No Bake Strawberry Cheesecake Bars
Indulge in creamy cheesecake layered with sweet strawberries atop a buttery graham cracker crust—no baking required!
Ingredients
For the crust
- 1 1/2 cups graham cracker crumbs Use gluten-free if needed
- 1/3 cup sugar Granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling
- 16 oz cream cheese, softened Dairy-free options available
- 2/3 cup sugar Granulated sugar
- 1 tsp vanilla extract
- 2 cups whipped cream or whipped topping
For the topping
- 2 cups fresh strawberries, sliced
- 1/4 cup strawberry jam
Instructions
Prepare the Crust
- In a mixing bowl, combine the graham cracker crumbs and sugar.
- Pour in the melted butter and mix until combined. The mixture should resemble wet sand.
- Press the mixture firmly into the bottom of a 9x9-inch square pan to form an even layer.
Make the Cheesecake Filling
- In a large bowl, use an electric mixer to beat the softened cream cheese until smooth.
- Gradually add in the sugar and vanilla extract, and continue mixing until well combined and fluffy.
Fold in the Whipped Cream
- Gently fold in the whipped cream or whipped topping into the cream cheese mixture. Be careful not to overmix as it may deflate.
Assemble the Bars
- Spread the cheesecake filling evenly over the prepared crust.
- Smooth the top with a spatula to ensure it’s level.
Add the Strawberries and Chill
- Assemble the sliced strawberries on top of the cheesecake layer.
- Dollop strawberry jam evenly over the berries.
- Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until set.
Slice and Serve
- Once set, slice into bars and serve immediately!
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days. Best enjoyed cold; avoid freezing.