Strawberry Cheesecake Bars
These No-Bake Strawberry Cheesecake Bars feature a buttery graham cracker crust and a smooth, fruity cream cheese filling. Ready in just 30 minutes prep time and set in the freezer, they’re a refreshing dessert perfect for hot days, parties, or make-ahead treats.
Equipment
- 1 Food Processor or Blender
- 1 8x8-inch baking dish
- Parchment paper
- 1 Mixing bowl
- Measuring Cups and Spoons
- 1 Whisk or hand mixer
Ingredients
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
- 16 oz cream cheese room temperature
- 2 cups fresh strawberries diced
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream cold
Instructions
- Prepare the Baking Dish: Start by lining an 8×8-inch baking dish with parchment paper.Make sure the paper covers the bottom and sides completely. This will prevent the cheesecake bars from sticking and make it easier to remove them once frozen. Set the prepared dish aside while you work on the crust.
- Make the Graham Cracker Crust: Place 2 cups of graham cracker crumbs into a food processor. Pulse the crumbs several times until they become fine and uniform in texture. Transfer the crumbs to a mixing bowl. Pour in ½ cup of melted unsalted butter and stir until the crumbs are evenly coated. The mixture should hold together slightly when pressed, forming a cohesive crust.
- Form the Crust Base: Transfer the graham cracker mixture into the prepared baking dish. Spread it evenly across the bottom using a spatula. Take the bottom of a measuring cup or a glass and press the crumbs firmly into place to create a compact, even layer. This helps the crust stay intact when you slice the bars later. Once pressed, refrigerate the crust while preparing the filling to allow it to firm up.
- Blend the Cream Cheese Filling: In a food processor or blender, combine 16 ounces of room-temperature cream cheese, 2 cups of diced fresh strawberries, ¾ cup of granulated sugar, and 1 teaspoon of vanilla extract. Blend the mixture until completely smooth, with no lumps of cream cheese or fruit chunks. The strawberries should be fully incorporated, creating a vibrant pink, creamy mixture.
- Whip the Heavy Cream: In a separate bowl, pour 1 cup of cold heavy cream. Using a hand mixer or whisk, whip the cream until stiff peaks form. Stiff peaks mean the cream holds its shape and doesn’t collapse when the whisk is lifted. This step is crucial to give the cheesecake filling a light, airy texture rather than a dense consistency.
- Fold Cream into Filling: Carefully fold the whipped cream into the cream cheese and strawberry mixture in two stages. Use a spatula and gently cut through the center of the mixture, then fold it over. Rotate the bowl as you fold to ensure the whipped cream is evenly combined. Avoid overmixing, as this can deflate the whipped cream and make the filling too dense.
- Assemble the Cheesecake Bars: Remove the graham cracker crust from the refrigerator. Pour the creamy strawberry mixture over the chilled crust, spreading it evenly with a spatula. Smooth the top gently, making sure the filling reaches all corners of the dish. This will ensure each bar has a uniform layer of delicious cheesecake.
- Freeze to Set: Cover the baking dish tightly with plastic wrap to prevent freezer burn and odors from affecting the flavor. Place the dish in the freezer for at least 5 hours, or preferably overnight. Freezing solidifies the filling and helps the bars hold their shape when sliced.
- Slice and Serve: Once fully frozen, remove the plastic wrap. Lift the cheesecake slab out of the dish using the parchment paper. Place it on a cutting board and use a sharp knife to cut into 12 equal squares. For cleaner cuts, you can warm the knife slightly by dipping it in hot water and wiping it dry before slicing.
- Enjoy or Store: Serve immediately for a refreshing dessert, or store in an airtight container in the freezer for up to 1 month. To enjoy later, you can let individual bars sit at room temperature for 5–10 minutes to soften slightly before eating.
Notes
- Cream Cheese Temperature: Make sure your cream cheese is at room temperature before blending. This ensures a smooth, lump-free filling that mixes easily with the strawberries and whipped cream.
- Crust Firmness: Press the graham cracker crust firmly using a measuring cup or glass to help it hold together when slicing frozen bars.
- Whipping Technique: Whip the heavy cream until stiff peaks form, but do not overwhip, as it can turn grainy.
- Strawberry Selection: Fresh, ripe strawberries give the best flavor and vibrant color. Frozen strawberries can be used but should be thawed and drained to avoid excess moisture.
- Blending Options: A food processor, blender, Vitamix, or immersion blender works well to create a smooth filling.
