Description
Delight in these creamy No-Bake Strawberry Cheesecake Bars featuring a buttery graham cracker crust, rich cream cheese filling, and a luscious homemade strawberry topping. Perfect for warm days or anytime you crave an easy, refreshing dessert that requires no oven baking.
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
- Prepare the crust: Combine graham cracker crumbs, salt, brown sugar, and melted butter in a bowl until well mixed. Press the mixture evenly into a 9x13 inch baking pan lined with parchment or foil. Refrigerate while preparing the filling.
- Make the filling: Using an electric mixer, beat the cream cheese for 2 minutes until smooth. Add granulated sugar and vanilla extract, then continue beating for 2 to 3 minutes until light, creamy, and lump-free. Scrape down the sides of the bowl as needed.
- Whip the cream: In a separate bowl, beat the heavy whipping cream to medium peaks using a stand or hand mixer. Carefully fold the whipped cream into the cream cheese mixture in two additions, mixing gently just until smooth and combined. Spread the filling evenly over the chilled crust and place back in the fridge.
- Prepare the strawberry topping: In a medium saucepan, whisk together water and cornstarch to form a slurry. Add sugar and chopped strawberries, then set over medium-high heat. Bring to a boil and then reduce to a simmer, cooking for about 10 minutes until the mixture thickens and strawberries release their juices.
- Add lemon juice and cool: Stir in lemon juice to the strawberry mixture, then let it cool mostly to room temperature.
- Assemble topping: Using a slotted spoon, carefully transfer the strawberries onto the cream cheese filling in an even layer, discarding or reserving any leftover liquid in the saucepan.
- Chill to set: Refrigerate the cheesecake bars for 6 to 8 hours or overnight until fully set.
- Slice and serve: Use the parchment or foil edges to lift the cheesecake bars from the pan onto a cutting board. Cut into squares with a sharp knife, wiping the knife clean between slices for neat edges.
- Storage: Store the cheesecake bars covered in the refrigerator and consume within 3-4 days for optimal freshness.
Notes
- Use full-fat cream cheese and heavy cream for best texture and flavor.
- Make sure to chill the crust and filling to help the bars set properly without baking.
- For a smoother topping, you can blend a portion of the strawberries before cooking.
- Adjust sugar amounts in the topping based on the sweetness of your strawberries.
- Lift bars out using parchment or foil to avoid breaking and for easy serving.
