Description
These Easy Strawberry Cheesecake Bars combine a buttery shortbread crust, a creamy and tangy cheesecake filling, and a sweet, luscious strawberry compote on top. Perfect for dessert lovers who want a no-bake treat with vibrant strawberry flavor and a smooth, rich texture.
Ingredients
Scale
Strawberry Compote
- 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
Shortbread Crust
- 24 ounces shortbread cookies
- 2 Tablespoons granulated sugar
- 6 Tablespoons unsalted butter, melted
- Salt to taste
Cheesecake Filling
- 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
- Make the Strawberry Compote: In a small bowl, whisk together the water and cornstarch until smooth to create a slurry. In a deep saucepan over medium-high heat, combine the sugar, chopped strawberries, and cornstarch slurry, whisking well. Simmer the mixture for 6-8 minutes until it thickens. Stir in the lemon juice, then remove from heat and set aside to cool.
- Prepare the Shortbread Crust: Place the shortbread cookies in a food processor and pulse until fine crumbs form. Transfer the crumbs to a mixing bowl and add the granulated sugar, melted butter, and a pinch of salt. Mix thoroughly until the crumbs are evenly coated with butter. Line a 9×13-inch baking dish with parchment paper, pour in the crust mixture, and press it down firmly and evenly using the bottom of a glass. Chill the crust in the fridge to set.
- Make the Cheesecake Filling: Using an electric stand mixer fitted with a whisk attachment, beat the cream cheese, ricotta, granulated sugar, powdered sugar, lemon juice, and lemon zest together until light, smooth, and creamy. Add the heavy cream and vanilla extract, then continue to whisk until medium peaks form—be careful not to overbeat as it may cause the mixture to separate.
- Assemble the Bars: Spread the cheesecake filling evenly over the chilled shortbread crust. Place the dish in the refrigerator to chill and firm up. Once set, spread the cooled strawberry compote on top of the cheesecake layer evenly.
- Chill and Serve: Refrigerate the assembled bars overnight to allow the flavors to meld and the filling to fully set. When ready, use a serrated knife to slice into bars. Store leftovers in an airtight container in the refrigerator for up to 3 days for best freshness.
Notes
- Ensure the cream cheese is at room temperature to avoid lumps in your filling.
- Do not overwhip the heavy cream as it can turn grainy and ruin the texture.
- Use fresh, ripe strawberries for the best flavor in the compote.
- This recipe requires overnight chilling for optimal texture and flavor blending.
- Store bars in an airtight container in the refrigerator and consume within 3 days for the best taste and freshness.
