Easy Strawberry Cheesecake Bars (Page 2 ) | August 1, 2025
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Instructions
For the Strawberry Compote:
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In a small bowl, whisk the water and cornstarch together until smooth to form a slurry.2 Tablespoons water,2 Tablespoons cornstarch
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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
For the Shortbread Crust:
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In a food processor, add the cookies. Pulse until fine crumbs form.24 ounces shortbread cookies
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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
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Line a 9×13-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.
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Chill in the fridge.
For the Cheesecake Filling:
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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
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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
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Spread the filling over the crust, and place the dish in the fridge to chill.
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Spread the strawberry compote over the cheesecake filling. Refrigerate overnight.
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Use a serrated knife to slice, and enjoy!
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Store in an airtight container in the fridge for up to 3 days.
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