Strawberry Shortcake Cheesecake Bars


Cookie Crust

  • 20 Strawberry Shortcake Oreo Cookies
  • 3 Tbsp unsalted butter, melted

Strawberry Cheesecake Filling

  • 12 large strawberries
  • 16 oz. cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 Tbsp all-purpose flour
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 large eggs
  • 12 Strawberry Shortcake Oreo Cookies, divided

How To Make Strawberry Shortcake Cheesecake Bars

Cookie Crust
Pre-heat oven to 325 degrees and line an 8-inch square baking pan with aluminum foil so foil is overhanging on two sides. Lightly coat with cooking spray.
Put Oreo Cookies in a food processor and blend until they turn into crumbs. Pour in melted butter and pulse a few times until well blended.
Put cookie mixture into baking pan and press down into even layer on bottom of pan.
Bake for 10 minutes and then remove from oven. Keep oven heated at 325 degrees.

Strawberry Cheesecake Filling and Assembly
Place strawberries in a blender or food processor and process until strawberries are pureed. You should have about ¾ cup of strawberry puree (it’s OK if it’s a little bit less).
In the bowl of a stand mixer fitted with paddle attachment or in a large bowl with a hand mixer, beat cream cheese on medium speed for about 1 minute, until fluffy.
Add sugar, flour, salt and vanilla and beat until mixture is smooth.
Add eggs, one at a time, beating after each addition until smooth. Mix in strawberry puree.
Pour batter over crust. Crumble about 8 Strawberry Shortcake Oreo Cookies and sprinkle them over the top of the cheesecake filling.

Bake for about 35-40 minutes at 325 degrees, until edges are turning golden and filling is set, but still a little jiggly in the middle.
Remove pan from oven and let cool completely before placing in fridge for at least two hours.
Use foil overhang to take bars out of pan. Remove foil from bottom and set on cutting board. Crumble remaining four Oreo Cookies and top cheesecake with them before slicing into squares and serving.

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