No-Bake Strawberry Cheesecake Bars
These no-bake strawberry cheesecake bars feature a buttery graham cracker crust, a smooth and creamy filling, and a fresh strawberry topping for a delicious and easy dessert. Perfect for any occasion, they deliver all the flavor of classic cheesecake without the need for an oven.
Prep Time 30 minutes mins
Total Time 6 hours hrs 30 minutes mins
Graham Cracker Crust:
- 2 cups 200 grams graham cracker crumbs, from about 16 full graham cracker sheets
- A pinch of salt
- 1/4 cup 55 grams packed light or dark brown sugar
- 1/2 cup 225 grams melted butter
Cheesecake Filling:
- 16 ounces 455 grams full-fat cream cheese
- 1/2 cup 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 1 1/2 cups 375 ml heavy whipping cream
Strawberry Topping:
- 2 tablespoons water
- 2 tablespoons cornstarch
- 1 1/2 pounds 680 grams fresh strawberries, hulled and finely chopped
- 1 cup 200 grams granulated sugar
- 1 tablespoon fresh lemon juice
To prepare the crust:
In a mixing bowl, stir together the graham cracker crumbs, salt, brown sugar, and melted butter until fully combined.
Firmly press the mixture into an even layer in a 9×13-inch baking dish lined with parchment paper or foil. Place the pan in the refrigerator to chill while you prepare the cheesecake filling.
To prepare the filling:
Using an electric mixer, beat the cream cheese for about 2 minutes until smooth and creamy. Add the granulated sugar and vanilla extract, and continue beating for another 2 to 3 minutes until the mixture is light, smooth, and lump-free. Scrape down the sides of the bowl as needed to ensure everything is fully incorporated.
In a separate mixing bowl (or after transferring the cream cheese mixture to another bowl if using a stand mixer), beat the heavy whipping cream until medium peaks form.
Gently fold the whipped cream into the cream cheese mixture in two parts, mixing just until the filling is smooth and uniform. Spread the filling evenly over the chilled crust and return the pan to the fridge while you prepare the strawberry topping.
To make the topping:
In a small bowl, whisk together the water and cornstarch to create a slurry, then pour it into a medium saucepan. Add the granulated sugar and chopped strawberries. Set the saucepan over medium-high heat.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes, during which the strawberries will release their juices and the mixture will begin to thicken. Once thickened, stir in the lemon juice.
Using a slotted spoon, carefully remove the strawberries from the pan and distribute them evenly over the cheesecake layer. Avoid transferring excess liquid—any remaining in the saucepan can be discarded or saved for another use.
Refrigerate the assembled cheesecake until fully set, which takes approximately 6 to 8 hours or overnight for best results.
To slice and serve:
Lift the set cheesecake out of the pan using the edges of the parchment or foil and place it on a cutting board. Use a sharp knife to slice into bars, cleaning the blade between cuts for neat edges.
Store the cheesecake bars in the refrigerator until ready to serve.
You can substitute frozen strawberries if needed—just be sure to thaw them completely and drain off any excess liquid before preparing the strawberry topping.
The strawberry topping is meant to be loose and juicy. When ready to assemble, use a slotted spoon to scoop out the strawberries along with most of their juices, leaving any excess liquid behind in the pan. That leftover liquid can be discarded or saved to use in other ways, such as adding flavor to drinks or cocktails.
Don’t try to speed up the chilling process—the cheesecake bars need a minimum of 6 hours in the fridge to properly set, but for best results, allow them to chill overnight.
