Strawberry Crunch Cheesecake Bites

One of my favorite childhood treats was a Good Humor Strawberry Shortcake ice cream bar. I only ever got the chance to have one when I was visiting my Nonna in the Summertime and she would give me some change to go out and find the ice cream man. It was the BEST! These Strawberry Shortcake Cheesecake Bars are a recreation of those iconic ice cream sticks in cheesecake form with smooth, creamy strawberry cheesecake over a cookie crust with a buttery crumb coating and freeze dried strawberries. I love how these look and they truly brought back memories. If you love baking with fresh strawberries,

• Easy cookie crust – the base is so quick and easy to make with digestive biscuits. You can also use graham crackers.
• Fresh strawberry cheesecake – the filling is so fresh and natural-tasting with homemade strawberry compote baked right in.
• Silky smooth texture – these bars have the smoothest texture. It is important that you let them chill completely before slicing.
• Shortbread crumb – you will bake a simple buttery brown sugar crumb mixture at the same time as the crust and then sprinkle it over the baked cheesecake.
• Freeze dried strawberry topping – this is the signature touch on these bars. Instead of dying the crumbs pink like the original ice cream bar, I coat them in freeze dried strawberry powder which also adds intense strawberry flavor!

• Digestive biscuits – you’ll need some digestive biscuits, wafer cookies or graham crackers to make the crust.
• Brown sugar – you will need a bit of brown sugar to make the crust.
• Butter – you can use salted butter to make the crust and then you won’t need to add salt. If you use unsalted butter, then add in a pinch of salt.
• Cream cheese – you will need one brick of cream cheese for this recipe. Do not use the whipped or spreadable kind as it can have a higher water content and thus a lower fat content which will affect the consistency of the baked cheesecake.
• White chocolate – make sure you use pure white chocolate which has cocoa butter as the only fat on the ingredient list.

• Granulated sugar – simple fine white granulated sugar keeps the flavor clean so the strawberry shines.
• Pure vanilla extract – vanilla boosts the creamy flavor. I prefer this Madagascar Bourbon Vanilla extract.
• Egg – one whole egg will set the filling into a silky smooth custard. After all, cheesecake is essentially a baked cheese custard!
• Fresh strawberries – first you will cook some strawberries down into a compote to concentrate the color and the flavor, then you puree it to a smooth consistency to use in the filling.
• Freeze dried strawberries  – you can find these in some health food stores or order them online. They are very light since they have all the moisture removed and you only need about 10 grams for this recipe.

• STEP 1). Make the strawberry compote. Combine strawberries and sugar in a small saucepot and cook for 3 minutes until softened but not mushy. Combine corn starch with lemon juice in a very small bowl and stir together to make a slurry. Add it to the strawberries and mix it in. Cook until it just starts to boil and thickens right up. Refrigerate until thoroughly chilled.
• STEP 2). Make the crust. Combine flour, brown sugar and salt in a medium bowl and mix well to break up any lumps of brown sugar. Add melted butter and mix until evenly combined. Press the mixture evenly into the bottom and about ¼-inch up the sides of the pan, then prick several times with a fork. Bake for 10-12 minutes until lightly golden and feels dry.
• STEP 3). Make the crumb topping. Combine flour, granulated sugar and brown sugar in a medium bowl and mix well. Add the cooled melted butter and mix first with a spoon to combine and then blend with your fingertips until it forms clumps. Scatter the crumbs on a lined baking sheet, breaking up any large clumps and bake for about 15 minutes until lightly golden. Cool completely, then a freeze dried strawberry powder and toss to coat.
• STEP 4). Make the crust. Place digestive biscuits and brown sugar in the bowl of a food processor and pulse until broken down to fine crumbs. Add the melted butter and pulse until evenly combined and it looks damp. Press the crumbs evenly into the bottom and about ½-inch up the sides of the pan. Bake for 10-12 minutes until lightly golden and feels dry. Reduce oven temperature to 325°F.
• STEP 5). Make the cheesecake filling. Add cream cheese, sugar and vanilla in the bowl of the same food processor and pulse until very smooth and creamy. You can also use a hand mixer. Add the egg and pulse until combined. Add the white chocolate and process until smooth again, then add the strawberry compote, freeze dried strawberry powder and flour and process until smooth. Pour it over the pre-baked crust, spreading it out evenly and popping any air bubbles that you see.
• STEP 6). Bake. Bake for 20-25 minutes until it is set and feels firm to the touch.
• STEP 7). Top with crumbs. Transfer pan to a wire rack and while it’s still warm, sprinkle the crumbs evenly over top and press them in gently. Replace the pan to the oven for just 3 minutes to set the crumbs a bit. Don’t leave it in for longer or the strawberry powder will darken and lose it’s brightness.
• STEP 8). Chill. Transfer to a wire rack to cool completely and then refrigerate for 2 hours before slicing.

• Start with room temperature ingredients. This is so important! Take the cream cheese out of the fridge for 2 hours prior to baking so it is soft.
• Blend the cream cheese with sugar FIRST. You need to beat the cream cheese so it is smooth, then add the sugar. The sugar crystals will tear through the cheese and break it down so it is creamy. You’ll notice that once it is well combined, it will turn glossy. This is a sign that the sugar has bound the moisture in the cream cheese.
• Add the egg only AFTER the sugar is blended. If you add the egg before the sugar, it will most likely leave you with a lumpy batter. That’s because eggs have a very high moisture content and it will be difficult to blend smoothly unless there is sugar present to bind the water.
• Use a room temperature egg. A cold egg will not incorporate as smoothly
• Do not over-beat. Over-mixing or mixing at a very high speed will incorporate too much air into the mixture which will create air pockets that can lead to cracking.
• Gentle baking. To ensure the filling is extra silky smooth, it is important bake these gently at a slightly lower than moderate temperature.
• Don’t over-heat the crumbs. The strawberry powder is very heat-sensitive and it the color will fade if it is exposed to heat for too long.

How do I know when my cheesecake bars are baked correctly?

The key to making any great cheesecake is to be careful not to over bake it. Once the edges are slightly golden and the middle is JUST set with a slight wobble, then it is ready. The residual heat will continue to gently set the filling as it cools.

How to get clean slices on these cheesecake bars?

Let the bars cool completely and then refrigerate for at least 2 hours before slicing for the best texture and cleanest slices.

Do I need to chill cheesecake after it bakes?

Yes it is important to let the cheesecake chill in the fridge for at least 2 hours before serving. This cooling time will allow the custard to set completely for the silkiest texture.

How do I store strawberry shortcake cheesecake bars?

These cheesecake bars should be stored in the refrigerator in an airtight container for up to 5 days.

How do I serve strawberry shortcake cheesecake bars?

These cheesecake bars are lovely served just as it is, but if you want to jazz it up even more, you can add some whipped cream and fresh strawberries.

Can I freeze strawberry cheesecake bars?

It is possible to freeze these bars, however the crust will become soft once thawed. If you choose to do this, wrap them individually and freeze in a resealable freezer bag for storage.