Strawberry Cheesecake Cookie Bars
These Strawberry Cheesecake Cookie Bars combine a buttery cookie base, creamy cheesecake filling, and fresh strawberry topping into one irresistible dessert.
Equipment
Ingredients
Cookie Base
unsalted butter (softened)
115 g
granulated sugar
100 g
brown sugar
50 g
large egg
1 piece
vanilla extract
5 ml
all-purpose flour
200 g
baking powder
5 g
salt
3 g
Cheesecake Layer
cream cheese (softened)
225 g
granulated sugar
50 g
large egg
1 piece
vanilla extract
5 ml
Strawberry Topping
fresh strawberries (hulled, sliced)
300 g
granulated sugar
30 g
cornstarch
8 g
lemon juice
15 ml
Instructions
Preheat oven
Preheat oven to 175°C and line a 20x20 cm baking pan with parchment paper.
Prepare cookie dough
Cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in egg and vanilla extract.
Add dry ingredients
In a separate bowl, whisk together flour, baking powder, and salt. Gradually mix into the wet ingredients until just combined.
Press cookie base
Press about 2/3 of the cookie dough evenly into the prepared baking pan to form the base layer.
Prepare cheesecake filling
Beat cream cheese until smooth, then add sugar, egg, and vanilla. Mix until creamy and well combined.
Assemble layers
Spread the cheesecake filling evenly over the cookie base layer.
Prepare strawberry topping
In a saucepan, combine sliced strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat until thickened, about 5 minutes.
Add strawberry topping
Spoon the warm strawberry mixture over the cheesecake layer. Crumble the remaining cookie dough on top.
Bake the bars
Bake for 25-30 minutes until the cookie topping is golden and the cheesecake is set.
Cool completely
Allow bars to cool completely at room temperature, then refrigerate for at least 2 hours before cutting.
Cut and serve
Cut into 16 squares and serve chilled.
Original recipe
Storage
Store in airtight container in refrigerator. Can be frozen for up to 1 month.
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