Strawberry Shortcake Cheesecake Bars

Indulge in the delightful combination of creamy cheesecake and sweet strawberry flavor with these Strawberry Shortcake Cheesecake Bars. Featuring a luscious strawberry cheesecake filling atop a crunchy Oreo cookie crust, these bars are a perfect treat for any occasion. With simple instructions and vibrant flavors, this recipe is sure to become a favorite among friends and family.

Ingredients:

Cookie Crust:

• 20 Strawberry Shortcake Oreo Cookies
• 3 tablespoons unsalted butter, melted

Strawberry Cheesecake Filling:

• 12 large strawberries
• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 2 large eggs
• 12 Strawberry Shortcake Oreo Cookies, divided

Instructions:

Cookie Crust:

1. Preheat Oven: Preheat the oven to 325°F (160°C) and line an 8-inch square baking pan with aluminum foil, leaving overhang on two sides. Lightly coat with cooking spray.
2. Prepare Crust: In a food processor, pulse the Strawberry Shortcake Oreo Cookies until they turn into fine crumbs. Add the melted butter and pulse a few more times until well combined.
3. Press into Pan: Press the cookie mixture into an even layer on the bottom of the prepared baking pan.
4. Bake: Bake the crust for 10 minutes, then remove from the oven. Keep the oven heated at 325°F (160°C) for the filling.

Strawberry Cheesecake Filling and Assembly:

1. Prepare Strawberry Puree: In a blender or food processor, puree the strawberries until smooth. You should have about 3/4 cup of strawberry puree.
2. Make Cheesecake Filling: In the bowl of a stand mixer fitted with a paddle attachment or in a large bowl with a hand mixer, beat the softened cream cheese until fluffy. Add the sugar, flour, salt, and vanilla extract, and beat until smooth.
3. Incorporate Eggs: Add the eggs one at a time, beating after each addition until smooth. Mix in the strawberry puree until well combined.
4. Pour over Crust: Pour the cheesecake batter over the baked cookie crust. Crumble about 8 Strawberry Shortcake Oreo Cookies and sprinkle them over the top of the cheesecake filling.
5. Bake: Bake the cheesecake bars for 35-40 minutes at 325°F (160°C), until the edges are turning golden and the filling is set but still slightly jiggly in the middle.
6. Cool and Chill: Remove the pan from the oven and let the bars cool completely. Transfer the pan to the refrigerator and chill for at least two hours.
7. Serve: Once chilled, use the foil overhang to lift the bars out of the pan. Remove the foil from the bottom and transfer the bars to a cutting board. Crumble the remaining four Oreo Cookies and sprinkle them over the top of the cheesecake before slicing into squares and serving.

Tips:

• Room Temperature Ingredients: Ensure that the cream cheese is softened to room temperature before using it in the cheesecake filling. This ensures a smooth and creamy texture.
• Even Crust: Press the cookie crust firmly into the bottom of the pan to create an even layer. This helps prevent the filling from seeping into the crust during baking.
• Chill Before Serving: For the best texture and flavor, chill the cheesecake bars in the refrigerator for at least two hours before serving. This allows the filling to set properly and enhances the overall taste.
• Customize Toppings: Feel free to customize the toppings by adding whipped cream, fresh strawberries, or a drizzle of strawberry sauce before serving. This adds a beautiful presentation and extra flavor to the bars.