Strawberry Shortcake Cheesecake Bars Recipes

STRAWBERRY SHORTCAKE CHEESECAKE

Steps:

• Sprinkle the cake mix into a large bowl, then whisk to get rid of the lumps.
• Next sprinkle a 6 oz package of strawberry gelatin into the mixing bowl, then whisk in with the cake mix.
• Add in 3 large egg whites, 1/4 cup of vegetable oil, and 1 cup of milk.
• Mix the cake batter at a low speed, until the cake batter is smooth and lump free.
• Spray (2) 9 inch cake pans with baking spray.
• Pour the cake batter into each cake pan, filling them each about 3/4 full.
• Bake the cakes on 350 F, for about 20 minutes or until done.
• Remove the cakes from the oven, let sit for 5 minutes, then remove from the pan, and cool on a cooling rack.
• Place 16 ounces of cream cheese, cornstarch, and 1/2 cup of whipping cream into a mixing bowl into a mixing bowl, and mix.
• Start adding in the eggs, but one at a time.
• Next add in the vanilla extract, followed by the sugar.
• Mix until the cheesecake filling is nice and smooth.
• Grab a 9 inch cake pan and spray it with baking spray.
• Place some parchment paper at the bottom of the cake pan.
• Pour 3 cups of cheesecake filling into the pan.
• Place the cake pan on top of a cookie sheet, the pour about1 1/2 cups of water into the cookie sheet, NOT THE CHEESECAKE.
• Bake the cheesecake for about 30 minutes on 350 F.
• Remove the cheesecake out of the oven, and let cool completely.
• Next add about 15 butter cookies into a food processor along with 4 tbsp of butter, and 1 tbsp of ice water.
• Pulse until it resembles cookie dough.
• Spray a 9 inch springform pan with baking spray then add the cookie mixture in the pan.
• Press the cookie mixture into the bottom of the pan, and about 1/4 inch up around the sides.
• Bake in the oven on 350 F for about 15 minutes.
• Remove from the oven, and let cool.
• Pour the remaining of the cheesecake filling into the springform, and smooth out.
• Bake on 350 F for about 30-35 minutes.
• Add the remaining cookies into the food processor, along with 1 tbsp ice water, and 4 tbsp of butter.
• Pulse until it resembles large crumbs.
• Remove half of the cookie mixture, and set to the side.
• Add a 6 oz package of strawberry gelatin into the food processor, and a couple drops of red food coloring.
• Pulse until about 5 times.
• Line a cookie sheet with foil, then sprinkle the red and white cookie crumb on the sheet,
• Bake on 350 F for 10 minutes.
• Remove, and let cook, then stir the crumbles.
• Add 1/2 cup of softened butter, and 8 oz of cream cheese into a mixing bowl.
• Mix until well incorporated.
• Add in 1/2 cup of whipping cream, and 1 tbsp of vanilla. Mix until well combined.
• Sprinkle in 2 1/4 cups of confectioners sugar, and mix until the frosting is smooth and lump free.
• First Layer: Cheesecake with Crust
• Second Layer: Strawberry Cake
• Third Layer: Crustless cheesecake
• Forth Layer: Strawberry cake
• Frost the sides, and top of the cake.
• Sprinkle the shortcake crumbs on top of the cake, and pat on the sides as well.
• Let the cake sit for about 20 minutes before cutting into it.
• ENJOY!

STRAWBERRY SHORTCAKE CHEESECAKE

Steps:

• Reserve about 1/2 cup crushed cookies and press remaining into the bottom of a springform pan to create a crust.
• Blend cream cheese, heavy cream, vanilla bean paste, and 1/2 the confectioners' sugar together in a bowl. Set cheesecake mixture aside. Blend sour cream and remaining confectioners' sugar in a separate bowl and set whipped sour cream aside.
• Top cookie crust with alternating layers of cheesecake mixture, fruit spread, sliced strawberries, and reserved cookie crumbles. Add whipped sour cream as the final layer. Garnish with any remaining cookie crumbles.
• Refrigerate until set, at least 4 hours.

STRAWBERRY SHORTCAKE CHEESECAKE BARS

Steps:

• Heat oven to 400°F. Line 13 x 9-inch pan with cooking parchment paper, or spray with cooking spray.
• In medium bowl, mix crust ingredients. Use a greased spatula or your fingers to press dough evenly into pan. Bake 12 to 15 minutes or until it just begins to turn golden brown; cool.
• While crust is cooling, in large bowl, beat cream cheese, 1/2 cup sugar and the vanilla 2 to 3 minutes or until smooth and creamy. In medium bowl, beat whipping cream to stiff peaks. Gently fold whipped cream into cheesecake mixture in 2 additions.
• Place sliced strawberries in even layer on top of cooled crust. Spread filling on top. Refrigerate 2 hours before slicing and serving. Top with additional whipped cream and strawberries, if desired.

