Strawberry cheesecake bars made with a buttery Nilla wafer shortbread crust, a silky baked vanilla bean cheesecake filling, and bright swirls of homemade strawberry jam baked right in. Combining cream cheese with thick whole-milk ricotta keeps the filling smooth and light—less dense and tangy than a traditional cheesecake bar, but still rich and creamy.
The cheesecake layer here is one of my favorites. It’s milder than a classic cream-cheese-only filling, with just enough sweetness to balance the jam so the fresh strawberry flavor can shine. Swapping a graham cracker base for crushed Nilla wafers adds a nostalgic vanilla note that makes these taste like bakery bars.
How to Make Them
1
Start by making the strawberry jam so it has time to cool. I prefer frozen strawberries for consistent sweetness year-round, but ripe fresh berries work when in season.
2
Crush the Nilla wafers very finely so the crust holds together. A zip-top bag and rolling pin work well for this.
3
Press about half the shortbread dough firmly and evenly into an 8×8-inch pan. An even layer helps the crust bake level and provides a sturdy base for the filling.
4
Use thick whole-milk ricotta for the best texture. Watery ricotta can thin the batter and prevent the filling from setting. If your ricotta looks loose, drain it in a cheesecloth-lined colander first.
5
Pour the cheesecake filling over the chilled shortbread crust and spread to an even layer.
6
Spoon small dollops of jam across the filling and gently spread instead of aggressively swirling. This keeps the layers cleaner and preserves the jam’s bright color after baking.
7
Crumble the reserved shortbread dough over the top to create a tender, buttery topping before baking.
8
Cool the bars completely on a wire rack (this can take a few hours). Cover and refrigerate for at least 6 hours, or ideally overnight, before slicing so the filling sets nicely.
These bars are versatile—try them with other summer fruits like raspberry, blackberry, or peach jam for seasonal variations. They store well in the fridge for up to 4 days and can be frozen for up to a month.
Enjoy!
— Cambrea 🫶🏻
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Strawberry Cheesecake Bars
Equipment
-
square 8×8 baking pan
Ingredients
Strawberry Jam Layer
- 2 cups whole frozen strawberries
- 2 tablespoons granulated sugar
- 2 teaspoons fresh lemon juice
- 2 teaspoons cornstarch
- 2 teaspoons water
Shortbread Crust
- 1 1/2 cups + 2 tablespoons all-purpose flour
- 2/3 cup powdered sugar
- 2/3 cup finely crushed Nilla wafers
- 1/4 teaspoon fine sea salt
- 3/4 cup unsalted butter
- 1/3 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla bean paste or extract
Vanilla Bean Cheesecake Filling
- 7 ounces full-fat block cream cheese, room temperature
- 1/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla bean paste
- 1 cup + 1 tablespoon thick whole milk ricotta cheese, room temperature
- 1 tablespoon cornstarch
Instructions
Make the Strawberry Jam
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Combine strawberries, sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring and mashing occasionally, until the fruit breaks down and juices bubble.
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Make a cornstarch slurry with water, add to the jam, and cook until thickened, about 2 minutes. Transfer to a bowl to cool completely.
Make the Shortbread Dough
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Preheat oven to 350°F (180°C) and line an 8×8-inch pan with parchment.
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Whisk flour, powdered sugar, crushed Nilla wafers, and salt. In a mixer, cream butter and brown sugar until light, then add egg and vanilla.
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Add dry ingredients and mix to a soft dough. Press half into the pan, reserve the rest for topping, and chill both portions while you make the filling.
Make the Cheesecake Filling
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Beat cream cheese and sugar until smooth. Add eggs one at a time, then vanilla. Mix in ricotta until smooth and finish with cornstarch.
Assembly
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Spread the cheesecake filling over the chilled crust. Dollop cooled jam over the filling and gently spread. Scatter reserved shortbread crumbles on top.
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Bake 40–50 minutes, until center reaches 155°F and jiggles slightly as one. Cool completely, then refrigerate at least 6 hours or overnight before slicing. Dust with powdered sugar and use a warm, wiped knife for clean cuts.
Notes
Storage: Store leftovers in an airtight container in the fridge up to 4 days.
Freezer: Freeze bars in an airtight container for up to one month.
Ricotta note: Thick whole-milk ricotta is best. Drain any excess liquid before using to ensure the filling sets properly.