Creamy strawberry shortcake cheesecake bars with Golden Oreo crust and vibrant strawberry swirl. No water bath, bakery-level crumb, freezer-friendly dessert bars.
Meet your new crowd-pleaser: Strawberry Shortcake Cheesecake Bars. Think buttery shortcake crumble, lush vanilla cheesecake, and a bright strawberry swirl in tidy, portable bars. These strawberry cheesecake bars are a spring and summer MVP—perfect for potlucks, picnics, birthdays, or those “I deserve dessert” nights. Today we’re making a bakery-style version (no water bath!) with a strawberry shortcake crumb topping that stays crisp, a creamy center that slices clean, and options for gluten-free and no-bake variations. Ready to see why these strawberry shortcake cheesecake bars with Golden Oreos are the ones to beat?
What Makes These Strawberry Shortcake Cheesecake Bars Special?
Here’s the glow-up: I’ve taken classic strawberry shortcake vibes and leveled them up into baked strawberry cheesecake bars with a crisp crumb topping—no soggy bottoms, no cracks, no fuss.
- No water bath needed: Low-and-slow baking plus room-temp ingredients for silky, crack-free cheesecake bars.
- Signature shortcake crumble: Golden Oreos + freeze-dried strawberries for a true strawberry shortcake crumb topping—sweet, tart, and crunchy.
- Two strawberry options: Real strawberry compote swirl or quick jam swirl; both give that bright strawberry shortcake flavor.
- Sturdy crust that stays crisp: A quick pre-bake locks in the shortbread/Golden Oreo crust so it won’t get soggy.
- Make-ahead and freezer-friendly: These bar desserts slice like a dream the next day and freeze like champs.
- Diet-friendly swaps: Easy gluten-free cheesecake bars with GF sandwich cookies; dairy-free and egg-free options included below.
- Small-batch or party-ready: Bake in 8-inch for thick bars or 9×13 for a potluck-sized tray of strawberry shortcake cheesecake squares.
- SEO-friendly flavor boosts: Vanilla bean, lemon zest, and a pinch of salt amplify strawberry flavor. Hello, best strawberry shortcake cheesecake bars.
Ingredient Notes
Build big flavor with smart swaps: Here’s what each component does in these strawberry shortcake cheesecake bars and how to tweak it.
- Cookies for the crust: Golden Oreos, vanilla wafers, or shortbread cookies bring that nostalgic shortcake taste.
- Butter: Binds the cookie crumbs and crisps the base; use unsalted to control salt levels.
- Cream cheese: Full-fat blocks for the creamiest texture—avoid tubs, which are softer and add extra moisture.
- Sour cream or Greek yogurt: Adds tang and a lighter texture; balances sweetness for strawberry cheesecake bars.
- Granulated sugar: Sweetens without overpowering; a touch helps the strawberry swirl pop.
- Eggs: Provide structure so the bars slice clean; room temperature is key for a smooth batter.
- Lemon zest + vanilla: Brightens the filling and enhances strawberry flavor naturally.
- Cornstarch: Stabilizes the cheesecake layer and reduces cracking—especially helpful for bar desserts.
- Strawberries: Use a quick compote from fresh or frozen berries; in a pinch, a high-quality jam works.
- Freeze-dried strawberries: For the strawberry shortcake crumb topping—intense flavor without extra moisture.
- Pinch of salt: Balances sweetness in both crust and crumble for bakery-level results.
How To Make Strawberry Shortcake Cheesecake Bars
Plan ahead: Line your pan with a parchment sling for easy lifting and chill time for clean slices. This baked strawberry cheesecake bars method uses a gentle bake and a double strawberry hit.
- Prep the pan: Line an 8-inch square pan with parchment, leaving overhang on two sides. Lightly grease the other sides for easy release.
- Make the crust: Pulse Golden Oreos/vanilla wafers into fine crumbs. Mix with melted butter and a pinch of salt until it feels like damp sand.
