Strawberry Shortcake Cheesecake Bars
These Strawberry Shortcake Cheesecake Bars combine a buttery cookie crust, creamy cheesecake, and juicy strawberries with a crumbly topping for an easy, crowd-pleasing 13×9 dessert. Perfect for potlucks, picnics, or any occasion when you want a summery treat without the fuss of a layered cake.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 3 hours 10 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 2 cups (250g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1/2 cup (115g) unsalted butter, melted
- 1/4 cup (60ml) neutral oil (canola or sunflower)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (15g) freeze-dried strawberries, crushed (optional)
- 1 teaspoon vanilla extract
- 16 oz (450g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 2 large eggs, room temperature
- 1/4 cup (60ml) sour cream or plain Greek yogurt
- 1 teaspoon vanilla extract
- 2 cups (300g) fresh strawberries, hulled and chopped
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon (8g) cornstarch
- 1 teaspoon fresh lemon juice
Instructions
- Preheat oven to 350°F (175°C). Line a 13×9-inch pan with parchment paper, letting it hang over the sides. Lightly spray with nonstick spray.
- In a large bowl, whisk together flour, sugar, baking powder, salt, and (if using) crushed freeze-dried strawberries. Add melted butter, oil, and vanilla extract. Stir until crumbly but holds together when pressed.
- Reserve 1 heaping cup of the mixture for the topping. Press the remaining mixture firmly and evenly into the bottom of the prepared pan.
- Bake the crust for 10 minutes, until just set and fragrant. Remove from oven.
- While the crust bakes, toss chopped strawberries with sugar, cornstarch, and lemon juice. Set aside to macerate.
- In a clean bowl, beat cream cheese with sugar until smooth (about 2 minutes). Beat in eggs one at a time, then sour cream or yogurt and vanilla extract. Mix until creamy and pourable.
- Pour cheesecake filling over the par-baked crust and smooth evenly. Spoon the strawberry mixture evenly over the cheesecake layer.
- Crumble the reserved crust mixture over the top, squeezing some into larger clumps.
- Bake for 35-40 minutes, until the top is lightly golden and the center jiggles just slightly. If the crumble browns too quickly, cover loosely with foil for the last 10 minutes.
- Cool bars at room temperature for 1 hour, then chill in the fridge for at least 2 hours (overnight is best).
- Use parchment handles to lift the bars out. Cut into 16 squares, wiping the knife between cuts for clean edges.
Notes
For best results, use room temperature cream cheese, eggs, and yogurt. Chill bars thoroughly before slicing for clean edges. If using frozen strawberries, thaw and drain well. For a gluten-free version, use a 1:1 gluten-free flour blend. The freeze-dried strawberries in the crumble are optional but add extra flavor and color.
Nutrition
- Serving Size: 1 bar (1/16 of recipe)
- Calories: 250
- Sugar: 16
- Sodium: 140
- Fat: 14
- Saturated Fat: 8
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
Keywords: strawberry shortcake, cheesecake bars, easy dessert, 13x9 dessert, summer dessert, potluck, picnic, strawberry cheesecake, bar cookies