Fresh from the Kitchen: Recipes & Food Inspiration

Key takeaways

Combine cookie crumbs, sugar, and melted butter; press into an 8-inch pan and chill 45-60 minutes to firm the crust.
Blend cream cheese, sugar, strawberries, and vanilla until smooth; gently fold in whipped cream in batches for airy filling.
Pour filling over chilled crust and freeze for at least 5 hours; thaw about 30 minutes in the refrigerator before serving.
Storage: refrigerate up to 5 days or freeze up to 3 months; wrap tightly and use full-fat cream cheese for best texture.

Y’all know my oven gets a workout most of the year, but when it’s hot outside, the last thing I wanna do is turn it on. That’s why these no bake strawberry cheesecake bars stay on repeat, boos. The filling comes together right in the blender, so it’s easy as can be AND crazy creamy. Then I add so much fresh strawberry flavor that it tastes like your fave strawberry ice cream, but in handheld form. Addictive!

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How to Make Strawberry Cheesecake Bars

These step-by-step photos show how to make no bake strawberry cheesecake bars, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Strawberry Cheesecake Bars Recipe

Graham cracker crust mixture in a glass bowl with a spatula on a white marble countertop

Whisk together until combined.

2. Press the crust into the prepared pan

Pressed graham cracker crust in a parchment-lined baking pan on a white marble countertop

Spread the mixture into an even layer, then chill until firm.

3. Add all the filling ingredients to a mixer or blender

Blended strawberry cheesecake filling in a food processor on a white marble countertop

Process until smooth.

4. Fold the whipped cream into the filling

Strawberry cheesecake mixture and whipped cream folded together in a glass bowl with a spatula on a white marble countertop

Gently incorporate it in batches to keep the mixture light and fluffy.

5. Spread the strawberry cheesecake filling over the chilled crust

Strawberry cheesecake filling spread over a graham cracker crust in a parchment-lined pan on a white marble countertop

Smooth the top with a spatula so the bars freeze evenly.

6. Cut the cheesecake into bars before serving

Cut strawberry cheesecake bars arranged on parchment paper on a white marble countertop

Keep your easy strawberry cheesecake bars frozen, then let them soften slightly in the refrigerator before enjoying.

PRO TIP: If you forgot to set out your cream cheese, cut it into small cubes and let it sit on a plate for about 20 minutes, or unwrap it and give it a few short 10-second bursts in the microwave. Starting with softened cream cheese is the easiest way to get a creamy filling.

Full Strawberry Cheesecake Bars Recipe

Strawberry cheesecake bars topped with whipped cream and fresh strawberries, surrounded by whole and sliced strawberries

Strawberry Cheesecake Bars Recipe

No bake strawberry cheesecake bars made with cream cheese, fresh strawberries, vanilla, whipped cream, and a buttery shortbread or graham cracker crust.

Prep Time 15 minutes mins

Cook Time 8 hours

Total Time 8 hours 15 minutes

For the Strawberry Cheesecake Filling:

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For the Cookie Crust:

Line an 8 inch square baking pan with parchment paper leaving some outside of the pan.
Next in a medium sized bowl, whisk cookie crumbs, granulated sugar and melted butter together until combined.
Press cookie mixture into the bottom of the pan. Refrigerate for 45-60 minutes.

For the Strawberry Cheesecake Filling:

While cookie crust chills, add cream cheese, sugar, strawberries and vanilla to the bowl of a stand mixer (or for more of an ice cream texture, add to a heavy duty blender).
Mix until smooth.
Add half of whipped cream to cheesecake filling and gently fold in using a spatula. Repeat with remaining whipped cream.
Remove baking pan with crust from refrigerator and pour filling into baking pan and smooth with a spatula.
Freeze cheesecake for at least 5 hours then use a hot knife cut into 3 rows horizontally and vertically creating 9 bars. Keep frozen and put in refrigerator for about 30 minutes before serving.

How to Store

Fridge: Store the whole cheesecake or individual strawberry cheesecake bars in an airtight container in the refrigerator for up to 5 days. If you’re stacking bars, place parchment paper between the layers so they don’t stick together.
Freezer: Freeze the whole cheesecake (cut or uncut) or individual bars for up to 3 months. Wrap tightly in plastic wrap, then place in a freezer-safe container or bag. Thaw overnight in the fridge before serving.
Tip: Label your container or freezer bag with the date before storing. Future you will thank you, boo!

Recipe Tips

Use full-fat cream cheese. It gives these bars the richest, creamiest texture and helps the filling set up better.
Press the crust down evenly. I love using the bottom of a measuring cup to pack it into the pan, but a flat-bottomed glass or mason jar works just as well.
Give the crust plenty of chill time. We’re making no bake cheesecake bars, so the crust needs time in the fridge to firm up and hold everything together.
Fold in the whipped cream gently. Don’t just stir it in. A few careful folds will keep the filling smooth.

Strawberry cheesecake bar topped with whipped cream and a sliced strawberry, with a fork holding a bite and more bars in the background

Recipe Help

Can I use frozen strawberries?

Yep, but thaw and drain them first. Frozen strawberries release more liquid than fresh ones, and excess moisture can prevent the filling from setting up properly.

Why didn’t my strawberry cheesecake set up?

Most of the time, it just needs more time in the freezer. Make sure it freezes for at least 5 hours. Also double check that your whipped cream was fully whipped before folding it in. That helps give these easy cheesecake bars their structure.

How do I get clean slices?

Run a sharp knife under hot water, wipe it dry, and make a cut. Repeat the process between each slice.

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