No Bake Strawberry Cheesecake Bars
These No Bake Strawberry Cheesecake Bars are a creamy, fruity dessert you can make without ever turning on the oven. A buttery graham cracker crust and a luscious cream cheese filling swirled with strawberry preserves and fresh lemon come together in about 20 minutes before chilling until set.
No Bake Strawberry Cheesecake Bars Recipe
I am a huge fan of no bake desserts, especially in the sweltering Arizona heat! These No Bake Strawberry Cheesecake Bars have quickly become a favorite in my house.
They are the kind of recipe you want in your back pocket for summer parties, potlucks, picnics and meal trains - no oven, no stress, just a stunning dessert that looks like you spent hours on it on a hot summer day. No one has to know you didn't!
These bars have everything I love: a buttery, crunchy graham cracker crust, a silky cream cheese filling and bright strawberry flavor in every bite. They are simple enough for a weeknight dessert but impressive enough to bring to a crowd, and they can be made the night before so you are not scrambling at the last minute.
Why You'll Love this Recipe
Grilled pork chops are wonderful for a number of reasons:
- No oven required: These bars come together without ever turning on the oven, making them a go-to for hot summer days or any time you want a stress-free dessert.
- Make-ahead friendly: They need at least a couple of hours to chill - which means you can make them the night before and have one less thing to worry about on party day.
- Simple ingredients, stunning results: With everyday ingredients like cream cheese, strawberry preserves and graham crackers, these bars look and taste like they came from a bakery.
Ingredients
For the crust, you'll need graham cracker crumbs, granulated sugar and unsalted butter. Pre-made crumbs are a great time-saver, but you can also crush whole crackers yourself in a zip-top bag. If you want to mix things up, vanilla wafers work well, and a pretzel crust works beautifully here for a salty-sweet twist.
For the filling, cream cheese is the star - make sure it's full-fat and at room temperature so it beats up smooth and creamy. Reduced-fat Neufchatel works as a one-to-one swap if that's what you have on hand or if you want something lighter. Sour cream adds a subtle tang and helps keep the filling light, but plain full-fat Greek yogurt makes a suitable substitute.
For the strawberry flavor, strawberry preserves are what give the filling its fruity flavor and gorgeous pink hue. Preserves have more fruit and body than jam or jelly, which makes them the best choice here, but jam will work in a pinch. If you want to use fresh strawberries, you can blend or mash them down, though the flavor and color won't be as vibrant.Fresh lemon juice and lemon zest brighten everything up, so don't skip them if you can help it.
To finish, a dollop of homemade whipped cream and a few sliced fresh strawberries make these bars look as good as they taste.
How to Make Strawberry Cheesecake Bars
To make these Strawberry Cheesecake Bars, you'll press a buttery graham cracker crust into your pan and let it chill while you whip up the creamy strawberry filling. Then simply spoon the filling over the crust and refrigerate for a few hours until set.
- First, make graham cracker crumbs. Add them to a block bag and beat them with a rolling pin or meat mallet until they are fine crumbs. You can also use a food processor.
- Next, combine the graham cracker crumbs, sugar, and melted butter until evenly moistened.
- Press firmly into the bottom of your cups or pan. Refrigerate for at least 15 minutes while preparing the filling.
- In a cold bowl, beat heavy cream, powdered sugar, and vanilla on high speed until stiff peaks form. Refrigerate until ready to use.
- Beat cream cheese on medium speed until smooth and fluffy. Add granulated sugar and powdered sugar, beating until well combined.
- Mix in sour cream, strawberry preserves, lemon juice, lemon zest, and vanilla until smooth.
- Gently fold in whipped cream into the cream cheese mixture until just combined. Try not to deflate it!
- Spoon filling over prepared crusts. Refrigerate 2 to 4 hours or overnight until set. Then cut into slices!
Don't skip the chill time. The filling needs at least 2-4 hours in the fridge to fully set. Overnight is even better if you are making these ahead for a party or potluck.
Tips for Success
- Use full-fat cream cheese. Full-fat cream cheese gives the filling the richest, creamiest texture - reduced-fat versions can make the filling looser and harder to set.
- Make sure your cream cheese is at room temperature. Cold cream cheese will leave lumps in your filling no matter how long you beat it. Set it out at least 30 minutes before you start.
- Press the crust firmly. Use the bottom of a measuring cup or glass to pack the graham cracker crust tightly into the pan so it holds together when you slice and serve.
What to Serve With Strawberry Cheesecake Bars
If you are serving these bars at a gathering, pair them with a pitcher of strawberry lemonade for a full strawberry-themed spread. For a party spread, these bars sit beautifully alongside this pepper jelly and cream cheese appetizer to round out the table.
Got leftover strawberries? Put them to work in strawberry scones or strawberry muffins] for a sweet breakfast the next morning.
FAQ
These bars are a great make-ahead dessert - just cover the pan tightly and refrigerate for up to 3 days. Because of the cream cheese and whipped cream filling, these don't freeze well, so plan to enjoy them within a few days. Add any fresh toppings like whipped cream and sliced strawberries just before serving.
Yes! An 8x8 or 9x9 pan gives you thicker bars, while a 9x13 pan will yield thinner ones. You can also use a spring-form pan for a more traditional cheesecake presentation. Just keep in mind that pan size affects thickness, so adjust your expectations on slice count and height accordingly.
No Bake Strawberry Cheesecake Bars
Equipment
Ingredients
Graham Cracker Crust
- 1½ cups graham cracker crumbs about 10-11 whole graham crackers
- 3 tablespoons granulated sugar
- 6 tablespoons unsalted butter melted
Whipped Cream
- 1 cup heavy cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
Strawberry Cheesecake Filling
- 16 ounces cream cheese room temperature
- ¼ cup granulated sugar
- ¼ cup powdered sugar
- ¼ cup sour cream
- ½ cup strawberry preserves
- 1 tablespoon lemon juice
- ½ medium lemon zested
- 2 cups homemade whipped cream
Instructions
Graham Cracker Crust
- Combine 1½ cups graham cracker crumbs, 3 tablespoons granulated sugar, and 6 tablespoons unsalted butter until evenly moistened.
- Press firmly into the bottom of your cups or pan.
- Refrigerate for at least 15 minutes while preparing the filling.
Whipped Cream:
- In a cold bowl, beat 1 cup heavy cream, ¼ cup powdered sugar, and 1 teaspoon vanilla extract on high speed until stiff peaks form. Refrigerate until ready to use.
For the Filling:
- Beat 16 ounces cream cheese on medium speed until smooth and fluffy.
- Add ¼ cup granulated sugar and ¼ cup powdered sugar, beating until well combined.
- Mix in ¼ cup sour cream, ½ cup strawberry preserves, 1 tablespoon lemon juice zest from ½ medium lemon until smooth.
- Gently fold in 2 cups homemade whipped cream until just combined - do not deflate.
- Spoon filling over prepared crusts. Refrigerate 2-4 hours or overnight until set.
Nutrition
More summer desserts
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