Description
Strawberry Crunch Cheesecake Bars with a buttery crust, creamy cheesecake, strawberry mousse, and crispy crunch topping—the perfect dessert!
Ingredients
Equipment:
-
8” chef’s knife
-
Cutting board
-
Measuring spoons & cups
-
Food processor
-
9×13” cake pan
-
Parchment paper
-
Mixing bowls
-
Spatula
-
Stand mixer (with whisk attachment)
-
Hand mixer
-
Offset spatula
-
Small whisk & spoon
-
Fork
For the Strawberry Crunch Topping:
-
23 whole vanilla sandwich cookies (Golden Oreos recommended)
-
2 oz freeze-dried strawberries
-
¼ cup salted butter, sliced into thin pats
For the Shortbread Crust:
-
2 (5.3-oz) boxes shortbread cookies (Walker Shortbread recommended)
-
¼ cup granulated sugar
-
¾ cup all-purpose flour (106g)
-
10 tbsp salted butter, melted
For the Cheesecake Filling:
-
3 (8-oz) packages cream cheese (680g), room temperature
-
1 cup granulated sugar
-
¼ cup heavy cream
-
3 large eggs, room temperature
-
2 tsp vanilla extract
For the Strawberry Mousse:
-
6 oz fresh strawberries, washed and hulled
-
⅓ cup granulated sugar
-
1 tbsp strawberry powder (optional but enhances flavor)
-
2 cups sour cream
-
2 drops red food coloring (optional)
For the Mascarpone Whipped Cream:
-
8 oz mascarpone cheese, softened but cold
-
¼ cup powdered sugar (86g)
-
1 cup heavy cream, cold
-
1 tsp clear vanilla extract (for a bright white finish)
Instructions
- Step 1: Make the Strawberry Crunch Topping
- Preheat oven to 300°F (150°C).
- Line a baking sheet with parchment paper or a silicone mat.
- In a food processor, pulse the vanilla sandwich cookies and freeze-dried strawberries until crumbly.
- Spread the mixture evenly on the prepared baking sheet.
- Scatter thin pats of butter over the crumbs.
- Bake for 10–12 minutes, checking after 8 minutes to prevent burning.
- Let cool completely, then break into small crumbs. Set aside.
- Step 2: Prepare and Bake the Shortbread Crust
- In a food processor, pulse the shortbread cookies, sugar, and flour until finely ground.
- Transfer to a bowl and mix in melted butter until fully incorporated.
- Line a 9×13” baking pan with parchment paper, leaving an overhang for easy removal.
- Press the crust mixture evenly into the pan using the bottom of a measuring cup.
- Bake at 300°F (150°C) for 20 minutes, or until lightly golden and fragrant.
- Allow to cool completely.
- Step 3: Make the Cheesecake Filling
- In a food processor or stand mixer, blend together:
- Cream cheese
- Sugar
- Heavy cream
- Mix until smooth (about 3 minutes), scraping down the bowl as needed.
- Add eggs one at a time, mixing just until incorporated after each addition (about 20 seconds per egg).
- Stir in vanilla extract and mix for 10 more seconds.
- Pour the cheesecake batter over the cooled shortbread crust.
- Bake at 300°F (150°C) for 45 minutes, until edges are set but the center is slightly jiggly.
- Step 4: Prepare the Strawberry Mousse
- In a clean food processor, puree:
- Strawberries
- Sugar
- Strawberry powder (if using)
- Transfer to a bowl and stir in sour cream and food coloring (if using).
- Pour the mousse evenly over the cheesecake layer.
- Bake for 15 minutes, until set but slightly jiggly in the center.
- Let cool at room temperature for 2 hours, then refrigerate for at least 4 hours.
- Step 5: Make the Mascarpone Whipped Cream
- In a stand mixer bowl, beat together:
- Mascarpone cheese
- Powdered sugar
- Once combined, slowly add cold heavy cream and vanilla extract.
- Whip on low, gradually increasing speed to high until stiff peaks form (6–7 minutes).
- Be careful not to overwhip!
- Step 6: Assemble the Bars
- Spread the mascarpone whipped cream evenly over the chilled cheesecake using an offset spatula.
- Lightly press the strawberry crunch topping over the whipped cream.
- Cover with foil or plastic wrap and refrigerate for another 2 hours or overnight for best results.
- Step 7: Slice and Serve
- Remove cheesecake from the pan using the parchment overhang.
- Slice into 12 equal bars using a sharp knife.
- Serve chilled and enjoy!
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American