No-Bake Strawberry Cheesecake Bars
Make these No-Bake Strawberry Cheesecake Bars with a Graham cracker crust and silky strawberry cream cheese filling—an easy, refreshing frozen summer dessert that tastes just like ice cream!
Ingredients
- 2 cups Graham cracker crumbs
- ½ cup unsalted butter melted
- 16 oz cream cheese room temperature
- 2 cups strawberries diced
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream cold
Instructions
- Line an 8×8-inch baking dish with parchment paper and set aside.
- Add Graham crackers to a food processor and pulse until you have fine crumbs. Measure out 2 cups.
- Transfer the 2 cups of crumbs to a bowl and add the ½ cup melted butter. Mix until well combined.
- Press the mixture firmly and evenly into the lined pan using the bottom of a measuring cup. Refrigerate while you make the filling.
- In a food processor or blender, combine the 16 oz cream cheese, 2 cups diced strawberries, ¾ cup granulated sugar, and 1 teaspoon vanilla extract. Blend until smooth.
- In a separate bowl, whip the 1 cup cold heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture in two additions. Don't overmix.
- Pour the filling over the chilled crust and spread evenly.
- Cover with plastic wrap and freeze for at least 5 hours or overnight.
- When ready to serve, lift out by the parchment and cut into 12 equal squares.
Notes
Cream Cheese: Use room-temperature cream cheese for the smoothest, lump-free filling.
Crust: Press the Graham mixture down firmly with a measuring cup so the crust holds together and won't crumble after freezing.
Mixing: A food processor blends the filling best, but a blender, Vitamix, or immersion blender all work.
Storage: Keep frozen for up to 2 weeks. Because there's no gelatin or cornstarch, the bars need to stay frozen to hold their shape; let them soften 20 minutes before serving for a cheesecake texture.
Frozen strawberries: Thaw and drain excess liquid before using.