No Bake Strawberry Cheesecake Recipe - The easiest and most delicious strawberry cheesecake bars fit for any celebration.
Jump to RecipeNo Bake Strawberry Cheesecake Recipe – The easiest and most delicious strawberry cheesecake bars fit for any celebration. The filling is absolutely sensational and tastes just like strawberry ice cream. Addictive!
This post may contain affiliate links. Read our disclosure policy.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Perks and Highlights of the Best No Bake Strawberry Cheesecake Recipe
Cuisine Inspiration: American classic
Primary Cooking Method: No Bake and uses a blender for ease!
Dietary Info: It’s a dairy-rich indulgence with a burst of sweet strawberries
Key Flavor: Think rich, creamy cheesecake meets the tangy, sweet allure of fresh strawberries.
Skill Level Required: Easy-going!
Sweet Highlights:
- Perk 1: Blender Simplicity: Creating a silky-smooth cheesecake has never been easier—just blend and chill!
- Perk 2: Cool Kitchen: Keep things chill as this dessert sets up in the fridge, no oven heat in sight.
- Perk 3: Strawberry Love: Dive into a berry bonanza with a recipe that’s all about the strawberries.
- Perk 4: Wow Factor: Easy to make, yet impressively delicious—this cheesecake is a dessert winner.
- Perk 5: Mix it Up: Feel free to get fruity and creative, swapping in different berries to suit your cravings.
Ingredients
- Cookie Crust Coolness:
- Shortbread/Graham Cracker Crumbs: Pick your poison—classic graham vibes or buttery shortbread bliss, it’s the foundation of our no-bake castle.
- Granulated Sugar: Just a sprinkle to sweeten the crust deal.
- Melted Butter: This is the glue, folks. It’s what keeps our crumbs from having an identity crisis and turning into dust.
- Strawberry Cheesecake Filling Fun:
- Cream Cheese: We’re talking two whole packages, people! Make sure it’s room temp to avoid lumpy disasters.
- Granulated Sugar: Sweeten the deal, but remember, you’re the captain of the SS Sweetness here; navigate as you wish.
- Strawberries: Thinly sliced heaven—where the magic happens.
- Pure Vanilla Extract: A teaspoon of the good stuff to give your cheesecake that rich, aromatic zing.
- Whipped Cream/Whipped Topping: A cup of fluffy dreams, folding in the cloud-like texture we’re all here for.
How to Make No Bake Strawberry Cheesecake
Crafting the Cookie Crust:
- Line an 8-inch square baking pan with parchment, letting it hang over the edges for easy cheesecake retrieval later.
- Whisk your cookie crumbs, sugar, and melted butter together until they’re one big happy family.
- Press the mixture firmly into the bottom of your pan and let it chill in the fridge for 45-60 minutes to set the stage for your cheesecake.
Strawberry Cheesecake Filling:
- Grab your chilled crust and let’s get to the fun part!
- Use a hand mixer or a powerhouse blender to mix cream cheese, sugar, strawberries, and vanilla until silky smooth.
- Gently fold in half of your whipped cream, repeat with the rest, and then lovingly spread it over your cookie crust.
- Freeze your masterpiece for at least 4 hours. Before serving, use a hot knife to cut it into 9 glorious bars.
- Pro Tip: Shift it to the fridge 30 minutes before serving for that perfect, melt-in-your-mouth experience.
How to Store
- 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.
Other Cheesecake Recipes to Try
- Maple Cheesecake
- Oreo Cheesecake
- New York Cheesecake
- Sweet Potato Cheesecake
- Peanut Butter Cup Cheesecake
No Bake Strawberry Cheesecake Recipe (Bars)
No Bake Strawberry Cheesecake Recipe – The easiest and most delicious strawberry cheesecake bars fit for any celebration.
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Servings: 16 bars
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.
Video
Notes
How to Store
- 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
Calories: 248kcal | Carbohydrates: 21g | Protein: 2g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 49mg | Sodium: 211mg | Potassium: 80mg | Sugar: 15g | Vitamin A: 585IU | Vitamin C: 6.6mg | Calcium: 43mg | Iron: 0.6mg
Tried this Recipe? Tag me Today!Mention @GrandbabyCakes or tag #grandbabycakes!
pinterest 
facebook 
twitter 
email
DOES it firm up without gelatin?
Yes it does but the texture is different. It should stay in the freezer.
This is the best no-bake cheesecake recipe I’ve ever made! My significant other is watching his sugar intake but still couldn’t stop himself from having a second piece. So easy and SO delicious!
Oh my gosh! This is our first Grandbaby Cakes recipe, and we are hooked! This was super easy, perfect instructions, and my kids declared it their new favorite dessert Making the carne asada next!
Do you think I could make these as bars without a crust?
MAKE THIS CHEESECAKE! It is easy and delicious. I do not have a high speed blender. I used the food processor and it turned out great. I will be making a raspberry version (with a little extra added sugar) for Father’s Day.
I love this recipe! It was super easy to make and very tasty. I didn’t have any graham crackers or granola. So I used frosted mini wheats which worked out pretty good and added some fiber to the treat!
If not all consumed at once, can it go back into fridge or does it need to go back into freezer?
Yes you can put them back in the freezer.
If not all consumed at once, can it just go back into fridge or does it need to go back into freezer?
Can we use frozen strawberries?
Yes you can. You can thaw them and dry them out so you don’t add too much water to your recipe.
Great for Mother’s Day