There are certain desserts that instantly take me back to being a kid, standing outside in the warm sun with sticky fingers and absolutely no worries. That classic strawberry shortcake flavor has always lived in that happy corner of my memory.
I wanted to recreate that feeling, but in a way that felt a little more grown up and perfect for sharing at home. Something creamy, a little nostalgic, and just indulgent enough to feel special.
These Strawberry Shortcake Cheesecake Bars are exactly that. They combine silky cheesecake, real strawberries, and a buttery crumb topping that gives you that familiar shortcake texture in every bite.
I love making these when strawberries are in season, but honestly, they work any time you need a dessert that feels cheerful and comforting. They look beautiful, slice neatly, and disappear faster than I expect every single time.
Why These Bars Are So Loved
What makes these bars stand out is the balance of textures. The base is firm and slightly crunchy, the cheesecake layer is smooth and creamy, and the topping adds a light crumble that melts as you eat it.
The strawberry flavor comes from both a homemade compote and freeze dried berries, which gives the dessert a natural taste without being overly sweet. It feels fresh instead of heavy, which is exactly what I want from a fruit dessert.
They are also much easier to make than a full cheesecake. No water bath, no complicated steps, just simple layering and gentle baking.
Ingredients Needed for the Recipe
- Fresh strawberries – cooked into a compote to give the filling a deep, natural strawberry flavor.
- Granulated sugar – sweetens both the compote and cheesecake while keeping the flavor clean.
- Corn starch – helps thicken the strawberry compote so it blends smoothly into the batter.
- Lemon juice – adds brightness and balances the sweetness of the berries.
- All-purpose flour – used in the crumb topping and a small amount in the filling for structure.
- Brown sugar – gives the crust and crumbs a warm, caramel-like depth.
- Salted butter – binds the crust and creates rich, buttery crumbs.
- Digestive biscuits or graham crackers – form the quick, sturdy base of the bars.
- Cream cheese – the heart of the cheesecake layer, providing smoothness and body.
- Pure vanilla extract – enhances the creamy flavor without overpowering the strawberries.
- Egg – sets the cheesecake into a soft custard texture.
- White chocolate – adds sweetness and helps create an extra silky consistency.
- Freeze dried strawberries – ground into powder for that signature shortcake-style topping.
How to make Strawberry Shortcake Cheesecake Bars?
Step 1 – Make the Strawberry Compote
Start by cooking the strawberries with sugar until they soften and release their juices. You do not want them mushy, just tender enough to concentrate the flavor.
Stir in a small corn starch and lemon juice mixture, then cook briefly until thickened. Let this cool completely before using so it blends smoothly into the cheesecake.
Step 2 – Prepare the Pan and Oven
Line an 8×8-inch pan with parchment paper, leaving some overhang to help lift the bars out later. This small step makes slicing so much easier.
Preheat the oven so everything bakes evenly from the start. Cheesecake loves consistency, and this helps avoid cracks.
Step 3 – Make the Crumb Topping
Mix flour, sugars, and melted butter until clumps form. Use your fingertips to bring it together, which gives the crumbs that classic shortcake texture.
Bake the crumbs until lightly golden, then let them cool completely. Toss them with freeze dried strawberry powder for that signature flavor and color.
Step 4 – Prepare the Crust
Pulse the biscuits into fine crumbs and combine them with brown sugar and melted butter until the mixture looks damp. It should hold together when pressed.
Press the crust firmly into the pan and bake until lightly golden. This step creates a sturdy base that supports the creamy filling.
Step 5 – Make the Cheesecake Filling
Blend the cream cheese, sugar, and vanilla until completely smooth before adding anything else. This is key to avoiding lumps and creating that silky texture.
Add the egg, melted white chocolate, cooled strawberry compote, and a bit of flour, mixing just until combined. The batter should look glossy and creamy.
Step 6 – Bake the Cheesecake Layer
Pour the filling over the crust and spread evenly, tapping the pan gently to release air bubbles. Bake at a slightly lower temperature for a gentle, even set.
The center should feel just firm with a slight wobble when done. Overbaking is the only thing that can ruin the texture, so keep a close eye.
Step 7 – Add the Signature Crumb Topping
While the cheesecake is still warm, sprinkle the prepared crumbs over the top and press lightly so they adhere. This step gives the bars their iconic look.
Return the pan to the oven briefly to set the topping, but do not leave it too long or the strawberry powder will lose its brightness.
Step 8 – Cool and Chill
Allow the bars to cool completely at room temperature before transferring them to the refrigerator. This slow cooling helps the texture stay smooth.
Chill for at least two hours before slicing so the layers firm up properly. Clean slices are worth the wait, I promise.
Tips
- Always start with room temperature cream cheese to avoid a lumpy batter.
- Mix the cream cheese and sugar first to create a smooth, glossy base.
- Add the egg only after the mixture is smooth to ensure proper blending.
- Avoid overmixing, which can add too much air and lead to cracking.
- Bake gently at a lower temperature for the creamiest texture.
- Let the compote cool fully before adding it to the filling.
- Do not overheat the crumb topping after adding strawberry powder.
- Chilling is essential for clean slices and the best consistency.
Serving Ideas
These bars are wonderful straight from the fridge, especially on a warm day when you want something cool and creamy. The strawberry flavor really shines when they are nicely chilled.
