No-bake Strawberry Shortcake Cheesecake Bars

• 总时间: 8 hours 2 minutes

配料

They’re every bit of bright, creamy, crunchy and nostalgic, and just SO perfect for summer 🍓✨ Recipe below OR go my website through the link in my bio 🤎

Nilla Wafer Crust:

1 1/2 cups (200g) crushed nilla wafers

1/2 cup (113g) salted butter, melted

Vanilla Bean Cheesecake Filling:

1 cup (240ml) heavy cream, cold

24oz (3 blocks) cream cheese, at room temperature

1 1/3 cups (160g) powdered sugar

1/3 cup (85g) Greek yogurt, at room temperature (substitution: sour cream) @FAGE

2 tsp (8g) vanilla extract or paste @Amoretti-

Pinch of salt

Optional: 1/3 cup (113g) strawberry preserves, for swirling @Bonne Maman US

Strawberry Shortcake Crunch Topping:

3/4 cup (100g) nilla wafers

1oz freeze-dried strawberries

步骤

Line an 8x8” square pan with parchment paper; set aside.

Prepare the crust. Blitz the nilla wafers in a food processor or bender until finely ground.

In a medium bowl, combine the ground nilla wafers and melted butter. Mix until the mixture resembles wet sand and comes together when pressed together.

Press the crust mixture into the bottom of the prepared pan, using a measuring cup, the bottom of a glass, or your fingers to press across the bottom into an even layer. Place into the freezer while you prepare the cheesecake filling.

Prepare the cheesecake filling. In a large bowl with an electric handheld mixer or by hand with a whisk, beat the cream cheese to smooth.

Then add in the powdered sugar, Greek yogurt, vanilla, and salt. Beat until well combined and smooth.

In another bowl or the bowl of a stand mixer fitted with the whisk attachment, beat the heavy cream until stiff peaks for (~2-3 minutes), being careful not to over-beat.

Using a spatula, fold the whipped cream into the cream cheese mixture, until fully combined and smooth.

Spread half of the cheesecake filling over the chilled crust in an even layer.

Then dollop strawberry preserves all over, and use a knife or toothpick to gently swirl.

Spread the remaining cheesecake filling in an even layer over the swirled strawberry preserves, smoothing out the top with an offset spatula.

For the strawberry shortcake crunch, add the nilla wafers and freeze-dried strawberries to a ziplock bag. Close tightly and crush to form rough chunks.

Generously sprinkle the strawberry shortcake crunch topping all over the surface of the cheesecake filling and gently press down.

Cover the pan with plastic wrap or foil and refrigerate for at least 8 hours or overnight.

Once ready to serve, lift the parchment paper out of the pan and place onto a flat surface.

Slice into 9 or 16 squares.

Serve and enjoy!