Description
Heavenly Strawberry Shortcake Cheesecake Bars combine a buttery graham cracker crust with a creamy cheesecake layer swirled with fresh strawberry compote and topped with a crumbly streusel. Perfectly balanced with sweet and tangy flavors, these bars make a delightful dessert 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 Layer
- 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, halved
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line an 8×8-inch baking dish with parchment paper, allowing some overhang for easy removal.
- Make the Crust: In a bowl, thoroughly mix graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar. Press this mixture evenly into the prepared baking dish. Bake for 10 minutes, then remove and let it cool completely.
- Prepare Strawberry Compote: In a saucepan over medium heat, combine the chopped strawberries, 1/4 cup granulated sugar, and cornstarch. Cook, stirring frequently, until the mixture thickens, about 6 to 8 minutes. Remove from heat and stir in 1/2 teaspoon vanilla extract. Allow it to cool to room temperature.
- Make Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Add 1/4 cup sugar and continue beating. Incorporate the eggs one at a time, mixing well after each addition. Then, stir in the sour cream and 1 teaspoon vanilla extract until the mixture is smooth and creamy.
- Assemble Bars: Pour the cheesecake mixture over the cooled graham cracker crust and spread evenly. Spoon the cooled strawberry compote over the cheesecake layer. Using a knife, gently swirl the compote into the cheesecake filling for 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 until coarse crumbs form. Sprinkle the streusel evenly over the top of the cheesecake mixture.
- Bake the Bars: Place the baking dish in the preheated oven and bake for 35 to 38 minutes, or until the edges are set and the center slightly jiggles when gently shaken. Remove from oven and let cool completely at room temperature. Then, refrigerate for at least 4 hours to fully set.
- Serve: Once chilled, lift the bars out of the pan using the parchment overhang. Slice into 12 equal bars. Optionally, garnish each bar with a dollop of whipped cream and a halved fresh strawberry before serving.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth batter without lumps.
- Chilling the bars for at least 4 hours helps them set properly for clean slices.
- You can prepare the strawberry compote a day ahead and store it in the refrigerator.
- For a gluten-free version, use gluten-free graham cracker crumbs and flour substitute in the streusel.
- Handle the batter gently when swirling compote to create beautiful marbling without blending the layers completely.
