These No-Bake Strawberry Cheesecake Bars are a fruity, creamy, and absolutely perfect summer dessert. Especially for hot summer days when you want a sweet treat without turning on the oven.
There’s something magical about strawberry desserts during the summer months. When they don’t require an oven even better.
I love this recipe because it uses just a handful of ingredients and is easy enough to whip up on short notice. Plus, this can be made with fresh strawberries or freeze-dried strawberries.
Fresh Strawberries or Freeze-Dried Strawberries
Today, I made mine made with freeze-dried strawberries so you can enjoy that delicious strawberry flavor even when fresh strawberries are out of season. It’s February here and we have a few months to go before we are in strawberry season. This is such as great option and the taste has all of the fresh berry taste we crave. Just let the dessert flavors meld together about an hour before enjoying. It gives the berries time to soften and freshen up.
It’s the perfect dessert for a summer cookout, potluck, or simply a quiet evening treat.
Why We Love These Strawberry Cheesecake Bars
- No need for an oven—just chill and serve!
- A buttery graham cracker crust topped with a creamy strawberry cheesecake filling
- Simple, accessible pantry ingredients like Cool Whip, cream cheese, and vanilla extract
- Naturally sweet and bursting with real strawberry flavor thanks to freeze-dried fruit
No-Bake Strawberry Cheesecake Bars Everyone Loves
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Kitchen Essentials
Ingredients
For the Buttery Graham Cracker Crust
- 1 ½ Cups Graham Cracker Crumbs or crush full graham crackers into fine crumbs
- 6 Tablespoons Butter melted
- ¼ Cup Granulated Sugar
For the Creamy Strawberry Cheesecake Filling
- 16 Ounces Cream Cheese (2) 8 oz packages cream cheese, softened to room temperature
- 1 ¼ Cups Fresh Strawberries chopped or 1 cup freeze-dried strawberries ground into powder
- 3/4 Cup Granulated Sugar
- 1 Teaspoons Vanilla Extract
- 1 Cup Cool Whip or whipped topping, thawed
- Optional: fresh strawberry slices or strawberry sauce for garnish
Instructions
Make the Graham Cracker Crust
- In a mixing bowl, stir together the graham cracker crumbs, melted butter, and granulated sugar until evenly combined.1 ½ Cups Graham Cracker Crumbs, 6 Tablespoons Butter, ¼ Cup Granulated Sugar
- Press the mixture firmly into the bottom of a parchment-lined baking pan (8×8 or 9×9 inch) to form an even layer..
- Place the crust in the fridge while you prepare the filling.
- Pro Tip: Use a flat-bottom measuring cup to press the crust down firmly for that basic graham cracker crust feel.
Make the Strawberry Cheesecake Filling
- In a large mixing bowl, beat the cream cheese (make sure it’s at room temperature) until smooth.16 Ounces Cream Cheese
- Add the granulated sugar and beat until creamy.3/4 Cup Granulated Sugar
- Stir in the vanilla extract and ground freeze-dried strawberries (or mashed fresh strawberries).1 ¼ Cups Fresh Strawberries, 1 Teaspoons Vanilla Extract
- Fold in the Cool Whip gently to keep the filling light and fluffy.1 Cup Cool Whip
- Spread the cream cheese mixture over the chilled crust in an even layer.
Chill and Garnish
- Cover with plastic wrap and refrigerate for at least 1 hour or until firm. For best results, chill overnight to give it plenty of time to set.
- Optional. Before serving, top with fresh strawberry slices, a drizzle of strawberry syrup, or even a swirl of fresh strawberry jam if you like a little extra sweetness.Optional: fresh strawberry slices or strawberry sauce for garnish
- Use a sharp knife to cut clean cheesecake squares for serving.
Your Own Private Notes
Nutrition
Tips & Variations
- Want a tangier twist? Add 1 Tbsp of lemon juice to the filling for a bright, fresh flavor.
- Swap out the graham crackers for vanilla wafers or wafer cookies for a fun twist on the crust.
- For a vegan option, replace cream cheese with a plant-based version and Cool Whip with whipped coconut milk or raw cashews blended with pure maple syrup.
- Add a dollop of whipped cream or ice cream on top for an extra-decadent dessert.
Storage Tips
- Store leftover bars in an airtight container in the fridge for up to 5 days.
- These bars don’t freeze well due to the fluffy filling, so enjoy them fresh!
- If serving at a party during hot days, keep them chilled until just before serving.
Today is a Great Day to Make This Easy Dessert!
The great thing about these no bake strawberry cheesecake bars is that they combine all the indulgence of bake dessert recipes—like classic bake cheesecake bars—without the hassle. With simple ingredients and a dreamy creamy cheesecake texture, this is a delicious dessert you’ll come back to every strawberry season and beyond.
This worked exactly as written, thanks!