No-Bake Strawberry Cheesecake Bars Everyone Loves

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.

Prep Time15

Cook Time0

cooling time1

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: dessert recipe, easy recipe, fruit recipe, holiday dessert, Mother's Day Dessert, no-bake recipe, snack bars, summer dessert, Valentine's Dessert

Servings: Servings, 8 x 8 pan

Calories: 160kcal

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Kitchen Essentials

Rectangle Tart Pans

Parchment paper

Tart Pan

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 (8x8 or 9x9 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.

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