Strawberry Cheesecake Bars: Easy & No-Bake Recipe

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.

If you love desserts, you are absolutely going to love my Single Serving Molten Lava Cake, No Bake Cookie Dough Bites & Tiramisu Cups!

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.

FAQ

Related

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Pairing

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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!

Print Recipe Pin Recipe

Prep Time 4 hours hrs

Total Time 4 hours hrs

Servings: 8 servings

Course: Dessert, Snack

Cuisine: American

Ingredients Equipment Method

Ingredients

  

1x2x3x?

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

Equipment

• 8x8 inch pan
• Mixing Bowls
• Electric Mixer

Method

 

Prepare the Crust:

1. In a small bowl, combine the graham cracker crumbs, sugar, melted butter, and vanilla extract. Stir until the mixture is evenly moistened.
2. 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:

1. 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.
2. Add the vanilla extract and lemon juice, and mix until just combined.
3. 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:

1. Pour the cheesecake filling over the prepared crust, spreading it out evenly.
2. Cover the pan with plastic wrap and refrigerate for at least 8-12 hours, or until the cheesecake is fully set and chilled.

Serve:

1. Before serving, loosen the edges of the cheesecake with a knife. Slice and wipe the knife clean after each cut for neat slices.
2. Top with strawberry jam.

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.