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
Units
Scale
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
