Introduction to Strawberry Shortcake Cheesecake Bars
Strawberry Shortcake Cheesecake Bars are an absolute delight, combining the best of two classic desserts into one scrumptious treat. If you're balancing a busy work schedule with your love for great food, these bars are tailor-made for you. They’re easy to prepare and perfect for stocking your fridge for when the midday sugar cravings hit after a hectic morning.
Why are these cheesecake bars ideal for young professionals? First, they offer a quick grab-and-go option that fits perfectly into your busy lifestyle—no fork required! Plus, the vibrant flavors of fresh strawberries and creamy cheesecake can transport you away from your desk, creating a moment of sweet indulgence amidst your hectic day.
Looking for ways to impress your colleagues? These bars make for a great potluck contribution or a fun weekend dessert that can be stored for days. With just a handful of ingredients, such as fresh strawberries, cream cheese, and a delightful crumb topping, you'll not only satisfy your sweet tooth but also elevate your baking skills. For tips on selecting the best strawberries, check out this guide on berry picking and make your dessert even more vibrant! So, ready your apron and let’s dive into making these fabulous Strawberry Shortcake Cheesecake Bars!
Ingredients for Strawberry Shortcake Cheesecake Bars
Creating the perfect strawberry shortcake cheesecake bars requires selecting high-quality ingredients that bring out the delightful flavors of strawberries and creamy cheesecake. Let’s break down each component so you know exactly what you need.
Strawberry Compote
- 1 ½ cups (200g) fresh hulled quartered strawberries
- 2 tablespoons (25g) granulated sugar
- 2 teaspoons (5g) corn starch
- 2 teaspoons (10ml) lemon juice
This homemade compote adds a luscious burst of fruity sweetness. You can play around with the sugar level depending on your strawberries' natural sweetness.
Crumb Topping
- ½ cup (71g) all-purpose flour
- 2 tablespoons (25g) granulated sugar
- 1 tablespoon (15g) packed light brown sugar
- 3 tablespoons (42g) salted butter, melted
- 1 tablespoon powdered freeze-dried strawberries
(NOTE: You’ll need about ⅓ cup or 10g of freeze-dried sliced strawberries to grind into powder.)
The crumb topping gives your bars that delightful crunchy texture we all love.
Crust
- 1 ½ cups (170g) Digestive biscuits/crackers crumbs (from about 10 biscuits)
- 2 tablespoons (30g) packed dark brown sugar
- 4 tablespoons (56g) unsalted butter, melted
A rich, buttery crust is essential. Digestive biscuits add a unique flavor that’s simply irresistible!
Cheesecake Filling
- 9 oz (250g) brick cream cheese, softened
- ⅓ cup (65g) granulated sugar
- 1 teaspoon (5ml) pure vanilla extract
- 1 large egg at room temperature
- 2 oz (56ml) pure white chocolate, melted and cooled
- ⅔ cup (160ml) chilled strawberry compote
- 2 teaspoons (6g) all-purpose flour
- 1 teaspoon freeze-dried strawberry powder
The creamy cheesecake filling, with that touch of white chocolate, ensures every bite is a dreamy experience. Get your ingredients ready and enjoy making these treats!
For more tips on using fresh strawberries, check out this article on Simply Recipes.
Step-by-Step Preparation of Strawberry Shortcake Cheesecake Bars
Making these delightful strawberry shortcake cheesecake bars is not only a treat for your taste buds but also a wonderful way to spend an afternoon in the kitchen. Let’s get started!
Make the Strawberry Compote
To kick things off, you’ll want to prepare the strawberry compote. In a small saucepan, combine 1 ½ cups of fresh, hulled, and quartered strawberries with 2 tablespoons of granulated sugar. Cook for about 3 minutes over medium heat until the strawberries have softened but still hold their shape.
In a tiny bowl, create a slurry by mixing 2 teaspoons of cornstarch with 2 teaspoons of lemon juice. Add this mixture to the strawberries and cook until it just starts to boil and thickens. Pour this beautiful, red compote into a bowl and set it aside to cool completely. Give it a chill in the fridge while you tackle the next steps!
