Strawberry Shortcake Cheesecake Bars: A Decadent Delight
Indulge in the perfect blend of sweet and tangy with these irresistible Strawberry Shortcake Cheesecake Bars. This delightful dessert combines the crunchy texture of Oreo cookies with a creamy cheesecake filling infused with the luscious flavor of fresh strawberries. It's a no-bake treat that's perfect for any occasion, from casual gatherings to elegant parties. Easy to prepare and even easier to devour, these bars are sure to impress your taste buds and satisfy your sweet tooth.
Ingredients
For the Cookie Crust:
- 20 Strawberry Shortcake Oreo Cookies
- 3 tablespoons unsalted butter, melted
For the Strawberry Cheesecake Filling:
- 12 large strawberries
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 12 Strawberry Shortcake Oreo Cookies, divided
Instructions
Preparing the Cookie Crust:
- Preheat your oven to 325°F (165°C). Line an 8-inch square baking pan with aluminum foil, ensuring it overhangs on two sides for easy removal. Lightly coat the foil with cooking spray.
- Create the cookie crumbs: Place the Oreo cookies in a food processor and pulse until they resemble fine crumbs.
- Combine wet and dry ingredients: Pour the melted butter into the food processor and pulse until the crumbs are evenly moistened.
- Press the crust: Transfer the cookie mixture to the prepared baking pan and press it firmly into an even layer to form the crust.
- Bake the crust: Place the pan in the preheated oven and bake for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
Making the Strawberry Cheesecake Filling:
- Prepare the strawberry puree: In a blender or food processor, puree the strawberries until smooth. You should have about ¾ cup of puree.
- Cream the cheese: In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until light and fluffy.
- Add the sweeteners and flavorings: Gradually add the granulated sugar, flour, salt, and vanilla extract to the cream cheese mixture, beating until smooth and combined.
- Incorporate the eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Blend in the strawberry puree: Gently stir in the strawberry puree until the mixture is evenly combined.
- Assemble the bars: Pour the cheesecake batter over the cooled cookie crust. Crumble about 8 Strawberry Shortcake Oreo Cookies and sprinkle them over the top of the cheesecake filling.
- Bake the cheesecake: Place the pan in the preheated oven and bake for 35-40 minutes, or until the edges are golden brown and the center is set but slightly jiggly.
- Cool and chill: Remove the pan from the oven and let it cool completely on a wire rack. Cover and refrigerate for at least two hours, allowing the cheesecake to set.
- Serve: Use the foil overhang to lift the cheesecake bars out of the pan. Remove the foil from the bottom and place the bars on a cutting board. Crumble the remaining 4 Oreo cookies over the top and slice into squares. Serve chilled.
Tips and Variations
- For a richer flavor, use white chocolate-covered Oreos instead of Strawberry Shortcake Oreos.
- To make individual servings, pour the batter into a muffin tin lined with cupcake liners.
- For a shortcut, use pre-made graham cracker crust as the base.
- Add a dollop of whipped cream and fresh strawberries to each serving for extra indulgence.
- Experiment with different fruit purees, such as raspberry or blueberry, to create unique flavor combinations.
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