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NO-BAKE-STRAWBERRY-CHEESECAKE-BARS

No Bake Strawberry Cheesecake Bars

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Prep Time 25 minutes
Total Time 25 minutes
Servings: 16 Bars
Course: Dessert
Calories: 265
Ingredients Method

Ingredients
  

For the Crust

  • 2 cups graham cracker crumbs about 14 full sheets: Forms the sturdy, buttery base that holds the bars together.
  • ⅓ cup granulated sugar: Adds mild sweetness and helps the crumbs bind.
  • ½ cup unsalted butter melted: Moistens the crumbs so the crust presses firmly and stays crisp after chilling.

For the Cheesecake Filling

  • 16 oz two 8-oz packages full-fat cream cheese, softened to room temperature: Creates the rich, tangy backbone of the filling.
  • ¾ cup powdered sugar: Sweetens without graininess and dissolves smoothly.
  • 1 teaspoon pure vanilla extract: Rounds out the flavor and adds warmth.
  • 1 cup heavy whipping cream cold: Whips into soft peaks that lighten the filling and help it set.

For the Strawberry Topping

  • 2 cups fresh strawberries hulled and diced: Provides bright color, natural sweetness, and juicy bursts in every bite.
  • 2 tablespoons granulated sugar: Draws out strawberry juices to create a light glaze.
  • 1 teaspoon fresh lemon juice: Balances the sweetness and keeps the fruit tasting fresh.
Optional Garnish
  • Extra whole strawberries and a light dusting of powdered sugar for serving.

Method
 

  1. Prepare the crust. Line an 8×8-inch baking pan with parchment paper, leaving overhang on two sides for easy removal. In a medium bowl, stir graham cracker crumbs, ⅓ cup sugar, and melted butter until the mixture looks like wet sand. Press firmly and evenly into the bottom of the pan. Chill in the refrigerator while you make the filling.
  2. Whip the cream. Pour cold heavy cream into a large bowl. Beat with a hand mixer or stand mixer on medium-high speed until soft peaks form, about 2–3 minutes. Set aside.
  3. Make the cheesecake filling. In another large bowl, beat the softened cream cheese until completely smooth and free of lumps, about 1 minute. Add powdered sugar and vanilla. Beat again until light and creamy. Gently fold the whipped cream into the cream cheese mixture with a spatula until no white streaks remain. The filling should look thick, fluffy, and spreadable.
  4. Assemble the bars. Spread the filling evenly over the chilled crust. Smooth the top with an offset spatula or the back of a spoon.
  5. Prepare the strawberry topping. In a small bowl, toss diced strawberries with 2 tablespoons sugar and lemon juice. Let sit 5–10 minutes until the fruit releases a little juice. Spoon the strawberries and their juices evenly over the filling.
  6. Chill until firm. Cover the pan loosely with plastic wrap and refrigerate at least 4 hours, preferably overnight. The bars are ready when the filling feels set and a knife inserted in the center comes out clean.
  7. Slice and serve. Use the parchment overhang to lift the bars out of the pan. Cut into 16 squares with a sharp knife, wiping the blade between cuts for clean edges.