Prepare the Crumb Topping
Next, it’s time for the crumb topping that adds delightful texture to your bars. In a medium bowl, whisk together ½ cup of all-purpose flour, 2 tablespoons of granulated sugar, and 1 tablespoon of packed light brown sugar until no lumps remain. Stir in 3 tablespoons of melted salted butter and mix to form clumps. Let this mixture dry for about 10 minutes.
Spread the crumb mixture onto a lined baking sheet and bake for approximately 15 minutes at 350°F, tossing halfway through for even browning. Once golden, mix in 1 tablespoon of freeze-dried strawberry powder for that color pop! Set aside.
Create the Crust
For the crust, crush 1 ½ cups of Digestive biscuit crumbs, adding 2 tablespoons of packed dark brown sugar. Drizzle in 4 tablespoons of melted butter and mix until combined. Transfer this mixture into your prepared 8x8-inch pan, pressing it evenly into the base and up the sides about half an inch. Bake at 350°F for 10-12 minutes until lightly golden—the aroma will be heavenly.
Whip Up the Cheesecake Filling
In the same food processor (or using a hand mixer), blend 9 oz of softened cream cheese, ⅓ cup of granulated sugar, and 1 teaspoon of pure vanilla extract until smooth. Add in 1 large egg, mixing again until combined, then incorporate 2 oz of melted white chocolate, ⅔ cup of chilled strawberry compote, 2 teaspoons of flour, and 1 teaspoon of freeze-dried strawberry powder for flavor. Blend it all until creamy and luscious.
Bake and Assemble the Bars
Now, pour this delectable cheesecake filling over the pre-baked crust, spreading it out evenly. Bake at 325°F for 20-25 minutes until set. While still warm, sprinkle the reserved crumb topping evenly over the top and gently press it in. Bake for an additional 3 minutes—this small step makes a huge difference!
Once cooled, pop the pan in the fridge for at least 2 hours before slicing. Trust me—it’s worth the wait!
Conclusion
There you have it—your step-by-step guide to making strawberry shortcake cheesecake bars. So, gather your ingredients, roll up your sleeves, and get ready for some serious dessert magic!
Variations on Strawberry Shortcake Cheesecake Bars
Gluten-Free Strawberry Shortcake Cheesecake Bars
If you’re looking for a gluten-free alternative, swap regular flour for almond flour or a certified gluten-free blend in both the crumb topping and cheesecake filling. The Digestive biscuits can be replaced with gluten-free graham crackers or even crushed oats. The flavor will remain delicious, and you’ll still enjoy that delightful strawberry shortcake cheesecake bar experience!
Vegan Strawberry Shortcake Cheesecake Bars
Craving a plant-based option? Replace cream cheese with vegan cream cheese and the egg with flaxseed meal or aquafaba for binding. Use coconut oil instead of butter for the crust and topping, and you can even create a richer flavor by incorporating pure maple syrup in the cheesecake filling. Your vegan strawberry shortcake cheesecake bars will impress everyone! For more tips on vegan baking, check out Minimalist Baker.
Cooking Tips and Notes for Strawberry Shortcake Cheesecake Bars
Common Mistakes to Avoid
When making strawberry shortcake cheesecake bars, a few pitfalls can turn your delicious treat into a less-than-stellar version.
- Overmixing the cheesecake filling: This can introduce too much air, leading to cracks in your cheesecake. Mix just until smooth.
- Not chilling the cream cheese: Using room-temperature cream cheese ensures a creamy texture; cold cream cheese can make mixing difficult.
- Ignoring the baking time: Keep a close eye on your bars; overbaking can dry them out. They should feel firm but slightly jiggly in the center when done.
By following these tips, you’ll create the most delightful bars for your next gathering! For more expert baking advice, check out King Arthur Baking for thorough resources.
Serving Suggestions for Strawberry Shortcake Cheesecake Bars
When it comes to enjoying your delicious strawberry shortcake cheesecake bars, the right beverages can enhance the experience. Here are some pairing ideas that beautifully complement the flavors of the bars.
Pairing Ideas with Beverages
- Iced Tea: A refreshing glass of unsweetened iced tea, perhaps with a hint of lemon, balances the sweetness of the cheesecake bars.
