If you’re looking for a no-bake dessert that oozes springtime flavor, these Easy Strawberry Cheesecake Bars are truly irresistible. With a buttery shortbread base, luscious cream cheese filling, and a swirl of fresh strawberry compote on top, each bite feels like a sweet little celebration—no fancy equipment or fussy techniques required!
Why You Should Make This Recipe
- Bursting with Real Strawberry Flavor: Fresh strawberries get their moment to shine in a vibrant homemade compote.
- No Baking Needed: The bars set beautifully in the fridge, making this recipe perfect for hot days or busy schedules.
- Creamy Meets Crunchy: Dreamy cheesecake filling layered over a crisp, buttery shortbread crust is pure magic.
- Crowd-Pleaser: These Easy Strawberry Cheesecake Bars slice cleanly and serve beautifully for parties, picnics, or after-dinner treats.
Ingredients & Substitutions
Every ingredient in these Easy Strawberry Cheesecake Bars earns its place, working together to create layers of fresh, rich, and tangy flavor. Here’s a closer look at the essentials—and a few ways you can tweak them to fit what you have on hand or your personal taste.
- Fresh Strawberries: The true star; ripe, juicy berries lend their natural sweetness and color to the homemade compote. Frozen strawberries can work, but thaw and drain them first.
- Cornstarch: This acts as the thickener for your strawberry compote—no jammy messes or runny toppings here!
- Shortbread Cookies: Store-bought or homemade, these cookies turn into a tender, buttery crust. Graham crackers or vanilla wafers can be used as a swap in a pinch.
- Cream Cheese: Full-fat, room temperature cream cheese creates the classic, tangy-rich cheesecake layer you crave.
- Ricotta Cheese: Adds extra creaminess and a slightly lighter texture; mascarpone would also work beautifully.
- Heavy Whipping Cream: Brought to soft peaks, this ensures the cheesecake layer is light and fluffy instead of dense.
- Lemon Juice & Zest: For a pop of brightness to balance all the rich, sweet, and creamy notes.
- Granulated & Powdered Sugars: Granulated sugar sweetens the fruit and crust, while powdered sugar gives a velvety finish to the filling.
- Vanilla Extract: Don’t skip it—just a splash ties all the flavors together!
- Butter: Melted and mixed into the crust for that perfect, cohesive bite.
- Salt: A pinch in the crust enhances flavor and balances all the sweetness.
How to Make Easy Strawberry Cheesecake Bars
Step 1: Make the Strawberry Compote
Start with the sauce: whisk water and cornstarch together to create a smooth slurry that will thicken your compote. In a saucepan over medium-high heat, combine the sugar, fresh strawberries, and cornstarch slurry. Let the mixture simmer for about 6–8 minutes, stirring occasionally—the strawberries will break down, and the sauce will become ruby-red and luscious. Finish with lemon juice and zest for that fresh, bright finish. Set it aside to cool while you assemble the rest.
Step 2: Prepare the Shortbread Crust
Pulse shortbread cookies in a food processor until they become fine crumbs with no big pieces remaining. Transfer the crumbs to a bowl and mix in the sugar, melted butter, and a pinch of salt. The mixture will look a little like wet sand, which means you’re on the right track! Press the crust firmly and evenly into a parchment-lined 9×13-inch dish, using the bottom of a glass for a nice, smooth finish. Let it chill in the fridge while you work on the filling.
Step 3: Whip Up the Cheesecake Layer
With your mixer fitted with a whisk attachment, beat the cream cheese, ricotta, granulated sugar, powdered sugar, lemon juice, and lemon zest until creamy and airy. Then, gently pour in the heavy cream and vanilla extract, whisking just until the mixture forms medium peaks. Be cautious not to over-beat—or risk ending up with a grainy filling instead of something dreamily smooth!
Step 4: Assemble and Chill
Spoon the fluffy cheesecake filling over the chilled crust and smooth it out evenly with an offset spatula. Pour the cooled strawberry compote over the top, gently spreading it for a pretty, glossy layer. Cover and refrigerate overnight so the bars set up perfectly—trust me, it’s worth the wait!
Step 5: Slice and Enjoy
Once fully chilled, use a serrated knife (wiping between cuts for the cleanest slices) to cut into bars. Each square is a little jewel, guaranteed to disappear in a flash at gatherings—or tucked away for quiet moments with a cup of coffee.
How to Serve Easy Strawberry Cheesecake Bars
Garnishes
These bars are already gorgeous, but a dollop of whipped cream, a few thinly sliced fresh strawberries, or a generous dusting of powdered sugar on top can turn them into a bakery-worthy centerpiece. For even more color, add a few mint leaves for that elegant, fresh contrast.
Side Dishes
Keep things light and simple with a glass of lemonade or iced tea—nothing too strong, since you want the Easy Strawberry Cheesecake Bars to be the star. If you’re serving these at a party, a fresh fruit salad or a little bowl of mixed berries on the side can complete the theme without competing for attention.
