Name: Strawberry Shortcake Cheesecake Bars
Prep time: 15 min
Cook time: 40 min
Total time: 2 h 55 min
Cuisine: American
Ingredients: Strawberry Compote: 1 ½ cups (200g) fresh strawberries, hulled and quartered; 2 tbsp (25g) granulated sugar; 2 tsp (5g) corn starch; 2 tsp (10ml) lemon juice; Crumb Topping: ½ cup (71g) all-purpose flour; 2 tbsp (25g) granulated sugar; 1 tbsp (15g) packed light brown sugar; 3 tbsp (42g) melted salted butter; 1 tbsp freeze-dried strawberry powder; Crust: 1 ½ cups (170g) digestive biscuit crumbs; 2 tbsp (30g) packed dark brown sugar; 4 tbsp (56g) unsalted butter, melted; Cheesecake Filling: 1 block (250g) cream cheese, softened; ⅓ cup (65g) granulated sugar; 1 tsp (5ml) vanilla extract; 1 large egg, room temperature; 2 oz (56ml) white chocolate, melted; ⅔ cup (160ml) chilled strawberry compote; 2 tsp (6g) all-purpose flour; 1 tsp freeze-dried strawberry powder

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I can’t help but feel incredibly grateful for recipes like this one—because honestly, who doesn’t love combining the best of two desserts in one?! These Strawberry Shortcake Cheesecake Bars are a match made in dessert heaven. Imagine a smooth, creamy cheesecake filling paired with a crumbly biscuit base and topped with those nostalgic strawberry shortcake crumbs, just like the ones from your favorite ice cream bars. This dessert is everything: indulgent, comforting, and packed with flavor. Let’s dive in!

Ingredients

Strawberry Compote:

1 ½ cups (200g) fresh strawberries, hulled and quartered
2 tablespoons (25g) granulated sugar
2 teaspoons (5g) corn starch
2 teaspoons (10ml) lemon juice

Crumb Topping:

½ cup (71g) all-purpose flour
2 tablespoons (25g) granulated sugar
1 tablespoon (15g) packed light brown sugar
3 tablespoons (42g) melted salted butter (or use unsalted with a pinch of salt)
1 tablespoon powdered freeze-dried strawberries (from about ⅓ cup or 10g freeze-dried sliced strawberries)

Crust:

1 ½ cups (170g) digestive biscuits or graham crackers, crushed (about 10 biscuits)
2 tablespoons (30g) packed dark brown sugar
4 tablespoons (56g) unsalted butter, melted

Cheesecake Filling:

1 block (250g) cream cheese, softened
⅓ cup (65g) granulated sugar
1 teaspoon (5ml) pure vanilla extract
1 large egg, room temperature
2 oz (56ml) white chocolate, melted and cooled
⅔ cup (160ml) chilled strawberry compote
2 teaspoons (6g) all-purpose flour
1 teaspoon freeze-dried strawberry powder

How to Make Strawberry Shortcake Cheesecake Bars

Step 1: Make the Strawberry Compote

Start by cooking the strawberries and sugar in a small saucepan over medium heat for about 3 minutes, just until softened. In a tiny bowl, mix the cornstarch with the lemon juice to make a slurry, then stir it into the strawberries. Continue cooking until the mixture begins to thicken, which only takes a minute or two. Once thickened, remove from heat and let it cool completely. Pop it in the fridge to chill.

Step 2: Prepare the Crumb Topping

While the compote cools, mix the flour, granulated sugar, and brown sugar in a bowl. Add the melted butter and stir with a spoon. Use your fingers to form small clumps. Let it sit for about 10 minutes. Then, spread the crumbs on a lined baking sheet and bake at 350°F for 15 minutes, tossing halfway through. Once golden, remove from the oven, let cool, and mix in the freeze-dried strawberry powder.

Step 3: Make the Crust

Next, blend your digestive biscuits and brown sugar in a food processor until fine crumbs form. Pour in the melted butter and pulse until everything’s evenly combined. If you don’t have a food processor, you can crush the biscuits in a sealed plastic bag and mix them with the butter in a bowl. Press this mixture into the bottom of an 8×8-inch pan lined with parchment paper, and bake for 10-12 minutes at 350°F. Once done, lower the oven temp to 325°F.

Step 4: Prepare the Cheesecake Filling

In a food processor or using a hand mixer, blend the softened cream cheese, sugar, and vanilla until smooth. Add the egg, mix, then incorporate the melted white chocolate. Finally, add the strawberry compote, freeze-dried strawberry powder, and flour. Blend until everything is smooth and creamy.

Step 5: Assemble and Bake

Pour the cheesecake filling over your pre-baked crust, smoothing it out evenly. Pop any visible air bubbles, then bake for 20-25 minutes at 325°F, until it’s firm. Remove from the oven, sprinkle most of the crumb topping on top (saving some for later), and gently press it down. Bake for an additional 3 minutes to set the crumbs, but don’t overdo it—the strawberry powder will darken if left too long. Let the bars cool completely, then refrigerate for at least 2 hours before slicing.

Details and nutritional information

Details:

Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 2 hours 55 minutes (including chilling)
Yield: 9 servings

Nutrition:

Serving Size: 1 bar
Calories: 275 kcal
Sugar: 18g
Cholesterol: 70mg

Helpful Tips

Chill the cheesecake: This step is key to achieving that firm yet creamy texture. Patience is a virtue!
Press crumbs gently: When adding the crumb topping, press it lightly into the cheesecake to avoid sinking the crumbs too deep.
Bake the crumbs and crust together. If you’re efficient with the oven, this can save you some time!

Substitutions and Variations

Swap berries: Don’t have strawberries? You can substitute with raspberries or blueberries for a fun twist!
Gluten-free option: Use gluten-free biscuits for the crust to make this recipe gluten-friendly.
Dairy-free adaptation: You can try substituting the cream cheese with a dairy-free alternative like cashew cream cheese for a dairy-free version.

Frequently Asked Questions

Can I use frozen strawberries?

Yes! Just make sure to thaw and drain the strawberries before making the compote.

Can I make these ahead of time?

Absolutely! These bars actually taste better the next day after they’ve had time to chill properly.

How long do these bars last?

Stored in an airtight container in the fridge, they’ll stay fresh for up to 5 days.

Storage Instructions

Once your Strawberry Shortcake Cheesecake Bars are fully cooled and sliced, store them in the refrigerator in an airtight container. They can be kept chilled for up to 5 days. If you want to freeze them, wrap each slice tightly in plastic wrap and store in a freezer-safe bag for up to 2 months. To serve, just thaw them in the fridge overnight.

More Recipes to Try

If you love these Strawberry Shortcake Cheesecake Bars, here are a few more recipes you might enjoy:

Mini Cheesecakes: Creamy, Delicious Bites for Every Occasion

Now that you’ve got the lowdown on these incredible bars, it’s time to get baking! I know you’ll fall in love with every bite. Let me know how they turn out!