No-Bake Strawberry Cheesecake Bars
These creamy no-bake cheesecake bars combine a crunchy graham cracker crust with a smooth cream cheese filling and fresh strawberry topping, perfect for an easy and refreshing dessert.
Equipment
- 1 9x9-inch pan or similar size
- 1 mixing bowls for crust, filling and topping
- 1 spatula
- 1 electric mixer or hand mixer for cream cheese
Ingredients
- 1 3/4 cups graham cracker crumbs
- 1/4 cup sugar
- 6 tablespoons melted butter
- 16 oz cream cheese softened
- 2/3 cup sugar
- 1 teaspoon vanilla extract
- 1 cup whipped topping or whipped cream
- 2 cups fresh strawberries sliced
- 2 to 3 tablespoons sugar
- 1 to 2 teaspoons lemon juice optional
Instructions
- Mix graham cracker crumbs, sugar, and melted butter until combined, then press firmly into the bottom of a 9x9-inch pan and chill.
- Beat softened cream cheese with sugar and vanilla extract until smooth and creamy.
- Fold whipped topping gently into the cream cheese mixture until fully combined.
- Spread the cheesecake filling evenly over the chilled crust and smooth the surface.
- Toss sliced strawberries with sugar and optional lemon juice; let sit for a few minutes to macerate.
- Spread the strawberry topping evenly over the cheesecake layer.
- Refrigerate the bars for at least 3 to 4 hours or overnight until fully set.
- Slice into bars and serve chilled.
Notes
- Adjust sugar in strawberry topping to taste.
- Substitute crust with crushed vanilla wafers or shortbread.
- Serve with extra whipped cream or fresh mint.
- Store covered in fridge for up to 4-5 days.