STRAWBERRY CHEESECAKE BARS

Steps:

• Heat the oven to 350 degrees and grease a 9-by-13-inch pan with nonstick cooking spray.
• Make the crust: In a food processor, pulse the cookies until they form fine crumbs (you should have about 2 1/2 cups). Add the salt and pulse briefly to combine, then add the melted butter and pulse until uniformly incorporated. Press the crust into an even layer on the bottom of the prepared pan and wipe out the bowl of the food processor. Transfer the pan to the oven and bake until the crust has browned slightly and appears set, 10 to 12 minutes. Cool completely. Reduce oven temperature to 325 degrees.
• Make the filling: In a medium pot, toss the strawberries with 1/4 cup/50 grams granulated sugar. Cook over medium heat, stirring occasionally, until the strawberries begin to soften and the mixture becomes juicy, 4 to 8 minutes, depending on the firmness of the berries. Cool for 15 minutes.
• Transfer the strawberries and their juices to the food processor and purée until smooth, about 1 minute. Transfer the berry purée to a large bowl and set aside. Add the remaining 1 1/4 cups/250 grams granulated sugar and the cream cheese to the food processor bowl and blend until smooth. Add the eggs one at a time and pulse until incorporated, scraping down the sides of the food processor bowl as needed.
• Add the vanilla and pulse to combine. Scrape the custard into the berry purée and stir to combine. The batter should be a pale pink. If it's not, add 3 to 5 drops red food coloring and mix to combine. Pour the cheesecake custard into the cooled crust.
• Bake the cheesecake until the edges appear set and the center still appears slightly jiggly, 45 to 50 minutes. Cool at room temperature for 45 minutes, then refrigerate until firm (at least 4 hours, and up to overnight).
• Make the topping: In an electric mixer fitted with the whisk attachment, whip the cream and confectioners' sugar to medium peaks, 3 to 4 minutes. Spread the whipped cream on the chilled cheesecake in an even layer. Arrange the sliced strawberries on top. (Arranging them in stripes makes it a bit easier to cut rows out of the bars later.) Use a sharp knife to release the edges of the cheesecake from the pan. Slice into 15 even pieces, wiping the knife clean between cuts for the clean, sharp edges.

STRAWBERRY SHORTCAKE CHEESECAKE BARS

Steps:

• In a medium size bowl, combine the crushed cookies and softened butter. Mix well. Press this into the bottom of an 8" square springform pan, or a baking pan that has been lined with parchment paper or foil. If you use foil, spray the foil with cooking spray. Bake the crust at 350 degrees for 8 minutes.
• While the crust is baking, place the cream cheese in a bowl. Beat the cream cheese with an electric mixer until it is smooth. Add in the eggs, sour cream, sugar and vanilla. Beat the mixture until it is smooth and creamy, about 3 minutes.
• Once the Oreo crust has cooled, pour half of the cheesecake batter into the crust.
• Microwave the strawberry preserves for about 30 seconds and mix it. Drizzle 1/2 cup of the warm strawberry preserves over the cheesecake batter. Pour the rest of the cheesecake batter in the pan. Drizzle the remaining 1/2 cup of strawberry preserves on top of the cheesecake batter. Using a knife, gently swirl the strawberry preserves back and forth to create a swirl pattern.
• In a small bowl, combined the softened butter, sugar and flour until you have small crumbs. Sprinkle this topping on the top of the cheesecake batter.
• Bake the cheesecake at 350 degrees for 40 minutes. The center of the cheesecake should be set and the edges very lightly browned.
• Allow the cheesecake to cool for 30 minutes, then move the cheesecake to the refrigerator to set for at least 4 hours, but preferrably overnight. Once the cheesecake is cool, remove it from the pan and cut it into 16 squares.
• Store the cheesecake bars in the refrigerator.
• Serve with strawberries and whipped cream, if desired.

