Creamy No-Bake Strawberry Cheesecake Bars with a graham cracker crust and double-strawberry filling—perfect fruity, refreshing dessert without the oven!

Why You’ll Love This Recipe

No Oven Required – Ideal for hot days
Creamy and Rich Texture with a refreshing fruitiness

Double Strawberry Flavor from freeze-dried and fresh berries
Easy to Prepare Ahead of Time for parties or gatherings
Kid-Friendly and Crowd-Pleasing

Customizable with different crusts or fruit toppings
Portable – Easy to slice and serve
Beautiful Presentation with a soft pink filling

Naturally Colorful without artificial dyes
Perfect Balance of sweet, tangy, and creamy

Ingredients

For the crust:

1 sleeve (9 crackers, 140 grams) graham crackers
5 tablespoons (71 grams) unsalted butter, melted

For the cheesecake:

3/4 cup (150 grams) granulated sugar
2 cups (47 grams) freeze-dried strawberries
1/8 teaspoon fine sea salt

16 ounces (454 grams) cream cheese, completely softened to room temperature
1 tablespoon lemon juice
1 1/4 cups fresh strawberries, hulled and sliced

1/2 cup (180 grams) heavy cream, chilled

Optional garnish:

Fresh strawberry slices

Directions

Line an 8-inch square baking pan with parchment paper or foil, leaving an overhang on all sides.
In a food processor, pulse the graham crackers until finely ground. Add the melted butter and pulse again until evenly moistened.
Press the mixture firmly into the bottom of the pan using the bottom of a measuring cup. Refrigerate while you prepare the filling.

In a blender, combine granulated sugar, freeze-dried strawberries, and sea salt. Blend until you get a fine powder.
Add cream cheese, lemon juice, and fresh strawberries. Blend until completely smooth. Scrape down the sides and blend again if needed.
In a separate bowl, beat the chilled heavy cream with an electric mixer until stiff peaks form.

Gently fold the strawberry cream cheese mixture into the whipped cream until smooth and well combined.
Spread the filling over the prepared crust and smooth the top.
Cover with plastic wrap and freeze for at least 4 hours, or until firm.

Let the cheesecake soften in the fridge for 30 minutes before serving.
Use the parchment overhang to lift the bars out, slice into squares, and garnish with fresh strawberries if desired.

Servings And Timing

Servings: 9 bars

Prep Time: 25 minutes
Chilling Time: 4 hours 30 minutes
Total Time: 4 hours 55 minutes

Calories Per Serving: Approximately 300 kcal

Variations

Berry Swap: Replace strawberries with raspberries or blueberries for a different flavor.
Chocolate Crust: Use crushed chocolate cookies instead of graham crackers for a richer twist.

Swirl Effect: Drizzle strawberry jam or purée on top and swirl with a toothpick before freezing.
Citrus Kick: Add orange zest for a tangy citrus note.
Nutty Crust: Mix in ground almonds or pecans for added crunch.

Storage/Reheating

Storage: Store leftover bars in an airtight container in the freezer for up to 2 weeks.
Serving: Allow to thaw in the refrigerator for about 30 minutes before serving.
Do Not Microwave to Thaw as it may affect the texture.

FAQs

How Long Do No-Bake Strawberry Cheesecake Bars Last?

They can be stored in the freezer for up to 2 weeks, or in the fridge for up to 3 days.

Can I Use Frozen Strawberries Instead of Fresh?

Yes, but thaw them completely and drain any excess liquid to avoid a watery filling.

Can I Make This Recipe Dairy-Free?

Yes, you can substitute dairy-free cream cheese and whipped topping for a vegan-friendly version.

Why Do I Need Freeze-Dried Strawberries?

They add intense flavor and color without excess moisture, which helps the cheesecake set properly.

What If I Don’t Have a Blender?

You can use a food processor to grind the strawberries and mix the filling separately.

Can I Make This in a Different Pan?

Yes, an 8×8 pan is ideal, but a 9×9 pan or a pie dish also works. Just adjust slicing size.

Can I Double the Recipe?

Absolutely! Double the ingredients and use a 9×13-inch pan for more servings.

Can I Use a Different Crust?

Sure! You can use vanilla wafers, shortbread cookies, or even a nut-based crust.

What’s the Best Way to Cut Clean Slices?

Run a sharp knife under warm water and wipe it clean between each cut.

Can I Serve It Directly from the Freezer?

It’s best to let it thaw for 30 minutes in the fridge before serving for the ideal creamy texture.

Conclusion

These creamy no-bake strawberry cheesecake bars are everything you want in a summer dessert—easy, refreshing, and bursting with flavor. With a crisp crust and a luscious strawberry filling, they’re a guaranteed hit at any gathering. Whether you’re entertaining guests or treating yourself, this fuss-free recipe will quickly become a go-to favorite.

Creamy No-Bake Strawberry Cheesecake Bars

Author: Chef Clara
Total Time: 4 hours 55 minutes (includes chilling)
Yield: 9 bars 1x

Diet: Vegetarian

Print Recipe

Description

Creamy No-Bake Strawberry Cheesecake Bars with a graham cracker crust and double-strawberry filling—perfect fruity, refreshing dessert without the oven!

Ingredients

Scale

For the crust:

1 sleeve (9 crackers, 140 grams) graham crackers
5 tablespoons (71 grams) unsalted butter, melted

For the cheesecake:

3/4 cup (150 grams) granulated sugar
2 cups (47 grams) freeze-dried strawberries

1/8 teaspoon fine sea salt
16 ounces (454 grams) cream cheese, softened
1 tablespoon lemon juice

1 1/4 cups fresh strawberries, hulled and sliced
1/2 cup (180 grams) heavy cream, chilled

Optional garnish:

Fresh strawberry slices

Cook Mode Prevent your screen from going dark

Instructions

Line an 8-inch square pan with parchment, leaving overhangs.

Pulse graham crackers in a food processor. Add melted butter and pulse until moistened.
Press crust mixture into pan base. Chill while preparing filling.
Blend sugar, freeze-dried strawberries, and salt to a fine powder.

Add cream cheese, lemon juice, and fresh strawberries; blend smooth.
In a bowl, whip heavy cream to stiff peaks.
Fold strawberry-cream cheese mixture into whipped cream gently.

Pour over crust, smooth top, and cover. Freeze for 4 hours or until firm.
Let thaw in fridge for 30 minutes before slicing.

Lift with parchment, cut into squares, and garnish as desired.

Notes

Make ahead for parties or gatherings.
Keep frozen for up to one week.

For a tangier flavor, increase lemon juice to 1.5 tablespoons.

Prep Time: 25 minutes
Cook Time: 0 minutes

Category: Dessert
Method: No Bake
Cuisine: American