- Sparkling Water: For a light and bubbly option, try serving the bars with sparkling water infused with mint or cucumber, which adds a refreshing twist.
- Coffee: A smooth latte or a rich cup of freshly brewed coffee is perfect for those who appreciate the contrast of flavors, bringing out the creamy notes of the cheesecake.
- Milk Alternatives: For a vegan option, enjoy your bars with a chilled almond or oat milk, adding a subtle nuttiness that works wonderfully with the strawberries.
These simple drink suggestions can elevate your dessert experience, making it even more delightful!
Time Breakdown for Strawberry Shortcake Cheesecake Bars
Preparation Time
Prep those ingredients and get ready! You’ll need approximately 30 minutes to gather and prepare everything for your strawberry shortcake cheesecake bars. This includes making the strawberry compote, mixing your crust, and preparing the cheesecake filling.
Baking Time
Once all your tasty layers are assembled, it’s time for the oven! Baking the crust and filling will take around 35 to 40 minutes, which will fill your kitchen with the most delightful aroma of baked strawberries and cheesecake.
Total Time
In total, expect about 2 hours (including cooling time) before you can slice into these scrumptious bars. It's totally worth the wait, though! For extra flavor, consider pairing your bars with a refreshing non-alcoholic drink, like mint-infused lemonade.
Ready to dive into the recipe? Let’s get cooking!
Nutritional Facts for Strawberry Shortcake Cheesecake Bars
When indulging in strawberry shortcake cheesecake bars, it’s good to know what you’re treating yourself to! Here’s a quick breakdown of the nutritional content:
Calories
Each bar is approximately 270 calories, making it a decadent yet manageable dessert option to satisfy your sweet tooth without overdoing it.
Protein
You can expect about 4 grams of protein per bar, thanks to the cream cheese and egg in the cheesecake layer, which adds a nice boost while keeping the indulgence delicious.
Sodium
Each serving contains around 150 milligrams of sodium. While it's not overly high, it’s wise to enjoy these bars in moderation, especially if you’re watching your sodium intake.
By staying informed about the nutritional facts, you can enjoy these delightful strawberry shortcake cheesecake bars knowing they're not just a treat, but a balanced addition to your dessert repertoire! For more health tips and delicious recipes, check out resources from the USDA and American Dietary Association.
FAQs About Strawberry Shortcake Cheesecake Bars
How do I store leftover cheesecake bars?
Leftover Strawberry Shortcake Cheesecake Bars can be stored in an airtight container in the refrigerator for up to five days. Just make sure they are completely cooled and set before sealing. This way, you’ll maintain their creamy texture and delicious strawberry flavor.
Can I freeze Strawberry Shortcake Cheesecake Bars?
Absolutely! You can freeze these delightful cheesecake bars. After baking and cooling them completely, slice the bars and place them in a single layer on a baking sheet. Once frozen solid, transfer them to a freezer-safe container with parchment between the layers. They’ll stay fresh for up to three months!
What’s the best way to serve these bars?
For the ultimate presentation, serve your Strawberry Shortcake Cheesecake Bars chilled, garnished with fresh strawberries or a dollop of whipped cream. A sprinkle of the leftover crumb topping adds a delightful crunch. You can also pair them with herbal tea or flavored coffee for a complete dessert experience. Enjoy!
Conclusion on Strawberry Shortcake Cheesecake Bars
These strawberry shortcake cheesecake bars are the perfect dessert for busy days. With their luscious layers and delightful flavors, they offer a satisfying treat without requiring hours in the kitchen. Easy to make and share, they bring joy to any occasion. Enjoy every delicious bite!
A Perfect Treat for Busy Days
When life gets hectic, you deserve a sweet escape without the stress of complicated desserts. These strawberry shortcake cheesecake bars deliver on flavor while being simple enough for anyone to whip up. Prep them ahead of time, and you’ll have a delicious treat ready to enjoy after a long day.
As you savor each creamy and fruity layer, consider how customizable this recipe is. Want a different fruit? Go for it! Craving a chocolate twist? A sprinkle of cocoa will do the trick. Flexibility is the name of the game, making this treat a go-to for various occasions—be it a picnic, a potluck, or even a cozy night at home.
