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No-Bake Strawberry Cheesecake Bars Recipe

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4 from 13 reviews

These No-Bake Strawberry Cheesecake Bars are a creamy and refreshing dessert made with a buttery graham cracker crust, smooth cream cheese filling, and a luscious strawberry topping. Perfect for warm weather and gatherings, these bars require no baking and set in the fridge for a rich, cool treat.

Ingredients

Crust

  • 2 cups graham cracker crumbs (about 16 full cracker sheets)
  • Pinch of salt
  • ¼ cup packed light or dark brown sugar
  • ½ cup butter, melted

Filling

  • 16 ounces full-fat cream cheese
  • ½ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cup heavy whipping cream

Topping

  • 2 tablespoons water
  • 2 tablespoons cornstarch
  • 1 ½ lb strawberries, hulled and chopped small
  • 1 cup granulated sugar
  • 1 tablespoon lemon juice

Instructions

  1. Prepare the crust: Combine the graham cracker crumbs, pinch of salt, brown sugar, and melted butter in a bowl until fully incorporated. Press this mixture evenly into the bottom of a 9x13 inch baking pan lined with parchment paper or foil. Chill in the refrigerator to set while you prepare the filling.
  2. Make the filling: Using an electric mixer, beat the full-fat cream cheese for 2 minutes until smooth. Add in the granulated sugar and vanilla extract, then beat for another 2-3 minutes until the mixture is light, smooth, and creamy. Scrape down the sides of the bowl as needed to remove lumps.
  3. Whip the cream: In a separate bowl, beat the heavy whipping cream to medium peaks. Carefully fold the whipped cream into the cream cheese mixture in two additions, mixing gently until the filling is smooth and uniform.
  4. Assemble the base: Spread the cream cheese filling evenly over the chilled graham cracker crust. Place the pan back into the fridge to keep the filling firm while preparing the strawberry topping.
  5. Prepare the topping: In a medium saucepan, combine the water and cornstarch to make a slurry. Add the granulated sugar and chopped strawberries to the pan and set it over medium-high heat. Bring the mixture to a boil, then reduce to a simmer, cooking for about 10 minutes until the strawberries release their juices and the mixture thickens slightly. Stir in the lemon juice once thickened and remove from heat.
  6. Cool the topping: Allow the strawberry mixture to cool mostly to room temperature. Use a slotted spoon to remove the strawberries from the pot and spread them evenly over the cheesecake filling. Discard or save the leftover liquid for another use.
  7. Chill to set: Refrigerate the cheesecake bars for 6 to 8 hours or overnight until fully set and firm.
  8. Slice and serve: Use the edges of the parchment or foil to lift the cheesecake out of the pan onto a cutting board. Cut into bars using a sharp knife, wiping the knife clean between slices for neat pieces. Keep refrigerated until serving.

Notes

  • Ensure the cream cheese is softened before mixing to avoid lumps.
  • Gently fold the whipped cream into the cream cheese mixture to keep the filling light and airy.
  • Use a slotted spoon to avoid excess liquid on top of the cheesecake bars, which could make them soggy.
  • For best results, chill the bars overnight to ensure they are fully set.
  • Store leftover cheesecake bars in an airtight container in the fridge for up to 3-4 days.

Find it online: https://cookedbygrace.com/no-bake-strawberry-cheesecake-bars-recipe/