STRAWBERRY CRUNCH CAKE WITH CHEESECAKE

Steps:

• Preheat the oven to 350°F. Line a standard baking sheet with parchment paper and set it aside.
• Evenly divide the coarsely crushed cookies into 2 small mixing bowls.
• Pour 1 of the 3 ounce boxes of dry strawberry gelatin mix over 1 of the bowls of cookie crumbs and stir to combine.
• Pour 2 tablespoons of the melted unsalted butter over the plain cookie crumb bowl and mix well.
• Drop 5 to 6 drops of the red food coloring gel into the remaining 2 tablespoons of butter and stir to mix the coloring. Pour the tinted melted butter over the gelatin crumb mixture. Stir very well to ensure the color is evenly distributed.
• Evenly sprinkle the vanilla and strawberry bowls of buttered cookie crumbs onto the prepared baking sheet. Bake for 10 minutes. Allow the crumbs to completely cool, while you prepare the cakes.
• Preheat the oven to 350 degrees. Generously spray two 9 inch round cake pans with bakers spray (Baker's Joy). Set them aside.
• Using a stand mixer or an electric handheld mixer and a medium-size mixing bowl add the cake mix, eggs, melted unsalted butter, milk, and strawberry gelatin mix. Mix all ingredients together on medium speed until well incorporated and smooth.
• Evenly divide the cake batter between the 2 prepared round cake pans. Bake for 24 to 28 minutes, or until a toothpick inserted comes out clean. Be sure to leave the oven on to bake the cheesecake.
• Allow the cake to completely cool on a cooling rack. Once cooled, remove the cakes from the pans, and set them aside.
• Reduce the oven temperature to 325 degrees.
• In a small mixing bowl, whisk together the granulated sugar and the cornstarch. Set this aside.
• Line the bottom of a 9 inch springform pan with parchment paper, and generously spray the springform pan with nonstick spray. Set it aside.
• Using a stand mixer or an electric handheld mixer on medium-high speed to cream together the cream cheese, heavy cream, and vanilla extract.
• Reduce the mixer speed to low, add the eggs one at a time, until all eggs are well incorporated.
• Leaving the mixer on low, slowly add the granulated sugar and the cornstarch. Increase the speed to medium and mix until the batter is smooth.
• Pour the cheesecake batter into the springform pan.
• Bake at 325 degrees for 40 minutes. Leaving the oven door closed, turn the oven off and leave the cheesecake in the oven for 20 additional minutes.
• Remove the cheesecake and allow it to cool on a cooling rack for 30 minutes.
• Tightly cover the cheesecake, and place in the freezer for 1 hour.
• Using either a stand mixer or a handheld mixer and a medium-size mixing bowl, on medium-high speed cream together the cream cheese, heavy cream, and unsalted butter for 1 1/2 to 2 minutes. Be sure to scrape down the sides of the bowl with a silicone spatula.
• Lower the mixer to low and slowly add the vanilla.
• Keeping the mixer speed low, slowly add the powdered sugar 1 cup at a time. Increase the speed to medium and mix until smooth.
• Using your choice of serving plate, center 1 of the strawberry cake layers.
• Scoop out 1/4 cup of frosting and place in the center of the bottom cake layer. Using either an offset spatula, or a silicone spatula, evenly smooth out the frosting. Don't worry if there are crumbs in the frosting.
• Remove the cheesecake from the freezer. Carefully run a sharp, flexible knife along the inside edge of the cheesecake. Slowly release the springform sides. Line a flat plate with wax paper, and place it on top of the cheesecake. Securely turn the cheesecake upside down to remove the base of the springform pan and the parchment paper. Carefully turn the cheesecake right side up and place it on top of the bottom layer of strawberry cake.
• Scoop out another 1/4 cup of frosting to smooth over the cheesecake layer.
• Place the top strawberry cake layer on top of the cheesecake layer.
• Evenly spread the remaining frosting over the rest of the cake. Again, do not worry if there are crumbs, the cookie crumb coating will hide the crumbs in the frosting.
• Break the cooled cookie crumbs up into small pieces.
• Sprinkle the top of the cake with cookie crumbs. Using your hands, gently press/pat the cookie crumbs on the sides of the cake.

STRAWBERRY CRUNCH CHEESECAKE WITH SHORTCAKE TOPPING - HUNGRY SIX

Steps:

• Preheat the oven to 350° and grease a 10 inch springform pan.

STRAWBERRY SHORTCAKE CHEESECAKE CAKE!