If you want to dress them up a little, add a spoonful of whipped cream and a few fresh berries on top. It turns them into a dessert that feels perfect for guests without any extra work.
I also like cutting them into smaller squares for gatherings. They are rich enough that a modest portion still feels satisfying.
Storing and Making Ahead
Store the bars in an airtight container in the refrigerator, where they will stay fresh for up to five days. The flavor actually deepens after the first day, which makes them great for planning ahead.
If you choose to freeze them, wrap each bar individually to protect the texture. The crust may soften slightly after thawing, but they will still taste delicious.
When serving from frozen, let them thaw overnight in the refrigerator for the best consistency. A slow thaw keeps the cheesecake smooth and creamy.
These Strawberry Shortcake Cheesecake Bars are one of those desserts that feel both nostalgic and new at the same time. Every time I make them, they bring a little joy to the kitchen, and that is always reason enough to bake.
Strawberry Shortcake Cheesecake Bars Recipe
Description
These Strawberry Shortcake Cheesecake Bars are a nostalgic recreation of the iconic Good Humor ice cream bars in creamy cheesecake form. Featuring a buttery digestive biscuit crust, silky strawberry cheesecake filling swirled with homemade strawberry compote, and a signature freeze-dried strawberry crumb topping, these bars deliver bright, fresh flavor with every bite. Perfect for summer gatherings, picnics, or whenever you're craving a taste of childhood joy!
ingredients
Strawberry Compote
Crumb Topping
Crust
Cheesecake Filling
Instructions
-
Make the strawberry compote
Combine strawberries and sugar in a small saucepot and cook for 3 minutes until softened but not mushy. Mix corn starch with lemon juice to make a slurry, add to strawberries, and cook until it thickens. Refrigerate until thoroughly chilled.Can be made 1 day ahead -
Prep pan and oven
Line an 8x8-inch square pan with parchment paper leaving a 2-inch overhang. Preheat oven to 350°F (175°C). -
Make the crumb topping
Mix flour, granulated sugar, and brown sugar. Add cooled melted butter and blend with fingertips until clumpy. Scatter on a lined baking sheet and bake 15 minutes until golden, tossing halfway. Cool completely, then toss with freeze-dried strawberry powder.Can bake while crust bakes -
Make and pre-bake the crust
Pulse digestive biscuits and brown sugar to fine crumbs. Add melted butter and pulse until damp. Press evenly into bottom and ½-inch up sides of pan. Bake 10-12 minutes until lightly golden. Reduce oven to 325°F (163°C).Press firmly for even crust -
Make the cheesecake filling
In food processor, blend cream cheese, sugar, and vanilla until very smooth. Add egg and pulse to combine. Add melted white chocolate, chilled compote, freeze-dried strawberry powder, and flour; process until smooth.Scrape bowl as needed -
Bake the cheesecake
Pour filling over pre-baked crust, spread evenly, and pop air bubbles. Bake 20-25 minutes until set and firm to touch.Center should have slight wobble -
Add crumb topping
While warm, sprinkle most crumbs over top and press gently. Return to oven for exactly 3 minutes to set crumbs. Do not overbake or color will fade.Save extra crumbs for garnish -
Chill and serve
Cool completely on wire rack, then refrigerate at least 2 hours before slicing. Use parchment overhang to lift bars out for clean cuts.Wipe knife between cuts for neat slices
Nutrition Facts
Servings 16
Serving Size 1 bar
- Amount Per Serving
- Calories 245kcal
- % Daily Value *
- Total Fat 14gg22%
- Saturated Fat 8gg40%
- Trans Fat 0gg
- Cholesterol 45mgmg15%
- Sodium 120mgmg5%
- Potassium 95mgmg3%
- Total Carbohydrate 26gg9%
- Dietary Fiber 1gg4%
- Sugars 18gg
- Protein 4gg8%
- Calcium 6% mg
- Iron 4% mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Room temperature ingredients: Take cream cheese and egg out 2 hours ahead for smoothest batter.
- Blend cream cheese first: Beat cream cheese with sugar until glossy before adding egg to prevent lumps.
- Don't overmix: Mix on low speed to avoid air pockets that cause cracking.
- Protect the crumb color: Only return bars to oven for 3 minutes after adding crumbs—longer fades the vibrant pink.
- Chill thoroughly: Refrigerate at least 2 hours for clean slices and perfect texture.
Frequently Asked Questions
Can I make these ahead of time?
Yes! These bars keep beautifully. Make up to 2 days ahead and store covered in the fridge. Add extra crumb topping just before serving for best texture.
Can I freeze these cheesecake bars?
You can freeze them for up to 1 month. Wrap individually in plastic wrap and store in a freezer bag. Thaw overnight in the fridge. Note: the crust may soften slightly after thawing.
What can I use instead of digestive biscuits?
Graham crackers, vanilla wafers, or shortbread cookies work great. Use the same weight (170g) for best results.
Where do I find freeze-dried strawberries?
Check health food stores, large supermarkets in the snack or baking aisle, or order online. Look for unsweetened, whole freeze-dried strawberries to grind into powder.
How do I know when the cheesecake is done baking?
The edges should be lightly golden and the center should be set with a slight wobble when gently shaken. Residual heat will finish setting it as it cools.