Description
These Strawberry Shortcake Cheesecake Bars combine a buttery shortbread crust with a creamy cheesecake layer and a luscious strawberry swirl, topped optionally with a buttery crumble. Perfectly balanced in sweetness and texture, they make an ideal dessert for gatherings and special occasions.
Ingredients
Scale
Crust
- 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
Strawberry Swirl
- 1 1/2 cups (225g) fresh strawberries, hulled and diced (divided)
- 2 tablespoons sugar (or honey)
- 1 teaspoon lemon juice
Cheesecake Filling
- 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
Optional Crumble Topping
- 1/2 cup (62g) all-purpose flour
- 1/4 cup (50g) granulated sugar
- 1/4 cup (57g) unsalted butter, cold and cubed
- Pinch of salt
Instructions
- Prepare the pan and crust: Line an 8×8-inch (20x20cm) baking pan with parchment paper leaving an overhang on two sides, then lightly grease the parchment to prevent sticking. In a medium bowl, mix 1 cup flour, 1/4 cup sugar, and 1/4 teaspoon salt. Cut in 1/2 cup cold, cubed butter until the mixture resembles coarse crumbs. Press this evenly into the bottom of the prepared pan.
- Bake the crust: Bake the crust in a preheated oven at 350°F (175°C) for 15-18 minutes until it turns lightly golden. Remove from the oven and let it cool completely while preparing the filling and strawberry swirl.
- Make the strawberry swirl: In a small saucepan, combine 1 cup diced strawberries with 2 tablespoons sugar and 1 teaspoon lemon juice. Simmer over medium heat for 5-7 minutes until thickened. Mash or blend for a smoother texture, then fold in the remaining 1/2 cup diced strawberries. Set aside to cool.
- Prepare cheesecake filling: 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 addition. Stir in vanilla extract, lemon zest, and sour cream or Greek yogurt. Mix gently until just combined to avoid overmixing.
- Assemble the bars: Pour the cheesecake batter over the cooled crust and smooth the surface evenly. Dollop the strawberry mixture over the top, then swirl gently with a knife or skewer to create a marbled effect.
- Prepare optional crumble topping: In a small bowl, mix 1/2 cup flour, 1/4 cup sugar, and a pinch of salt. Cut in 1/4 cup cold, cubed butter until pea-sized clumps form. Evenly sprinkle the crumble over the cheesecake layer if using.
- Bake the cheesecake bars: Bake at 350°F (175°C) for 32-38 minutes, until the edges are set and the center has a slight jiggle. If the crumble is browning too fast, tent the pan loosely with foil to prevent burning.
- Cool and chill: Allow the bars to cool completely at room temperature, then refrigerate for at least 3 hours or overnight to fully set.
- Slice and serve: Use the parchment paper overhang to lift the bars from the pan. With a sharp knife, slice into 16 squares, wiping the blade clean between cuts for neat slices. Garnish with fresh strawberries or whipped cream if desired, and serve chilled.
Notes
- Ensure cream cheese and eggs are at room temperature to prevent lumps in the cheesecake batter.
- To achieve a smoother strawberry swirl, blend the cooked strawberries thoroughly before folding in the fresh diced pieces.
- The crumble topping is optional but adds a delightful texture contrast; you can omit it if preferred.
- For easier slicing, refrigerate overnight and warm the knife blade in hot water before cutting.
- Store bars covered in the refrigerator for up to 3-4 days for best freshness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry shortcake, cheesecake bars, strawberry swirl, dessert bars, easy cheesecake, summer dessert
