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No Bake Strawberry Shortcake Cheesecake

These No Bake Strawberry Shortcake Cheesecake bars the ultimate summer treat! Made with a buttery shortbread crust, a light and creamy no-bake cheesecake filling, and topped with a sweet freeze-dried strawberry crumble, each bite is bursting with fresh berry flavor and rich, velvety texture.
Prep Time15 minutes
Cook Time25 minutes
Chill Time4 hours
Total Time4 hours 40 minutes
Course: Dessert
Cuisine: American
Keyword: Bars, Cheesecake, Cheesecake Bars, Desserts, Strawberry, Strawberry Shortcake
Servings: 16 bars

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 9x9-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 9x9 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.

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.