These Strawberry Cheesecake Bars are such a crowd pleaser & so perfect for summertime! You only need a handful of ingredients & they are so easy to make, not to mention no-bake.
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If you love desserts, you are absolutely going to love my Single Serving Molten Lava Cake, No Bake Cookie Dough Bites & Tiramisu Cups!
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Ingredients
- Graham Cracker Crumbs (Lotus Or Other Graham Crackers)
- Brown Sugar
- Unsalted Butter
- Vanilla Extract
- Cream Cheese
- Granulated Sugar
- Vanilla Extract
- Lemon Juice
- Heavy Whipping Cream
See recipe card for quantities.
Instructions
Make the Graham Cracker Crust Mixture
Press the mixture into an 8 x 8 inch pan
Add Cheesecake Mixture & freeze
Slice into bars with a sharp knife
Prepare the Crust:
- In a small bowl, combine the graham cracker crumbs, sugar, melted butter, and vanilla extract. Stir until the mixture is evenly moistened.
- Press the mixture firmly into the bottom of an 8- or 9-inch square pan or a glass pie plate to form an even layer. Refrigerate to set while preparing the filling.
Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and granulated sugar together using a hand or stand mixer. Scrape down the sides of the bowl as needed, and continue mixing until the mixture is smooth and creamy with no lumps.
- Add the vanilla extract and lemon juice, and mix until just combined.
- Gradually pour in the heavy whipping cream in 3-4 increments, whipping it into the cream cheese mixture after each addition until fully incorporated and the filling is light and fluffy.
Assemble and Chill:
- Pour the cheesecake filling over the prepared crust, spreading it out evenly.
- Cover the pan with plastic wrap and refrigerate for at least 8-12 hours, or until the cheesecake is fully set and chilled.
Serve:
- Before serving, loosen the edges of the cheesecake with a knife. Slice and wipe the knife clean after each cut for neat slices.
- Top with strawberry jam or fresh fruit.
Substitutions
- Graham Cracker Crumbs: Substitute with oreo cookies, digestive biscuits, crushed vanilla wafers, or crushed gingersnaps.
- Brown Sugar: Use granulated sugar, coconut sugar, or maple syrup.
- Unsalted Butter: Substitute with salted butter, margarine or coconut oil.
- Vanilla Extract: Use almond extract, maple extract, or a splash of bourbon or rum.
- Cream Cheese: Substitute with mascarpone, ricotta cheese (blended for smoothness), or a vegan cream cheese alternative.
- Granulated Sugar: Use brown sugar, coconut sugar or maple syrup.
- Vanilla Extract: Substitute with almond extract, vanilla bean paste, or vanilla-flavored liqueur.
- Lemon Juice: Use lime juice or apple cider vinegar.
- Heavy Whipping Cream: Substitute with coconut cream, half-and-half, or a dairy-free whipping cream alternative.
Equipment
- 8x8 inch pan
- Mixing Bowls
- Electric Mixer
Storage
Store the cheesecake covered in the refrigerator for 4-5 days. Keep it tightly wrapped or in an airtight container to maintain freshness. For longer storage, freeze the cheesecake for up to 2 months. Thaw in the refrigerator overnight before serving.
Top tips for Success!
- Room Temperature Ingredients: Ensure cream cheese and heavy cream are at room temperature to achieve a smooth, lump-free filling.
- Gradual Mixing: Add the heavy cream in increments, whipping it thoroughly into the cream cheese mixture to create a light and airy texture.
- Chill Time: Refrigerate the cheesecake for at least 8-12 hours to allow it to fully set and develop flavor.
FAQ
How do you know when cheesecake bars are set?
No-bake cheesecake bars are set when the filling is firm to the touch and holds its shape without jiggling, usually after chilling for 8-12 hours.
Related
Looking for other dessert recipes like this? Try these:
Pairing
These are my favorite pasta dishes to serve:
Strawberry Cheesecake Bars
These Strawberry Cheesecake Bars are such a crowd pleaser & perfect for summertime! You only need a handful of ingredients & they're no-bake!
Equipment
- 8x8 inch pan
- Mixing Bowls
- Electric Mixer
Ingredients
Graham Cracker Crust
- 1 ½ cups graham cracker crumbs from Lotus or other graham crackers
- 2 tablespoons brown sugar or granulated sugar
- 6 tablespoons unsalted butter melted
- 1 teaspoon vanilla extract
Cheesecake Filling
- 16 ounces cream cheese two 8-ounce blocks, softened to room temperature
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1 cup heavy whipping cream
Instructions
Prepare the Crust:
- In a small bowl, combine the graham cracker crumbs, sugar, melted butter, and vanilla extract. Stir until the mixture is evenly moistened.
- Press the mixture firmly into the bottom of an 8- or 9-inch square pan or a glass pie plate to form an even layer. Refrigerate to set while preparing the filling.
Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese and granulated sugar together using a hand or stand mixer. Scrape down the sides of the bowl as needed, and continue mixing until the mixture is smooth and creamy with no lumps.
- Add the vanilla extract and lemon juice, and mix until just combined.
- Gradually pour in the heavy whipping cream in 3-4 increments, whipping it into the cream cheese mixture after each addition until fully incorporated and the filling is light and fluffy.
Assemble and Chill:
- Pour the cheesecake filling over the prepared crust, spreading it out evenly.
- Cover the pan with plastic wrap and refrigerate for at least 8-12 hours, or until the cheesecake is fully set and chilled.
Tried this recipe?Let us know how it was!
Food safety
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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