No-Bake Strawberry Cheesecake Bars
These no-bake strawberry cheesecake bars are a fun, easy, and delicious summer dessert!
Ingredients
Graham Cracker Crust:
- 2 cups (200 grams) graham cracker crumbs (about 16 full cracker sheets)
- Pinch of salt
- ¼ cup (55 grams) packed light or dark brown sugar
- ½ cup (113 grams) butter , melted
Cheesecake Filling:
- 16 ounces (455 grams) full-fat cream cheese
- ½ cup (100 grams) granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cup (375 ml) heavy whipping cream
Strawberry Topping:
- 2 tablespoons water
- 2 tablespoons cornstarch
- 1 ½ lb (680 grams) strawberries , hulled and chopped small
- 1 cup (200 grams) granulated sugar
- 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 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. When thickened, stir in lemon juice. Let the strawberry mixture cool mostly to room temperature.
- 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 or save for another use.
- 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.
Video
Notes
- You can use frozen strawberries. Thaw and drain away any excess liquid before making the strawberry topping.
- The strawberry topping is supposed to be very loose and juicy. Use a slotted spoon to scoop up strawberries with most of the juices, and discard what's left in the pan. You can also save the extra for another use, like flavoring drinks and cocktails.
- 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.
Calories: 249kcal, Carbohydrates: 24g, Protein: 2g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 51mg, Sodium: 147mg, Potassium: 96mg, Fiber: 1g, Sugar: 18g, Vitamin A: 594IU, Vitamin C: 17mg, Calcium: 41mg, Iron: 1mg
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