These strawberry cheesecake bars will be the hit at your next summer picnic! Creamy, rich, and piled high with fresh glazed strawberries.
One of my favorite desserts is a fresh strawberry pie. The sweetness of the strawberries combined with delicious glaze and buttery crust, make it the absolute perfect summer dessert.
I wanted to take that and step it up a notch. Adding a cream cheese filling just took these bars over the top.
The combination of the cold sweet strawberries, silky cream cheese filling, and sweet shortbread crust is enough to make your taste buds go wild.
So, if your like me and love the traditional strawberry pie, you are going to love these bars. These Strawberry Cheesecake Bars are perfect for picnics and serving a crowd. They are 10x easier to serve than a traditional pie slice!
They are super easy to make too! Just check out my video below! For more fresh summer berry desserts, check out my No-Bake Strawberry Cheesecake and my No-Bake Raspberry Cheesecake Tart. Enjoy!
- Shortbread Layer-
- 1/2 cup unsalted butter , room temperature
- 1/3 cup powdered sugar
- 1/2 teaspoon vanilla
- 1 egg yolk
- 1 cup flour
- 1 tablespoon milk or cream
- Strawberry Layer-
- 1/2 cup water
- 1 tablespoon cornstarch
- 1/3 cup sugar
- 1 small package strawberry Jell-O (1.4 ounce)
- 2 cups strawberries
- Cream Cheese Layer-
- 8 oz . cream cheese (1 block)
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla
- 1 cup heavy cream
- First, start with the strawberry filling.
- In a small pan, combine water, sugar, and cornstarch on medium high heat.
- While whisking, bring to a simmer.
- Once simmering, add strawberry Jell-O, whisk to combine.
- Remove from heat and cool slightly, then chill.
- Chop and hull 2 cups strawberries. Refrigerate until ready to use.
- For the shortbread crust-
- Preheat oven to 350 degrees.
- In a small bowl, combine butter, powdered sugar, vanilla, milk or cream, and egg yolk.
- Add flour and mix until just combined (dough will be crumbly)
- Press into the bottom of a lined and greased 8x8 square pan or 8-9 in round pan.
- Bake for 10-12 minutes or until edges begin to brown.
- Remove from oven and cool for 15 minutes.
- To make the cream cheese layer beat cold heavy whipping cream in a clean bowl until stiff peaks form. Set aside.
- In a medium sized bowl, beat cream cheese, powdered sugar, and vanilla together until smooth.
- Carefully fold heavy whipping cream into the cream cheese mixture.
- Spread mixture over cooled shortbread crust.
- Assemble strawberries onto cream cheese layer, then pour glaze over strawberries.
- Chill for 30-1 hour then slice and serve! Enjoy!
Patricia Lehto says
May 2, 2017 at 7:57 pmHi….I have 2 questions before I try this recipe. You don’t say what to do w/the milk in the shortbread layer. Your video doesn’t mention it either.
Also small packages of Jell-O are 3 ounces, not 1.4 ounces. Where do you find such a small package? Or am I supposed to measure out 1.4 ounces from a 3 ounce package?
Please reply. Thanks.
theseasidebaker says
May 2, 2017 at 9:46 pmHi Patricia! Thanks so much for catching my error. I went ahead and added the milk into the directions. As for the gelatin, I actually used the brand Royal Gelatin which can be found at Walmart and comes in the 1.4 packages. If you can’t find it, you can always use the 3 oz box and just pour in about half. I have made this glaze a ton of times and just eyeballed the gelatin amount, and it came out fine each time. The glaze is pretty forgiving. Hope this helps! Thanks
Patricia Lehto says
May 3, 2017 at 5:02 amThank you so much for answering so quickly.
Robert says
April 5, 2018 at 3:33 pmI believe she means the small pacs of Unflavored gelatin, which you can find in the jello isle.
Gloria Ennis says
May 22, 2017 at 11:01 pmCan this be made the night before party, or would it get too soft
Candace says
June 7, 2017 at 3:13 pmThese look so amazing! Thanks for the recipe!
Crystal // Dreams, etc. says
June 7, 2017 at 6:47 pmI love anything with cream cheese and these bars look fantastic! Will have to try these out. 🙂
Audrey Marie says
June 8, 2017 at 4:55 amThese look incredible! I love cheesecake and can’t wait to try this recipe. I pinned it for later 🙂
andrea says
June 8, 2017 at 12:36 pmCream Cheese and Strawberries is one of my favorite combinations. I need to try this splendid looking bars:) YUMMY
Brittany N says
June 8, 2017 at 2:30 pmWell it looks like I know what I’m making for my friends BBQ this weekend! These look divine!
Angela says
June 8, 2017 at 5:44 pmI doubled the recipe and made a 9×13 pan. I also had to make them gluten free so I crushed a package of GF vanilla sandwich cookies and mixed with some melted butter and pressed into the pan. That way there was zero baking. They were fantastic and my co-workers devoured them! I will be making these again!
Debbie says
June 10, 2017 at 9:42 amSo I’m doing gf as well. Just crush the cookies and mix melted butter. That’s all? No powdered sugar or vanilla?
Carmen // itsCarmen.com says
June 9, 2017 at 11:14 amThese strawberry cheesecake bars look absolutely heavenly! Definitely the perfect summer treat. :]
Liaa says
June 9, 2017 at 2:07 pmWhat type of flour did you use? Self rising or all purpose
April says
October 16, 2017 at 3:45 pmHow many does this make
Rosanna says
June 24, 2018 at 4:59 amI just finished making this recipe with one exception in the topping. I was about use the jello but was wondering why the need for sugar and cornstarch when jello is already sweet and has a thickener in it? I am serving this for company and was afraid it might be too sweet. I mashed the remaining strawberries from the package I had (it made it’s own juice) and then added sugar and cornstarch and cooked until thickened. I added the cut up berries to the sauce. I don’t often change a recipe before trying as stated first. I never saw a video link to the recipe (as someone else had mentioned) and mixed the milk, egg yolk and vanilla and then added to the flour/butter mixture.
Joe Roos says
June 28, 2018 at 5:16 amI love these bars. Made them for a Cancer bake sale and they where a huge hit. They actually where also the first item to sell out.
Kathleen Whiting says
August 7, 2018 at 6:58 pmLove these. My son is the baker in our family and though labor intensive these bars are worth it.
Sheila says
September 9, 2018 at 7:24 amHad these at a party. Very good. Can I substitute cool whip instead of heavy cream ?
Emma says
September 24, 2018 at 4:40 amMade these last night and turned out EPIC. The ingredients ended up being super cheap too so will absolutely make these again! The only thing I subbed was the plain flour for gluten-free and it still turned out great. I thought I’d stuffed up the shortbread base because I beat it until it was smooth, but it still ended up fine once baked!
We’re having a strawberry issue in Australia at the moment (someone put sewing needles in a batch of strawberries so tonnes have had to be dumped and it’s greatly effecting the industry) so was looking for a strawberry-based recipe to help support our strawberry farmers!