Dessertscambreabakes5.0
Strawberry Cheesecake Bars
These strawberry cheesecake bars have a silky vanilla bean cheesecake filling made with a mix of cream cheese and ricotta, layered with homemade strawberry jam over a buttery Nilla wafer crust. Creamy, smooth, and lighter than traditional cheesecake bars, they bake up with the perfect bakery-style flavor and texture.
👥 16 Servings⏱️ Prep & Cook: 8h⏳ Prep: 7h 15m🔥 Cook: 45 min👤 Cambrea Gordon📖 cambreabakes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- saucepan
- bowl
- oven
- pan
- whisk
- knife
📝 Preparation Steps
1
Make the Strawberry Jam
2
In a small saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat, stirring and mashing occasionally, until the strawberries are fully broken down and the juices are bubbling.
fresh lemon juice2 teaspoons
3
In a small bowl, stir together the cornstarch and water to make a slurry. Add it to the jam and continue cooking for ⏱️ 2 minutes, or until thickened.
cornstarch1 tablespoonwater2 teaspoons
4
Transfer the jam to a bowl and let it cool completely before using.
5
Make the Shortbread Dough
6
Preheat the oven to 350°F(180°C).
7
Line an 8×8-inch baking pan with parchment paper, leaving an overhang on all sides for easy removal.
8
In a medium bowl, whisk together the flour, powdered sugar, crushed Nilla wafers, and salt.
9
In the bowl of a stand mixer, cream the butter and brown sugar for ⏱️ 3 minutes, until light and fluffy.
10
Mix in the egg and vanilla until combined.
large egg (room temperature)1large eggs (room temperature)2
11
Add the dry ingredients and mix until a soft, slightly tacky dough forms. If the dough feels overly sticky, mix in additional flour 1 tablespoon at a time until manageable.
12
Press half of the dough (about 320 g) evenly into the prepared pan. Reserve the remaining dough for the topping.
13
Refrigerate both portions of dough while you prepare the cheesecake filling.
14
Make the Cheesecake Filling
15
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth and lump-free. Scrape down the bowl.
16
Add the eggs one at a time, mixing just until incorporated and scraping down the bowl between additions. Mix in the vanilla bean paste.
large egg (room temperature)1large eggs (room temperature)2vanilla bean paste (or extract)1 teaspoonvanilla bean paste1 teaspoon
17
Add the ricotta and mix until smooth, then scrape down the bowl and mix in the cornstarch until fully incorporated.
cornstarch1 tablespoon
18
Assembly
19
Pour the cheesecake filling over the chilled shortbread crust and spread it into an even layer.
20
Dollop the strawberry jam over the cheesecake filling and gently spread it across the surface.
21
Break the remaining shortbread dough into small crumbles and scatter them evenly over the top.
22
Bake for 40–⏱️ 50 minutes, or until the center registers 155°F and the bars jiggle slightly as one when gently shaken.
23
Let the bars cool completely in the pan on a wire rack, until the bottom of the pan no longer feels warm.
24
Cover and refrigerate for at least ⏱️ 6 hours, or overnight, before slicing.
25
When ready to cut, dust the top of the bars with powdered sugar, then use a sharp knife warmed under hot water and wipe the blade clean between cuts.
water2 teaspoons
Nutrition Facts
calories
224 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
0.4 g
sugar Content
18 g
sodium Content
108 mg
protein Content
2 g
trans Fat Content
0.4 g
cholesterol Content
66 mg
carbohydrate Content
22 g
saturated Fat Content
9 g
unsaturated Fat Content
5 g
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