Strawberry Cheesecake Bars
This No-Bake Strawberry Cheesecake Bar recipe is a game-changer for hot summer days. It delivers all the creamy, rich flavor of traditional cheesecake without turning on the oven. With a buttery graham cracker crust and a luscious strawberry-infused cheesecake filling, every bite of these no-bake cheesecake bars is light, refreshing, and packed with flavor.
If you love classic cheesecake but want something easier, this is the perfect solution. These bars are smooth, creamy, and just the right amount of sweet. Fresh strawberries give them a burst of real fruit flavor, making them taste like summer in every bite. They’re easy to whip up ahead of time and even easier to serve—just slice and enjoy.
Hot summer days call for cool, no-bake desserts, and this one is perfect for backyard barbecues, picnics, or any time you need a refreshing treat. With just 20 minutes of prep and a little patience while they chill, these bars are a low-effort, high-reward dessert that everyone will love.
What You Need For Strawberry Cheesecake Bars
For these bars you just needa handful of simple ingredients. Add them to the shopping list so you don’t forget anything!
- graham crackers
- sugar (No sugar around? Check these options)
- butter
- cream cheese
- fresh strawberries
- vanilla
- Cool Whip
As far as tools are concerned, a food processor makes things easier, but if you don’t have one, you can still mix everything by hand. Just
Change Up These Bars
Want to mix things up? Need to change things? You totally can! For the cool whip/non-dairy topping you can use ANY type of cool whip you like, extra-creamy, regular, low-fat, or low-sugar. And of course generics work fine too.
Try swapping the strawberries for raspberries, blueberries, or pitted sweet cherries for a different flavor. Or mix the berries for mixed berry cheesecake bars.
You can also drizzle chocolate or caramel on top for a decadent twist. Or try shaved chocolate on top of these bars. These ideas can be used on any fruity variety of these bars too.
My Best Tips To Make and Serve No-Bake Strawberry Bars
Here are a few tips for making the best cheesecake strawberry bars. And If you need serving tips, we’ve got those too!
- Use room temperature cream cheese – It blends more smoothly and prevents lumps
- Chill thoroughly – Freezing ensures clean slices and the perfect texture
- Use parchment paper – Makes lifting the bars out easier for cutting
- For a firmer texture – Use less Cool Whip or add a tablespoon of cornstarch to the filling
- cut clean slices by running a sharp knife under hot water, wipe it dry and cut a slice, repeat for each slice to keep your slices sharp
- garnish slices with fresh mint leaves for a pop of color
- sliced fresh berries make a great garnish as well
Love Cheesecake?
I’ve a few recipes you might want to try if you LOVE cheesecake. Try this brownie bottom cheesecake or this double decker carrot cake cheesecake, both of those are baked cheesecakes! And they’re absolutely delicious.
Don’t want to bake? Try this no bake cheesecake! Or if you have an Instant Pot try making this instant pot cheesecake. Or get fancy with it and make a crème brûlée instant pot cheesecake!
Storing These Cheesecake Bars
To store, keep leftovers covered in the refrigerator for up to five days. If you want to save them for later, freeze individual squares and thaw them in the fridge when you’re ready to serve. They hold their shape well, making them a great make-ahead dessert option.
Strawberry Cheesecake Bars
Ingredients
For the crust:
- 1 1/2 cups graham crackers (about 8 rectangles)
- 1/4 cup sugar
- 6 tbsp butter, melted
For the cheesecake:
- 16 oz cream cheese
- 1 1/4 cups strawberries, chopped
- 1 cup sugar
- 1 tsp vanilla
- 1 cup Cool Whip
- Whipped cream and fresh strawberries for topping
Instructions
- Line a square baking dish with parchment paper and set aside
- Blend graham crackers in a food processor or blender until finely ground
- Add sugar and melted butter to the crumbs and blend until well combined
- Press the graham cracker mixture firmly into the bottom of the baking dish
- Place the dish in the freezer for 45 minutes
- Blend chopped strawberries and sugar in a food processor until smooth
- Chop the cream cheese into smaller pieces and add it to the processor along with vanilla
- Blend until smooth and fully combined
- Fold in Cool Whip until incorporated
- Pour the strawberry mixture over the graham cracker crust and smooth the top
- Freeze for 4 hours until firm
- Let the cheesecake bars thaw on the counter for about 30 minutes before serving
- Top with whipped cream and fresh strawberries if desired
- Refrigerate any leftovers
