Description
These Strawberry Shortcake Cheesecake Bars combine a buttery shortbread crust, creamy cheesecake, and a fresh strawberry swirl for a luscious, easy-to-share dessert. Perfect for picnics, potlucks, or any occasion where you want a crowd-pleasing treat.
Ingredients
- 1 cup (125g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/2 cup (113g) unsalted butter, cold and cubed
- 1/4 teaspoon salt
- 1 1/2 cups (225g) fresh strawberries, hulled and diced
- 2 tablespoons sugar (or honey)
- 1 teaspoon lemon juice
- 16 oz (450g) cream cheese, room temperature
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons (30ml) sour cream or plain Greek yogurt
- 1/2 cup (62g) all-purpose flour (for crumble topping, optional)
- 1/4 cup (50g) granulated sugar (for crumble topping, optional)
- 1/4 cup (57g) unsalted butter, cold and cubed (for crumble topping, optional)
- Pinch of salt (for crumble topping, optional)
Instructions
- Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving an overhang on two sides. Lightly grease the parchment.
- In a medium bowl, combine 1 cup flour, 1/4 cup sugar, and 1/4 teaspoon salt. Add 1/2 cup cold, cubed butter and cut in until mixture resembles coarse crumbs. Press evenly into the bottom of the prepared pan. Bake at 350°F (175°C) for 15-18 minutes until lightly golden. Let cool.
- In a small saucepan, combine 1 cup diced strawberries, 2 tablespoons sugar, and 1 teaspoon lemon juice. Simmer over medium heat for 5-7 minutes until thickened. Mash or blend for a smoother swirl. Fold in remaining 1/2 cup diced strawberries. Let cool.
- In a large bowl, beat 16 oz cream cheese with 1/2 cup sugar until smooth (about 2 minutes). Add eggs one at a time, mixing well after each. Stir in vanilla, lemon zest, and sour cream or yogurt. Mix until just combined.
- Pour cheesecake batter over cooled crust and smooth the top. Dollop strawberry mixture over the surface and swirl gently with a knife or skewer.
- For the optional crumble: In a small bowl, mix 1/2 cup flour, 1/4 cup sugar, pinch of salt, and 1/4 cup cold, cubed butter. Work in butter until pea-sized clumps form. Sprinkle over bars.
- Bake at 350°F (175°C) for 32-38 minutes, until edges are set and center jiggles slightly. Tent with foil if crumble browns too quickly.
- Cool completely at room temperature, then refrigerate at least 3 hours (or overnight) before slicing.
- Lift bars from pan using parchment. Slice into 16 squares with a sharp knife, wiping between cuts. Garnish with fresh strawberries or whipped cream if desired.
Notes
For best results, use room temperature cream cheese and eggs. Don’t overmix the cheesecake batter to avoid cracks. The bars slice cleanest when fully chilled. You can substitute gluten-free flour blends for a GF version, or use dairy-free alternatives for a vegan option. Store leftovers in the fridge up to 5 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar (1/16 of recipe)
- Calories: 210
- Sugar: 14
- Sodium: 120
- Fat: 13
- Saturated Fat: 8
- Carbohydrates: 21
- Fiber: 1
- Protein: 3
Keywords: strawberry shortcake cheesecake bars, strawberry cheesecake bars, summer dessert, easy cheesecake bars, picnic dessert, potluck dessert, shortbread crust, strawberry swirl, creamy cheesecake, make ahead dessert