As summer approaches, I find myself thinking about the first fresh strawberries of the season. Strawberry cheesecake has always been a favorite dessert of mine. These no-bake strawberry cheesecake bars are fairly easy to make, and require no time baking in the oven.

No-Bake Strawberry Cheesecake Bars

As summer approaches, I find myself thinking about the first fresh strawberries of the season. Strawberry cheesecake has always been a favorite dessert of mine. These no-bake strawberry cheesecake bars are fairly easy to make, and require no time baking in the oven.

Ingredients

For the Graham Cracker Base:

  • 1.5 cups of crushed graham cracker crumbs (about 12 graham crackers)
  • 1/3 cup white granulated sugar
  • 5 Tbsp salted butter, melted on the stove

For the Cheesecake Filling:

  • 8 oz (1 package) Philadelphia cream cheese, softened
  • ½ cup white confectioner’s sugar (powdered sugar)
  • 1 tsp vanilla extract
  • ½ cup heavy cream
  • ¼ tsp Kosher salt

For the Strawberry Topping:

  • 16 oz fresh strawberries, cleaned and quartered
  • ¼ cup white granulated sugar
  • 1 Tbsp corn starch
  • 2 Tbsp cold water
  • ¼ tsp Kosher salt

Instructions 

For the Graham Cracker Base:

  • Pulse the graham crackers in a food processor until they are broken down into roughly 1.5 cups of crushed crumbs.
  • *Don’t worry if you don’t have a food processor--You can crush the graham crackers however you want.
  • Combine the graham cracker crumbs, white granulated sugar, and melted salted butter in a large mixing bowl.
  • Stir until the crumbs are evenly coated with butter and sugar.
  • Press the crumb and butter mixture into the bottom of a 9” baking pan, spreading it evenly over the bottom to form an even layer of graham cracker crust.
  • Place the baking pan with the crust in the refrigerator to chill while you prepare the no-bake cheesecake filling.

For the Cheesecake Filling:

  • For the cheesecake filling, use an electric mixer or stand mixer to mix the softened cream cheese until smooth and light.
  • Add the confectioner’s (powdered) sugar, vanilla extract, Kosher salt, and beat until well combined.
  • In another mixing bowl, whip the heavy cream until stiff peaks form.
  • Gently fold the whipped cream into the cream cheese mixture until smooth and creamy.
  • Remove the crust from the refrigerator and spread the cheesecake filling evenly over the crust.
  • Place the cheesecake in the fridge to continue chilling.

For the Strawberry Topping:

  • Combine the sliced strawberries, white granulated sugar, cornstarch, water, and Kosher salt in a small saucepan on the stove.
  • Cook the mixture over medium heat until it thickens, and the strawberries release their juices.
  • Remove the strawberry topping from heat, and let it cool in the refrigerator for fifteen minutes.
  • Once the topping has cooled, pour the strawberry topping over the cheesecake filling in the pan, spreading it out evenly.
  • Return the pan to the refrigerator and chill for at least 4 hours, or until the cheesecake bars are set.
  • Once chilled, slice the no-bake cheesecake into bars or slices, and serve.

Notes

This dessert is best made well in advance of serving, as it requires at least 4 hours of resting time in the fridge for the filling to solidify.
This dessert goes great with some freshly whipped cream.