Tessa’s List of recipes
Taste: It tastes like summer! The fresh, vibrant flavor of strawberry pairs beautifully with the buttery crust of graham crackers.
Structure: It depends on how cold you serve it! The colder it gets, the more ice cream-like the consistency becomes. The hotter it is, the more it resembles a cross between cheesecake and strawberry mousse.
Relief: Very simple, but you need both a blender or food processor and an electric mixer.
Pros: A fun, bright, crowd-pleasing summer treat. It can be done in advance.
Against: Nobody!
Would I do it again? Absolutely.
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These no-bake strawberry cheesecake bars are edible proof that there’s nothing better than a fresh, fruity, frozen dessert on a hot summer day.
I love making cheesecake bars. I have so many cheesecake bar recipes, like Classic Cheesecake Bars, my Nutella Cheesecake Bars, and even Chocolate Chip Cookie Cheesecake Bars!
Cheesecake bars are fun because they don’t require a double boiler, they’re easy to make, and even easier to slice and serve! What’s not to love?
Free cheesecake guide!
Discover secret no. 1 for a perfectly smooth and delicious cheesecake in this FREE guide. Always make winning cheesecakes!
These cheesecake bars are extra special because you don’t even need to turn on the oven to make these no-bake strawberry cheesecake bars! Advantageous for summer cooking.
I love how bold the strawberry flavor is in these bars. I find that in many baked goods the strawberries taste dull due to the heating process (unless you’re roasting the strawberries, like in this ice cream recipe!).
In this recipe we use strawberries in two forms for lots of flavor and color: freeze-dried strawberries that are blended into a fine powder and fresh strawberries mixed into the filling mixture.
So while you’ll need both a blender or food processor and an electric mixer (or a very powerful arm) to make this recipe, you don’t need an oven. Cool Whip doesn’t even exist. Totally homemade from scratch!
Science splash
How to make no-bake strawberry cheesecake bars
What kind of cream cheese should I use for no-bake strawberry cheesecake bars?
- Be sure to use blocks of high-quality, full-fat cream cheese.
- Do not use reduced fat, otherwise the cheesecake bars may be watery, rubbery or otherwise lackluster.
- Don’t use cream cheese or cream cheese spread on a bagel.
- Make sure the cream cheese is COMPLETELY softened to room temperature before making the cheesecake bars.
I can’t find graham crackers. What else can I use?
Whatever your heart desires! Use the same amount by weight of digestive biscuits, vanilla wafers, Biscoff biscuits or any crunchy biscuit you like; keep in mind that Biscoff biscuits are a little richer than graham crackers (which are drier), so add just enough butter until it holds together when pressed.
You can also place this no-bake strawberry cheesecake filling on top of a pan of freshly baked, cooled brownies!
Why use freeze-dried strawberries?
- Freeze-dried strawberries offer plenty of strawberry flavor and bright color without adding too much extra liquid to the filling.
- Fresh strawberries contain a lot of water, which makes it difficult to make a sturdy enough no-bake cheesecake that holds its shape, or one that doesn’t become icy and hard if you freeze it.
- I also love using freeze-dried strawberries in icing recipes, like with my Strawberry Lemon Baked Donuts!
- Once powdered, they also make a great topping on top of chocolate cake or brownies, or mixed in to flavor buttercream frosting.
Where to find freeze-dried strawberries?
You can find freeze-dried strawberries alongside other dried fruit, like raisins, at the grocery store. I saw them constantly replenished TargetTrader Joe’s, Kroger and WalmartOR online here. Reader Francesca also said that you can often find freeze-dried fruit next to baby food at the supermarket!
What if I can’t find freeze-dried strawberries?
If you can’t find freeze-dried strawberries, simply omit them, but keep in mind that the color and flavor of the strawberry will be less intense.
Can I use frozen strawberries?
Yes, you can use frozen strawberries in place of fresh strawberries in the recipe. Be sure to thaw them and drain any excess liquid completely, as too much water will prevent the cheesecake from setting.
Please note that frozen strawberries cannot replace freeze-dried strawberries.
Refrigerating No-Bake Cheesecake
This cheesecake needs to sit in the freezer for at least 4 hours to ensure it sets completely and holds its shape. I usually make this the day before serving, just to give the bars time to cool completely.
How to serve no-bake strawberry cheesecake bars
- Before serving, allow the no-bake strawberry cheesecake bars to soften slightly in the refrigerator for 30 minutes.
- For clean slices, use a big sharp knife. Pass it under hot water and dry it carefully between one slice and another.
- Store covered in the refrigerator for up to 3 days or in the freezer for up to 2 weeks. The consistency will be softer and more crumbly if stored in the refrigerator.
- Serve with fresh strawberries, vanilla ice cream, fresh whipped cream or chocolate ganache!
Other no-cook recipes:
No-bake strawberry cheesecake bars
No-Bake Strawberry Cheesecake Bars feature a buttery graham cracker crust and a homemade double strawberry cheesecake filling. A delicious, easy and enjoyable summer treat for everyone!
Instructions
For the crust:
- An. line 8 inch square baking pan with baking paper or film, leaving protrusion on all sides.
Place the graham crackers in the bowl of a food processor and blend until very finely ground. The finer the grind, the better the crust will remain compact and will not crumble. Add the melted butter and blend until moistened.
Firmly press the mixture into the bottom of the pan using your hands or the bottom of a measuring cup. Refrigerate.
For the cheesecake:
- In the blender bowl, combine the sugar, freeze-dried strawberries, and salt. Blend until the strawberries are powdery with no visible pieces. Add the cream cheese, lemon juice and fresh strawberries. Blend until completely smooth, scraping down the sides and bottom as needed. A tampering with the blender it can help bring the mixture together quickly.
In a large bowl, use an electric mixer fitted with the whisk attachment to whip the cream until medium peaks form. Add the strawberry mixture to the whipped cream and mix gently until smooth. Spread over prepared crust, smoothing top.
Freeze for at least 4 hours or overnight. Leave to rest in the fridge for 30 minutes before serving. Run a large, sharp knife under hot water, drying it between slices. Cut into 9 bars.
Store covered in the refrigerator for up to 3 days or in the freezer for up to 2 weeks. If freezing, remove from freezer and refrigerate 30 minutes before serving.
Notes on the recipe
This post was published in 2020 and has been updated with additional baking tips. Photo by Ashley McLaughlin.
