Description
These Heavenly Strawberry Shortcake Cheesecake Bars combine a buttery graham cracker crust, creamy cheesecake filling, and a luscious strawberry compote topped with a crumbly streusel topping. Perfectly baked to create rich, indulgent bars bursting with fresh strawberry flavor, they make an elegant yet easy dessert for any occasion.
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
- Whipped cream (optional)
- Whole strawberries, halved (optional)
Instructions
- Preheat and prepare crust: Preheat your oven to 325°F (163°C) and line an 8×8-inch baking dish with parchment paper to ensure easy removal of the bars.
- Make the crust: In a bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix thoroughly until the crumbs are evenly coated. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
- Cook strawberry compote: In a saucepan over medium heat, combine the chopped fresh strawberries, 1/4 cup granulated sugar, cornstarch, and 1/2 teaspoon vanilla extract. Cook, stirring occasionally, until the mixture thickens and resembles a jam-like consistency, about 6 to 8 minutes. Remove from heat and let it cool completely.
- Prepare cheesecake filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add 1/4 cup granulated sugar and continue beating until fully incorporated. Add the eggs one at a time, blending well after each addition. Then, mix in the sour cream and 1 teaspoon of vanilla extract until the mixture is silky smooth and well combined.
- Assemble bars: Pour the cheesecake filling evenly over the cooled graham cracker crust. Spoon dollops of the cooled strawberry compote over the cheesecake layer. Using a knife, gently swirl the compote into the cheesecake layer to create a marbled effect.
- Create streusel topping: In a small bowl, combine all-purpose flour, brown sugar, and cold butter. Using a fork or your fingers, cut the butter into the dry ingredients until coarse crumbs form. Evenly sprinkle the streusel mixture over the top of the cheesecake and strawberry swirls.
- Bake: Place the assembled pan back into the oven and bake for 35 to 38 minutes. The edges should be set while the center remains slightly jiggly. Remove from the oven and let cool completely on a wire rack.
- Chill and serve: Once cooled to room temperature, refrigerate the bars for at least 4 hours to fully set. Before serving, cut into 12 bars and garnish each with a dollop of whipped cream and a halved strawberry if desired.
Notes
- Make sure cream cheese is softened to room temperature for smooth batter without lumps.
- Allow strawberry compote to cool completely before swirling into the cheesecake to prevent mixing layers.
- You can substitute fresh strawberries with frozen, but thaw and drain excess liquid before cooking.
- To ensure clean bars, chill thoroughly and use a sharp knife wiped between cuts.
- For a dairy-free version, try vegan cream cheese and butter substitutes, adjusting baking time as needed.
