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Strawberry Shortcake Cheesecake Bars

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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Course: Dessert
Cuisine: American
Keyword: bar cookies, shortcake, strawberry cheesecake bars, summer dessert
Prep Time: 25 minutes
Cook Time: 40 minutes
Total Time: 1 hour 5 minutes
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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