Sharing is a bonus! These bars cut nicely, so they’re perfect for serving, whether it's for friends or family. Plus, they look stunning on any dessert table, inviting everyone in for a taste.
In the words of dessert enthusiasts everywhere, what's better than a dessert that’s just as beautiful as it is delicious? Try making your own batch and enjoy the fruits of your labor. Trust me; this strawberry shortcake cheesecake bars recipe is a keeper!
Feel free to check out The Spruce Eats for more dessert ideas that fit into your busy lifestyle!
Strawberry Shortcake Cheesecake Bars
Equipment
- small saucepot
- medium bowl
- food processor
- 8x8-inch square pan
- Baking Sheet
- Wire rack
- spoon
- Rolling Pin
Ingredients
Strawberry compote
- 1.5 cups fresh hulled quartered strawberries
- 2 tablespoon granulated sugar
- 2 teaspoon corn starch
- 2 teaspoon lemon juice 10ml
Crumb topping
- 0.5 cup all-purpose flour 71g
- 2 tablespoon granulated sugar 25g
- 1 tablespoon packed light brown sugar 15g
- 3 tablespoon salted butter, melted or use unsalted butter and add a pinch of salt
- 1 tablespoon powdered freeze dried strawberries
Crust
- 1.5 cups Digestive biscuits/crackers crumbs from about 10 biscuits (170g)
- 2 tablespoon packed dark brown sugar 30g
- 4 tablespoon unsalted butter, melted 56g
Cheesecake filling
- 9 oz brick cream cheese, softened 250g
- 0.33 cup granulated sugar 65g
- 1 teaspoon pure vanilla extract
- 1 large egg at room temperature
- 2 oz pure white chocolate, melted and cooled 56ml
- 0.67 cup chilled strawberry compote 160ml
- 2 teaspoon all-purpose flour 6g
- 1 teaspoon freeze dried strawberry powder
Instructions
Preparation
- Make the strawberry compote. Combine strawberries and sugar in a small saucepot and cook for 3 minutes until softened but not mushy. Combine corn starch with lemon juice in a very small bowl and stir together to make a slurry. Add it to the strawberries and mix it in. Cook until it just starts to boil and thickens right up. Pour it out into a clean bowl and set it aside to cool completely. Refrigerate until thoroughly chilled.
- Line an 8x8-inch square pan with parchment paper on all sides leaving a 2-inch overhang so you can easily remove it later. Preheat your oven to 350°F.
- Make the crumb topping. Combine flour, granulated sugar and brown sugar in a medium bowl and mix well so there are no lumps of brown sugar. Add the cooled melted butter and mix first with a spoon to combine and then blend with your fingertips until it forms clumps. Set it aside for 10 minutes to dry up a bit. Scatter the crumbs on a lined baking sheet, breaking up any large clumps and bake for about 15 minutes until lightly golden, tossing halfway through. Transfer to a wire rack to cool, then place them in a bowl. Add 1 tablespoon of freeze dried strawberry powder and toss to coat. Set aside.
- Make the crust. Place digestive biscuits and brown sugar in the bowl of a food processor and pulse until broken down to fine crumbs. Add the melted butter and pulse until evenly combined and it looks damp. Press the crumbs evenly into the bottom and about ½-inch up the sides of the pan. Bake for 10-12 minutes until lightly golden and feels dry. Reduce oven temperature to 325°F.
- Make the cheesecake filling. Add cream cheese, sugar and vanilla in the bowl of the same food processor and pulse until very smooth and creamy. Add the egg and pulse until combined. Add the white chocolate and process until smooth again, then add the strawberry compote, freeze dried strawberry powder and flour and process until smooth.
- Pour it over the pre-baked crust, spreading it out evenly and popping any air bubbles that you see. Bake for 20-25 minutes until it is set and feels firm to the touch. Transfer pan to a wire rack and while it's still warm, sprinkle most of the crumbs evenly over top and press them in gently. Replace the pan to the oven for just 3 minutes to set the crumbs a bit.
- Transfer to a wire rack to cool completely, top with extra crumbs and then refrigerate for 2 hours before slicing.
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