Go Back
No-bake strawberry cheesecake bars, a delicious and easy dessert.
Lady Maria

Easy No-Bake Strawberry Cheesecake Bars

These easy no-bake strawberry cheesecake bars are the perfect dessert for summer. With a creamy cheesecake filling, buttery graham cracker crust, and fresh strawberry topping, these bars are a delicious and refreshing treat that requires no oven!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 7 minutes
Total Time 37 minutes
Servings: 12
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs about 12 full graham crackers
  • 1/3 cup granulated sugar
  • 1/3 cup lemon juice, freshly squeezed
  • 1 teaspoon vanilla extract
  • 2 cups fresh strawberries, hulled and sliced
  • 1/4 cup granulated sugar
  • 2 tablespoons lemon juice, freshly squeezed
  • 1 tablespoon cornstarch

Equipment

  • 9x13 inch baking pan
  • Food processor or resealable bag and rolling pin
  • medium bowl
  • Large bowl
  • electric mixer
  • Spatula
  • Plastic wrap
  • medium saucepan
  • measuring cups and spoons
  • whisk

Method
 

  1. **Making the Graham Cracker Crust:** Place the graham crackers in a food processor and pulse until you have fine crumbs. If you don't have a food processor, you can place the crackers in a resealable bag and crush them with a rolling pin.
  2. In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix well until all the crumbs are moistened and the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom of a 9x13 inch baking pan. Use the bottom of a measuring cup to get a nice, even layer.
  4. Place the pan in the refrigerator while you prepare the filling.
  5. **Preparing the Cheesecake Filling:** In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
  6. Gradually add the sweetened condensed milk to the cream cheese, beating until well combined.
  7. Add the lemon juice and vanilla extract and mix until everything is smooth and fully incorporated.
  8. Pour the cheesecake filling over the chilled graham cracker crust, spreading it evenly with a spatula.
  9. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling time is crucial for allowing the cheesecake filling to set properly.
  10. **Making the Strawberry Topping:** In a medium saucepan, combine the sliced strawberries and sugar. Stir gently and let them sit for about 10 minutes.
  11. Stir in the lemon juice and cornstarch.
  12. Cook the mixture over medium heat, stirring constantly, until the sauce thickens and the strawberries soften, about 5-7 minutes.
  13. Remove from heat and let the strawberry topping cool slightly before spreading it over the chilled cheesecake. This prevents the heat from melting the cheesecake filling.
  14. Spread the strawberry topping evenly over the cheesecake layer.
  15. Cover with plastic wrap and refrigerate for at least 1 hour to allow the topping to set.
  16. Cut into bars and serve.

Notes

For best results, ensure your cream cheese is fully softened to room temperature before mixing to prevent lumps. Avoid overmixing the cheesecake filling to prevent cracks. Use fresh, ripe strawberries for the best flavor. Chill the bars thoroughly before slicing. For clean slices, dip a large knife in warm water and wipe it dry before each cut. Store leftover bars in the refrigerator for up to 3-4 days.