Hey friends! Today, I’m excited to share a baking recipe that’s actually no baking at all — my favorite No-Bake Strawberry Cheesecake Bars! Imagine biting into a creamy, dreamy layer of cheesecake, bursting with fresh strawberry flavor, all nestled on a buttery graham cracker crust. It’s cool, sweet, and just the kind of dessert that makes you close your eyes and smile.
I first made these bars for a summer potluck, and let me tell you — they disappeared faster than I could say “cheesecake.” Since then, they’ve become my go-to treat for warm days, celebrations, or just when I want something indulgent without turning on the oven. Ready to create some magic?
Recipe at a Glance
- Prep Time: 25 minutes
- Chill Time: 4–6 hours (or overnight for best results)
- Total Time: ~6 hours
- Skill Level: Easy
- Servings: 12 bars (can be doubled for a crowd)
- Tools Needed: 9×13-inch pan, mixer, spatula, saucepan
- Make-Ahead Friendly: Yes! Chill overnight and serve next day
Ingredients List & Substitutions
Crust
- 1½ cups graham cracker crumbs
Substitute: Digestive biscuits or shortbread cookies - ¼ cup brown sugar
Adds depth; white sugar works too - ½ cup unsalted butter, melted
Salted butter is fine — just skip added salt
Cheesecake Filling
- 16 oz cream cheese, softened
Tip: Room temp = smooth texture - ½ cup granulated sugar
Adjust to taste based on berry sweetness - 1 tsp vanilla extract
Almond extract adds a twist - 1 cup heavy whipping cream
Cool Whip works, but homemade whipped cream tastes better
Strawberry Topping
- 2 cups fresh strawberries, chopped
Frozen works, but fresh = best flavor - 2 tbsp granulated sugar
- 1 tsp lemon juice
- 1 tsp cornstarch
Thickens the sauce
Step-by-Step Instructions
Step 1: Make the Crust
- Combine graham cracker crumbs, brown sugar, and melted butter in a bowl.
- Press firmly into a lined 9×13-inch pan.
- Chill in the fridge for 30 minutes.
Pro Tip: Use the bottom of a glass to press evenly.
Step 2: Prepare the Filling
- Beat cream cheese until smooth.
- Add sugar and vanilla, beat again until creamy.
- In a separate bowl, whip heavy cream to medium peaks.
- Gently fold whipped cream into cream cheese mixture.
Sensory Check: Should be light, fluffy, and hold its shape.
Step 3: Make the Strawberry Topping
- In a saucepan, combine strawberries, sugar, lemon juice, and cornstarch.
- Cook over medium heat until bubbly and thickened (about 5–7 mins).
- Cool completely before using.
Visual Cue: Sauce should coat the back of a spoon.
Step 4: Assemble & Chill
- Spread cheesecake filling over chilled crust.
- Spoon strawberry topping evenly on top.
- Chill for at least 4 hours, preferably overnight.
Serving & Storage Tips
| Storage Method | Shelf Life | Serving Tip |
|---|---|---|
| Refrigerator | 4–5 days | Serve chilled for best texture |
| Freezer | Up to 3 months | Thaw 30 mins before serving or enjoy frozen like ice cream bars |
Troubleshooting & FAQ
| Issue | Solution |
|---|---|
| Filling too runny | Whip cream to medium peaks and chill longer |
| Crust crumbles | Add a bit more melted butter and press firmly |
| Strawberry topping too thin | Simmer longer or add ½ tsp more cornstarch |
| Bars stick to pan | Use parchment paper with overhang for easy lift |
Variations to Try
- Chocolate Swirl: Add melted chocolate to half the filling and swirl before chilling.
- Berry Medley: Use raspberries, blueberries, or a mix for the topping.
- Lemon Zest Boost: Add 1 tsp lemon zest to the filling for a citrusy twist.
Closing Encouragement
These No-Bake Strawberry Cheesecake Bars are proof that you don’t need fancy techniques or a hot oven to create something truly special. They’re creamy, fruity, and just plain delightful — perfect for beginners and seasoned bakers alike.
So go ahead, whip up a batch, share them with friends, or sneak a few bites straight from the fridge (I won’t tell!). You’ve got this — and your kitchen’s about to smell like summer.