Introduction
Strawberry Shortcake Cheesecake Bars are a delightful fusion of creamy cheesecake and juicy strawberries, all nestled in a flavorful Strawberry Shortcake Oreo crust. These bars provide the perfect sweet treat for summer gatherings, BBQs, and family get-togethers, impressing guests with their beautiful presentation and delicious taste.
Detailed Ingredients with measures
Cookie Crust:
20 Strawberry Shortcake Oreo Cookies
3 Tbsp unsalted butter, melted
Strawberry Cheesecake Filling:
12 large strawberries, pureed
16 oz. cream cheese, softened
1 cup granulated sugar
2 Tbsp all-purpose flour
1 tsp salt
1 tsp vanilla extract
2 large eggs
12 Strawberry Shortcake Oreo Cookies, divided
Prep Time
15 minutes
Cook Time
45 minutes
Total Time
2 hours and 5 minutes (including cooling time)
Yield
Approximately 16 squares
Instructions
1. Prepare the Cookie Crust:
Preheat the oven to 325F (163C). Line an 8-inch square baking pan with aluminum foil, leaving an overhang on two sides for easy lifting later, and lightly coat with cooking spray. In a food processor, blend 20 Strawberry Shortcake Oreos into crumbs. Add the melted butter and pulse until well combined. Press the mixture into the bottom of the prepared baking pan, forming an even layer. Bake the crust for 10 minutes, then remove from the oven, keeping the oven set to 325F.
2. Make the Strawberry Cheesecake Filling:
Puree the strawberries in a blender or food processor until smooth, yielding about 1 cup of puree. In a stand mixer fitted with the paddle attachment or using a hand mixer, beat the cream cheese on medium speed until light and fluffy, about 1 minute. Add the sugar, flour, salt, and vanilla extract, and beat until the mixture is smooth. Beat in the eggs one at a time, ensuring the mixture is fully combined after each addition. Mix in the strawberry puree until the filling is smooth and well-blended.
3. Assemble and Bake:
Pour the cheesecake batter over the pre-baked crust. Crumble 8 Strawberry Shortcake Oreos and sprinkle them over the top of the cheesecake filling. Bake for 35-40 minutes, until the edges turn golden and the center is set but still slightly jiggly.
4. Cool and Serve:
Let the cheesecake cool completely before refrigerating for at least 2 hours. Use the foil overhang to carefully lift the bars out of the pan. Remove the foil and place the cheesecake on a cutting board. Crumble the remaining 4 Oreos and sprinkle them over the top of the cheesecake before slicing into squares.
Notes:
These cheesecake bars are best served chilled, so make sure to give them enough time in the fridge to firm up. For an extra touch, consider garnishing with fresh strawberry slices for added flavor and a beautiful presentation. Enjoy your Strawberry Shortcake Cheesecake Bars!
Detailed Directions and Instructions
1. Prepare the Cookie Crust:
Preheat the oven to 325F (163C). Line an 8-inch square baking pan with aluminum foil, ensuring to leave an overhang on two sides for easy lifting. Lightly coat the foil with cooking spray.
In a food processor, blend 20 Strawberry Shortcake Oreo Cookies until they turn into crumbs. Add the melted butter and pulse until the mixture is well combined.
Press the Oreo mixture into the bottom of the prepared baking pan to form an even layer. Bake the crust in the preheated oven for 10 minutes, then remove it from the oven. Keep the oven set to 325F.
2. Make the Strawberry Cheesecake Filling:
Puree the 12 large strawberries in a blender or food processor until smooth, yielding about 1 cup of puree.
In a stand mixer fitted with the paddle attachment (or using a hand mixer), beat the softened cream cheese on medium speed until it becomes light and fluffy, about 1 minute.
Add the granulated sugar, all-purpose flour, salt, and vanilla extract to the cream cheese. Beat the mixture until it is smooth.
Incorporate the eggs one at a time into the mixture, ensuring to fully combine after each addition. Finally, mix in the strawberry puree until the filling is smooth and well-blended.
3. Assemble and Bake:
Pour the prepared cheesecake batter over the pre-baked crust in the baking pan.
Crumble 8 Strawberry Shortcake Oreo Cookies and sprinkle them evenly over the top of the cheesecake filling.
Bake for 35-40 minutes, until the edges turn golden and the center is set but still slightly jiggly.
4. Cool and Serve:
Allow the cheesecake to cool completely at room temperature before refrigerating for at least 2 hours.
Once chilled, use the foil overhang to carefully lift the bars out of the pan. Remove the foil and place the cheesecake on a cutting board for serving.
Crumble the remaining 4 Oreos and sprinkle them over the top of the cheesecake before slicing them into squares.
Notes
Serving Temperature:
These cheesecake bars are best served chilled, so be sure to allow sufficient time in the fridge for them to firm up.
Garnishing Options:
Consider garnishing the bars with fresh strawberry slices for added flavor and visual appeal.
Storage:
Store any leftover bars in the refrigerator to keep them fresh.
