Strawberry Crunch Cheesecake Bars

Strawberry crunch topping

• 23 whole vanilla sandwich cookies (Golden Oreos recommended)
• 2 oz freeze-dried strawberries
• ¼ cup salted butter, sliced into thin pats

Shortbread crust

• 2 (5.3-oz) boxes shortbread cookies (such as Walkers)
• ¼ cup granulated sugar
• ¾ cup all-purpose flour (106 g)
• 10 tbsp salted butter, melted

Cheesecake filling

• 3 (8-oz) packages cream cheese (680 g), at room temperature
• 1 cup granulated sugar
• ¼ cup heavy cream
• 3 large eggs, at room temperature
• 2 tsp vanilla extract

Strawberry mousse

• 6 oz fresh strawberries, washed and hulled
• ⅓ cup granulated sugar
• 1 tbsp strawberry powder (optional, but boosts flavor)
• 2 cups sour cream
• 2 drops red food coloring (optional)

Mascarpone whipped cream

• 8 oz mascarpone cheese, softened but still cold
• ¼ cup powdered sugar (86 g)
• 1 cup heavy cream, cold
• 1 tsp clear vanilla extract (for a bright white finish)

Step-by-Step Instructions

Step 1: Make the strawberry crunch topping

1. Preheat the oven to 300°F (150°C). Line a baking sheet with parchment paper or a silicone mat.
2. Add the vanilla sandwich cookies and freeze-dried strawberries to a food processor. Pulse until you have coarse crumbs—not a fine powder.​
3. Spread the crumbs in an even layer on the prepared baking sheet.
4. Scatter the thin pats of butter evenly over the top.
5. Bake for 10–12 minutes, checking around 8 minutes so the crumbs don’t burn. They should look lightly toasted and smell fragrant.
6. Let the mixture cool completely, then break it into small, even crumbs. Set aside for topping the bars later.

Step 2: Prepare and bake the shortbread crust

1. Keep the oven at 300°F (150°C).
2. In the food processor, pulse shortbread cookies, granulated sugar, and flour until finely ground.
3. Transfer the crumbs to a mixing bowl and stir in the melted butter until everything is evenly moistened and the mixture holds together when pressed.​
4. Line a 9×13-inch baking pan with parchment paper, leaving overhang on the long sides to lift the bars out later.
5. Press the crust mixture firmly and evenly into the bottom of the pan using the bottom of a measuring cup for a compact, level base.
6. Bake at 300°F for about 20 minutes, or until lightly golden and fragrant.
7. Allow the crust to cool completely in the pan while you prepare the cheesecake filling.

Step 3: Make and bake the cheesecake filling

1. In a clean food processor or the bowl of a stand mixer, combine cream cheese, granulated sugar, and heavy cream. Blend or beat until completely smooth, about 3 minutes, scraping down the bowl as needed.​
2. Add the eggs one at a time, mixing just until each egg is incorporated (about 20 seconds per egg). Avoid overmixing to keep excess air out of the batter.
3. Mix in the vanilla extract for about 10 seconds until evenly combined.
4. Pour the cheesecake batter over the cooled shortbread crust, smoothing the top with an offset spatula.
5. Bake at 300°F for about 45 minutes, or until the edges are set and the center still has a slight jiggle when gently shaken.​
6. Remove from the oven and set the pan aside while you prepare the strawberry mousse. Leave the oven on at 300°F.

Step 4: Prepare and bake the strawberry mousse layer

1. In a clean food processor, puree the fresh strawberries, granulated sugar, and strawberry powder (if using) until smooth.
2. Transfer the puree to a mixing bowl and whisk in the sour cream until silky and fully combined. Add a drop or two of red food coloring if you want a more vibrant pink layer.
3. Gently pour the mousse over the warm cheesecake layer and spread it evenly with an offset spatula.
4. Return the pan to the 300°F oven and bake for about 15 minutes, until the mousse is set around the edges but still slightly jiggly in the center.​
5. Cool at room temperature for about 2 hours, then cover and refrigerate for at least 4 hours so the cheesecake and mousse fully set.

Step 5: Make the mascarpone whipped cream

1. In the bowl of a stand mixer, beat mascarpone cheese and powdered sugar on low speed until smooth.
2. With the mixer on low, slowly stream in the cold heavy cream and clear vanilla extract.
3. Gradually increase the speed to high and whip until stiff peaks form, about 6–7 minutes. Stop as soon as the cream holds firm peaks to avoid overwhipping and graininess.​

Step 6: Assemble the strawberry crunch cheesecake bars

1. Once the cheesecake and mousse layers are thoroughly chilled and firm, spread the mascarpone whipped cream evenly over the top with an offset spatula, smoothing or swirling as desired.
2. Sprinkle the strawberry crunch topping over the whipped cream in an even layer and press very lightly so it adheres without compressing the cream.
3. Cover the pan with foil or plastic wrap and refrigerate for another 2 hours, or overnight, to let the layers meld and firm up for clean slicing.

Step 7: Slice and serve

1. Use the parchment overhang to lift the chilled cheesecake slab out of the pan and onto a cutting board.
2. With a sharp chef’s knife, slice into 12 equal bars (or smaller squares if preferred), wiping the blade clean between cuts for sharp layers.
3. Serve chilled. For an elegant finish, garnish each bar with fresh strawberry slices or white chocolate shavings right before serving.
   
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