Every single time I make these strawberry cheesecake bars for folks, they straight up lose their minds. They have no idea how easy I make the filling (I make it rich and smooth with a blender). Plus I add so much fresh strawberry flavor that it tastes like your fave strawberry ice cream but it’s handheld. Addictive!
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How to Make Strawberry Cheesecake Bars
Step 1: Line an 8 inch square baking pan with parchment paper leaving some outside of the pan. Next in a medium sized bowl, whisk cookie crumbs, granulated sugar and melted butter together until combined. Press cookie mixture into the bottom of the pan. Refrigerate for 45-60 minutes.
Step 2: While cookie crust chills, add cream cheese, sugar, strawberries and vanilla to the bowl of a stand mixer (or for more of an ice cream texture, add to a heavy duty blender).
Mix until smooth. Add half of whipped cream to cheesecake filling and gently fold in using a spatula. Repeat with remaining whipped cream.
Step 3: Remove baking pan with crust from refrigerator and pour filling into baking pan and smooth with a spatula.
Step 4: Freeze cheesecake for at least 5 hours then use a hot knife cut into 3 rows horizontally and vertically creating 9 bars. Keep frozen and put in refrigerator for about 30 minutes before serving.
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Strawberry Cheesecake Bars Recipe
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I’ll email this recipe to you, so you can come back to it later!
Ingredients
For the Cookie Crust:
- 2 cups shortbread or graham cracker crumbs
- 2 tablespoons granulated sugar
- ½ cup butter melted
For the Strawberry Cheesecake Filling:
- 2 packages cream cheese, room temperature (16 ounces total)
- 3/4-1 cup granulated sugar this depends on your preference of sweetness and sweetness of your berries
- 1 ¼ cup strawberries thinly sliced
- 1 teaspoon pure vanilla extract
- 1 cup fully whipped cream or whipped topping
Instructions
For the Cookie Crust:
- Line an 8 inch square baking pan with parchment paper leaving some outside of the pan.
- Next in a medium sized bowl, whisk cookie crumbs, granulated sugar and melted butter together until combined.
- Press cookie mixture into the bottom of the pan. Refrigerate for 45-60 minutes.
For the Strawberry Cheesecake Filling:
- While cookie crust chills, add cream cheese, sugar, strawberries and vanilla to the bowl of a stand mixer (or for more of an ice cream texture, add to a heavy duty blender).
- Mix until smooth.
- Add half of whipped cream to cheesecake filling and gently fold in using a spatula. Repeat with remaining whipped cream.
- Remove baking pan with crust from refrigerator and pour filling into baking pan and smooth with a spatula.
- Freeze cheesecake for at least 5 hours then use a hot knife cut into 3 rows horizontally and vertically creating 9 bars. Keep frozen and put in refrigerator for about 30 minutes before serving.
Notes
- Airtight Container: Place the cheesecake bars in a single layer inside an airtight container. If you need to stack them, place parchment paper between layers to prevent sticking.
- Freezer-Safe Bag: Alternatively, you can wrap each bar individually in plastic wrap and then place them in a freezer-safe bag. Squeeze out as much air as possible before sealing.
- Label and Date: Don’t forget to label the container or bag with the date and type of cheesecake, so you can keep track of freshness.
Nutrition
Recipe Tips
- Even Crust: I love using my measuring cup to press down the crust into the pan so it comes out super even.
- Don’t Skip the Chill Period: Once you create your crust, you need to chill it for ample time so it sets up since we aren’t baking it.
- Fold It In: Don’t just stir everything together once you add the whipped cream. For the filling to be light, carefully fold it.
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Hello Jocelyn,
I can’t wait to make this recipe! How do you blend the mixture if you don’t have a Vitamix? I’m a learning/practicing cook and not always sure how to improvise when you don’t have a utensil or item for the recipe. Your suggestions are welcome!
You can use a stand mixer or a hand mixer to also make it.
Wondering if this can be made into a graham cracker crust pie instead of bars?
Absolutely!!! It will still taste amazing.
Thank you so much for this lovely recipe! One note for other cooks: This is *very, very* sweet. I took the added sugar out of the crust (graham crackers are already sweet!) and put 1/3 less than the recipe called for in the filling, yet it is still overpoweringly sweet to me and my family. To suit your taste, try putting in just 1/3 of the required sugar, mix, taste, and then add more if you’d like more. The emphatic sweetness ruined the recipe for my family, but we all think it will be wonderful with the sugar dropped dramatically.
Hi Laura, thanks so much for chiming in on this recipe. So sorry you found this to be too sweet. Normally with two cream cheese packages, you must have more than 1/3 cup of sugar to sweeten it. However I love that you have adjusted the recipe to fit the needs of your family. Because of your reply, I added a note regarding the sweetness and changed it from 1 cup to 1/2-1 cup depending on sweetness. This will also change depending on how sweet your berries are as well since that also varies.
Thank you so much for replying, and for adding that note about the sugar! You are just lovely. Everyone has a different preference for sweetness, so this will work wonderfully. And we did indeed have good sweet berries, which surely added to the sweetness of the final cake. The rest of the recipe was splendid; the cake was buttery, refreshing, and so pleasing. I absolutely adore your recipes, and you! Thank you!
I love this! You had my attention at no bake 😉
I know that’s right! Easy is best!
These are perfectly pink! Such a wonderful way to celebrate Mom!
They are such a perfect pink color! I just love them.
These bars look and sound so delicious!
Thank you so much
Perfection! And I love the presentation with the flowers!
These bars are just lovely! A perfect treat for all of the mothers!
Yes indeed! So easy too!
Do you whip 1 cup of cream and use it all, or do you whip the cream then measure 1 cup of the whipped cream and add.
The cream should already be whipped.
I also had this question. So it’s 1 cup of fully whipped cream, not 1 cup of cream then whipped right? Sorry kind of confusing.
Hi Louise, yes its fully whipped cream.
I love no bake desserts and these bars look DELICIOUS!!!
these are absolute perfection! happy mother’s day!