Easy & Irresistible No-Bake Strawberry Cheesecake Bars: Your Go-To Summer Dessert

Prepare for a delightful treat that requires absolutely no baking! These **No-Bake Strawberry Cheesecake Bars** are the epitome of effortless elegance, making them a sensational dessert for any occasion, especially during the sun-kissed summer months when fresh, juicy strawberries are at their peak. Imagine a creamy, cool dessert bursting with vibrant fruit flavor – that’s exactly what these bars deliver. They’re so simple to make, yet incredibly impressive, ensuring they’ll be a guaranteed hit at your next gathering or a perfect indulgence for a quiet evening at home.

These bars are more than just a dessert; they’re a celebration of summer flavors without the need to turn on your oven. That’s right, your refrigerator does all the heavy lifting! Each bite offers a harmonious blend of textures and tastes: a buttery, slightly salty graham cracker crust provides the perfect foundation, followed by a luxuriously smooth and tangy no-bake cheesecake filling. Crowning it all is a bright, luscious topping made from fresh strawberries cooked into a quick, jam-like sauce, adding a burst of natural sweetness and a hint of tartness. This layered masterpiece is ideal for summer potlucks, backyard barbecues, holiday tables, or simply as a refreshing treat whenever the craving strikes.

Don’t just take our word for it! Here’s what delighted readers are saying:

“I made this recipe for the holidays and it was a HIT!! This recipe was very thorough and easy to follow, thank you!!! ⭐⭐⭐⭐⭐” — reader Bria

Table of Contents

• Ingredients you’ll need
• Step-by-step instructions
• Recipe tips
• Don’t wait, make these now!
• More cheesecake treats to try

Essential Ingredients for Your No-Bake Strawberry Cheesecake Bars

Crafting these delectable no-bake strawberry cheesecake bars starts with gathering a few simple, high-quality ingredients. Each component plays a vital role in creating the perfect balance of flavors and textures that make this dessert so incredibly satisfying. Here’s a detailed look at what you’ll need to make magic happen in your kitchen (you can find the exact measurements in the full recipe card below):

• Graham crackers: These form the crunchy, buttery base. For the best crust, ensure they are finely crushed into crumbs. You can do this in a food processor or by hand using a Ziploc bag and a rolling pin.
• Brown sugar: Adds a hint of caramel sweetness and helps bind the crust together, contributing to a rich flavor profile that complements the cheesecake.
• Butter: Melted butter is essential for creating a sturdy yet tender graham cracker crust. It binds the crumbs and adds a delicious richness.
• Cream cheese: The heart of any cheesecake! Opt for full-fat cream cheese, brought to room temperature, for the ultimate creamy and smooth filling. This ensures a luxurious texture and prevents lumps.
• Vanilla extract: A splash of good quality vanilla extract enhances the overall flavor of the cheesecake, adding warmth and depth.
• Heavy whipping cream: Whipped until medium peaks, this is what gives the no-bake cheesecake its light, airy, and incredibly smooth texture. Don’t substitute with lighter creams, as they won’t whip to the same consistency.
• Strawberries: The star of the show! Fresh, ripe, seasonal strawberries are highly recommended for their vibrant flavor and natural sweetness, but frozen strawberries (thawed and drained) can also be used in a pinch. Hull and chop them small for the topping.
• Granulated sugar: Sweetens both the cheesecake filling and the strawberry topping, balancing the tartness of the cream cheese and strawberries.
• Cornstarch: Used to create a “slurry” with water, cornstarch acts as a thickener for the strawberry topping, transforming it into a beautiful, jam-like consistency that clings to the cheesecake.
• Lemon juice: A crucial ingredient for the strawberry topping. Fresh lemon juice brightens the strawberry flavor, adds a lovely tang, and helps prevent the topping from being overly sweet.

Simple Step-by-Step Instructions for Perfect Cheesecake Bars

While these no-bake strawberry cheesecake bars require a bit of assembly time, the process is incredibly straightforward and immensely rewarding. I promise the effort is well worth it when you taste the final result! This recipe is neatly divided into three distinct, easy-to-manage parts, followed by the all-important chilling phase:

1. Prepare the Graham Cracker Crust:
   The foundation of our delicious bars is a classic graham cracker crust. Begin by combining your finely crushed graham cracker crumbs, a pinch of salt, rich brown sugar, and melted butter in a bowl. Mix thoroughly until the crumbs are uniformly moistened, resembling wet sand. Then, press this mixture firmly and evenly into the bottom of a 9×13-inch baking pan that you’ve thoughtfully lined with parchment paper or foil (leaving an overhang for easy lifting later!). This crust requires no baking, making it truly no-fuss. Simply pop it into the refrigerator to chill while you prepare the decadent filling. A well-chilled crust will be firm and hold its shape beautifully.
   
