Strawberry Cheesecake Bars

5 from 1 vote

These Easy Strawberry Cheesecake Bars are delicious, simple, and so easy to make!

Prep Time20

Chill Time12

Total Time20

Course: Dessert

Cuisine: American

Keyword: cheesecake, cheesecake bars, chocolate dessert, strawberries, strawberry, strawberry cheesecake, strawberry cheesecake bars

Servings: servings

In a small bowl, whisk the water and cornstarch together until smooth to form a slurry.
2 Tablespoons water, 2 Tablespoons cornstarch
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.
2 pounds fresh strawberries, 3/4 cup granulated sugar, 1 Tablespoon lemon juice + zest of half a lemon

In a food processor, add the cookies. Pulse until fine crumbs form.
24 ounces shortbread cookies
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.
2 Tablespoons granulated sugar, 6 Tablespoons unsalted butter, Salt to taste
Line a 9x13-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.

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.
12 ounces full-fat cream cheese, 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
Add the heavy cream and vanilla, and beat until medium peaks form. Be careful not to overbeat!
1 ½ cups heavy whipping cream, 1 teaspoon vanilla extract
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.