Strawberry Shortcake Cheesecake Bars
Layers of buttery digestive biscuit crust, creamy strawberry-swirled cheesecake filling, and a golden strawberry crumb topping that tastes just like the iconic ice cream bar — only better.
Servings: 9 bars
Ingredients
Strawberry Compote
- 1 1/2 cups fresh strawberries hulled and quartered
- 2 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 2 teaspoons lemon juice
Crumb Topping
- 1/2 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon light brown sugar
- 3 tablespoons salted butter melted
- 1 tablespoon freeze-dried strawberry powder
Crust
- 1 1/2 cups digestive biscuit crumbs
- 2 tablespoons dark brown sugar
- 4 tablespoons unsalted butter melted
Cheesecake Filling
- 9 oz cream cheese softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 2 oz white chocolate melted
- 2/3 cup strawberry compote prepared above
- 2 teaspoons all-purpose flour
- 1 teaspoon freeze-dried strawberry powder
Instructions
Make the Strawberry Compote
- In a small saucepan over medium heat, combine the strawberries and granulated sugar. Cook, stirring occasionally, until the strawberries soften and release their juices, about 5 minutes.
- In a small bowl, mix the cornstarch with the lemon juice until dissolved. Stir the slurry into the strawberry mixture and cook for 1–2 more minutes until thickened. Remove from heat and let cool completely. Refrigerate until ready to use.
Make the Crumb Topping
- Preheat oven to 350°F. In a small bowl, combine the flour, granulated sugar, brown sugar, and melted butter. Mix until clumpy. Spread onto a parchment-lined baking sheet and bake for 15 minutes until golden. Let cool completely.
- Once cooled, break up any large clumps and toss the crumble with the freeze-dried strawberry powder. Set aside.
Make the Crust
- Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides. In a bowl, combine the digestive biscuit crumbs, dark brown sugar, and melted butter. Stir until evenly moistened.
- Press the crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 10–12 minutes until set. Remove from oven and reduce oven temperature to 325°F.
Make the Cheesecake Filling and Bake
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese, granulated sugar, and vanilla extract on medium speed until completely smooth and creamy, about 2 minutes.
- Add the egg and mix on low speed just until incorporated. Do not overmix.
- Add the melted white chocolate, cooled strawberry compote, flour, and freeze-dried strawberry powder. Mix on low speed until smooth and fully combined.
- Pour the cheesecake filling over the warm crust and spread into an even layer. Bake at 325°F for 20–25 minutes, until the edges are set and the center has a slight jiggle.
- Remove from oven. While still warm, sprinkle the strawberry crumb topping evenly over the surface and gently press it in so it adheres. Return to the oven for 3 more minutes.
- Remove from oven and let cool completely at room temperature. Then refrigerate for at least 2 hours before slicing. Use the parchment overhang to lift the bars out of the pan and slice into 9 squares with a hot, clean knife.
Notes
Store covered in the refrigerator for up to 4 days. Freeze for up to 2 months — wrap the uncut block tightly in plastic wrap before freezing. For clean slices, run a sharp knife under hot water and wipe dry between each cut.
