No-Bake Strawberry Cheesecake Bars
These no-bake strawberry cheesecake bars are a fun, easy, and delicious summer dessert!
We are on a little bit of a cheesecake kick at our house— we just can’t get over how luscious and indulgent it is!
This is my latest cheesecake creation, and it couldn’t be more perfect for the season. There’s a basic graham cracker crust, an easy but SUPER creamy cheesecake filling, and a bright and summery topping of fresh strawberries in a quick jammy sauce. Plus, there’s no need to turn on the oven!
These strawberry cheesecake bars are an excellent treat for your next barbecue or potluck, and I promise they won’t last long!
Table of Contents
- Ingredients You’ll Need
- How to Make No-Bake Strawberry Cheesecake Bars
- Tips for this Recipe
- More Cheesecake Treats to Try
- No-Bake Strawberry Cheesecake Bars recipe
Ingredients You’ll Need
Let’s get started, shall we? Here’s what you’ll need to gather:
- Graham crackers
- Brown sugar
- Butter
- Cream cheese
- Vanilla extract
- Heavy whipping cream
- Strawberries (fresh or frozen)
- Granulated sugar
- Cornstarch
- Lemon juice
baking tip:How to quickly bring cream cheese to room temperature
Cold cream cheese can result in a lumpy batter or frosting. Letting the cream cheese rest at room temperature for about 60 minutes is ideal, but in case you forget to pull it out of the fridge on time, here are a few ways to speed things up.
- Cut cream cheese into small cubes and spread out on the packaging or a plate. Let sit at room temperature for about 15-20 minutes.
- Remove cream cheese from any paper packaging but keep it in the foil packaging. Place in a bowl and cover with warm water. Let sit for about 10 minutes.
- Remove cream cheese completely from all packaging. Microwave in 10 second bursts, flipping it after each burst, for about 30-40 seconds total.
How to Make No-Bake Strawberry Cheesecake Bars
A bit of assembly required for this recipe, but I promise it’s worth the effort! And it’s all really quite simple.
There are 3 parts to this recipe—
1. Prepare the graham cracker crust. Combine graham cracker crumbs, brown sugar, salt, and melted butter and press into a lined 9×13-inch baking pan. Then chill it in the fridge while you get the filling ready.
2. Make the cheesecake filling. Beat the cream cheese, then add the sugar and vanilla and beat until smooth and creamy. In a separate bowl beat the heavy whipping cream to medium peaks and then fold it into the cream cheese mixture.
Spread the filling over the graham cracker crust and chill it in the fridge while you make the topping.
3. Cook the strawberry topping. Combine strawberries with sugar, and cornstarch slurry in a saucepan and cook until strawberries release their juices, and then the thicken, about 10 minutes. Stir in lemon juice. Use a slotted spoon to spread jammy strawberries over cheesecake filling. Discard any extra liquid left in the pan.
Chill the cheesecake bars in the fridge for at least 6-8 hours before serving. I usually prepare it the day before I want to serve it so it has plenty of time to set up.
Tips for this Recipe
- I like to line my pans with parchment paper or foil so I can use it as a sling to lift the bars out for slicing and serving, it’s so much easier that way!
- Be sure cream cheese is at room temperature to avoid a lumpy filling. Pull it out of the fridge 1-2 hours before you need it, or see my tips for how to bring cream cheese to room temperature quickly.
- The light texture of the cheesecake filling comes from whipped heavy cream folded into the cream cheese. Be sure not to overmix or you may press out the incorporated air. Here’s a helpful little video on how to “fold” ingredients.
- You won’t need all of the liquid in the strawberry topping. Use a slotted spoon to scoop up the strawberries with some of the liquid, and discard the rest.
- Let this cheesecake chill completely in the fridge so it sets up properly. If you cut into it too soon, it will be soft and slices won’t hold up. I don’t recommend using the freezer to speed up the chilling time, instead I suggest preparing this recipe the night before.
- For the cleanest, prettiest slices. Heat a knife under hot water, then wipe dry and make a cut. Repeat after each cut. (It is repetitive, but it works!)
