No-Bake Strawberry Cheesecake Bars
Creamy no-bake cheesecake bars with a buttery graham cracker crust and sweet strawberry topping, perfect for a refreshing dessert any time.
Equipment
- 1 9x9-inch baking dish or 9-inch round pan
- 1 medium bowl
- 1 large mixing bowl
- 1 electric mixer
- 1 small saucepan
- 1 spatula
Ingredients
- 1 ½ cups graham cracker crumbs about 12 graham crackers
- ⅓ cup granulated sugar
- ½ cup unsalted butter melted
- 2 cups cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 cups heavy cream
- 2 cups fresh strawberries hulled and chopped
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
Instructions
- Combine graham cracker crumbs and sugar in a medium bowl.
- Add melted butter and mix until the mixture looks like wet sand.
- Press the crust firmly into the bottom of a 9x9-inch baking dish and refrigerate.
- Beat softened cream cheese with an electric mixer until smooth.
- Add powdered sugar and vanilla, continuing to beat until incorporated.
- Whip heavy cream in a separate bowl until stiff peaks form.
- Gently fold the whipped cream into the cream cheese mixture until smooth.
- Spread the cheesecake filling evenly over the chilled crust.
- In a small saucepan, combine strawberries, sugar, and lemon juice.
- Heat over medium, stirring occasionally, until syrupy, about 5-7 minutes.
- Remove from heat and let the topping cool to room temperature.
- Spoon the cooled strawberry topping evenly over the cheesecake layer.
- Refrigerate for at least 4 hours or overnight to set.
- Cut into bars and serve chilled.
Notes
- Use chilled cream cheese for easier mixing.
- For a smoother topping, blend strawberries before adding.
- Store bars covered in the refrigerator for up to 3 days.