No-Bake Strawberry Cheesecake Bars (Print-Friendly Version)
Creamy strawberry cheesecake bars layered over a buttery graham crust for a quick and refreshing treat.
# List of Ingredients:
→ Crust
01 -
180 grams graham cracker crumbs
02 -
85 grams unsalted butter, melted
03 -
50 grams granulated sugar
→ Filling
04 -
450 grams cream cheese, room temperature
05 -
190 grams strawberries, chopped
06 -
200 grams granulated sugar
07 -
5 millilitres vanilla extract
08 -
120 grams whipped topping, thawed
09 -
Fresh strawberries, for garnish (optional)
# How to Prepare:
01 -
Line an 20-centimetre square baking pan with parchment paper. Set aside.
02 -
In a medium bowl, thoroughly combine graham cracker crumbs, melted butter, and granulated sugar. Firmly press the mixture evenly into the base of the prepared pan. Refrigerate for 60 minutes.
03 -
In a blender or food processor, combine chopped strawberries and granulated sugar. Pulse until the strawberries are evenly chopped and combined with the sugar.
04 -
Add cream cheese and vanilla extract to the strawberry mixture in the blender. Blend until completely smooth and uniform.
05 -
Transfer the strawberry cream cheese mixture to a large bowl. Gently fold in the thawed whipped topping until fully combined and airy.
06 -
Pour the strawberry cheesecake filling over the chilled crust. Smooth the surface evenly with a spatula. Cover with plastic wrap and freeze for at least 4 hours or overnight.
07 -
Once set, use the parchment paper to lift the dessert from the pan. Place on a cutting board and slice into 12 bars. Garnish with fresh strawberries if desired. Serve immediately for a firm texture, or allow to soften at room temperature for 30 minutes for a creamier consistency.
# Additional Information:
01 -
To create homemade graham cracker crumbs, pulse about eight crackers in a food processor until finely ground.
02 -
Store bars covered in the refrigerator for up to five days or freeze in an airtight container for up to three months.
03 -
For best texture after freezing, allow bars to thaw in the refrigerator overnight or at room temperature for 30 to 60 minutes before serving.