Strawberry cheesecake bars with a buttery Nilla wafer shortbread crust, creamy baked cheesecake filling, and swirls of homemade strawberry jam baked right into every bite. The combination of cream cheese and ricotta keeps the filling extra smooth and silky without feeling overly heavy like traditional cheesecake bars.
The cheesecake batter is probably my favorite part of this recipe. It’s less tangy than a traditional cheesecake filling, like the one I use in my cheesecake brownies, with a lighter texture and just enough sweetness to balance the strawberry jam without overpowering the fresh strawberry flavor.
I also traded the usual Graham cracker crust for Nilla wafers because the extra vanilla flavor makes these taste so much more nostalgic and bakery-style to me!
How to Make Them
1
You’ll want to start by making the strawberry jam, so it has time to cool before assembling. During testing, my recipe testers and I found frozen strawberries worked best because they stay consistently sweet year-round.
If strawberries are in season and very ripe, fresh berries work too!
2
Make sure the Nilla wafers are crushed very finely so the crust holds together properly. I like to throw mine in a ziplock bag and roll over them with a rolling pin.
3
Press half of the shortbread dough firmly and evenly into the pan. An even layer helps the crust bake up level, rather than thick in some spots and thin in others.
4
When testing different ricotta brands, my recipe tester and I found that thick, whole-milk ricotta yielded the best results.
Ricotta with excess water can thin the batter, causing the jam to sink and the bars to bake up softer than intended.
If your ricotta looks watery straight from the container, let it drain in a cheesecloth-lined colander before using.
5
Pour the cheesecake filling over the vanilla wafer crust.
6
I like to spoon small dollops of jam across the cheesecake filling, then gently spread it over the top instead of swirling it in. It keeps the layers cleaner and preserves that bright strawberry color after baking.
7
Break up the reserved dough pieces over the top before baking. This recipe kind of reminds me of a bar version of my strawberry crumb cake.
8
Cool the baked cheesecake bars on a wire rack until completely cool; this can take a few hours. After that, cover the top with foil and refrigerate for at least 6 hours; I like to let mine set overnight.
I can’t wait for you to try them! This recipe would work with so many summer fruits, too. Raspberry, blackberry, or peach jam would all be incredible here, depending on the season.
Enjoy!
— Cambrea 🫶🏻
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Strawberry Cheesecake Bars
Equipment
Ingredients
Strawberry Jam Layer
- 2 cups whole frozen strawberries
- 2 tablespoons granulated sugar
- 2 teaspoons fresh lemon juice
- 2 teaspoons cornstarch
- 2 teaspoons water
Shortbread Crust
- 1 1/2 cups + 2 tablespoons all-purpose flour, *See notes below for measuring*
- 2/3 cup powdered sugar
- 2/3 cup finely crushed Nilla wafers
- 1/4 teaspoon fine sea salt
- 3/4 cup unsalted butter, room temperature
- 1/3 cup brown sugar, packed
- 1 large egg, room temperature
- 1 teaspoon vanilla bean paste, or extract
Vanilla Bean Cheesecake Filling
- 7 ounces full-fat block cream cheese, room temperature
- 1/3 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla bean paste
- 1 cup + 1 tablespoon thick whole milk ricotta cheese, room temperature (pour off any excess water on top of the ricotta if needed)
- 1 tablespoon cornstarch
Instructions
Make the Strawberry Jam
- In a small saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat, stirring and mashing occasionally, until the strawberries are fully broken down and the juices are bubbling.2 cups (260 g) whole frozen strawberries, 2 tablespoons (28 g) granulated sugar, 2 teaspoons fresh lemon juice
- In a small bowl, stir together the cornstarch and water to make a slurry. Add it to the jam and continue cooking for 2 minutes, or until thickened.2 teaspoons (10 g) cornstarch, 2 teaspoons (7 g) water
- Transfer the jam to a bowl and let it cool completely before using.
Make the Shortbread Dough
- Preheat the oven to 350°F(180°C).
- Line an 8×8-inch baking pan with parchment paper, leaving an overhang on all sides for easy removal.
- In a medium bowl, whisk together the flour, powdered sugar, crushed Nilla wafers, and salt.1 1/2 cups + 2 tablespoons (215 g) all-purpose flour, 2/3 cup (80 g) powdered sugar, 2/3 cup (67 g) finely crushed Nilla wafers, 1/4 teaspoon fine sea salt
- In the bowl of a stand mixer, cream the butter and brown sugar for 3 minutes, until light and fluffy.3/4 cup (168 g) unsalted butter, 1/3 cup (66 g) brown sugar
- Mix in the egg and vanilla until combined.1 (55 g) large egg, 1 teaspoon vanilla bean paste
- Add the dry ingredients and mix until a soft, slightly tacky dough forms. If the dough feels overly sticky, mix in additional flour 1 tablespoon at a time until manageable.
- Press half of the dough (about 320 g) evenly into the prepared pan. Reserve the remaining dough for the topping.
- Refrigerate both portions of dough while you prepare the cheesecake filling.
Make the Cheesecake Filling
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar until smooth and lump-free. Scrape down the bowl.7 ounces (198 g) full-fat block cream cheese, 1/3 cup (66 g) granulated sugar
- Add the eggs one at a time, mixing just until incorporated and scraping down the bowl between additions. Mix in the vanilla bean paste.2 (110 g) large eggs, 1 teaspoon (5 g) vanilla bean paste
- Add the ricotta and mix until smooth, then scrape down the bowl and mix in the cornstarch until fully incorporated.1 cup + 1 tablespoon (260 g) thick whole milk ricotta cheese, 1 tablespoon (10 g) cornstarch
Assembly
- Pour the cheesecake filling over the chilled shortbread crust and spread it into an even layer.
- Dollop the strawberry jam over the cheesecake filling and gently spread it across the surface.
- Break the remaining shortbread dough into small crumbles and scatter them evenly over the top.
- Bake for 40–50 minutes, or until the center registers 155°F and the bars jiggle slightly as one when gently shaken.
- Let the bars cool completely in the pan on a wire rack, until the bottom of the pan no longer feels warm.
- Cover and refrigerate for at least 6 hours, or overnight, before slicing.
- When ready to cut, dust the top of the bars with powdered sugar, then use a sharp knife warmed under hot water and wipe the blade clean between cuts.