2. Craft the Creamy Cheesecake Filling:
   Now for the star of the show: the incredibly smooth and luscious no-bake cheesecake filling. In a large mixing bowl, beat the softened, room-temperature full-fat cream cheese with an electric mixer for about 2 minutes until it’s perfectly smooth and lump-free. Gradually add the granulated sugar and vanilla extract, continuing to beat for another 2-3 minutes until the mixture is light, airy, and wonderfully creamy. Don’t forget to scrape down the sides of the bowl occasionally to ensure everything is thoroughly incorporated. In a separate, clean bowl, whip the heavy whipping cream until it forms medium peaks – this is crucial for the light and fluffy texture. Gently fold the whipped cream into the cream cheese mixture in two additions, taking care not to overmix, which could deflate the air. Spread this dreamy filling evenly over your chilled graham cracker crust. Return the pan to the refrigerator to continue chilling while you whip up the vibrant strawberry topping.
   
3. Cook the Bright Strawberry Topping:
   The final layer brings a burst of fresh fruit flavor. In a medium saucepan, combine chopped fresh strawberries with granulated sugar. In a small separate bowl, whisk together cornstarch and a little water to create a “slurry” – this is your thickening agent. Add the cornstarch slurry to the strawberries in the saucepan. Cook the mixture over medium-high heat, stirring frequently, until the strawberries release their juices and the sauce begins to thicken, which typically takes around 10 minutes. Once thickened to a jammy consistency, remove from heat and stir in the fresh lemon juice, which will brighten the flavors. Allow the strawberry mixture to cool mostly to room temperature before spooning it over the chilled cheesecake filling. Use a slotted spoon to evenly distribute the jammy strawberries, leaving behind any excess liquid in the pan (this liquid can be saved for other uses, like flavoring drinks!).
   
4. The Essential Final Chill:
   This step is perhaps the most important for achieving perfectly set, sliceable cheesecake bars. Once assembled, return the cheesecake bars to the refrigerator to chill for a minimum of 6-8 hours. For the absolute best results and a firm, easy-to-cut dessert, I highly recommend preparing these the day before you plan to serve them, allowing them to chill overnight. Adequate chilling time ensures the cheesecake filling sets properly and prevents your beautiful bars from being too soft or falling apart when sliced. Patience is key for perfection here!

Expert Tips for No-Bake Strawberry Cheesecake Bar Perfection

Achieving bakery-worthy no-bake strawberry cheesecake bars is surprisingly easy with a few key techniques. These tips will help you ensure your dessert turns out perfectly creamy, beautifully set, and a joy to serve:

• Line Your Pan for Effortless Slicing: This is a game-changer! Always line your 9×13-inch baking pan with parchment paper or foil, leaving a generous overhang on two opposite sides. Once your cheesecake bars are fully chilled, you can use these overhangs as convenient handles to lift the entire slab out of the pan. This allows you to transfer the cheesecake to a cutting board, making it much easier to slice into neat, uniform bars without damaging the edges or wrestling with the pan.
• Room Temperature Cream Cheese is Non-Negotiable: I cannot stress this enough! For a perfectly smooth, lump-free cheesecake filling, your full-fat cream cheese *must* be at room temperature. Cold cream cheese will inevitably lead to a lumpy texture, no matter how long you beat it. Plan ahead and pull it out of the fridge 1-2 hours before you begin. If you forget, don’t worry! Refer to my quick tips above for softening cream cheese rapidly.
• Master the Art of “Folding”: The light, airy texture of this no-bake cheesecake filling comes from the delicate incorporation of whipped heavy cream into the cream cheese mixture. It’s crucial not to simply beat them together vigorously. Instead, gently “fold” the whipped cream into the cream cheese. This technique helps maintain the air you’ve incorporated into the cream, resulting in a cloud-like texture. Overmixing will press out that precious air, making your filling dense. If you’re unsure, here’s a helpful little video demonstration on how to correctly “fold” ingredients.
• Embrace the Jammy, Juicy Strawberry Topping: Don’t expect a thick, gelatinous layer for the strawberry topping. It’s designed to be a looser, wonderfully jammy, and juicy sauce, allowing the fresh strawberry flavor to shine through. The exact consistency might vary slightly depending on the ripeness and water content of your strawberries (or if you use frozen ones). When applying the topping, use a slotted spoon to scoop up the strawberries along with some of their flavorful liquid. Any extra liquid left in the pan is delicious and can be discarded, or even saved to drizzle over pancakes, yogurt, or to flavor sparkling water and cocktails!
• Patience is a Virtue: Chill Completely! This is the most critical step for success. These cheesecake bars absolutely require sufficient chilling time to set up properly. If you attempt to cut into them too soon, the filling will be soft, runny, and your slices won’t hold their shape. While it’s tempting to speed things up, I strongly advise against using the freezer for accelerated chilling; it can affect the texture. Instead, make this recipe the night before you plan to serve it. An overnight chill in the refrigerator is truly ideal for the firmest, most perfect bars.
• For the Cleanest, Prettiest Slices: Once fully chilled, use a sharp, thin knife for cutting. For impeccably clean and beautiful slices every time, heat your knife under hot water for a few seconds, then wipe it completely dry. Make one cut, then repeat the heating and wiping process before each subsequent slice. Yes, it’s a bit repetitive, but the perfectly defined layers and clean cuts are absolutely worth the extra minute!
• Storage: Store any leftover no-bake strawberry cheesecake bars in an airtight container in the refrigerator for up to 3-4 days. While they are best enjoyed fresh, they remain delicious for a few days.

