These No Bake Strawberry Cheesecake Bars are a dreamy dessert that combines creamy richness with the bright, juicy sweetness of fresh strawberries. With just 20 minutes of prep and a few hours in the freezer, you’ll have a treat that’s as effortless as it is indulgent. The velvety cheesecake layer melts on your tongue, while the buttery graham cracker crust adds a satisfying crunch. Every bite is a perfect balance of tangy, sweet, and luscious textures that will leave you reaching for seconds.
Packed with fresh strawberry flavor and a hint of citrus, these bars are a refreshing twist on classic cheesecake. The vibrant red swirls of strawberry puree not only make them stunning to look at but also add a burst of fruity freshness. Whether you’re hosting a summer gathering or simply treating yourself, these bars are a crowd-pleaser that’s sure to impress. Plus, they’re no-bake, so you can enjoy a decadent dessert without turning on the oven!
Ingredients for No Bake Strawberry Cheesecake Bars
- Crust:
- 2 cups graham cracker crumbs (about 16 full sheets)
- ½ cup butter, melted (unsalted preferred)
- 1 Tablespoon sugar (optional, for added sweetness)
- Strawberry Cheesecake Filling:
- 16 ounces cream cheese (2 packages), room temperature (for smoother blending)
- 1 cup sugar (adjust to taste)
- 1½ cups fresh strawberries, thinly sliced (frozen can be used if thawed and drained)
- 1 teaspoon vanilla extract (pure vanilla extract recommended)
- 1 cup heavy whipping cream (chilled for best results)
- Optional Topping:
- Fresh strawberries (for garnish)
- Additional whipped cream (optional)
Step-by-Step Instructions
- Prepare the crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are evenly coated.
- Line the pan: Line an 8×8-inch baking pan with wax paper or parchment paper, leaving some extra hanging over the sides for easy removal.
- Press the crust: Press the graham cracker mixture firmly into the bottom of the prepared pan. Use the back of a spoon or a flat-bottomed glass to press it down evenly.
- Freeze the crust: Place the pan in the freezer for 15-30 minutes, or until the crust is set and cooled down.
- Blend the filling: In a blender, combine cream cheese, sugar, strawberries, and vanilla extract. Blend until the mixture is smooth and creamy.
- Whip the cream: In a separate mixing bowl, whip the heavy whipping cream until soft peaks form. This should take a few minutes using an electric hand mixer.
- Fold whipped cream into filling: Gently fold the whipped cream into the strawberry mixture until fully combined.
- Assemble the bars: Pour the strawberry filling over the chilled crust. Use a spatula to spread it evenly.
- Freeze the bars: Cover the pan and freeze for 4-6 hours, or even overnight, until the filling is firm.
- Serve: When ready to serve, remove the pan from the freezer a few minutes before cutting. Top each bar with fresh strawberries and additional whipped cream, if desired.
- Store leftovers: Place any leftovers back into the fridge in an airtight container.
Creative Topping Ideas to Elevate Your Cheesecake Bars
While fresh strawberries are a classic topping, why not get creative? Try drizzling melted white or dark chocolate over the bars for a decadent touch. You could also sprinkle crushed freeze-dried strawberries for a burst of flavor and a pop of color. For a nutty twist, add a handful of toasted almond slices or crushed pistachios.
Perfect Pairings: Serving Suggestions
These no-bake strawberry cheesecake bars are delightful on their own, but they pair beautifully with a scoop of vanilla ice cream or a dollop of tangy Greek yogurt. For a brunch treat, serve them alongside a mimosa or a cup of freshly brewed coffee. They also make a stunning addition to dessert platters at parties!
Storage Tips for Freshness and Flavor
Store your cheesecake bars in an airtight container in the freezer for up to 2 weeks. If you prefer a softer texture, let them thaw in the fridge for 15-20 minutes before serving. Avoid leaving them at room temperature for too long, as the filling may become too soft. For individual servings, wrap each bar in plastic wrap before freezing.
Time-Saving Hacks for Busy Bakers
Short on time? Use store-bought graham cracker crust instead of making your own. You can also swap fresh strawberries for high-quality strawberry preserves or frozen strawberries (thawed and drained) to skip the slicing step. If you’re in a rush, freeze the bars for just 2-3 hours—they’ll still set, though they’ll be slightly softer.
Equipment Tips for Smooth Prep
An electric hand mixer or stand mixer is your best friend for whipping the cream to soft peaks. If you don’t have a blender, a food processor works just as well for blending the cream cheese and strawberries. For easy removal, make sure to line your pan with parchment paper, leaving enough overhang to lift the bars out cleanly.
No Bake Strawberry Cheesecake Bars Recipe
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup butter, melted
- 1 Tablespoon sugar
Strawberry Cheesecake Filling
- 16 ounces cream cheese, (2 packages), room temp
- 1 cup sugar
- 1 1/2 cups fresh strawberries, thinly sliced
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Optional Topping
- fresh strawberries
Instructions
- In a mixing bowl, mix together graham cracker crumbs, melted butter, and sugar.
- Line an 8×8″ baking pan with wax paper or parchment paper, leaving some extra hanging over the sides of the pan for easy removal.
- Press the graham crackers into the bottom of the pan.
- Place the pan in the freezer for 15-30 minutes or until crust is set and cooled down.
- In a blender, add cream cheese, sugar, strawberries, and vanilla. Blend until mixture is smooth and creamy.
- In a mixing bowl, whip the whipping cream until soft peaks form (it will take a few minutes – I beat mine with an electric hand mixer).
- Folding whipping cream into the creamy strawberry mixture.
- Pour strawberry mixture into chilled crust. Spread over crust so that strawberry mixture is smooth and even.
- Cover pan and freeze for 4-6 hours or even overnight.
- When ready to serve, remove pan a few minutes before cutting. Top bars with fresh strawberries and more whipped cream, if desired.
- Place leftovers back into the fridge.