Creamy Strawberry Cheesecake Bars

These no bake strawberry cheesecake bars combine a cool creamy filling with the bright flavor of fresh strawberries on a crisp graham cracker crust. No oven time is needed, making this a simple and refreshing dessert for warm weather gatherings or a lovely treat anytime you crave something sweet and fruity.

I first made these bars for a backyard picnic one summer and they were an instant hit Everyone wanted the recipe and now they are my go to for potlucks and birthday parties because they come together so easily and taste amazing

Ingredients

• Graham cracker sheets: Crushed into fine crumbs for a crunchy base Choose fresh crackers that feel crisp to ensure the best texture
• Powdered sugar: Sweetens both crust and filling Use fresh powdered sugar that does not have added scents to keep flavors pure
• Butter: Melted to bind the crust with a rich buttery flavor Unsalted butter is best for controlling salt and enhancing taste
• Strawberries: Provide juicy fresh flavor Pick ripe berries that are deep red and fragrant for the brightest taste
• Cream cheese: Is the creamy base of the bars Make sure it is softened fully to avoid lumps and create a smooth filling
• Vanilla extract: Adds a gentle natural flavor boost Pure vanilla extract gives the cleanest taste
• Additional fresh strawberries for garnish: Choose firm, unbruised berries for a pretty finishing touch

Instructions

Line and Prep:

Line an eight by eight inch baking pan with parchment paper leaving some overhang to help remove the bars later Lightly spray the paper with nonstick cooking spray to prevent sticking

Mix and Press the Crust:

In a mixing bowl combine finely crushed graham crackers powdered sugar and melted butter Mix thoroughly until all crumbs are moistened evenly Press the mixture firmly into the bottom of the prepared pan with the back of a spatula or a flatbottomed cup Flatten it evenly so the crust layer is firm and level

Freeze the Crust:

Place the pan in the freezer for about ten to twelve minutes This chilling step helps the crust set solid so it holds together nicely when cutting the bars

Prepare Strawberry Juice:

Chop fresh strawberries into small pieces Place the chopped berries in a microwave safe dish and warm for about 25 to 30 seconds until soft Use a fork to mash berries until juicy and pulpy

Strain the Strawberries:

Set a fine mesh strainer over a bowl Transfer the mashed strawberries into the strainer Press gently with a spoon to extract about three to four tablespoons of fresh juice Discard the seeds and remaining pulp for a smooth syrup

Make the Cheesecake Filling:

In a large bowl beat softened cream cheese powdered sugar and vanilla extract using a hand or stand mixer on medium speed until completely smooth Add the fresh strawberry juice and mix just until blended The mixture will turn a soft pink color and be creamy with a subtle berry fragrance

Spread and Freeze:

Spread the cheesecake filling evenly over the chilled crust using an offset spatula Take care to smooth out the top for a polished look Return the pan to the freezer and chill for two to three hours until the filling is very firm

Slice and Serve:

Remove the pan from the freezer and let it sit for two to three minutes Lift the cheesecake out by the parchment overhang Transfer it to a cutting board Use a sharp knife to cut into even squares Wipe the knife clean between cuts for crisp edges

Garnish:

Place a fresh slice of strawberry on top of each square Serve these bars chilled for the best creamy texture and bright strawberry flavor

I love how the cream cheese filling takes on the soft pink hue from the strawberry juice It is always a joy to have kids help decorate the tops with extra strawberries and sometimes fresh mint sprigs Their excitement makes the experience fun and the memories last

Storage Tips

Store leftover bars in an airtight container in the refrigerator for up to four days Place a layer of parchment paper between bars to prevent them from sticking together If you have extra bars freeze them individually on a tray until firm then wrap and place in a freezer bag They thaw quickly in about thirty minutes at room temperature

Ingredient Substitutions

Try digestive biscuits or vanilla wafer cookies instead of graham crackers for a different but tasty crust Swap the strawberries for fresh blueberries or raspberries to change up the flavor profile Consider gluten free graham crackers if you need a gluten free dessert option

Serving Suggestions

Serve the bars straight from the fridge to enjoy the best creamy texture Add a dollop of whipped cream or a drizzle of melted chocolate before topping with strawberries for an extra special touch These bars look beautiful on dessert platters at summer parties bridal showers or family brunches

These no bake strawberry cheesecake bars are simple to make and bursting with fresh flavor. Chill fully before slicing for the neatest squares and best texture.

Common Questions About the Recipe

→ How to ensure the crust holds together?

Press the graham cracker crumbs firmly and evenly into the pan and chill or freeze before adding the filling for a solid, sliceable base.

→ Can frozen strawberries be used?

Yes, thaw and drain any frozen berries before mashing and straining to avoid excess moisture in the filling.

→ Is an electric mixer necessary?

An electric mixer helps achieve a smooth filling, but thorough hand mixing with softened cream cheese works well too.

→ What’s the best way to slice bars cleanly?

Use a sharp knife warmed in hot water and wiped dry between cuts to create smooth, even slices without sticking.

→ How long can the bars be stored?

Keep bars covered in the refrigerator for up to 3 days or freeze for longer storage, allowing thawing before serving.