Don’t Wait – Indulge in These No-Bake Strawberry Cheesecake Bars Today!

These no-bake strawberry cheesecake bars have quickly become one of my absolute favorite dessert creations, and for very good reason: they are truly AMAZING! From their buttery graham cracker crust to the silky-smooth cheesecake filling and the bright, fresh strawberry topping, every layer is designed for pure enjoyment. They’re a breeze to prepare, require no oven, and always impress. Give this recipe a try and discover for yourself why they’re such a beloved treat. I guarantee you, your family, and your friends will be thanking you later for this refreshingly delicious dessert! 😊

4.89 from 9 reviews

No-Bake Strawberry Cheesecake Bars

Servings: 24 bars

Prep Time: 30 minutes mins

Cook Time: 0 minutes mins

Chill Time: 6 hours hrs

Total Time: 6 hours hrs 30 minutes mins

These no-bake strawberry cheesecake bars are a fun, easy, and delicious summer dessert!

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Ingredients

 

Graham Cracker Crust:

• ▢ 2 cups (200 grams) graham cracker crumbs (about 16 full cracker sheets)
• ▢ Pinch of salt
• ▢ ¼ cup (55 grams) packed light or dark brown sugar
• ▢ ½ cup (225 grams) butter , melted

Cheesecake Filling:

• ▢ 16 ounces (455 grams) full-fat cream cheese
• ▢ ½ cup (100 grams) granulated sugar
• ▢ 1 teaspoon vanilla extract
• ▢ 1 ½ cup (375 ml) heavy whipping cream

Strawberry Topping:

• ▢ 2 tablespoons water
• ▢ 2 tablespoons cornstarch
• ▢ 1 ½ lb (680 grams) strawberries , hulled and chopped small
• ▢ 1 cup (200 grams) granulated sugar
• ▢ 1 tablespoon lemon juice

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Equipment

Electric mixer

9×13-inch baking pan

Offset spatula

Instructions

 

To prepared the crust:

• Combine graham cracker crumbs with salt, brown sugar, and melted butter until incorporated.
• Press mixture evenly into a 9×13 inch baking pan lined with parchment or foil. Chill in the fridge while you prepare the filling.

To prepare the filling:

• With an electric mixer, beat cream cheese for 2 minutes until smooth. Add sugar and vanilla and beat for another 2-3 minutes until light, smooth, and creamy. Scrape down the bowl once or twice to make sure all lumps are incorporated.
• In a separate bowl (if using a stand mixer, transfer cream cheese mixture to another bowl), beat heavy whipping cream to medium peaks.
• Gently fold whipping cream into the cream cheese mixture in 2 additions, mixing only until filling is smooth. Spread filling over the crust and chill in the fridge while you prepare the topping.

To make the topping:

• Combine water and cornstarch together to make a slurry and add to a medium saucepan. Add sugar and strawberries and set over medium high heat.
• Bring to a boil and then simmer for about 10 minutes. During this time the strawberries will release their juices and then thicken slightly. When thickened, stir in lemon juice. Let the strawberry mixture cool mostly to room temperature.
• Use a slotted spoon to scoop strawberries out of the saucepan and spoon on top of the cheesecake into an even layer. Some liquid will still be in the pan once you’ve removed all the strawberries, discard it or save for another use.
• Chill the cheesecake in the fridge completely until it’s set up, 6-8 hours or overnight.
• To slice, use the edges of the parchment or foil to lift the cheesecake bars out of the pan and transfer them to a cutting board. Use a sharp knife, wiping it clean in between slices.
• Cheesecake bars should be stored in the fridge.

Video

Notes

• You can use frozen strawberries. Thaw and drain away any excess liquid before making the strawberry topping.
• The strawberry topping is supposed to be very loose and juicy. Use a slotted spoon to scoop up strawberries with most of the juices, and discard what’s left in the pan. You can also save the extra for another use, like flavoring drinks and cocktails.
• Do not try to rush chilling time! It will need at least 6 hours to set up before slicing, but I recommend chilling it overnight.

Calories: 249kcal, Carbohydrates: 24g, Protein: 2g, Fat: 17g, Saturated Fat: 10g, Cholesterol: 51mg, Sodium: 147mg, Potassium: 96mg, Fiber: 1g, Sugar: 18g, Vitamin A: 594IU, Vitamin C: 17mg, Calcium: 41mg, Iron: 1mg

Cuisine: American

Course: Dessert

Author: Annalise Sandberg

Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

Explore More Delightful No-Bake Cheesecake Treats

If you’ve fallen in love with the ease and deliciousness of these no-bake strawberry cheesecake bars, you’ll be thrilled to discover other fantastic no-bake cheesecake recipes that are just as simple and satisfying. Perfect for any time you crave a creamy, cool dessert without the oven fuss, these variations offer different flavor profiles to please every palate. Expand your no-bake repertoire with these irresistible options: