Strawberry Shortcake Cheesecake Bars

What better way to celebrate the last few weeks of spring than with a creamy, dreamy,  fruit-forward treat that’s both delicious + simple to whip up for parties, get-togethers, or whenever a craving for sweet strikes! 

Pairing Safe + Fair Strawberry Shortcake Granola with rich, custard-like cheesecake filling, this treat is certainly a delicious + fun way to bid farewell to spring as we welcome the summer season with open, sunblock-coated arms. 

Strawberry Shortcake Cheesecake Bars

For the Strawberry Shortcake Granola Crust:

For the Strawberry Cheesecake Filling:

  • 16 ounces cream cheese 
  • 2 tsp vanilla 
  • 1/2 cup sugar 
  • 1.5 cup heavy whipping cream 
  • Strawberry preserves 

To Make the Crust:

  1. To make the Strawberry Shortcake Granola Crust simply pour the granola, graham cracker crumbs and melted butter into a food processor and blend until mixture resembles wet sand. 
  2. Firmly press crumbs into a 10x12 square dish that is lined with parchment paper. 
  3. Bake at 350° for 5-7 minutes to set and let cool completely before filling. 

To Make the Cheesecake Filling:

  1. Get started on the cheesecake filling while the crust is cooling. 
  2. Mix together the cream cheese, sugar and vanilla until light and fluffy. 
  3. Set this to the side.
  4. Next, take the whipping cream and with a handheld mixer whip the cream until stiff peaks form.
  5. Gently fold the whipped cream into the cheesecake mixture until everything is fully incorporated.
  6. Pour and spread cheesecake filling evenly over the crust. 
  7. Lastly, dollop strawberry preserves on top of the cheesecake. 
  8. Use a toothpick to swirl the preserves to make a pretty design. 
  9. Cover dish with clear wrap and allow the cheesecake bars to sit overnight in the fridge prior to slicing and enjoying.