Strawberry Shortcake Cheesecake Bars

These Strawberry Shortcake Cheesecake Bars are the ultimate mash-up of two beloved desserts — creamy cheesecake and classic strawberry shortcake — all in an easy-to-slice bar form. With a buttery crust, a smooth vanilla cheesecake layer, and a sweet, fruity topping finished with a shortcake crumble, they’re just the kind of treat I like to make when I want something pretty, nostalgic, and crowd-pleasing.

Why You’ll Love This Recipe

I love how these bars combine the richness of cheesecake with the light, fruity charm of strawberry shortcake. They’re great for parties, potlucks, or anytime I want a handheld dessert that looks as good as it tastes. The best part? They’re easy to make ahead and even easier to serve — no fork required.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

• Golden Oreos or vanilla sandwich cookies
• Butter, melted

For the cheesecake layer:

• Cream cheese, softened
• Granulated sugar
• Eggs
• Vanilla extract
• Sour cream

For the topping:

• Fresh strawberries, diced
• Strawberry gelatin powder or strawberry jam
• Whipped topping or whipped cream

For the crumble:

• Golden Oreos
• Butter, melted
• Strawberry gelatin powder

Directions

1. I preheat the oven to 325°F (165°C) and line a baking dish with parchment paper.
2. I crush the Golden Oreos for the crust, mix them with melted butter, and press the mixture into the bottom of the pan to form an even layer.
3. I bake the crust for about 10 minutes, then set it aside to cool slightly.
4. For the cheesecake filling, I beat cream cheese and sugar until smooth, then add eggs one at a time, followed by vanilla and sour cream.
5. I pour the cheesecake mixture over the crust and smooth the top.
6. I bake for 30–35 minutes until the center is just set, then let the bars cool at room temperature before chilling them in the fridge for at least 4 hours.
7. Once cooled, I top the bars with a layer of whipped topping and fresh strawberries mixed with gelatin powder or a thin layer of strawberry jam.
8. I make the shortcake crumble by pulsing more Golden Oreos with butter and a little strawberry gelatin powder, then sprinkle it generously over the top.
9. I slice the bars and serve chilled.

Servings and Timing

This recipe makes about 12–16 bars, depending on how I slice them. It takes around 20 minutes to prep, 35 minutes to bake, and at least 4 hours to chill before serving — perfect for making a day ahead.

Variations

Sometimes I use freeze-dried strawberries in the crumble for extra berry flavor and color. I’ve also swapped in raspberries or blueberries for a different fruit twist. If I want a richer topping, I use stabilized whipped cream instead of regular whipped topping. And when I want to skip the gelatin, I just mix fresh strawberries with a bit of sugar and let them macerate before spreading them over the bars.

Storage/Reheating

I keep these bars in an airtight container in the fridge for up to 4 days. They’re best served cold, so I don’t reheat them. If I need to store them longer, I freeze them (without the whipped topping and crumble) and add those elements fresh after thawing.

FAQs

Can I use a graham cracker crust instead?

Yes, I’ve made it with a classic graham cracker crust, and it works beautifully — but I like the Golden Oreo crust for that extra shortcake flavor.

Do I have to use gelatin for the topping?

No, I sometimes use strawberry jam or fresh strawberries with sugar instead if I want to skip the gelatin.

How do I get clean slices?

I chill the bars completely and wipe my knife clean between each cut to get sharp, neat slices.

Can I make these bars ahead of time?

Definitely — I make them a day in advance and keep them chilled until ready to serve.

What’s the best way to crush the Oreos?

I pulse them in a food processor for a fine crumb, or I place them in a zip-top bag and crush them with a rolling pin.

Conclusion

These Strawberry Shortcake Cheesecake Bars are the kind of dessert that always brings smiles — creamy, fruity, and just the right amount of sweet. I love how easy they are to make and how fancy they look without any fuss. Whether I’m sharing them at a party or keeping a batch in the fridge just for myself, they always hit the spot.

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