Strawberry No Bake Cheesecake Bars
Indulge in the creamy, fruity decadence of Strawberry No Bake Cheesecake Bars—a luscious treat that requires no oven time! These bars start with a buttery graham cracker crust, topped with a silky cream cheese filling that's lightened with whipped cream for the perfect creamy texture. A vibrant, homemade strawberry glaze made with fresh, diced strawberries crowns this dessert, adding a burst of sweet-tart flavor to every bite. Ready in just 25 minutes of prep and perfect for make-ahead occasions, these no bake bars are a refreshing dessert ideal for summer gatherings, potlucks, or anytime you crave a fuss-free cheesecake experience. Serve chilled for a cool, crowd-pleasing treat!
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Recipe Information
Ingredients
- 2 cups (crushed) Graham crackers
- 0.5 cup (melted) Unsalted butter
- 2 tablespoons Granulated sugar
- 16 ounces (softened) Cream cheese
- 1 cup Powdered sugar
- 2 teaspoons Vanilla extract
- 1 cup (cold) Heavy whipping cream
- 1 pound (hulled and diced) Fresh strawberries
- 2 tablespoons Cornstarch
- 0.25 cup Water
- 0.25 cup Granulated sugar (for topping glaze)
Instructions
Prepare the crust: In a medium mixing bowl, combine the crushed graham crackers, melted butter, and 2 tablespoons granulated sugar. Mix well until the texture resembles wet sand.
Press the crust mixture firmly and evenly into the bottom of a parchment-lined 9x9-inch baking dish. Place in the refrigerator to chill while preparing the cheesecake filling.
Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.
Spread the cheesecake filling evenly over the chilled crust. Smooth the top with a spatula and return to the refrigerator to set for at least 4 hours or overnight.
Prepare the strawberry topping: In a small saucepan over medium heat, combine the diced strawberries, cornstarch, 1/4 cup granulated sugar, and water. Stir frequently until the mixture thickens and resembles a glaze. Remove from heat and let cool to room temperature.
Once the cheesecake has set, spread the cooled strawberry topping evenly over the cheesecake layer. Refrigerate for an additional 1 hour to allow the topping to set.
Slice into bars and serve chilled. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
416 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.2 g | 39% | |
| Saturated Fat | 16.9 g | 84% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 82 mg | 27% | |
| Sodium | 179 mg | 8% | |
| Total Carbohydrate | 31.9 g | 12% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 25.4 g | ||
| Protein | 3.4 g | 7% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 50 mg | 4% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 113 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