Creative Ways to Present
Try cutting the bars into mini squares for a fun dessert platter, or pop them into cupcake liners for a hands-off brunch treat. For a celebratory twist, drizzle with extra compote or a little melted chocolate, and arrange the bars on a vintage cake stand or colorful serving board for maximum wow factor.
Make Ahead and Storage
Storing Leftovers
Easy Strawberry Cheesecake Bars can be stored in an airtight container in the fridge for up to 3 days. Be sure to layer parchment or wax paper between slices if you’re stacking them, to keep the compote from sticking and ensure each bar stays picture-perfect.
Freezing
If you want to make these ahead for a special occasion, the bars (without the strawberry topping) freeze well wrapped tightly for up to one month. Just let them thaw in the fridge overnight and top with the compote before serving for an almost-instant, make-ahead treat.
Reheating
Since these are a chilled, no-bake dessert, reheating isn’t necessary (or recommended). Serve the bars cold, straight from the fridge—they’re at their best with all the creaminess and fresh flavors preserved.
FAQs
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Can I use frozen strawberries instead of fresh for the compote?
Absolutely! Just make sure to let the frozen strawberries thaw and drain off any excess liquid before cooking. This helps prevent the compote from becoming watery and keeps your Easy Strawberry Cheesecake Bars nicely layered.
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How do I prevent the cheesecake layer from getting too soft?
Be sure to beat the cream just until medium peaks form—over-whipping can cause the mixture to separate or become too runny. Also, chilling the assembled bars overnight is essential for the perfect set and slice.
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Can I make Easy Strawberry Cheesecake Bars gluten-free?
Definitely! Substitute your favorite gluten-free shortbread cookies for the base, and check that all other ingredients (like vanilla extract and ricotta) are certified gluten-free. The rest of the recipe remains unchanged.
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Can I prepare the bars more than a day in advance?
Yes, the Easy Strawberry Cheesecake Bars keep well for up to 3 days in the fridge—just note that the strawberry topping may release extra juices after a couple of days. For best texture, assemble and refrigerate overnight, then add garnishes closer to serving time.
Final Thoughts
I hope you’ll give these Easy Strawberry Cheesecake Bars a try soon—there’s just something magical about the combination of creamy cheesecake, a crunchy shortbread base, and strawberries bursting with flavor. Whether you’re sharing with friends, family, or just treating yourself, these bars are sure to bring sweetness to your day. Enjoy every delicious bite!
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Easy Strawberry Cheesecake Bars Recipe
- Prep Time: 20 minutes
- Total Time: 12 hours 20 minutes
- Yield: 12 servings 1x
- Category: Baking
- Method: Baking
Description
These Easy Strawberry Cheesecake Bars are a delightful treat featuring a buttery shortbread crust, a creamy cheesecake filling, and a fresh strawberry compote on top. Perfect for any occasion!
Ingredients
For the Strawberry Compote:
- 2 Tablespoons water
- 2 Tablespoons cornstarch
- 3/4 cup granulated sugar
- 2 pounds fresh strawberries chopped into small pieces
- 1 Tablespoon lemon juice + zest of half a lemon
For the Shortbread Crust:
- 24 ounces shortbread cookies
- 2 Tablespoons granulated sugar
- 6 Tablespoons unsalted butter melted
- Salt to taste
For the Cheesecake Filling:
- 12 ounces full-fat cream cheese room temperature
- 1/2 cup whole milk ricotta
- 1/3 cup granulated sugar
- 3 Tablespoons powdered sugar
- 2 teaspoons lemon juice
- Zest of 1/2 a lemon
- 1 1/2 cups heavy whipping cream
- 1 teaspoon vanilla extract
Instructions
- For the Strawberry Compote: In a small bowl, whisk the water and cornstarch together until smooth to form a slurry. In a deep saucepan over medium-high heat, add the sugar, strawberries, and cornstarch slurry, whisking until smooth. Simmer 6-8 minutes or until the mixture thickens. Stir in the lemon juice, and set the compote aside to cool.
- For the Shortbread Crust: In a food processor, add the cookies. Pulse until fine crumbs form. Transfer the cookie crumbs to a bowl, and add the sugar, melted butter, and salt. Mix until combined and the cookies are completely coated in the butter. Line a 9×13-inch baking dish with parchment paper. Pour the crust mixture into the dish, and use the bottom of a glass to press them down and smooth them out. Chill in the fridge.
- For the Cheesecake Filling: Using an electric stand mixer fitted with a whisk attachment, beat the cream cheese, ricotta cheese, granulated sugar, powdered sugar, lemon juice, and lemon zest until light and creamy. Add the heavy cream and vanilla, and beat until medium peaks form. Be careful not to overbeat! Spread the filling over the crust, and place the dish in the fridge to chill. Spread the strawberry compote over the cheesecake filling. Refrigerate overnight. Use a serrated knife to slice, and enjoy! Store in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bar
- Calories: 380
- Sugar: 28g
- Sodium: 220mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
