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Creamy No-Bake Strawberry Cheesecake Bars

no-bake strawberry cheesecake bars - featured image
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A quick and easy no-bake dessert featuring a creamy cheesecake filling topped with a fresh strawberry glaze, perfect for summer and crowd-pleasing occasions.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 6 tablespoons unsalted butter, melted
  • 1/4 cup granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups heavy whipping cream, cold
  • 2 cups fresh strawberries, hulled and sliced
  • 1/3 cup granulated sugar
  • 2 teaspoons fresh lemon juice
  • 1 tablespoon cornstarch mixed with 1 tablespoon water

Instructions

  1. Make the crust: Combine graham cracker crumbs, melted butter, and sugar in a bowl. Stir until the crumbs are evenly coated and resemble wet sand. Press this mixture firmly and evenly into the bottom of an 8×8-inch pan. Refrigerate for at least 15 minutes to set.
  2. Prepare the cheesecake filling: Beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Gradually add powdered sugar and vanilla extract, mixing until fully incorporated.
  3. Whip the cream: In a separate chilled bowl, whip the heavy cream on high speed until stiff peaks form, about 3-4 minutes.
  4. Fold the cream into the cream cheese: Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it, then fold in the remaining whipped cream carefully to keep the mixture airy and smooth.
  5. Assemble the bars: Pour the cheesecake filling over the chilled crust and spread evenly. Refrigerate for at least 2 hours or until firm.
  6. Prepare the strawberry topping: In a small saucepan, combine sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring frequently, until the strawberries release their juices and sugar dissolves, about 5 minutes. Stir in the cornstarch slurry and cook 1-2 minutes until thickened. Remove from heat and cool completely.
  7. Top the bars: Spoon the cooled strawberry topping evenly over the cheesecake layer. Return to the fridge for another 30 minutes to set the topping.
  8. Serve: Cut into squares using a sharp knife dipped in hot water for clean edges. Enjoy chilled.

Notes

Use chilled cream and a cold bowl to whip cream faster and better. Fold whipped cream gently to keep filling airy. Press crust firmly and chill before adding filling to prevent sogginess. Let bars chill overnight for best texture and flavor. For gluten-free, substitute graham crackers with almond flour. Vegan versions possible with dairy-free cream cheese and coconut cream.

Nutrition

Keywords: no-bake, strawberry cheesecake, dessert bars, easy dessert, summer dessert, creamy cheesecake, no oven dessert

Find it online: https://bitematrix.com/creamy-no-bake-strawberry-cheesecake-bars-recipe-easy-perfect-dessert-bars/