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!
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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
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This recipe was the bomb…very flavorful…..also easy to make with a few ingredients. Will be making this one all summer long.
Thanks, boo!
If I want to put in a springform pan, should I double the recipe? Thank you!
That’s up to you; it will be really thick then, but if you prefer that, you can double it.
Made this and took it to work. My coworkers loved it and so did I. I’m going to try it with bananas. next!
Woo!! So glad everyone liked it!
How long can this be frozen?
Two to three months. Hope you enjoy!
Just so delicious and so easy to make. Used food processor. Next time I will try mixer. Next time I will double.
So glad you liked it!!
This was the best cheesecake ever! I’m still eating it! I tried to be nice and share it, but I didn’t want to! Thank you for this delicious cheesecake!
Hahaha love it!
This was such a hit with the family! Thank you for sharing.
You’re so welcome, thank you for making it!
Can this be frozen?
Absolutely.
Have made this twice and a huge hit with company! Love having a new special dessert recipe and it’s strawberry season in our area in southern CA so perfect! One time I used the vitamixer and the 2nd time needed a larger one so used hand mixer to whip it together and put it in a large 14×10 inch pan with doubling the quantity.
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 purée. Yummy!