- Pre-bake the base: Press crumbs firmly into the pan and bake briefly until fragrant. Why: It sets the crust so it stays crisp under the filling.
- Make strawberry swirl: Option A: Simmer chopped strawberries with a bit of sugar and lemon until jammy; cool completely. Option B: Loosen a good strawberry jam with a squeeze of lemon. Keep it thick to avoid watery bars.
- Mix cheesecake batter: Beat cream cheese until ultra-smooth. Add sugar, lemon zest, and vanilla; blend just to combine. Beat in eggs one at a time, then sour cream and cornstarch. Tip: Don’t overmix—less air, fewer cracks.
- Assemble: Pour cheesecake over the warm crust. Dollop strawberry compote/jam over the top and gently swirl with a skewer or butter knife.
- Make the shortcake crumble: Combine crushed Golden Oreos, a spoon of sugar, finely crushed freeze-dried strawberries, a pinch of salt, and melted butter. Sprinkle generously over the batter.
- Bake low and slow: Bake until the edges are set and the center wobbles slightly like Jell-O. No water bath required.
- Cool and chill: Cool completely in the pan, then chill at least 4 hours (overnight is best). Use the parchment sling to lift and slice into bars.
- Finish and serve: Dust with more crushed freeze-dried strawberries or add fresh strawberry slices just before serving for a pop of color.
Pro Tips
- Prevent cracks: Use room-temp dairy, mix on low, and don’t bake past the gentle jiggle stage.
- Slice like a pro: Warm a sharp knife under hot water, wipe between cuts, and slice straight down.
- Keep the swirl bold: Don’t over-swirl—big ribbons look prettier and taste fruitier.
- Control moisture: Keep the strawberry compote thick; watery swirls make soggy crusts.
- For 9×13 pan: Double the crust and filling; bake a bit longer. Perfect for summer potluck bars.
WANT TO SAVE THIS RECIPE?
Storage and Reheating
Make-ahead friendly: These strawberry shortcake cheesecake bars taste even better the next day. Here’s how to store and serve them at their best.
- Chill: Store in an airtight container in the fridge for 4–5 days.
- Freeze: Freeze bars on a sheet tray, then wrap individually and store up to 2 months. Thaw in the fridge overnight.
- Keep the crumb crisp: Add fresh strawberry slices just before serving; don’t freeze fresh fruit on top.
- Serve temp: Cheesecake bars are best slightly chilled or at cool room temp—about 15 minutes out of the fridge.
Variations and Substitutions
Make it yours: From gluten-free strawberry cheesecake bars to a no-bake twist, here are easy ways to customize.
- Gluten-free: Use certified GF sandwich cookies or shortbread and ensure all other ingredients are GF.
- No-bake variation: Skip the eggs and cornstarch; use a firmer filling with whipped cream folded into sweetened, lemony cream cheese. Chill to set and top with the crumb (no bake time needed).
- Dairy-free: Use plant-based cream cheese and vegan butter; swap sour cream for coconut yogurt. Texture will be slightly softer.
- Fresh vs. frozen berries: Both work. If using frozen strawberries, reduce a bit longer to cook off extra moisture.
- Cookie swap: Try shortbread cookies, vanilla wafers, or even Biscoff for a spiced twist.
- Lemon-lovers: Add extra zest to the batter and a squeeze of juice to the strawberry swirl for strawberry lemon cheesecake bars.
- Small-batch: Halve everything and bake in a loaf pan; start checking early.
- Extra crumb topping: Double the crumble mixture for serious strawberry shortcake vibes.
Final bite: These strawberry shortcake cheesecake bars bring together the best parts of strawberry shortcake and classic cheesecake—velvety, fruity, and satisfyingly crumbly. They’re simple enough for a Tuesday night and stunning enough for a party platter. If you’ve been searching for the best strawberry shortcake cheesecake bars, this is your sign.
