Description
Delight in these Heavenly Strawberry Shortcake Cheesecake Bars, featuring a buttery graham cracker crust, a creamy cheesecake layer swirled with a fresh strawberry compote, and topped with a crumbly streusel. Baked to perfection and chilled for a refreshing dessert that’s 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
Garnish (optional)
- Whipped cream
- Whole strawberries
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F (163°C). Line an 8×8-inch baking dish with parchment paper, ensuring some overhang for easy removal.
- Make crust: Combine graham cracker crumbs, melted butter, and 2 tablespoons granulated sugar in a bowl. Mix thoroughly, then press the mixture evenly into the prepared pan. Bake for 10 minutes. Once done, remove from oven and let cool completely.
- Prepare strawberry compote: In a saucepan, mix the chopped strawberries, 1/4 cup sugar, cornstarch, and 1/2 teaspoon vanilla extract. Cook over medium heat, stirring occasionally, until the mixture thickens and becomes glossy, about 6 to 8 minutes. Remove from heat and let cool to room temperature.
- Make cheesecake filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1/4 cup granulated sugar and continue beating until well combined. Add eggs one at a time, mixing fully after each addition. Stir in sour cream and 1 teaspoon vanilla extract until the mixture is smooth and creamy.
- Assemble bars: Pour the cheesecake filling over the cooled crust, smoothing the top. Spoon the strawberry compote onto the cheesecake layer and use a knife to gently swirl the compote into the filling for a marbled effect.
- Prepare streusel topping: Combine flour and brown sugar in a bowl. Cut in the cold butter using a fork or your fingers until the mixture forms coarse crumbs. Evenly sprinkle the streusel over the top of the cheesecake layer.
- Bake and chill: Bake the assembled bars in the preheated oven for 35 to 38 minutes, or until the edges are set and the center slightly jiggles when gently shaken. Remove from the oven and allow to cool completely at room temperature. Then, refrigerate for at least 4 hours to set fully.
- Serve: After chilling, lift the bars out of the pan using the parchment overhang and cut into 12 equal squares. Garnish each bar with a dollop of whipped cream and a halved whole strawberry if desired. Serve chilled and enjoy!
Notes
- Ensure cream cheese is softened to room temperature for a smooth cheesecake batter.
- The cheesecake center will jiggle slightly when done; it will firm up after chilling.
- Use fresh, ripe strawberries for the best flavor in the compote.
- For easier slicing, chill the bars thoroughly before cutting.
- You can substitute the graham cracker crust with digestive biscuits if desired.
- Store leftover bars refrigerated in an airtight container for up to 4 days.
