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!
Ingredients You’ll Need
Let’s get started, shall we? Here’s what you’ll need to gather:
- Graham crackers
- Brown sugar
- Cream cheese
- Vanilla extract
- Heavy whipping cream
- Strawberries (fresh or frozen)
- Granulated sugar
- Lemon juice
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
Shop Tools for this Recipe
No-Bake Strawberry Cheesecake Bars
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)
- 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)
- 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
To prepared the crust:
- Combine graham cracker crumbs with salt, brown sugar, and melted butter until incorporated.
- Press mixture evenly into a 9x13 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.
- 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.