Strawberry Shortcake Cheesecake Bars have a golden Oreo crust, strawberry swirled cheesecake and an amazing streusel on top. Serve with strawberries and whipped cream!
Strawberry Shortcake Cheesecake Bars
One of the reasons why I love this time of year is because of the fresh strawberries that abound everywhere I look. Last year we planted 9 strawberry plants in our little garden. We got a handful of berries last year that were no comparison to store-bought berries. I’m so excited to have more strawberries this year from our little plants. Someday maybe we’ll have enough to make some strawberry jam, but this year we’ll be lucky enough to have some that actually make it inside the house without getting eaten first.
Strawberry shortcake is one of our favorite things to make with fresh strawberries. Have you tried our shortcake yet? If not, do it soon. It’s the best. I promise.
Strawberry Cheesecake Bars
Cheesecake bars are another one of my favorite things, so I knew I needed to make you all some Strawberry Shortcake Cheesecake Bars. My favorite part of our strawberry shortcake is the streusel topping, so I knew I had to put that streusel topping on our cheesecake bars. With the graham cracker crust, strawberry swirls, creamy cheese and streusel topping, these cheesecake bars are a dream.
How to Make Cheesecake Bars
There are 4 layers in these cheesecake bars.
Oreo crust. We used golden Oreo cookies as the base of this recipe. Love chocolate and strawberries together? Use chocolate cookies!
Cheesecake. With cream cheese and sour cream for the ultimate in rich, creamy texture.
Strawberry Jam. To keep this recipe simple, we used strawberry jam and swirled it in the cheesecake batter. We choose to use fresh strawberry topping to dollop over the top of the bars (which we’ll talk about below!).
Streusel Topping. This topping isn’t 100% necessary, but it is unique to our homemade strawberry shortcake recipe (and is actually our favorite part), so we wanted to include it in our cheesecake bars as well.
I used an 8″ springform pan for this recipe. If you don’t have a springform pan, line a 8″ square with foil (spray with cooking spray) or parchment paper. Once it has baked and cooled, you can lift the cheesecake easily out of the pan with the foil and cut nice, clean squares.
Fresh Strawberry Topping for Cheesecake
If you have fresh strawberries you are dying to use in a dessert, try our Homemade Strawberry Topping. We’ve used it on pancakes, ice cream…and to top these cheesecake bars. It’s amazing!
Make Ahead Dessert
As with other cheesecake, make these Strawberry Shortcake Cheesecake Bars a day in advance for the best flavor. Cheesecake tastes better as it cools and sets in the fridge. Which is complete torture when you are craving cheesecake. But it’s worth the wait!
In a medium size bowl, combine the crushed cookies and softened butter. Mix well. Press this into the bottom of an 8" square springform pan, or a baking pan that has been lined with parchment paper or foil. If you use foil, spray the foil with cooking spray. Bake the crust at 350 degrees for 8 minutes.
While the crust is baking, place the cream cheese in a bowl. Beat the cream cheese with an electric mixer until it is smooth. Add in the eggs, sour cream, sugar and vanilla. Beat the mixture until it is smooth and creamy, about 3 minutes.
Once the Oreo crust has cooled, pour half of the cheesecake batter into the crust.
Microwave the strawberry preserves for about 30 seconds and mix it. Drizzle ½ cup of the warm strawberry preserves over the cheesecake batter. Pour the rest of the cheesecake batter in the pan. Drizzle the remaining ½ cup of strawberry preserves on top of the cheesecake batter. Using a knife, gently swirl the strawberry preserves back and forth to create a swirl pattern.
In a small bowl, combined the softened butter, sugar and flour until you have small crumbs. Sprinkle this topping on the top of the cheesecake batter.
Bake the cheesecake at 350 degrees for 40 minutes. The center of the cheesecake should be set and the edges very lightly browned.
Allow the cheesecake to cool for 30 minutes, then move the cheesecake to the refrigerator to set for at least 4 hours, but preferrably overnight. Once the cheesecake is cool, remove it from the pan and cut it into 16 squares.
Store the cheesecake bars in the refrigerator.
Serve with strawberries and whipped cream, if desired.
The calories shown are based on the cheesecake being cut into 16 pieces, with 1 serving being 1 piece of cheesecake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.