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Strawberry Shortcake Cheesecake Bars

These Strawberry Shortcake Cheesecake Bars combine creamy cheesecake, sweet strawberry jam, and a crunchy graham cracker crust for a perfect summer dessert.
Prep Time20 minutes
Cook Time1 hour
Total Time1 hour 20 minutes
Servings: 9 servings

Ingredients

For the Crust

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup granulated sugar
  • 1/2 cup unsalted butter melted

For the Cheesecake Filling

  • 16 oz cream cheese softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 4 large eggs
  • 1 cup sour cream
  • 1/4 cup strawberry jam

For the Topping

  • 1 cup fresh strawberries hulled and sliced

Instructions

Prepare the Crust

  • Preheat your oven to 325°F (163°C). In a medium bowl, combine 1 1/2 cups graham cracker crumbs and 1/3 cup granulated sugar. Pour in the melted butter and stir until the mixture resembles wet sand. Press this mixture firmly and evenly into the bottom of your 8x8 inch baking pan. Bake for 8-10 minutes until the crust is set and lightly golden. Remove from oven and let cool slightly.

Make the Cheesecake Filling

  • In a large bowl, beat the softened cream cheese with 1 cup granulated sugar using an electric mixer until smooth and creamy, about 2-3 minutes. Add in the vanilla extract and mix to combine. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Finally, mix in the sour cream until the batter is silky and well combined.

Assemble and Swirl

  • Pour half of the cheesecake batter over the cooled crust, smoothing it out evenly. Dollop half of the strawberry jam over the batter and use a knife or skewer to gently swirl it through the layer. Pour the remaining cheesecake batter on top, then repeat the jam dollop and swirling. This creates beautiful strawberry ribbons throughout the cheesecake.

Bake

  • Bake the bars in the preheated oven for 45-50 minutes. The edges should be set, but the center will still have a slight wobble. This ensures a creamy, luscious texture once cooled.

Add Fresh Strawberries and Chill

  • Once baked, remove the bars from the oven and allow them to cool completely at room temperature. Top with the sliced fresh strawberries evenly over the surface. Refrigerate for at least 4 hours, preferably overnight, to let the cheesecake set fully.

Slice and Serve

  • Use a sharp knife to cut into bars, wiping the knife clean between cuts for neat slices. Serve chilled and enjoy the perfect harmony of creamy cheesecake, sweet strawberry jam, and fresh fruit atop a crunchy crust.

Equipment

  • 8x8-inch baking pan
  • Mixing bowls
  • Electric mixer or stand mixer
  • Spatula
  • Measuring cups and spoons
  • Knife

Notes

  • Press the crust firmly into the pan to avoid crumbliness and ensure it holds together well.
  • Avoid overmixing the cheesecake batter and bake at a low temperature to prevent cracks.
  • Top with fresh strawberries only after baking and cooling to prevent sinking.
  • Store bars in an airtight container in the refrigerator for up to 5 days or freeze slices for longer storage.