Satisfy your sweet tooth with our No-Bake Strawberry Cheesecake Bars! Made with fresh and freeze-dried strawberries, a buttery graham cracker crust, and a creamy cheesecake filling, these bars are the perfect dessert for any occasion. With no oven required, this recipe is quick and easy to make.
We are big cheesecake fans in our house. This is just the start of our plans for no bake and baked cheesecakes. I really wanted the strawberries to be in the filling and not just on the top. Freeze dried strawberries give such a wonderful burst of flavor! Give these a try and let us know what you think in the comments!
Try some of our other favorites: Peanut Butter and Jelly Bars, Copycat Costco Raspberry Cookies, or Bakery Style Chocolate Chip Muffins.
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Ingredients for Homemade Strawberry Cheesecake Bars
- graham cracker crumbs
- butter, melted
- granulated sugar
- cream cheese, softened
- granulated sugar
- vanilla extract
- strawberries, chopped
- package freeze dried strawberries
- whipped topping
FAQs
No-Bake Strawberry Cheesecake Bars are a delicious and easy dessert that features a creamy cheesecake filling with a fresh strawberry topping, all on a buttery graham cracker crust. They require no baking, making them perfect for warm weather.
Yes, you can freeze these bars. After they are fully set, wrap them tightly in plastic wrap and then in aluminum foil, or place them in a freezer-safe container. Freeze for up to 2 months. Thaw in the refrigerator overnight before serving.
Yes, you can use other types of crusts such as crushed digestive biscuits, vanilla wafers, or even a chocolate cookie crust for a different flavor profile.
Top Tips
- Make sure your cream cheese is softened at room temperature before you begin. This will help it blend smoothly with the other ingredients and prevent lumps in your filling.
- To make the graham cracker crust, use a food processor or blender to finely crush the graham crackers. This will help the crust hold together better and make it easier to cut into bars.
- To get clean, even cuts when you're slicing the bars, use a sharp knife that has been dipped in hot water and dried off.
- Top the bars with fresh strawberries or whipped cream before serving to add extra flavor and visual appeal.
- Freeze dried strawberries were found in my local Wal-Mart near dried fruit, and trail mix.
- Store covered in the refrigerator for 3-4 days.
How to make No Bake Strawberry Cheesecake Bars from Scratch
- Line an 8 inch pan with parchment paper or aluminum foil, if desired..
- Pulse graham crackers in a food processor until finely ground or use boxed crumbs and place them into the food processor. Add melted butter and granulated sugar, pulse until moistened.
- Press into prepared pan with the bottom of a measuring cup or your hands. Refrigerate.
- In a food processor, combine freeze dried strawberries and granulated sugar until smooth.
- Add softened cream cheese, chopped fresh strawberries, and vanilla extract to the food processor. Blend until completely smooth.
- Place into a bowl and fold in 1 cup of whipped topping.
- Spread over the refrigerated crust. Freeze at least 4 hours or overnight. Slice and enjoy!
No Bake Strawberry Cheesecake Bars Recipe
Ingredients
Crust:
- 2 cups graham cracker crumbs
- ½ cup (1 stick) butter, melted
- 1 tablespoon granulated sugar
Cheesecake:
- 16 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 ½ cups strawberries, chopped
- 1 oz package freeze dried strawberries
- 1 cup whipped topping
Instructions
- Line an 8 inch pan with parchment paper or aluminum foil, if desired.
- Pulse graham crackers in a food processor until finely ground or use boxed crumbs and place them into the food processor. Add melted butter and granulated sugar, pulse until moistened.
- Press into prepared pan with the bottom of a measuring cup or your hands. Refrigerate.
- In a food processor, combine freeze dried strawberries and granulated sugar until smooth.
- Add softened cream cheese, chopped fresh strawberries, and vanilla extract to the food processor. Blend until completely smooth.
- Place into a bowl and fold in 1 cup of whipped topping.
- Spread over the refrigerated crust. Freeze at least 4 hours or overnight. Slice and enjoy!
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