FAQ
How do I keep my cheesecake bars from cracking?
Use room-temp cream cheese and eggs, mix on low to avoid adding air, and bake just until the center wobbles slightly. Then cool completely before chilling. No water bath needed here.
Can I use jam instead of making strawberry compote?
Absolutely. Choose a thick, high-quality strawberry jam and brighten it with a little lemon juice. Thick is key—runny jam = soggy crust and faded swirls.
What can I use instead of Golden Oreos?
Vanilla wafers or shortbread cookies are great. For gluten-free strawberry cheesecake bars, use your favorite GF vanilla sandwich cookies or GF shortbread.
How long do these need to chill before slicing?
At least 4 hours, but overnight is ideal. For clean cuts, use a hot knife and wipe between slices. It’s worth the wait, promise.
Can I freeze strawberry shortcake cheesecake bars?
Yes! Freeze cut bars on a tray, then wrap individually. Thaw in the fridge overnight. Add fresh strawberry slices after thawing so the crumb stays crisp.
Do I need to bake the crust first?
A short pre-bake keeps the crust crisp under the creamy filling. It’s a tiny step that makes a big difference, especially with juicy strawberry swirl.
Strawberry Shortcake Cheesecake Bars
Creamy strawberry shortcake cheesecake bars with Golden Oreo crust and vibrant strawberry swirl. No water bath, bakery-level crumb, freezer-friendly dessert bars.
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Servings: 16 bars
Equipment
- 8-inch square baking pan
- Parchment paper
- Mixing bowls
- Hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Chef’s knife
Ingredients
Shortcake Crust
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 tsp fine salt
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs, at room temperature
- 1/4 cup sour cream
- 1 tsp pure vanilla extract
- 1 tbsp fresh lemon juice
Strawberry Layer
- 2 cups diced fresh strawberries
- 2 tbsp granulated sugar
- 2 tsp cornstarch
- 1 tsp finely grated lemon zest
Shortcake Crumble Topping
- 3/4 cup all-purpose flour
- 1/3 cup granulated sugar
- 1/4 tsp fine salt
- 3 tbsp unsalted butter, melted
- 1/2 tsp pure vanilla extract
Instructions
- Heat oven to 350°F. Line an 8-inch square pan with parchment, leaving overhang for easy lifting.
- Make the crust: In a bowl, whisk flour, sugar, and salt. Stir in melted butter until evenly moistened and the mixture resembles damp sand. Press firmly into the pan in an even layer. Bake 10–12 minutes until just set; leave oven on.
- Prepare the cheesecake: Beat cream cheese and sugar on medium speed until completely smooth, scraping the bowl. Mix in eggs one at a time just to combine. Blend in sour cream, vanilla, and lemon juice until silky.
- Make the strawberry layer: In a separate bowl, toss strawberries with sugar, cornstarch, and lemon zest until coated.
- Assemble: Pour cheesecake batter over the warm crust and smooth the top. Spoon the strawberry mixture evenly over the batter.
- Make the crumble: Combine flour, sugar, and salt. Drizzle in melted butter and vanilla and mix with a fork until clumps form. Sprinkle the clumps evenly over the strawberries.
- Bake 28–35 minutes, until the edges are set and the center has a slight jiggle. Cool completely in the pan on a rack, then chill at least 3 hours until firm.
- Lift out using the parchment, slice into 16 bars, and serve chilled.
Notes
For the cleanest slices, chill overnight and wipe the knife between cuts. Store covered in the fridge for up to 4 days. The bars can be frozen (well wrapped) for up to 1 month; thaw in the fridge. Swap strawberries for raspberries or blueberries; if using frozen berries, do not thaw and increase cornstarch by 1/2 tsp.
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Hungry for more berry desserts: Explore more recipes on my site using these searches for quick inspo:
strawberry recipes, cheesecake recipes, and dessert bars. Bookmark your faves for summer gatherings!
