These Strawberry Cheesecake Shortbread Bars are made with three easy layers of compote, cheesecake, and shortbread! A delicious dessert!
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I just want you to know that I saved the best for last! These bars scream summer and I couldn’t be more happier about them!
These strawberry cheesecake shortbread bars are made with three layers. A shortbread cookie layer, a no bake strawberry cheesecake layer and they are topped with a homemade strawberry compote.
I know, lots of layers but easily made. The down side is waiting for the cheesecake layer to set but that really doesn’t take too long.
I made sure I started the day before just so I wouldn’t be rushed! I’m so glad I did!
For this particular recipe I used a square springform pan but you could use any square pan you’d like.
HOW TO MAKE STRAWBERRY CHEESECAKE SHORTBREAD BARS
Ingredients:
- For the shortbread:
- 1 cup flour
- 1 stick butter plus 1 tablespoon, softened
- 1 1/2 teaspoon vanilla
- 3/4 cups powdered sugar
- For the cheesecake:
- 1 envelope unflavored gelatin
- 1/2 cup sugar
- 1 cup boiling water
- 2 packages cream cheese
- 2 teaspoons strawberry extract (or pure vanilla extract)
- For the strawberry compote:
- 1 pound strawberries, sliced
- 1/4 cup sugar
- 1/8 cup water
Directions:
- For shortbread:
- Preheat oven to 300℉. Line springform pan with parchment paper, set aside.
- In mixer add butter, powdered sugar and vanilla. Mix well.
- Slowly add in flour and continue mixing until mixture comes together.
- Place dough in pan and spread out evenly. Prick with a fork.
- Bake for 30 minutes or until light golden brown. Set aside.
- For cheesecake:
- Mix gelatin and sugar in a small bowl. Add boiling water and whisk until gelatin completely dissolved.
- Beat cream cheese and strawberry extract until creamy.
- Slowly pour in gelatin mixture, making sure to scrape down the sides of mixing bowl.
- Refrigerate for 30 minutes, stirring after every 15 minutes or until mixture thickens.
- Pour over shortbread crust. Refrigerate for 3 hours or overnight.
- For the strawberry compote:
- In small pot add strawberries, sugar and water. Boil on medium for 10 minutes. Set aside.
- When cheesecake is ready top with strawberries.
- Cut, serve and ENJOY!
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Strawberry Cheesecake Shortbread Bars
A delicious dessert made with a shortbread crust and a no bake strawberry cheesecake layer! This will not disappoint!
Ingredients
- For the shortbread:
- 1 cup all-purpose flour
- 1 stick unsalted butter plus 1 tablespoon, softened
- 1 1/2 teaspoon pure vanilla extract
- 3/4 cups powdered sugar
- For the cheesecake:
- 1 envelope unflavored gelatin
- 1/2 cup granulated sugar
- 1 cup boiling water
- 2 packages cream cheese
- 2 teaspoons strawberry extract (or pure vanilla extract)
- For the strawberry compote:
- 1 pound strawberries, sliced
- 1/4 cup granulated sugar
- 1/8 cup water
Instructions
- For shortbread:
- Preheat oven to 300℉. Line square springform pan or 8x8 pan with parchment paper, set aside.
- In mixer add butter, powdered sugar and vanilla. Mix well.
- Slowly add in flour and continue mixing until mixture comes together.
- Place dough in pan and spread out evenly. Prick with a fork.
- Bake for 30 minutes or until light golden brown. Set aside.
- For cheesecake:
- Mix gelatin and sugar in a small bowl. Add boiling water and whisk until gelatin completely dissolved.
- Beat cream cheese and strawberry extract until creamy.
- Slowly pour in gelatin mixture, making sure to scrape down the sides of mixing bowl.
- Refrigerate for 30 minutes, stirring after every 15 minutes or until mixture thickens.
- Pour over shortbread crust. Refrigerate for 3 hours or overnight.
- For the strawberry compote:
- In small pot add strawberries, sugar and water. Boil on medium for 10 minutes. Set aside.
- When cheesecake is ready top with strawberries.
- Cut, serve and ENJOY!
Notes
You could easily save on baking time by using a premade crust.
Shortbread recipe adapted from:
https://www.kingarthurflour.com/recipes/shortbread-recipe
Cheesecake recipe adapted from: Knox Gelatin It's A Snap Cheesecake
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Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 248Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 35mgSodium: 49mgCarbohydrates: 32gFiber: 1gSugar: 22gProtein: 3g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice*
MORE SUMMER RECIPES TO TRY:
Summer Drinks:
- Mermaid Pineapple RumDum from Big Bear’s Wife
Ice Cream & Frozen Desserts:
- Drumstick Layered Dessert from Cheese Curd In Paradise
- Mermaid Milkshakes from Hezzi-D’s Books and Cooks
- Mojito Popsicles from The Spiffy Cookie
- Fried Ice Cream Cake from Cookaholic Wife
- Unicorn Milkshake from For The Love of Food
Sweet Summertime Cakes and Cupcakes:
- Mojito Cupcakes from Jen Around the World
- Pina Colada Cupcakes from The Beard and The Baker
- Lemonade Cupcakes from The Domestic Kitchen
- Summer Sangria Cake from A Blender Mom
- Lemon Meringue Cheesecake Cupcakes from Doughmesstic
- Easy Pina Colada Poke Cake from Love and Confections
- Classic Vanilla Cupcakes + Summer Cupcake Decorating from Books n’ Cooks
- Almond Cupcakes with Almond Buttercream Frosting from The Food Hunter’s Guide to Cuisine
- Jam Breakfast Cake with Streusel from Shockingly Delicious
- Summer Berry Cupcakes with Lemon Icing from Nancie’s Table
No Bake Treats:
- Million Dollar Bar Pies from Fake Ginger
- Blackberry Cream Cheese Dessert from Eat Move Make
- No Bake Lemon Cheesecake from Cooking With Carlee
Baked Desserts:
- S’mores Cheesecake from Kudos Kitchen by Renee
- Drumstick Babka from Sweet ReciPEAs
- Raspberry Lemon Brownies from Sweet Beginnings
- Peach Streusel Crumb Bars from Blogghetti
- White Tea Peach Panna Cotta from Palatable Pastime
Candies:
- Homemade Strawberry Swirl Marshmallow from My Sweet Zepol
- Blueberry Lemonade Lollipops from Our Good Life
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