introduction

This is a sweet and light bar. It uses no oven. You can make it fast and with few steps. Try this if you want a simple dessert that looks nice. Read a bit more at this easy recipe page for help.

why make this recipe

You make this recipe when you want a cool treat. It suits warm days and parties. Kids and guests will like the creamy taste and fresh fruit. For another view on a similar treat see this guide.

how to make No-Bake Strawberry Cheesecake Bars

You work in three parts: crust, filling, and topping. You chill each part so it holds shape. Use a square pan to set the bars. For a copycat style try ideas from this copycat recipe.

Ingredients :

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
16 ounces full-fat cream cheese
½ cup granulated sugar
1 teaspoon vanilla extract
1 ½ cup heavy whipping cream
2 tablespoons water
2 tablespoons cornstarch
1 ½ lb strawberries, hulled and chopped small
1 cup granulated sugar
1 tablespoon lemon juice

For a small note on amounts and swaps, see this post.

Directions :

To prepare the crust:

Mix graham crumbs, salt, brown sugar, and melted butter in a bowl.
Press the mix into a 9×9 inch pan. Push down hard for a firm base.
Chill the crust in the fridge while you make the filling.

To prepare the filling:

Beat the cream cheese until smooth.
Add ½ cup sugar and vanilla. Beat again.
Whip the heavy cream until it makes soft peaks.
Fold the whipped cream into the cream cheese mix.
Spread the filling over the chilled crust. Smooth the top. Chill for at least 2 hours.

To make the topping:

Put chopped strawberries, 1 cup sugar, lemon juice, and water in a small pot.
Stir cornstarch into a few tablespoons of cold water to make a slurry.
Heat the strawberry mix on low. Stir until the fruit releases juice.
Add the cornstarch slurry. Stir until the mix thickens. Let it cool.
Spoon the cooled strawberry topping over the chilled filling. Chill again until set, about 1–2 hours.

See a full step list and photos at this page.

how to serve No-Bake Strawberry Cheesecake Bars

Cut bars with a sharp knife. Wipe the knife between cuts for clean edges. Serve cold on a plate. Add a few whole strawberries on top for a fresh look.

how to store No-Bake Strawberry Cheesecake Bars

Cover the pan with plastic wrap. Keep it in the fridge for up to 4 days. You can freeze the bars for up to 1 month. Thaw in the fridge before you eat.

tips to make No-Bake Strawberry Cheesecake Bars

Use full-fat cream cheese for best taste.
Beat the cream cheese well so the filling feels smooth.
Chill well after each step so the bars hold their shape.
Use a silicone spatula to fold whipped cream gently.
Cool the topping fully before you spread it to avoid a runny top.

variation (if any)

Swap strawberries for raspberries or mixed berries.
Add a thin layer of chocolate ganache on the crust for a rich taste.
Use lemon zest in the filling for a bright note.

FAQs (minimum three FAQ)

Q: Can I make this without heavy cream?
A: You can use whipped topping, but the texture will change. The filling may be less rich.

Q: Do I need fresh strawberries?
A: Fresh berries give the best taste. You can use frozen, but thaw and drain them first.

Q: How long should I chill the bars?
A: Chill at least 3 hours total. Overnight gives the best set.

Q: Can I make this ahead for a party?
A: Yes. Make it a day ahead and keep it covered in the fridge.

Conclusion

For a full photo guide and more tips, see No-Bake Strawberry Cheesecake Bars – Completely Delicious.