Description
These Heavenly Strawberry Shortcake Cheesecake Bars combine a buttery graham cracker crust, creamy vanilla cheesecake, and a luscious homemade strawberry compote topped with a buttery streusel. Baked to perfection and chilled for a smooth, rich texture, these dessert bars deliver the classic flavors of strawberry shortcake with a decadent cheesecake twist, perfect for any occasion or special treat.
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
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 make removal easier.
- Make the crust: In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until well incorporated, then press this mixture evenly into the bottom of the prepared baking dish. Bake for 10 minutes to set the crust, then remove and let cool completely.
- Prepare strawberry compote: In a saucepan over medium heat, combine chopped strawberries, 1/4 cup granulated sugar, cornstarch, and 1/2 teaspoon vanilla extract. Cook, stirring occasionally, until the mixture thickens and the strawberries soften, about 6–8 minutes. Remove from heat and allow to cool completely.
- Make the cheesecake filling: Using a mixing bowl and electric mixer, beat the softened cream cheese until smooth and creamy. Add 1/4 cup granulated sugar and beat again until well combined. Incorporate eggs one at a time, mixing well after each. Then add sour cream and 1 teaspoon vanilla extract, mixing until smooth and creamy in texture.
- Assemble cheesecake: Pour the cheesecake mixture over the cooled graham cracker crust, spreading evenly. Spoon the cooled strawberry compote on top of the cheesecake layer, then use a knife or a skewer to gently swirl the compote into the cheesecake for a marbled effect.
- Prepare streusel topping: In a small bowl, combine all-purpose flour, brown sugar, and cold butter. Use a fork or your fingertips to work the butter into the dry ingredients until coarse crumbs form. Sprinkle this streusel evenly over the top of the cheesecake mixture.
- Bake the bars: Bake the assembled bars in the preheated oven for 35 to 38 minutes, or until the edges are set and the center jiggles slightly when you gently shake the pan. Remove from oven and let cool completely on a wire rack.
- Chill and serve: Once cooled, refrigerate the bars for at least 4 hours to fully set the cheesecake. After chilling, cut into 12 bars. Optionally garnish each bar with a dollop of whipped cream and a halved whole strawberry before serving.
Notes
- Ensure the cream cheese is softened to room temperature for a smooth cheesecake filling.
- Chilling the bars thoroughly is essential for clean slices and proper texture.
- You can substitute fresh strawberries for frozen, but fresh will yield the best flavor and texture.
- For a gluten-free version, substitute the graham cracker crumbs and flour with gluten-free alternatives.
- To prevent the crust from becoming soggy, cool it completely before adding the cheesecake layer.
- The streusel topping adds a nice texture contrast—make sure the butter is cold for best crumbly results.
