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Strawberry Cheesecake Shortbread Bars

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These Strawberry Cheesecake Shortbread Bars combine a buttery shortbread crust, creamy cheesecake filling, and juicy strawberries with a golden crumble topping. Perfect for picnics, potlucks, or any occasion, they’re easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 1/2 cup (100g) granulated sugar
  • 3/4 cup (170g) salted butter, cold and cubed (or unsalted plus a pinch of salt)
  • 1 teaspoon (5ml) vanilla extract
  • 8 oz (225g) cream cheese, softened
  • 1/3 cup (67g) granulated sugar
  • 1 large egg
  • 1 teaspoon (5ml) vanilla extract
  • 2 cups (300g) fresh strawberries, hulled and chopped (or frozen, thawed and drained)
  • 2–3 tablespoons (25-38g) granulated sugar (to taste, depending on berry sweetness)
  • 1 tablespoon (15ml) lemon juice
  • 1 tablespoon (8g) cornstarch

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch (20x20cm) baking pan with parchment paper, leaving an overhang on two sides.
  2. In a large mixing bowl, combine flour, 1/2 cup sugar, and a pinch of salt (if using unsalted butter). Add cold, cubed butter and cut in with a pastry cutter, two forks, or fingertips until mixture resembles coarse crumbs. Stir in 1 teaspoon vanilla extract.
  3. Scoop out about 1 cup of the mixture and set aside for the crumble topping.
  4. Press the remaining shortbread mixture firmly and evenly into the bottom of the prepared pan. Bake for 10-12 minutes, until just starting to turn golden around the edges. Remove and let cool slightly.
  5. In a medium bowl, toss chopped strawberries with 2-3 tablespoons sugar, lemon juice, and cornstarch. Let sit while preparing the cheesecake layer.
  6. In another bowl, beat softened cream cheese with 1/3 cup sugar until smooth and creamy (about 2 minutes). Beat in egg and 1 teaspoon vanilla extract until just combined.
  7. Pour cheesecake mixture evenly over the cooled shortbread base and smooth with a spatula.
  8. Spoon the strawberry mixture evenly over the cheesecake layer.
  9. Sprinkle the reserved shortbread mixture evenly over the strawberries for the crumble topping.
  10. Bake for 35-40 minutes, or until the crumble topping is golden and the cheesecake is set (it may jiggle slightly in the center).
  11. Cool completely in the pan on a wire rack (about 2 hours), then refrigerate for at least 2 more hours or overnight.
  12. Use the parchment overhang to lift the bars out of the pan. Slice into 12 squares (or 16 for smaller servings), wiping the knife between cuts for clean edges.

Notes

For best results, use cold butter for the shortbread and chill the bars thoroughly before slicing. If using frozen strawberries, thaw and drain well. Gluten-free flour blends and dairy-free substitutes work well for adaptations. Let bars cool completely and chill for clean slices. Store in the fridge for up to 5 days or freeze for up to 2 months.

Nutrition

Keywords: strawberry cheesecake bars, shortbread bars, easy dessert, summer dessert, picnic dessert, cheesecake bars, strawberry dessert, crumble bars

Find it online: https://norasfoods.com/strawberry-cheesecake-shortbread-bars-easy-crumble-dessert-recipe/