Strawberry Shortcake Cheesecake Bars

Print Friendly, PDF & Email

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!


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


  1. 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.
  2. Using a food processor, grind the Strawberry Shortcake Oreo Cookies into fine crumbs. Add the melted butter and pulse until well combined.
  3. Press the cookie mixture evenly into the bottom of the prepared baking pan.
  4. Bake the crust for 10 minutes, then remove from the oven and set aside. Keep the oven at 325 degrees Fahrenheit.
  5. Puree the strawberries in a blender or food processor until smooth. You should have about 3/4 cup of strawberry puree.
  6. 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.
  7. Add the granulated sugar, flour, salt, and vanilla extract, and beat until the mixture is smooth.
  8. Add the eggs one at a time, beating well after each addition until the mixture is smooth. Mix in the strawberry puree.
  9. Pour the cheesecake batter over the prepared crust. Crumble 8 Strawberry Shortcake Oreo Cookies and sprinkle them over the cheesecake batter.
  10. 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.
  11. Remove the cheesecake from the oven and let it cool completely before refrigerating for at least two hours.
  12. 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.
  13. Crumble the remaining 4 Strawberry Shortcake Oreo Cookies and sprinkle them over the top of the cheesecake before slicing into squares and serving.

Leave a Reply

Your email address will not be published. Required fields are marked *

Crab and Cream Cheese Dip Recipe

Easy Dorito Chicken Casserole