Tessa\u2019s Recipe RundownTaste: Tastes like summer! The fresh, vibrant strawberry flavor pairs so beautifully with the buttery graham cracker crust.Texture: Depends on how cold you serve it! The colder it is, the more like ice cream the texture becomes. The warmer it is, it\u2019s more like a cross between cheesecake and strawberry mousse.Ease: Super easy, but you need both a blender or food processor and an electric mixer.Pros: Fun, bright, and crowd-pleasing summer treat. Can be made in advance.Cons: None!Would I make this again? Absolutely.<\/p>\n
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\nThese No Bake Strawberry Cheesecake Bars are edible proof that there\u2019s nothing better than a fresh, fruity, and chilled dessert on a hot summer day.<\/p>\n
I adore making cheesecake bars. I have so many cheesecake bar recipes \u2013 like Classic Cheesecake Bars, my Nutella Cheesecake Bars, and even Chocolate Chip Cookie Cheesecake Bars!
\nCheesecake bars are fun because they don\u2019t need a water bath, they\u2019re easy to make, and even easier to slice and serve! What\u2019s not to love?
\nThese cheesecake bars are extra special because you don\u2019t even need to turn on your oven to make these No Bake Strawberry Cheesecake Bars! Win-win for summer baking.<\/p>\n
I love how bold the strawberry flavor is in these bars. I find with a lot of baked goods, the strawberries kind of dull in flavor from the heating process (unless you\u2019re roasting strawberries, like in this ice cream recipe!).
\nIn this recipe, we use strawberries in two forms for plenty of flavor and color: freeze-dried strawberries that are blended into a fine powder, and fresh strawberries blended into the filling mixture.
\nSo while you do need both a blender or food processor and an electric mixer (or very strong arm) to make this recipe, there\u2019s no oven involved. There\u2019s also no Cool Whip. Totally homemade from scratch!<\/p>\n
Sprinkle of Science<\/p>\n
How to Make No-Bake Strawberry Cheesecake Bars
\nWhat Kind of Cream Cheese Should I Use for No-Bake Strawberry Cheesecake Bars?<\/p>\n
Be sure to use blocks of full-fat, high-quality cream cheese.
\nDo not use reduced fat or your cheesecake bars may be watery, rubbery, or otherwise lackluster.
\nDon\u2019t use whipped cream cheese or cream cheese for spreading on a bagel.
\nBe sure your cream cheese is COMPLETELY softened to room temperature before making the cheesecake bars.<\/p>\n
I Can\u2019t Find Graham Crackers. What Else Can I Use?
\nWhatever your heart desires! Use the same amount by weight of digestive biscuits, vanilla wafers, Biscoff cookies, or any crunchy cookie you\u2019d like \u2013 just note that Biscoff cookies are a little richer than graham crackers (which are drier), so add just enough butter until it holds together when pressed.
\nYou can even put this No-Bake Strawberry Cheesecake Bar filling on top of a pan of baked, cooled brownies!
\nWhy Use Freeze-Dried Strawberries? <\/p>\n
Freeze-dried strawberries offer a ton of strawberry flavor and vibrant color without adding too much extra liquid to the filling.
\nFresh 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\u2019t get icy and hard if you freeze it.
\nI also love to use freeze-dried strawberries in icing recipes like with my Baked Strawberry Lemon Doughnuts!
\nOnce pulverized, they also make a great garnish on top of chocolate cake or brownies, or mixed in to flavor buttercream frosting.<\/p>\n
Where to Find Freeze-Dried Strawberries?
\nYou can find freeze-dried strawberries near the other dried fruits like raisins at the grocery store. I\u2019ve seen them consistently stocked at Target, Trader Joe\u2019s, Kroger, and Walmart, or online here. Reader Francesca also mentioned you can often find freeze-dried fruit next to the baby food at the grocery store!
\nWhat if I Can\u2019t Find Freeze-Dried Strawberries?
\nIf you can\u2019t find freeze-dried strawberries, simply omit them \u2013 but please note that the strawberry color and flavor will be less intense.<\/p>\n
Can I Use Frozen Strawberries?
\nYes, you can use frozen strawberries in place of the fresh strawberries in the recipe. Be sure to thaw them then drain any excess liquid completely, as too much water will prevent this cheesecake from setting.
\nPlease note that frozen strawberries cannot be substituted for the freeze-dried strawberries.
\nChilling No Bake Cheesecake
\nThis cheesecake needs to chill in the freezer for at least 4 hours to ensure it fully sets and holds its shape. I usually just make it the day before I plan to serve it, just to allow plenty of time for the bars to fully chill.
\nHow to Serve No-Bake Strawberry Cheesecake Bars<\/p>\n
Before serving, allow No-Bake Strawberry Cheesecake Bars to soften slightly in the fridge for 30 minutes.
\nFor clean slices, use a big sharp knife. Run it under hot water, and carefully wipe it off in between slices.
\nStore covered in the fridge for up to 3 days or freezer for up to 2 weeks. The texture will be softer and looser when stored in the fridge.
\nServe with fresh strawberries, vanilla ice cream, fresh whipped cream, or chocolate ganache!<\/p>\n
More No-Bake Recipes:<\/p>\n
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How to Make
\nNo Bake Strawberry Cheesecake Bars<\/p>\n
Prep Time: 25 minutes minsChilling Time: 4 hours hrs 30 minutes minsTotal Time: 4 hours hrs 55 minutes mins<\/p>\n
No-Bake Strawberry Cheesecake Bars feature a buttery graham cracker crust and a homemade double strawberry cheesecake filling. Delicious, easy, crowd-pleasing summer treat!<\/p>\n
InstructionsFor the crust:Line an 8-inch square baking pan with parchment paper or foil, leaving an overhang on all sides.Place the graham crackers in the bowl of a food processor and pulse until very finely ground. The more finely ground, the better the crust will stay together and not crumble. Add in the melted butter and pulse until moistened.Very 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 bowl of blender, combine the sugar, freeze-dried strawberries, and salt. Blend until the strawberries are powdery with no visible chunks remaining. Add the cream cheese, lemon juice, and fresh strawberries. Blend until completely smooth, scraping down the sides and bottom as needed. A blender tamper can help bring the mixture together quickly.In a large mixing bowl, use an electric mixer fitted with the whip attachment to whip the cream until medium peaks form. Add the strawberry mixture to the whipped cream and gently fold until combined. Spread over prepared crust, smoothing the top.Freeze for at least 4 hours or overnight. Let sit in the fridge 30 minutes before serving. Run a large sharp knife under hot water, wiping it off in between slices. Cut into 9 bars.Store covered in the fridge for up to 3 days or freezer for up to 2 weeks. If freezing, remove from freezer and refrigerate 30 minutes before serving.
\n Show us!If you make this recipe, be sure to snap a picture and share it on Instagram with #handletheheat so we can all see!
\nRecipe Notes*Find freeze-dried strawberries near the other dried fruits like raisins at the grocery store. They\u2019re consistently stocked at Target, Trader Joe\u2019s, Kroger, and Walmart, or online here. If you can\u2019t find them, simply omit \u2013 but note that the strawberry color and flavor will be less intense.<\/p>\n
This post was published in 2020 and has been updated with additional baking tips. Photos by Ashley McLaughlin.
\nJune Baking Challenge
\nThis recipe was the pick for our June 2020 baking challenge! Check out the entries submitted below. Click here to discover the current month\u2019s challenge.<\/p>\n","protected":false},"excerpt":{"rendered":"
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