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!
This post may contain affiliate links. Read our disclosure policy.
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.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
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.
pinterest 
facebook 
twitter 
email
Made this after seeing you on The Kitchen. Everyone loved them!! I used my Kitchen Aid mixer with the whisk attachment so I was able to get some bits of strawberries as the mixer didn’t totally break down. Yummy!
I LOVE your recipes and this is another winner. I made it with blueberries as my husband is allergic to strawberries. It worked like a charm. Thank you SOOO much for all the wonderful ideas, recipes, and cheer that comes through your food blog. Bravo to you and your family.
And what if I don’t have a Vitamix? Standard blender? Food processor? Thanks!
Standard mixer is totally fine or you can also do it with a hand mixer or stand mixer.
Could this be made in advance if so how far in advance? Can’t wait to try it ☺️☺️
Making these amazing treats! So, is the yield 9 bars or 16 bars? Thanks very much for clearing this up….
It honestly comes down to how you cut them. They can make 9 larger bars or 16 smaller bars if that helps.
I would imagine blueberries or peaches would work too? Your thoughts?
In the box it says 16 bars. In the instructions it says 9.
Just made this for Father’s Day dessert! My crew loved it.
An excellent quick recipe and tastes like you spent hours making it. The only part I felt lost on was the Vitamix. For those of us who do not have one of those are left up to our imagination. I don’t think mine mixed as well because I honestly didn’t know how to make it. Maybe you can suggest something next time because this really is a good recipe. Thank you for sharing it with us.
I made this no bake strawberry cheesecake for my mom for Mother’s Day. I took a shortcut, I opted to use a store bought crust instead. Overall this was very good. I will be making this again using all of the ingredients in the recipe. Thanks for sharing.