Strawberry Cheesecake Bars (Print Version)
Creamy, refreshing treats with buttery graham crust, luscious cheesecake filling, and sweet strawberry topping - no baking required!
# Ingredients:
→ Crust
01 -
1 ½ cups graham cracker crumbs
02 -
⅓ cup granulated sugar
03 -
½ cup unsalted butter, melted
→ Cheesecake filling
04 -
2 cups cream cheese, softened
05 -
1 cup powdered sugar
06 -
1 teaspoon vanilla extract
07 -
2 cups heavy cream
→ Strawberry topping
08 -
2 cups fresh strawberries, hulled and chopped
09 -
¼ cup granulated sugar
10 -
1 tablespoon lemon juice
# Steps to Follow:
01 -
In a medium bowl, combine graham cracker crumbs and granulated sugar. Stir in melted butter until well combined and the mixture resembles wet sand. Press firmly into the bottom of a 9×9-inch square baking dish or a 9-inch round pan. Refrigerate the crust while preparing the filling.
02 -
In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth. Gradually add powdered sugar and vanilla extract, beating until well combined. In a separate bowl, whip heavy cream until stiff peaks form, then gently fold into the cream cheese mixture. Spread evenly over the chilled crust and smooth the top with a spatula.
03 -
In a small saucepan, combine chopped strawberries, granulated sugar, and lemon juice. Heat over medium heat, stirring occasionally, until strawberries release their juices and the mixture is syrupy, about 5-7 minutes. Remove from heat and let cool to room temperature. For a smoother topping, mash lightly with a fork or blend.
04 -
Spoon the cooled strawberry topping evenly over the cheesecake layer. Refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set.
05 -
Cut into squares or bars and serve chilled. Enjoy these creamy and refreshing no-bake cheesecake bars.
# Additional Notes:
01 -
Refrigerating the layers overnight produces a firmer and more set texture for cleaner cuts.