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
Want to Save This Recipe, Boo?
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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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