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Remember those creamy strawberry shortcake ice cream bars from childhood? These dessert bars bring that nostalgic flavor back — but in homemade form! With a buttery shortbread crust, fluffy cheesecake filling, and a sweet strawberry crumble topping, they’re the perfect mix of creamy, crunchy, and fruity. A throwback treat made for summer gatherings, parties, or just because.
Do you remember those Ice Cream Truck Strawberry Bars?!
If you grew up racing outside when you heard the ice cream truck jingle, chances are you remember that iconic strawberry shortcake bar — the one with the creamy center, strawberry-flavored coating, and that irresistible cookie crumble on the outside.
These No Bake Strawberry Shortcake Cheesecake bars bring that same nostalgic flavor and texture into a homemade, grown-up version — no stick required.
Similarities You’ll Taste & Feel:
- Creamy vanilla filling: The no-bake cheesecake center mimics that smooth, ice cream texture.
- Strawberry-flavored crumble: The mix of baked shortbread dough and freeze dried strawberries gives the same crunchy, tangy-sweet topping as those iconic bars.
- Buttery base: Instead of a coating, the tender shortbread crust gives that cookie vibe but richer, fresher, and more satisfying.
Ingredients You’ll Need:
- Full Fat Cream Cheese: I recommend full fat cream cheese to help with the smooth texture of the filling and to help the structure of the cheesecake.
- Powdered Sugar
- Sour Cream
- Heavy Whipping Cream or Cool Whip: When whipped and folded, this adds volume and softness, during the inside of the filling into a strawberry cheesecake pillow.
- Strawberries: This recipe is FULL of juicy strawberries to give a little more classy and elevated feel to the nostalgic strawberry shortcake ice cream bars we grew up loving.
- Freeze Dried Strawberries: Freeze-dried strawberries are concentrated in flavor because all the moisture has been removed. When pulsed into the baked crumble, they deliver a bold, tangy strawberry punch that fresh berries alone can’t provide — especially in a dry, crisp topping.
- All Purpose Flour
- Vanilla Extract: Using pure vanilla extract (like the one from Magnolia) pairs well with the strawberry flavor and helps enhance the natural sweetness.
- Egg
- Unsalted Butter: Make sure it’s room temperature! You can use salted butter in a pinch but I recommend removing the extra salt.
- Granulated Sugar
- Salt
Let’s Start Baking!
No Bake Strawberry Shortcake Cheesecake
Ingredients
- 2 1/4 cups all purpose flour, spooned and leveled, (270 g)
- 1 cup granulated sugar, (200 g)
- 1 teaspoon kosher salt
- 1 cup or 2 sticks unsalted butter, room temperature (226 g)
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- 8 ounces full fat cream cheese, room temperature
- 1 cup powdered sugar, (120 g)
- 1/2 cup sour cream, room temperature (120 g)
- 2 tsp vanilla extract
- 1 cup heavy whip cream or cool whip
- 1 cup strawberries, chopped or sliced
- 1/2 cup freeze dried strawberries
Instructions
- Preheat your oven to 350°F (175°C). Line a 9×9-inch square baking dish with parchment paper for easy removal. Line a sheet pan with parchment paper for the shortbread crumble.
Shortbread Dough Crust:
- In a large bowl using a hand mixer or a stand mixer with the paddle attachment, cream together the softened unsalted butter and sugar until light and fluffy. Add the egg and vanilla extract, then mix well. Stir in the flour and salt until a soft dough forms.
- Spread 3/4 of dough into prepared 9×9 baking pan and press down until an even layer is formed.
- Crumble the remaining 1/4 of dough on baking sheet pan lined with parchment paper. (see note)
- Bake both at 350°F for 20 – 25 minutes, or until lightly golden. Let cool completely.
Strawberry Cheesecake Filling:
- In a medium bowl, beat the cream cheese until smooth. Add powdered sugar, vanilla extract, and sour cream; mix until well combined.
- Fold in whipped cream (or Cool Whip) until light and fluffy.
- Gently stir in fresh chopped strawberries.
Strawberry Shortcake Topping:
- Once cooled, pulse the baked crumble dough and freeze-dried strawberries in a food processor until they form coarse crumbs.
Assemble the bars:
- Once the shortbread crust is cooled completely, spread the strawberry cheesecake filling over the prepared crust, forming an even layer.
- Sprinkle the strawberry shortbread topping over the top of the cheesecake over, covering completely.
- Cover and refrigerate for at least 4 hours to allow the filling to set.
- Slice into bars and serve cold.
Video
Notes
- For the Shortbread Crumble, the form of the dough on the baking pan doesn’t matter! Just know the thinner the pieces, less baking time. Thicker the pieces, more baking time.
Did you make these?
If you tested out this recipe make sure to leave a comment below letting me know what you think! And as always, make sure you tag me on Instagram @bakedby_brittney