No Bake Strawberries and Cream Cheesecake Bars

Introduction

These no bake cheesecake bars combine the classic creamy texture of cheesecake with the fresh, bright flavor of strawberries. You get a luscious, layered dessert without turning on the oven, making them perfect for warm weather. The buttery graham cracker crust contrasts beautifully with the sweet-tart strawberry layer and rich cream cheese filling.

Prep & Cook Time

Prep Time: 30 minutes

Cook Time: 12 minutes

Total Time: 42 minutes (plus 6 hours chilling)

Servings: 24 bars

Ingredients

• 4 cups strawberries
• 1 cup sugar
• ¼ cup lemon juice
• 2 cups graham cracker crumbs
• ¼ cup sugar
• 9 Tablespoons salted butter (melted)
• 1 cup heavy cream (cold)
• 3 cups cream cheese (room temperature)
• ¼ cup sour cream
• 1 cup sugar
• 2 teaspoons lemon juice
• 1½ teaspoons vanilla

Instructions

1. Make the strawberry layer: In a saucepan over medium heat, combine the 4 cups strawberries, 1 cup sugar, and ¼ cup lemon juice. Cook for 10-12 minutes, mashing the strawberries as they soften, until the mixture has thickened. Remove from heat and let cool completely.
2. Make the crust: In a medium bowl, mix the 2 cups graham cracker crumbs and ¼ cup sugar. Pour in the 9 Tablespoons of melted salted butter and stir until the crumbs are evenly coated. Press this mixture firmly and evenly into the bottom of a 9×13 inch baking pan.
3. Make the whipped cream: In a large bowl, beat the 1 cup cold heavy cream with an electric mixer on high speed until stiff peaks form. Set aside.
4. Make the cheesecake filling: In another large bowl, beat the 3 cups room temperature cream cheese until smooth and creamy. Add the ¼ cup sour cream, 1 cup sugar, 2 teaspoons lemon juice, and 1½ teaspoons vanilla. Beat until completely combined and smooth.
5. Fold the whipped cream into the cream cheese mixture using a spatula until no white streaks remain.
6. Assemble: Spread the cooled strawberry mixture evenly over the prepared crust. Carefully spread the cheesecake filling over the strawberry layer, smoothing the top.
7. Chill: Cover the pan and refrigerate for at least 6 hours, or preferably overnight, to set completely before slicing into bars.

Variations

• For a layered look, swirl a small amount of the strawberry sauce into the cheesecake filling before spreading it, then top with a final drizzle.
• Use a muffin tin with liners to create individual cheesecake cups for easy serving.
• For a different crust, substitute the graham cracker crumbs with crushed vanilla wafers or gingersnaps.
• Serve the bars with an extra dollop of freshly whipped cream and a fresh strawberry on top.

Tips for Success

• Ensure your cream cheese is truly at room temperature to avoid a lumpy filling.
• When making the strawberry layer, let it cool completely before adding the cheesecake layer to prevent it from melting the filling.
• Use a hot, clean knife to slice the chilled bars for clean, neat cuts—wipe the blade between each slice.
• Chill the bowl and beaters before whipping the heavy cream; this helps it whip up faster and hold its shape better.

Storage & Reheating

Store the bars in an airtight container in the refrigerator for up to 5 days. These are a no-bake dessert and should not be reheated; serve them chilled directly from the fridge.

FAQ

Can I use frozen strawberries?

Yes, you can use frozen strawberries. There’s no need to thaw them; just add them directly to the saucepan. You may need to cook the mixture for a minute or two longer.

Why is my cheesecake layer not firm?

If the bars haven’t set, they likely need more chilling time. Ensure they chill for the full 6 hours minimum, preferably overnight. Also, check that your whipped cream was beaten to stiff peaks.

Can I make this ahead of time?

Absolutely. This dessert needs to chill for several hours, making it an excellent make-ahead option. Prepare it up to 24 hours in advance.

My crust is too crumbly. What happened?

This usually means the crust mixture needed more butter. Ensure you are using the full 9 Tablespoons of melted butter and press the mixture very firmly into the pan before adding the layers.

Can I use low-fat cream cheese?

For the best texture and flavor, full-fat cream cheese is highly recommended. Low-fat varieties have more water and stabilizers, which can result in a softer, less creamy filling.

What’s the best way to cut clean bars?

Use a long, sharp knife. Dip it in hot water and wipe it dry before making each cut. This creates clean slices through the creamy layers.