Description
These Easy Strawberry Cheesecake Bars feature a buttery shortbread crust, a creamy no-bake cheesecake filling, and a vibrant homemade strawberry compote. They’re perfect for spring and summer gatherings or whenever you’re craving a fruity, tangy-sweet dessert.
Ingredients
Scale
- 2 Tablespoons water
- 2 Tablespoons cornstarch
- 3/4 cup granulated sugar
- 2 pounds fresh strawberries, chopped into small pieces
- 1 Tablespoon lemon juice
- Zest of half a lemon
- 24 ounces shortbread cookies
- 2 Tablespoons granulated sugar
- 6 Tablespoons unsalted butter, melted
- Salt to taste
- 12 ounces full-fat cream cheese, room temperature
- 1/2 cup whole milk ricotta
- 1/3 cup granulated sugar
- 3 Tablespoons powdered sugar
- 2 teaspoons lemon juice
- Zest of 1/2 a lemon
- 1 ½ cups heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- Whisk together the water and cornstarch in a small bowl to create a slurry.
- In a deep saucepan over medium-high heat, combine the strawberries, sugar, and cornstarch slurry. Whisk until smooth and simmer for 6–8 minutes, until thickened. Stir in lemon juice and zest. Let the compote cool.
- In a food processor, pulse the shortbread cookies until they become fine crumbs.
- Transfer the crumbs to a bowl and mix with sugar, melted butter, and a pinch of salt until fully coated.
- Line a 9×13-inch baking dish with parchment paper. Press the crust mixture evenly into the bottom using a flat-bottomed glass. Chill in the fridge.
- Using a stand mixer with a whisk attachment, beat cream cheese, ricotta, granulated sugar, powdered sugar, lemon juice, and lemon zest until creamy.
- Add heavy cream and vanilla to the mixture and beat until medium peaks form, being careful not to overmix.
- Spread the cheesecake filling evenly over the chilled crust.
- Spoon and spread the cooled strawberry compote over the cheesecake layer.
- Refrigerate overnight. Slice with a serrated knife and serve.
Notes
- Make sure the cream cheese is at room temperature to avoid lumps in the filling.
- Use a serrated knife for cleaner slices.
- Chilling overnight is key for firm bars and best texture.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bar
- Calories: 360
- Sugar: 29g
- Sodium: 190mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg