wet sand.
⏱️ 3 min
- 4
Press about 2/3 of the crumb mixture evenly into the bottom of the prepared baking pan to form the base. Reserve the remaining 1/3 of the crumb mixture for the topping.
⏱️ 5 min
- 5
Bake the crumb base for 10-12 minutes, or until lightly golden brown. Remove from oven and let cool slightly while you prepare the filling.
⏱️ 12 min•🌡️ 325
- 6
In a food processor or a large mixing bowl with an electric mixer, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
⏱️ 3 min
- 7
Add 3/4 cup granulated sugar to the cream cheese and beat until well combined and smooth, scraping down the sides of the bowl as needed.
⏱️ 2 min
- 8
Beat in the eggs one at a time, mixing until just combined after each addition. Do not overmix.
⏱️ 2 min
- 9
Stir in the sour cream, vanilla extract, and strawberry puree until the mixture is smooth and evenly pink.
⏱️ 3 min
- 10
Pour the strawberry cheesecake filling evenly over the partially baked crumb base in the pan. Gently spread with a spatula to create an even layer.
⏱️ 2 min
- 11
Evenly sprinkle the reserved 1/3 crumb mixture over the top of the cheesecake layer.
⏱️ 2 min
- 12
Bake for 35-40 minutes, or until the edges are set and the center is still slightly jiggly. Do not overbake.
⏱️ 40 min•🌡️ 325
- 13
Remove the pan from the oven and let cool completely on a wire rack at room temperature.
⏱️ 60 min
- 14
Once cooled, transfer the pan to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
⏱️ 180 min
- 15
Once chilled, use the parchment paper overhang to lift the bars out of the pan. Cut into individual squares and serve.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Shortcake Cheesecake Bars
Ingredients
For the Strawberry Crumb Base and Topping
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar, packed
- 1/2 cup freeze-dried strawberries, finely crushed
- 1 cup unsalted butter, melted
- 1/2 teaspoon salt
For the Strawberry Cheesecake Filling
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1/4 cup strawberry puree, made from fresh or frozen strawberries
Instructions
- 1
Preheat oven to 325°F. Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
⏱️ 5 min•🌡️ 325 - 2
In a large bowl, combine the all-purpose flour, 1/2 cup granulated sugar, light brown sugar, finely crushed freeze-dried strawberries, and salt. Whisk until well combined.
⏱️ 5 min - 3
Pour the melted butter into the dry ingredients and mix with a fork or your hands until a crumbly mixture forms. It should resemble wet sand.
⏱️ 3 min - 4
Press about 2/3 of the crumb mixture evenly into the bottom of the prepared baking pan to form the base. Reserve the remaining 1/3 of the crumb mixture for the topping.
⏱️ 5 min - 5
Bake the crumb base for 10-12 minutes, or until lightly golden brown. Remove from oven and let cool slightly while you prepare the filling.
⏱️ 12 min•🌡️ 325 - 6
In a food processor or a large mixing bowl with an electric mixer, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
⏱️ 3 min - 7
Add 3/4 cup granulated sugar to the cream cheese and beat until well combined and smooth, scraping down the sides of the bowl as needed.
⏱️ 2 min - 8
Beat in the eggs one at a time, mixing until just combined after each addition. Do not overmix.
⏱️ 2 min - 9
Stir in the sour cream, vanilla extract, and strawberry puree until the mixture is smooth and evenly pink.
⏱️ 3 min - 10
Pour the strawberry cheesecake filling evenly over the partially baked crumb base in the pan. Gently spread with a spatula to create an even layer.
⏱️ 2 min - 11
Evenly sprinkle the reserved 1/3 crumb mixture over the top of the cheesecake layer.
⏱️ 2 min - 12
Bake for 35-40 minutes, or until the edges are set and the center is still slightly jiggly. Do not overbake.
⏱️ 40 min•🌡️ 325 - 13
Remove the pan from the oven and let cool completely on a wire rack at room temperature.
⏱️ 60 min - 14
Once cooled, transfer the pan to the refrigerator and chill for at least 4 hours, or preferably overnight, to allow the cheesecake to fully set.
⏱️ 180 min - 15
Once chilled, use the parchment paper overhang to lift the bars out of the pan. Cut into individual squares and serve.
⏱️ 3 min