Strawberry Cheesecake Bars
These strawberry cheesecake bars have a silky vanilla bean cheesecake filling made with a mix of cream cheese and ricotta, layered with homemade strawberry jam over a buttery Nilla wafer crust. Creamy, smooth, and lighter than traditional cheesecake bars, they bake up with the perfect bakery-style flavor and texture.
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.
- 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.
- 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.
- In the bowl of a stand mixer, cream the butter and brown sugar for 3 minutes, until light and fluffy.
- Mix in the egg and vanilla until combined.
- 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.
- Add the eggs one at a time, mixing just until incorporated and scraping down the bowl between additions. Mix in the vanilla bean paste.
- Add the ricotta and mix until smooth, then scrape down the bowl and mix in the cornstarch until fully incorporated.
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.
Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Never scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.
Freezer: You can freeze the bars in an airtight container for up to one month.
Notes on ricotta cheese: Thick whole-milk ricotta works best in this recipe. Thin or watery ricotta can loosen the cheesecake filling that won't set properly after baking. If needed, drain excess liquid from the ricotta before using. My preferred brand is Galbani.
