Easy Strawberry Cheesecake Bars (Page 2 ) | August 1, 2025
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Instructions

For the Strawberry Compote:

  • In a small bowl, whisk the water and cornstarch together until smooth to form a slurry.
    2 Tablespoons water,2 Tablespoons cornstarch
  • 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:

  • In a food processor, add the cookies. Pulse until fine crumbs form.
    24 ounces shortbread cookies
  • 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
  • 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.
  • Chill in the fridge.

For the Cheesecake Filling:

  • 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
  • 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
  • Spread the filling over the crust, and place the dish in the fridge to chill.
  • Spread the strawberry compote over the cheesecake filling. Refrigerate overnight.
  • Use a serrated knife to slice, and enjoy!
  • Store in an airtight container in the fridge for up to 3 days.

Next: This chicken salad is delicious! The best I’ve ever had in my life!!!
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