No Bake Strawberry Cheesecake Bars

These no bake strawberry cheesecake bars are the answer when you crave a creamy dessert without turning on the oven. The creamy filling melts into a buttery graham cracker crust and is topped with fresh strawberry sweetness. Perfect for gatherings or as a simple weeknight treat these bars always disappear fast.

One summer I whipped up a batch for a backyard picnic and everyone begged for the recipe. Now they are my go to for potlucks and birthday parties because the prep is so easy and the flavor is always a hit.

Ingredients

• Graham cracker sheets: are crushed into fine crumbs for the crust Look for crunchy fresh crackers for the best texture
• Powdered sugar: sweetens both the crust and filling Choose fresh unscented sugar for no off flavors
• Butter melted: binds the crust together and gives a rich taste Use real unsalted butter for best results
• Strawberries: provide juicy fresh strawberry flavor Use ripe berries that are deep red with a sweet fragrance
• Cream cheese: is the creamy base of the cheesecake bars Make sure it is softened to avoid lumps
• Vanilla extract: adds a gentle flavor boost Pure extract gives the cleanest taste
• Additional strawberries: brighten each bar for garnish Choose berries without bruises

Step-by-Step Instructions

Line and Prep:

Line an eight by eight baking pan with parchment paper allowing some overhang for easy removal Spray lightly with nonstick cooking spray to prevent sticking

Mix and Press the Crust:

Combine finely crushed graham crackers powdered sugar and melted butter in a bowl Mix until everything is evenly moistened Press the mixture into the bottom of the prepared pan using the back of a spatula or the bottom of a cup so the layer is flat and firm

Freeze the Crust:

Place the pan in the freezer for about ten to twelve minutes This helps the crust set and hold together when cutting

Prepare Strawberry Juice:

Chop the strawberries into small pieces Place the chopped strawberries in a microwave safe bowl and heat for about twenty five to thirty seconds until warm Use a fork to mash until juicy and soft

Strain the Strawberries:

Transfer the mashed strawberries to a fine mesh strainer set over a bowl Use a spoon to press out the juice capturing about three to four tablespoons Let the juice drip into the bowl and discard the seeds and pulp

Make the Cheesecake Filling:

In a large bowl blend cream cheese powdered sugar and vanilla extract with a hand or stand mixer Beat on medium speed until completely smooth Pour in the fresh strawberry juice and mix until just blended The mixture should be creamy with a blush of pink

Spread and Freeze:

Spread the cream cheese mixture evenly over the chilled crust with an offset spatula Make sure the top is smooth and even Place the pan back in the freezer for two to three hours until very firm

Slice and Serve:

Remove the pan from the freezer Let sit for two to three minutes Lift the cheesecake out by the parchment overhang Place on a cutting board Use a sharp knife to cut into even squares Wipe the knife between cuts for clean edges

Garnish:

Top each square with a slice of strawberry Serve chilled for the creamiest best texture

Save

I adore how the cream cheese base takes on the fresh strawberry color My favorite part is letting kids help decorate the tops with more strawberries and sometimes even a few sprigs of mint They love feeling like little chefs and the memories always stick

Storage Tips

Store leftover bars in an airtight container in the fridge for up to four days Layer with parchment between bars to prevent sticking If you have extra bars freeze them on a tray until solid then wrap and store in a freezer bag They thaw in about thirty minutes at room temperature

Ingredient Substitutions

For the crust try digestive biscuits or vanilla wafer cookies instead of graham crackers Swap fresh blueberries or raspberries for the strawberries and change up the flavor Or use gluten free graham crackers for an allergy friendly version

Serving Suggestions

Serve bars chilled straight from the fridge for the best texture Add a dollop of whipped cream or a drizzle of melted chocolate before garnishing with strawberries These bars fit beautifully on a dessert platter for summer parties bridal showers or family brunches

Save

Cultural Context

No bake cheesecakes are a beloved classic in American kitchens especially in summer when it is too hot to use the oven This version stands out for its use of fresh strawberry juice which makes the berry flavor pop without the need for artificial colors or extract

Recipe FAQs

→ How do I ensure the crust holds together?

Press the crust mixture firmly into the pan, making sure it's evenly packed. Freezing helps it set solidly for easy slicing.

→ Can I use frozen strawberries?

Yes, thaw and drain frozen strawberries before mashing and straining for the filling to prevent excess moisture.

→ Do I need an electric mixer for the filling?

An electric mixer creates a smooth, creamy texture, but thorough hand mixing also works if cream cheese is well softened.

→ What’s the best way to slice the bars cleanly?

Use a sharp knife dipped in hot water and wiped dry between cuts for smooth, even bars with tidy edges.

→ How long can these bars be stored?

Store covered in the refrigerator for up to 3 days. For firmer texture, freeze and let bars soften slightly before serving.