More Cheesecake Treats to Try
- Classic Cheesecake
- Caramel Apple Cheesecake Bars
- Brownie Bottom Mini Cheesecakes
- No-Bake Lime Cheesecake Bars
No-Bake Strawberry Cheesecake Bars recipe
No-Bake Strawberry Cheesecake Bars
Ingredients
Graham Cracker Crust:
- 2 cups graham cracker crumbs (about 16 full cracker sheets)
- Pinch of salt
- ¼ cup packed light or dark brown sugar (55 grams)
- ½ cup butter , melted (225 grams)
Cheesecake Filling:
- 16 ounces full-fat cream cheese (455 grams, 2 bricks)
- ½ cup granulated sugar (100 grams)
- 1 teaspoon vanilla extract
- 1 ½ cup heavy whipping cream (375 ml)
Strawberry Topping:
- 2 tablespoons water
- 2 tablespoons cornstarch
- 1 ½ lb strawberries , hulled and chopped small (680 grams)
- 1 cup granulated sugar (200 grams)
- 1 tablespoon lemon juice
Instructions
To prepared the crust:
- Combine graham cracker crumbs with salt, brown sugar, and melted butter until incorporated.
- Press mixture evenly into a 9×13 inch baking pan lined with parchment or foil.
- Chill in the fridge while you prepare the filling.
To prepare the filling:
- With an electric mixer, beat cream cheese for 2 minutes until smooth.
- Add sugar and vanilla and beat for another 2-3 minutes until light, smooth, and creamy. Scrape down the bowl once or twice to make sure all lumps are incorporated.
- In a separate bowl (if using a stand mixer, transfer cream cheese mixture to another bowl), beat heavy whipping cream to medium peaks.
- Gently fold whipping cream into the cream cheese mixture in 2 additions, mixing only until filling is smooth.
- Spread filling over the crust and chill in the fridge while you prepare the topping.
To make the topping:
- Combine water and cornstarch together to make a slurry and add to a medium saucepan.
- Add sugar and strawberries and set over medium high heat. Bring to a boil and then simmer for about 10 minutes. During this time the strawberries will release their juices and then thicken slightly.
- Stir in lemon juice.
- Use a slotted spoon to scoop strawberries out of the saucepan and spoon on top of the cheesecake into an even layer. Some liquid will still be in the pan once you've removed all the strawberries, discard it.
- Chill the cheesecake in the fridge completely until it's set up, 6-8 hours or overnight.
- To slice, use the edges of the parchment or foil to lift the cheesecake bars out of the pan and transfer them to a cutting board. Use a sharp knife, wiping it clean in between slices.
- Cheesecake bars should be stored in the fridge.
Notes
NOTES:
- You will not need all of the strawberry sauce liquid. Use a slotted spoon to scoop up strawberries, and discard what’s left in the pan.
- Do not try to rush chilling time. It will need at least 6 hours to set up before slicing, but I recommend chilling it overnight.
Yummy! Strawberries were on sale, so I used 2 cups instead of 1-1/2 but otherwise stuck to the recipe.
Kind of want to cook more of these for my hubby’s birthday soon. Thank you! 🙂
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I really like no bake strawberry cheesecake
Excellent!
I made this recipe for the holidays and it was a HIT!! This recipe was very thorough and easy to follow, thank you!!!
Hello, can I use a recipe for virtual training?
EXCELLENT but I dissolved 1 pkt of Knox gelatin, heated it and added 2 TBS to the whipped cream cream cheese mixture and 2TBS to the chopped strawberries mixture after they cooked. Made a nice consistency topping and stabilized the whipped cream mixture nicely wthout change in texture.
I also made it in a 10in springform pan lined wth parchment paper
Really delicious recipe. I love it yummy!!! It’s really awesome. Will surely try this. You can also try this one https://www.beckandbulow.com/muscovy-hen-duck-breast-easy-pad-thai-recipe/
Absolutely delicious. Make ahead a couple days. Lasts for several days in refrigerator. Never gets soggy
How long does a dessert like this last in the refrigerator?
I’d say it’s best and most fresh if eaten within 2 days, but will keep for several days longer just fine. Be sure to store in an airtight container or cover with plastic wrap to keep it from drying out.
I’m making this recipe right now. Do you put the hot strawberries on the cooled filling? Ive got about 4 minutes of simmering left and I’m sure there will be no answer so I will just follow the recipe as it’s written and hopefully not mess up my dessert.