Strawberry Shortcake Cheesecake Bars are the perfect combination of two beloved desserts: strawberry shortcake and cheesecake. These bars are made with a cookie crust and a creamy, fruity filling that’s topped with crumbled Strawberry Shortcake Oreo cookies. They’re a sweet treat that’s perfect for any occasion, and they’re easy to make!
Ingredients:
For the Cookie Crust:
- 20 Strawberry Shortcake Oreo Cookies
- 3 tablespoons unsalted butter, melted
For the Strawberry Cheesecake Filling:
- 12 large strawberries
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 12 Strawberry Shortcake Oreo Cookies, divided
Instructions:
- Preheat the oven to 325 degrees Fahrenheit and line an 8-inch square baking pan with aluminum foil, leaving overhang on two sides. Lightly coat with cooking spray.
- Using a food processor, grind the Strawberry Shortcake Oreo Cookies into fine crumbs. Add the melted butter and pulse until well combined.
- Press the cookie mixture evenly into the bottom of the prepared baking pan.
- Bake the crust for 10 minutes, then remove from the oven and set aside. Keep the oven at 325 degrees Fahrenheit.
- Puree the strawberries in a blender or food processor until smooth. You should have about 3/4 cup of strawberry puree.
- In a large bowl, beat the softened cream cheese until smooth and fluffy using a stand mixer fitted with a paddle attachment or a hand mixer.
- Add the granulated sugar, flour, salt, and vanilla extract, and beat until the mixture is smooth.
- Add the eggs one at a time, beating well after each addition until the mixture is smooth. Mix in the strawberry puree.
- Pour the cheesecake batter over the prepared crust. Crumble 8 Strawberry Shortcake Oreo Cookies and sprinkle them over the cheesecake batter.
- Bake the cheesecake for 35-40 minutes, or until the edges are turning golden and the filling is set but still slightly jiggly in the middle.
- Remove the cheesecake from the oven and let it cool completely before refrigerating for at least two hours.
- Use the foil overhang to remove the cheesecake from the pan. Remove the foil from the bottom and place the cheesecake on a cutting board.
- Crumble the remaining 4 Strawberry Shortcake Oreo Cookies and sprinkle them over the top of the cheesecake before slicing into squares and serving.