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Cassidy Morris

Strawberry Cheesecake Bars

5 from 1 vote
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.
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Prep Time 30 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings: 20 bars
Course: Dessert, Side Dish
Ingredients Method Notes

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

Method
 

For crust:
  1. 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.
  2. 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:
  1. In a large bowl add your cream cheese, vanilla extract, salt and brown sugar. Whip together using a hand mixer until well combined.
  2. 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)
  3. Add the cheesecake mixture over your crust and spread it out evenly.
  4. Let chill while you make your strawberry topping.
For strawberry topping:
  1. 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.
  2. 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.)
  3. 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.
  4. Remove from heat and let cool.
Assemble:
  1. Once your strawberry sauce cools down, pour it onto your cheesecake bars and spread out evenly.
  2. 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.