No 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
Absolutely delicious! Made this for my mother for Mother’s Day. It was a major hit! Changed a few of things, like made my own whipped cream for the recipe. Used a silicon heart mold to make individual portions, which came out amazing! Once frozen and demold, added food grade dried roses on top of whipped cream dollop. Definitely making this again, and again, and again. Will try with other berries too. Thank you!
What if I don’t have a blender at all what can I do
You can use a stand mixer or hand mixer.
I AM REPOSTING BECAUSE I NEVER RECEIVED A REPLY. Hello! I was wondering if it is possible to use frozen strawberries? If so, would I have to thaw them before pureeing?
Hello! I was wondering if it is possible to use frozen strawberries? If so, would I have to thaw them before pureeing?
I AM REPOSTING BECAUSE I NEVER RECEIVED A REPLY. Hello! I was wondering if it is possible to use frozen strawberries? If so, would I have to thaw them before pureeing?
What is vitamix
It’s a heavy duty blender.
I simply love cheese cake…can’t wait too make it with my daughter….Thank you!
Great recipe! Made it for friends and it was the perfect finish to a grilled dinner on hot summer night. Great strawberry flavor with just enough tang. My husband doesn’t like sweets and he devoured this!
This was so simple to make! My kids make the crust while I made the filling. We all loved how it turned out. Perfect treat for hot summer days.
Where do you find the flowers? Are they edible?
Yes sometimes Whole Foods has them and they are edible.
This was so amazing!! My family and coworker loved it. I used the lower amount of sugar because I don’t have much of a sweet tooth and it was perfect.