Strawberry Cheesecake Bars
Easy, NO BAKE, delicious cheesecake bars are the perfect dessert to enjoy for spring and summer. With a buttery graham cracker crust, cream cheesecake filling and sweet strawberry topping, you can't go wrong with these.
Ingredients
For crust:
- 1 sleeve graham crackers crushed
- 1/2 cup brown sugar
- 6 tbsp butter melted
For cheesecake filling:
- 16 ounces cream cheese (2 blocks)
- 1/2 cup brown sugar
- 16 ounces whipped cream ( I used Truwhip whipped topping)
- 1 tbsp vanilla extract
- pinch of salt
For strawberry topping:
- 2 cups strawberries chopped
- 1/2 cup sugar
- 1/2 cup water
- 2 tbsp cornstarch
- 1 tbsp lemon juice
- 2 tbsp butter
Instructions
For crust:
- In a medium sized bowl, add your crushed graham crackers, melted butter and brown sugar. Stir until well combined and comes together when you slightly pack it.
- In a 9 by 13 inch baking dish lined with parchment paper, add your mixture and press down with a glass until its packed down. Let chill while you make your cheesecake mixture. (About 15 minutes)
For cheesecake mixture:
- In a large bowl add your cream cheese, vanilla extract, salt and brown sugar. Whip together using a hand mixer until well combined.
- Fold in your whipped cream until its well combined and your mixture is creamy. (I used one 16 ounce tub of Truwhip original whipped topping)
- Add the cheesecake mixture over your crust and spread it out evenly.
- Let chill while you make your strawberry topping.
For strawberry topping:
- In a sauce pan over medium-high heat, add your chopped strawberries, sugar, and water and stir well. Let cook for a few minutes until everything comes together and starts to bubble.
- Lower heat to medium. Add your cornstarch and lemon juice together to create a slurry and add that into your pan. (mixing them together first is to make sure your cornstarch doesn't lump up in your sauce.)
- Once you add your cornstarch, your mixture will start to thicken. Add your butter and stir for a few more minutes until it thickens and turns into a sauce.
- Remove from heat and let cool.
Assemble:
- Once your strawberry sauce cools down, pour it onto your cheesecake bars and spread out evenly.
- Let chill for 30 minutes in the freezer, cut into bars, share and enjoy.
Notes
chilling:
When making these no bake cheesecake bars, I chill them in the freezer to speed up the process but once they are done, you can keep them in the fridge, covered, for a few days to enjoy or in the freezer for a week or so.