Creamy No-Bake Strawberry Cheesecake Bars
These creamy no-bake strawberry cheesecake bars are a perfect summer dessert featuring a buttery graham cracker crust, smooth cream cheese filling, and fresh strawberry topping. Easy to make and no oven required, they are ideal for quick treats or gatherings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 4 hours 20 minutes
- Yield: 12 bars 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 1/2 cups (150g) graham cracker crumbs
- 6 tablespoons (85g) unsalted butter, melted
- 16 ounces (450g) cream cheese, softened to room temperature
- 2/3 cup (135g) granulated sugar
- 1 teaspoon vanilla extract
- 1 cup (240ml) heavy whipping cream, chilled
- 2 cups (about 300g) fresh strawberries, hulled and sliced
- 2 tablespoons (15g) powdered sugar
- 1 tablespoon fresh lemon juice
Instructions
- Make the crust: In a medium bowl, combine graham cracker crumbs with melted unsalted butter. Stir until crumbs are evenly coated and look like wet sand. Press mixture firmly into the bottom of an 8×8-inch (20×20 cm) pan. Use the bottom of a glass to compact it tightly and evenly. Chill in the fridge for about 10 minutes.
- Prepare the filling: In a large bowl, beat softened cream cheese with granulated sugar and vanilla extract until smooth and creamy, about 2-3 minutes with an electric mixer on medium speed. Scrape bowl sides to avoid lumps.
- Whip the cream: In a separate bowl, whip heavy cream until soft peaks form.
- Fold the cream: Gently fold whipped cream into the cream cheese mixture in three additions using a spatula, folding slowly to keep mixture light and airy. Filling should be fluffy and smooth.
- Assemble the bars: Spread filling evenly over the chilled crust, smoothing the top with a spatula.
- Make the strawberry topping: In a small bowl, toss sliced fresh strawberries with powdered sugar and fresh lemon juice. Let sit for 5 minutes to macerate.
- Add topping: Spoon strawberry mixture evenly over the cheesecake layer.
- Chill: Refrigerate the entire pan for at least 4 hours, preferably overnight, to allow filling to set and flavors to meld.
- Serve: Slice into bars using a sharp knife warmed under hot water and wiped dry for clean cuts. Let bars sit at room temperature for 5 minutes before serving for creamier texture.
Notes
Use room temperature cream cheese to avoid lumps. Do not overwhip the cream; soft peaks are ideal. Press crust firmly for a sturdy base. Chill at least 4 hours or overnight for best texture. Warm knife under hot water for clean slicing. Let bars sit 5 minutes at room temperature before serving for creamier texture.
Nutrition
- Serving Size: 1 bar (1/12th of the
- Calories: 280
- Fat: 18
- Carbohydrates: 25
- Protein: 4
Keywords: no-bake cheesecake, strawberry cheesecake bars, summer dessert, easy dessert, no oven dessert, creamy cheesecake, graham cracker crust