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Delicious No-Bake Strawberry Cheesecake Bars with fresh strawberries and graham cracker crust.

No-Bake Strawberry Cheesecake Bars

A refreshing and easy dessert that combines a buttery graham cracker crust with a creamy cheesecake filling and a fruity strawberry topping, perfect for warm days.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 6 hours
Servings: 9 pieces
Course: Dessert
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust
  • 2 cups Graham cracker crumbs Can substitute with crushed digestive biscuits
  • 1/2 cup Melted butter To bind the crust
Filling
  • 16 ounces Cream cheese Full fat is best for firm slices
  • 1/2 cup Powdered sugar For smooth sweetness
  • 1 teaspoon Vanilla extract Adds bakery flavor
  • 1 cup Heavy whipping cream For light and fluffy texture
Strawberry Topping
  • 2 cups Strawberries Fresh or frozen
  • 1 tablespoon Lemon juice Just a splash to enhance strawberry flavor
  • 1 tablespoon Cornstarch Optional, to thicken the strawberry topping if cooking

Method
 

Preparing the Crust
  1. Line an 8x8 or 9x9 pan with parchment paper.
  2. Mix graham cracker crumbs with melted butter until it looks like wet sand.
  3. Press firmly into the bottom of the pan using the bottom of a measuring cup.
  4. Pop it in the fridge while you make the filling.
Making the Cheesecake Filling
  1. Beat cream cheese in a bowl until smooth.
  2. Add powdered sugar and vanilla, and mix until creamy.
  3. In a separate bowl, whip the heavy cream until it holds soft peaks.
  4. Fold the whipped cream gently into the cream cheese mixture.
  5. Spread the filling over the crust and smooth the top.
  6. Put the pan back in the fridge while handling the strawberries.
Preparing the Strawberry Topping
  1. For fresh strawberries, slice them and toss with a little sugar and lemon juice, letting them sit for 10 minutes.
  2. For a quick sauce, cook chopped strawberries with sugar and lemon juice in a small pan for about 6 to 8 minutes.
  3. Stir in cornstarch slurry if a thicker sauce is desired, cooking for an additional minute.
  4. Cool the sauce completely before spreading it on the chilled cheesecake layer.
Chilling and Serving
  1. Cover and chill for at least 6 hours, preferably overnight.
  2. Once firm, lift it out using the parchment and slice with a sharp knife, wiping between cuts for clean edges.

Notes

Use room temperature cream cheese for best results. Chill time is crucial for perfect bars. For clean cuts, use a hot knife.