Description
These Heavenly Strawberry Shortcake Cheesecake Bars combine a buttery graham cracker crust with a creamy, vanilla-infused cheesecake layer, topped with a luscious strawberry compote and a crumbly streusel topping. 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 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 to prevent sticking and ensure easy cleanup.
- Make the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly coated with butter. Press this mixture evenly into the bottom of the prepared baking dish to form the crust. Bake for 10 minutes, then remove from the oven and let it cool completely.
- Prepare Strawberry Compote: In a saucepan over medium heat, combine the chopped strawberries, 1/4 cup granulated sugar, cornstarch, and 1/2 teaspoon vanilla extract. Cook, stirring occasionally, until the mixture thickens and becomes jam-like, about 6 to 8 minutes. Remove from heat and allow to cool to room temperature.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add 1/4 cup granulated sugar and continue beating until well combined. Add the eggs one at a time, mixing thoroughly after each addition. Then fold in the sour cream and 1 teaspoon of vanilla extract, blending until the mixture is smooth and uniform.
- Assemble the Bars: Pour the cheesecake filling evenly over the cooled crust in the baking pan. Spoon the cooled strawberry compote over the cheesecake layer. Using a knife or skewer, gently swirl the compote into the cheesecake mixture 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 fingers to mix them together until coarse crumbs form. Sprinkle this streusel evenly over the top of the cheesecake and compote layers.
- Bake the Bars: Place the baking dish in the preheated oven and bake for 35 to 38 minutes. The edges should be set while the center will still jiggle slightly when the pan is moved. Remove from oven and let cool completely at room temperature. Then refrigerate for at least 4 hours, preferably overnight, to allow the cheesecake to fully set.
- Serve and Garnish: Once chilled, cut the cheesecake into 12 bars. Optionally, garnish each bar with a dollop of whipped cream and a halved whole strawberry for an extra touch of elegance and flavor.
Notes
- Make sure the cream cheese is fully softened for a smooth cheesecake filling without lumps.
- Chilling the bars overnight yields the best texture and flavor.
- Use fresh, ripe strawberries for the brightest flavor in the compote.
- You can substitute the graham cracker crust with digestive biscuits if preferred.
- Store leftover bars in an airtight container in the refrigerator for up to 3 days.
