Neapolitan Cheesecake Bars

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Neapolitan Cheesecake Bars
Makes 12 servings

Ingredients 

  • For chocolate shortbread layer
  • 2 cups all purpose flour
  • 1 cup cocoa powder
  • 1/2 tsp salt
  • 1 cup sugar
  • 1 1/2 cups butter (room temperature)
  • For strawberry cheesecake layer
  • 16 oz cream cheese (room temperature)
  • 2 Tbsp cornstarch 
  • 1 cup granulated sugar
  • 2 large eggs (room temperature)
  • 1 tsp vanilla
  • 1/2 cup sour cream
  • 1 oz freeze dried strawberries 
  • For whipped vanilla layer
  • 8 oz cream cheese (room temperature)
  • 1 cup powdered sugar
  • 2 cups whipping cream
  • 1 Tbsp vanilla

Directions

  • Preheat oven to 350 degrees F. and grease a 9x13 baking dish.
  • In a large bowl, cream together butter and sugar.
  • In a separate bowl, whisk together flour, cocoa powder, and salt.
  • Add dry to wet and beat until dough forms.
  • Press dough evenly into baking dish and bake for 25-30.
  • While crust is baking, start making the cheesecake batter.
  • Using a blender or food processor, pulse freeze dried strawberries until powdery. Set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment, beat cream cheese until smooth.
  • With the mixer on low speed, add cornstarch and sugar. Increase speed to medium and mix for 1 minute.
  • Add eggs and vanilla and mix.
  • Add sour cream and freeze dried strawberries and mix until just incorporated.
  • Once crust is done baking, remove from oven and reduce temperature to 325 degrees F.
  • Pour cheesecake batter directly onto crust and smooth out the top so it’s spread out evenly.
  • Bake for 25-30 minutes. Let cool at room temperature for 1-2 hours then refrigerate for 3-4 hours.
  • To make the whipped topping
  • In the bowl of an electric stand mixer fitted with the whisk attachment, whip cream cheese until smooth.
  • Add powdered sugar and mix until incorporated.
  • With the mixer on low speed, pour in whipping cream. Increase speed to medium-high and whip until soft peaks form.
  • Add vanilla and whip until stiff peaks form.
  • Spread whipped topping evenly over cheesecake bars.
  • Serve immediately or store in refrigerator until ready to serve.






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