Strawberry Shortcake Cheesecake Bars

Name: Strawberry Shortcake Cheesecake Bars
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 12 bars
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1/2 cup unsalted butter, softened; 1 teaspoon baking powder; 1/4 teaspoon salt; 1 egg; 1 teaspoon vanilla extract; 16 oz cream cheese, softened; 1/2 cup granulated sugar; 1 teaspoon vanilla extract; 2 large eggs; 1 1/2 cups fresh strawberries, chopped; 1 tablespoon cornstarch

Highlighted under: Sweet Baking Ideas

I absolutely love combining classic dessert flavors into something new, and these Strawberry Shortcake Cheesecake Bars are my latest obsession. Each bite is a delightful combination of creamy cheesecake infused with fresh strawberries and a buttery shortcake crust. It’s the perfect dessert to enjoy during sunny afternoons or at gatherings with friends. Trust me, this is a dessert that is not just visually appealing but also delivers an explosion of flavors that will have everyone asking for the recipe!

Created by

Emma Parker

Last updated on 2026-02-24T00:52:51.663Z

When I first made these cheesecake bars, I was blown away by how delicious they turned out. The combination of the light, fluffy cheesecake and the rich strawberry flavor was an unexpected delight. I found that using fresh strawberries really elevated the taste, and it’s a fantastic way to highlight their natural sweetness. Don’t skip the chilling time; it allows all the flavors to meld beautifully.

Another tip I learned is to make sure the cream cheese is at room temperature before you whip it into the mixture. This helps to avoid lumps and creates a smoother, creamier texture. Trust me, the end result is worth every minute spent in the kitchen!

Why You'll Love This Recipe
Refreshing strawberry flavor paired with creamy cheesecake
Buttery shortcake crust that adds a wonderful texture
Easy to make and perfect for sharing at gatherings

Understanding the Ingredients

The key to a fantastic cheesecake center lies in using room temperature cream cheese. This ensures a smooth and creamy filling that mixes well without lumps. If you're in a hurry, you can microwave the cream cheese for about 10-15 seconds, but be cautious not to melt it. Fresh strawberries provide not just flavor but moisture; if using frozen strawberries, drain any excess liquid to prevent a soggy cheesecake.

When it comes to the shortcake crust, the ratio of flour to butter is crucial for achieving that tender yet crumbly texture. Using unsalted butter allows you to control the saltiness of the dessert. If you're looking for a healthier alternative, consider substituting half of the all-purpose flour with almond flour for a nutty flavor and lighter texture.

Mastering Baking Times

Baking times can vary based on your oven and the exact thickness of your cheesecake layer. Keeping an eye on it during the final 25-30 minutes is essential; you want the edges to appear set and slightly puffed, while the center may remain a bit wobbly. Remember, it will firm up as it cools. Overbaking can lead to a dry texture, so it's better to err on the side of caution.

After removing the cheesecake from the oven, avoid the temptation to slice it immediately. Letting it cool to room temperature before refrigerating not only prevents cracks but also enhances the flavor as the cheesecake continues to set. I recommend refrigerating it for at least two hours, but if you can wait until the next day, the flavors will meld beautifully.

Ingredients

For the Shortcake Crust

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
1 teaspoon baking powder
1/4 teaspoon salt
1 egg
1 teaspoon vanilla extract

For the Cheesecake Filling

16 oz cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 1/2 cups fresh strawberries, chopped
1 tablespoon cornstarch

Additional Ingredients

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and prepare a 9x9 inch baking pan by greasing it lightly or lining it with parchment paper.

Make the Shortcake Crust

In a mixing bowl, combine the flour, sugar, baking powder, and salt. Add the softened butter, egg, and vanilla extract, and mix until a dough forms. Press the dough evenly into the bottom of the prepared baking pan.

Bake the Crust

Bake the crust for 15 minutes or until lightly golden. Remove from the oven and let it cool slightly while you prepare the cheesecake filling.

Prepare the Cheesecake Filling

In a large bowl, beat the softened cream cheese with sugar and vanilla until smooth. Add the eggs one at a time, mixing well after each addition. Gently fold in the chopped strawberries and cornstarch.

Combine and Bake

Pour the cheesecake mixture over the cooled shortcake crust, spreading it evenly. Bake for an additional 25-30 minutes until the cheesecake is set. The center may still jiggle slightly.

Cool and Refrigerate

Once baked, remove from the oven and allow to cool to room temperature. Refrigerate for at least 2 hours before slicing into bars.

Enjoy!

Pro Tips

For best results, serve chilled and garnish with additional sliced strawberries before serving for a fresh touch.

Serving Suggestions

These Strawberry Shortcake Cheesecake Bars can be served chilled or at room temperature. They make for a stunning centerpiece at any gathering. For an extra touch, top them with whipped cream and a few fresh strawberries just before serving. A drizzle of chocolate or a sprig of mint could also elevate their presentation.

If you're planning to serve these bars at a summer picnic or outdoor event, consider preparing them the night before. This allows the flavors to deepen and makes for a hassle-free treat ready to impress guests. Just keep them lined in a cooler to maintain their chill.

Storage Tips

To store leftover bars, place them in an airtight container in the refrigerator where they will stay fresh for up to five days. If you need to store them longer, these cheesecake bars freeze well. Cut them into portions and wrap each piece tightly in plastic wrap, then store them in a freezer-safe bag for up to three months. Thaw in the refrigerator before serving.

If you're thinking of adding a twist to the original recipe, consider incorporating different fruits or flavorings. Peaches, blueberries, or even a hint of lemon zest can work beautifully. Just remember to adjust the sugar content according to the sweetness of your fruit.

Questions About Recipes

→ Can I use frozen strawberries?

Yes, but thaw and drain them first to avoid excess moisture in the filling.

→ How long can I store these bars?

They can be stored in an airtight container in the refrigerator for up to 5 days.

→ Can I use a different type of fruit?

Absolutely! You can substitute the strawberries with raspberries or blueberries for a different flavor.

→ Is it possible to make this recipe gluten-free?

Yes, just swap the all-purpose flour with a gluten-free flour blend.