Steps:

• Preheat your oven to 350 degrees and prepare an 8" springform pan by adding a piece of parchment paper to the bottom and spraying the sides with non-stick spray and set aside.
• To prepare the cheesecake layer, add the softened cream cheese to the bowl of a stand mixer equipped with a paddle attachment. Cream for 5-6 minutes or until light and fluffy. Scrape the sides and bottom of the bowl.
• With the mixer on low speed, slowly add the sugar and flour. Once the sugar is combined, increase to medium speed, and mix for an additional 2-3 minutes.
• Reduce the mixer to low speed and add the eggs one at a time until fully incorporated. Scrape the sides of the bowl and add the vanilla extract. Mix an additional 1-2 minutes.
• Last add the whipping cream and start the mixer on low speed and slowly increase. Mix on high speed for 2-3 minutes.
• Pour the prepared batter into the prepared pan and gently tap to release any air bubbles.
• Bake at 350 for 10 minutes then, without opening the oven door, reduce the heat to 200 and bake for an additional 55-60 minutes until the center slightly jiggles and the edges are set.
• Turn off the oven and allow the cheesecake to cool for 15 minutes before removing.
• Allow to cool on a wire rack until completely cooled and place in the refrigerator for at least 2 hours to overnight.
• Prepare the strawberry puree by adding chopped strawberries, sugar, jello and water into a small saucepan and bring to a boil. Let boil for 2-3 minutes or until the strawberries are softened and the sugar is melted. Pour into a food processor and puree. Set aside.
• Add the flour, sugar, baking soda, and baking powder into the bowl of a stand mixer equipped with a paddle attachment.
• With the mixer on low speed, slowly add the butter into the flour mixture.
• In a medium bowl, combine the sour cream, eggs, and strawberry puree and whisk together.
• Slowly add the wet ingredients into the flour mixture and mix well.
• Add in pink food coloring until you get the shade of pink you like and scrape the sides of the bowl and mix on high speed for 2-3 minutes.
• Pour the batter evenly between the two cake pans and bake for 20-25 minutes or until a stick inserted in the middle of each cake comes out clean.
• Allow to cool in the pans for about 10 minutes then remove and allow to cool completely on a wire rack.
• In the bowl of a stand mixer equipped with a paddle attachment, add the softened cream cheese and butter and cream for 2-3 minutes or until light and fluffy. Add in the vanilla and mix until just combined.
• With the mixer on low speed, add in the powdered sugar one cup at a time. Scrape down the sides and bottom of the bowl.
• Add the whipping cream and slowly increase the speed to high and mix for 2-3 minutes.
• Add the Oreo cookies to a food processor and pulse until you get a coarse crumb. Remove half of the crumbs and add in the whipped topping and gelatin mix. Using a fork (or your hands make it a lot easier) mix the crumbs around until they are evenly coated. Pour back into the bowl with the plain cookie crumbs and lightly toss to evenly distribute.
• Take one cake layer and place face-down onto a cake stand or serving plate. Generously top with about ¾ cup frosting and spread evenly.
• Remove the ring from the springform pan and flip the cheesecake face-down onto the frosted cake layer, slowly take off the bottom of the springform pan and the parchment paper. Generously top the cheesecake layer with frosting.
• Place the last cake layer on top and generously coat the cake with the remaining frosting and smooth.
• Use your hand to gently press the crumble around the sides and top of the cake.
• Store the cake in the refrigerator, if possible, in an airtight container, or covered with plastic wrap.

STRAWBERRY SHORTCAKE BARS

Steps:

• Preheat oven to 350F degrees. Line 9x9 cake pan with aluminum foil and spray with non-stick cooking spray. Set aside.
• In a large bowl, using an electric or stand mixer, mix together the cake mix, eggs, and vegetable oil until combined and dough forms.
• Press dough evenly into prepared pan using a spatula. Bake for 20 minutes or until edges are lightly brown. Let cool completely before frosting.
• In a small bowl combine the strawberry gelatin mix, 4 Tablespoons butter, and 1/2 cup flour. Using a fork to mix ingredients together until crumble forms. In another small bowl, combine the vanilla pudding mix, 4 Tablespoons butter, and 1/2 cup flour. Using a fork to mix ingredients together until crumble forms.
• Spread both the strawberry and vanilla crumble onto a lined cookie sheet with parchment paper or a silicon baking mat. Bake at 350F degrees for 10 minutes. *Check crumble at 5 minutes, stirring so that the crumble doesn't burn. Place pan in freezer for 10 minutes to cool down the crumble quickly to sprinkle on top of bars.
• In a large bowl, using an electric or stand mixer, mix together the cream cheese, powdered sugar, vanilla extract, and Cool Whip blending on high until frosting is light and fluffy.
• Frost top of cooled bars and sprinkle a generous amount crumble on top. Cut into squares and enjoy!

STRAWBERRY CRUNCH CHEESECAKE BARS WITH SHORTCAKE TOPPING - HUNGRY SIX

Steps:

• Preheat the oven to 350° and grease a 13x9 inch baking dish.