Strawberry Cheesecake Bars begin with a buttery graham cracker crust, a creamy cheesecake layer, and a no-bake strawberry cheesecake topping. They’re a classic spring and summer dessert that’s easy to make ahead and freeze for later.
Strawberry Cheesecake Bars
These no-bake strawberry cheesecake bars are a simple, refreshing dessert for warm weather. A crisp graham cracker base supports a silky strawberry-infused cheesecake filling, and there’s no oven required—just a food processor and a little chilling time.
Ingredients
For the crust:
- Graham crackers (about 1 package / 10 sheets)
- Sugar (granulated)
- Butter (melted)
For the filling:
- Cream cheese (room temperature)
- Strawberries (sliced and hulled)
- Sugar (granulated)
- Vanilla extract
- Heavy whipping cream (chilled)
Instructions:
Crush the graham crackers into fine crumbs using a zip-top bag and a rolling pin or pulse them in a food processor.
Combine the crumbs with sugar and melted butter, stirring until evenly moistened. Press the mixture into an 8×8-inch square pan lined with parchment paper, creating an even layer. Chill the crust in the refrigerator or freezer while you make the filling.
To make the filling, place the room-temperature cream cheese, sliced strawberries, sugar, and vanilla extract in a food processor and blend until smooth and creamy. If you prefer, mash the strawberries by hand and whisk the ingredients together—just be sure the cream cheese is very soft for a lump-free texture.
In a separate chilled bowl, whip the heavy cream with an electric mixer until stiff peaks form.
Gently fold the whipped cream into the cream-cheese-and-strawberry mixture until just combined, keeping the filling light and airy. Spread the filling evenly over the chilled crust, smoothing the top with a spatula.
Freeze the bars for at least one hour before slicing and serving. For best texture, let bars sit at room temperature about 10–15 minutes before cutting if they’ve been frozen for longer periods.
When strawberries are in season, they make these bars especially bright and flavorful. They’re easy to prepare, great for feeding a crowd, and can be stored in the freezer for several days wrapped tightly in plastic.
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Strawberry Cheesecake Bars Recipe
Strawberry Cheesecake Bars
Equipment
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Mixing bowl
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Food processor
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Electric hand mixer
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8″ x 8″ square pan
Ingredients
For the Crust:
- 1 package graham crackers (about 10 sheets)
- 2 Tablespoons granulated sugar
- ½ cup butter, melted
For the Filling:
- 1 (8 oz) package cream cheese, room temperature
- 1 cup strawberries, sliced and de-stemmed
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, chilled
Instructions
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Crush graham crackers into fine crumbs using a bag and rolling pin or a food processor.
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Combine crumbs with sugar and melted butter, stirring until evenly combined.
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Press the mixture into an 8×8-inch pan lined with parchment paper and chill.
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In a food processor, blend softened cream cheese, strawberries, sugar, and vanilla until smooth. Or mash strawberries and whisk with very soft cream cheese.
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Whip chilled heavy cream until stiff peaks form.
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Fold the whipped cream into the strawberry cream cheese mixture until just combined.
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Spread the filling evenly over the chilled crust.
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Freeze for at least one hour before serving. For easier slicing, let the bars sit 10–15 minutes at room temperature after longer freezing.
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Cover tightly with plastic wrap and store in the freezer for several days if needed.
Notes
I prefer serving these bars slightly firm but not rock solid—removing them from the freezer about 10–15 minutes before slicing gives the best texture.