Description
Strawberry Shortcake Cheesecake Bars blend classic dessert flavors into one delightful treat that’ll make your taste buds dance. Crumbly shortcake, smooth cheesecake, and fresh strawberries create a simple yet spectacular dessert perfect for summer gatherings.
Ingredients
Scale
Main Ingredients:
- 2 large eggs
- ½ cup granulated sugar
- ⅙ ounces cream cheese, softened
- ½ Strawberry Shortcake Oreo cookies, divided
Binding Ingredients:
- 2 tablespoons all-purpose flour
- 3 tablespoons unsalted butter, melted
Flavor Enhancers:
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat your oven to 325°F. Line an 8×8-inch baking pan with parchment paper, ensuring edges overhang for easy removal.
- Crush 20 Strawberry Shortcake Oreo cookies into fine crumbs using a food processor. Mix crumbs with 3 tablespoons melted butter until thoroughly combined.
- Press the cookie-butter mixture firmly into the bottom of the prepared pan. Bake the crust for exactly 8 minutes at 325°F, then set aside to cool completely.
- Blend fresh strawberries into a smooth puree using a blender or food processor. Measure out the required amount and set aside.
- In a large mixing bowl, beat 16 ounces softened cream cheese until completely smooth and creamy.
- Add ½ cup granulated sugar, 2 tablespoons flour, ¼ teaspoon salt, and 1 teaspoon vanilla extract. Mix until ingredients are fully incorporated.
- Crack 2 large eggs into the mixture, beating them in one at a time. Ensure each egg is fully blended before adding the next.
- Gently fold the strawberry puree into the cheesecake batter until evenly distributed.
- Crush 6 additional Strawberry Shortcake Oreo cookies and fold them into the batter for extra texture.
- Pour the entire cheesecake mixture over the cooled crust, spreading it evenly.
- Sprinkle the remaining 6 crumbled Oreo cookies across the top of the batter.
- Bake at 325°F for 35-40 minutes, watching until the center is just barely set but not completely firm.
- Remove from the oven and let the bars cool completely at room temperature.
- Refrigerate for a minimum of 4 hours or overnight to allow the cheesecake to set completely.
- Lift the bars out using the parchment paper edges. Slice into squares using a sharp knife wiped clean between cuts.
Notes
- Crush cookies thoroughly to create a solid, even crust that holds together perfectly when cutting bars.
- Ensure cream cheese is at room temperature before mixing to achieve a smooth, lump-free filling that blends seamlessly.
- Avoid overbaking by checking the cheesecake’s center – it should wobble slightly when gently shaken, indicating a creamy texture.
- For a gluten-free version, substitute regular Oreos with gluten-free sandwich cookies and use a gluten-free flour blend in the recipe.
- Prep Time: 20 minutes
- Cook Time: 43-48 minutes
- Category: Dessert Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2
- Calories: 293 kcal
- Sugar: 18 g
- Sodium: 119 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.3 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 94 mg