Mini-Strawberry Cheesecakes
Easy strawberry cheesecake bars with a buttery shortbread crust and creamy strawberry-swirled filling. These mini cheesecakes are perfect for potlucks and parties.
YIELD
12 servingsPREP
20 minCOOK
40 minREADY
5 hrsForget fussy springform pans and water baths.
These strawberry cheesecake bars deliver all the creamy, tangy richness you crave on a buttery shortbread base, cut into perfect bite-sized squares.
Frozen strawberries fold right into the cream cheese filling, creating pretty pink swirls and bursts of fruit flavor in every bite.
Pro Tips
- Soften cream cheese completely: Room temperature cream cheese beats smooth without lumps
- Don’t overbake: The center should just be set; it will firm up as it chills
- Chill thoroughly: Four hours minimum ensures clean cuts and proper texture
- Use a sharp knife: Wipe the blade between cuts for neat, professional-looking bars
- Don’t drain the berries: The juice adds flavor and creates those lovely pink swirls
Variations
- Top with fresh strawberry slices just before serving for extra presentation
- Swap blueberries or raspberries for a different fruit flavor
- Add a teaspoon of vanilla extract to the cream cheese mixture for extra depth
Ingredients
Directions
Preheat oven to 350℉ (180℃). Mix flour and sugar.
Cut in butter until mix ture resembles fine crumbs.
Press firmly and evenly in bottom of ungreased rectangular pan, 13 x 9 x 2 inches.
Bake 15 minutes.
Beat cream cheese in medium bowl until smooth and fluffy.
Beat in granulated sugar and eggs.
Stir in strawberries (undrained).
Spread cream cheese mixture over baked layer.
Bake 20 to 25 minutes or just until center is set.
Cool completely. Cover loosely and refrigerate about 4 hours or until firm.
Cut into about 2 x 1½ inch bars.
Garnish with sliced strawberries, if desired.
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