Description
These Heavenly Strawberry Shortcake Cheesecake Bars combine a buttery graham cracker crust, creamy cheesecake layer, luscious homemade strawberry compote, and a crunchy streusel topping. Perfectly baked and chilled, they offer a delightful twist on classic strawberry shortcake, presented in easy-to-serve bars that are perfect for any occasion.
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
Optional Garnish
- Whipped cream
- Whole strawberries, halved
Instructions
- Preheat and prepare crust: Preheat your oven to 325°F (163°C). Line an 8×8-inch baking dish with parchment paper, ensuring some overhang for easy removal later.
- Make the crust: In a bowl, mix together the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar until evenly combined. Press the mixture firmly and evenly into the prepared baking dish. Bake the crust for 10 minutes, then remove and let it cool completely.
- Prepare strawberry compote: In a medium saucepan, combine the chopped strawberries, 1/4 cup granulated sugar, cornstarch, and 1/2 teaspoon vanilla extract. Cook over medium heat, stirring occasionally, until the mixture thickens, about 6 to 8 minutes. Remove from heat and allow to cool.
- Make cheesecake filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add 1/4 cup granulated sugar and mix again until well combined. Add eggs one at a time, beating after each addition. Then incorporate the sour cream and 1 teaspoon vanilla extract, mixing until the batter is creamy and smooth.
- Assemble cheesecake layer: Pour the cheesecake batter evenly over the cooled crust. Spoon the strawberry compote over the cheesecake layer and gently swirl it with a knife to create a marbled effect.
- Prepare streusel topping: In a small bowl, combine the all-purpose flour, brown sugar, and cold butter. Use a fork or your hands to blend the mixture into coarse crumbs. Sprinkle the streusel evenly over the top of the cheesecake layer.
- Bake the bars: Place the baking dish in the oven and bake for 35 to 38 minutes, or until the edges are set but the center still slightly jiggles when moved. Remove from the oven and cool completely at room temperature.
- Chill and serve: Once cooled, refrigerate the bars for at least 4 hours to set fully. Slice into 12 bars. If desired, garnish each bar with a dollop of whipped cream and a halved strawberry before serving.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the cheesecake batter.
- Use fresh, ripe strawberries for the best flavor in the compote.
- The slight jiggle in the center after baking ensures a creamy cheesecake texture.
- Chilling the bars overnight enhances flavor and firmness for easier slicing.
- Parchment paper makes for easy removal from the baking pan.
- You can substitute brown sugar in the streusel with coconut sugar for a different flavor profile.
