These no-bake strawberry cheesecake bars are a fun, easy, and delicious dessert. I especially love to make these during the summer months when fresh seasonal strawberries are extra sweet.
Indulgent, creamy, and bursting with fresh strawberry flavor, this dessert is perfect for summer potlucks, barbecues, and other gatherings (though they’re honestly great any time of the year!). And one thing’s for sure, these strawberry cheesecake bars are sure to be a HIT.
There’s a basic graham cracker crust, an easy but SUPER creamy no-bake 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, your fridge does all the work!
“I made this recipe for the holidays and it was a HIT!! This recipe was very thorough and easy to follow, thank you!!! ⭐⭐⭐⭐⭐” — reader Bria
Table of Contents
Ingredients you’ll need
Let’s get started, shall we? Here’s what you’ll need to gather (find the full recipe down below):
- Graham crackers
- Brown sugar
- Butter
- Cream cheese
- Vanilla extract
- Heavy whipping cream
- Strawberries— fresh are highly preferred, but you can use frozen too
- 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 20-30 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.
Step-by-step instructions
A bit of time and 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—
- 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 refrigerator while you get the filling ready. Nope, there’s no need to bake it!
- 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.
- Cook the strawberry topping. Combine strawberries with sugar, and cornstarch slurry (which is just cornstarch and water) 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.
- Final step, let it chill! 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.
Recipe tips
- Line your pan with parchment paper for easy slicing. Have extra on the sides to use as a handle to lift the bars out of the pan so you can slice them on a cutting board.
- 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.
- Do you know how to “fold” correctly? 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.
- The strawberry topping is supposed to be loose and juicy. It’s more like a sauce than a thick gelatinous layer. And depending on how ripe your strawberries are (or if you use frozen), you might have an even thinner topping. Use a slotted spoon to scoop up the strawberries with some of the liquid, and discard the rest or save for another use.
- 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 sharp knife under hot water, then wipe dry and make a cut. Repeat after each cut. (It is repetitive, but it works!)
Don’t wait, make these now!
These bars are one of my most favorite dessert creations, and for good reason. They’re AMAZING! Give these no-bake strawberry cheesecake bars a try and find out for yourself! You and your family and friends can thank me later. 😊
No-Bake Strawberry Cheesecake Bars
These no-bake strawberry cheesecake bars are a fun, easy, and delicious summer dessert!
To prepared the crust:
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Combine graham cracker crumbs with salt, brown sugar, and melted butter until incorporated.
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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:
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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.
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In a separate bowl (if using a stand mixer, transfer cream cheese mixture to another bowl), beat heavy whipping cream to medium peaks.
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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:
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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.
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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.
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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.
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Chill the cheesecake in the fridge completely until it’s set up, 6-8 hours or overnight.
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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.
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Cheesecake bars should be stored in the fridge.
- 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
