Dessert

Strawberry Shortcake Cheesecake Bars Recipe

ByJulian Dempsey November 4, 2025November 4, 2025

Introduction

Strawberry Shortcake Cheesecake Bars combine the best of two classic desserts into one irresistible treat. With a buttery crust, creamy cheesecake layer, and fresh strawberry swirl, these bars are perfect for spring and summer gatherings. Easy to make and even easier to enjoy, they’re sure to become a favorite.

The image shows a square slice of a creamy dessert on a white plate, placed on a white marbled surface. The dessert has three layers: a crumbly brown base at the bottom, a thick white middle layer with pieces of fresh strawberries embedded inside, and a top layer with swirled red and white patterns that look like strawberry sauce mixed with cream. The top is also decorated with small pieces of lemon zest. A whole ripe strawberry with its green leaf is placed next to the dessert on the plate. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Line an 8×8-inch (20x20cm) baking pan with parchment paper, leaving an overhang on two sides. Lightly grease the parchment.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: Pour cheesecake batter over cooled crust and smooth the top. Dollop strawberry mixture over the surface and swirl gently with a knife or skewer.
Step 6: 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.
Step 7: 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.
Step 8: Cool completely at room temperature, then refrigerate at least 3 hours (or overnight) before slicing.
Step 9: 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.

Tips & Variations

Use honey instead of sugar in the strawberry mixture for a natural sweetness and subtle flavor depth.
For a gluten-free option, substitute the all-purpose flour with a gluten-free baking blend in crust and crumble.
Add a splash of balsamic vinegar to the strawberries while simmering to enhance their flavor.
Swap the sour cream with plain Greek yogurt for a tangier cheesecake layer.
Top with toasted almonds or graham cracker crumbs in place of the crumble for extra texture.

Storage

Store the cheesecake bars in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze them wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the refrigerator overnight and serve chilled. Avoid leaving them at room temperature for extended periods to maintain freshness and texture.

How to Serve

The image shows square cheesecake bars with three clear layers. The bottom layer is a crumbly light brown crust. The middle layer is thick and creamy white cheesecake. The top layer has a smooth swirl of pink and red with whole and sliced strawberries embedded, some sprinkled with yellow lemon zest. The bars are arranged on a white plate and some on a wooden surface, surrounded by fresh whole strawberries and lemon slices. The background has a clean white marbled texture. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries work well but may release more liquid. Thaw and drain excess juice before cooking to prevent a watery topping.

How do I prevent cracks in the cheesecake bars?

Beat the cream cheese mixture until just smooth and avoid overmixing. Also, do not overbake; the center should still jiggle slightly when you remove the bars from the oven.