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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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.