Indulge your sweet tooth with these delightful Strawberry Swirl Cheesecake Shortbread Bars! Imagine sinking your teeth into a buttery shortbread crust, layered with a creamy cheesecake filling, and swirled with luscious strawberry puree—it's a dessert lover's dream come true! Perfect for summer picnics or cozy family gatherings, these bars are not only visually stunning but also incredibly easy to make. Get ready to impress your friends and family with this irresistible treat that will have everyone coming back for seconds!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 16 bars
Ingredients
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 cups all-purpose flour
- ½ tsp salt
- 8 oz cream cheese, softened
- 1 cup powdered sugar
- ½ cup strawberry puree
Instructions
- Preheat the oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, allowing excess paper to hang over the sides for easy removal.
- In a large mixing bowl, cream together softened unsalted butter and granulated sugar until light and fluffy, using an electric mixer on medium speed for about 3-4 minutes.
- Gradually mix in the all-purpose flour and salt until a crumbly shortbread dough forms. Press about two-thirds of the dough evenly into the prepared baking pan, creating a firm, compact base.
- In a separate bowl, beat the softened cream cheese and powdered sugar until smooth and creamy, about 2-3 minutes.
- Spread the cream cheese mixture evenly over the shortbread base, leaving a small border around the edges.
- Drizzle the strawberry puree over the cream cheese layer in a swirling pattern using a toothpick or knife to create a marbled effect.
- Crumble the remaining shortbread dough over the top of the strawberry and cream cheese layers, creating a rustic, uneven topping.
- Bake in the preheated oven for 30-35 minutes, or until the edges are lightly golden and the center is set but still slightly soft.
- Remove from the oven and let cool completely in the pan at room temperature for about 1 hour.
- Once cooled, use the parchment paper overhang to lift the bars out of the pan and transfer to a cutting board.
- Cut into 16 even squares using a sharp knife, wiping the blade clean between cuts for neat edges.
- For best results, refrigerate the bars for at least 2 hours before serving to allow them to set completely and enhance the flavor.
- Serve chilled and store any leftovers in an airtight container in the refrigerator for up to 5 days.
Tips
- Prep Ahead: To save time, you can prepare the shortbread base a day in advance and store it in the refrigerator until you're ready to add the cream cheese layer.
- Use Fresh Strawberries: For the best flavor, use fresh strawberries to make your puree. Simply blend them until smooth, and you’ll have a vibrant, flavorful topping.
- Don’t Overmix: When combining the cream cheese and powdered sugar, be careful not to overmix. This will help keep the filling light and creamy.
- Chill for Flavor: Allowing the bars to chill in the refrigerator for at least 2 hours after baking enhances the flavors and makes them easier to cut.
- Cutting Tips: For clean cuts, use a sharp knife and wipe it clean between each cut. This will give you beautiful, even squares.
- Storage: Keep any leftovers in an airtight container in the refrigerator. They’ll stay fresh for up to 5 days, making them perfect for enjoying throughout the week!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 28g
Protein: 3g
Fat: 18g
Saturated Fat: 11g
Cholesterol: 55mg
