Description
These strawberry cheesecake Klondike bars are a dreamy no-bake dessert layered with a creamy marbled cheesecake filling, rich chocolate base, and topped with juicy strawberries and a sweet drizzle. Perfect for summer treats, parties, or anytime you crave something refreshing, indulgent, and easy to make!
Ingredients
- 16 oz softened cream cheese (or swap with Greek yogurt cream cheese for a lighter alternative)
- 1 cup fresh strawberries, hulled and diced (or use thawed and drained frozen strawberries as a substitute)
- ½ cup powdered sugar (substitute: stevia blend for sugar-free version)
- 1 tsp vanilla extract
- 2 cups heavy whipping cream (substitute: coconut cream for dairy-free)
- 1 packet unflavored gelatin
- 2 tbsp warm water
For the Chocolate Coating:
- 12 oz dark chocolate chips (or use sugar-free chocolate chips for a healthier, lower-sugar option)
- 3 tbsp coconut oil (or substitute with butter for a richer flavor)
- 1 tbsp honey (optional, for added sweetness)
Instructions
Prepare the Crust:
In a bowl, mix crushed chocolate cookies or graham crackers with melted butter. Press the mixture firmly into the bottom of a parchment-lined loaf pan or silicone mold.Make the Strawberry Swirl:
In a saucepan, simmer chopped strawberries and a bit of sugar until slightly thickened. Mash lightly and let cool completely.Create Cheesecake Filling:
Beat softened cream cheese with powdered sugar and vanilla until smooth. Fold in whipped cream or coconut cream until fluffy.Marble with Strawberries:
Gently swirl the cooled strawberry mixture into the cheesecake base using a spatula. Do not overmix — visible swirls are key.Freeze into Shape:
Spoon the mixture into molds or loaf pan, smoothing the top. Insert popsicle sticks if using. Freeze for 6–8 hours or overnight.Prepare the Chocolate Shell:
Melt chocolate chips with coconut oil in a microwave or double boiler until smooth.Dip and Finish:
Remove bars from molds and dip into the melted chocolate. Let excess drip off and place on parchment-lined tray. Freeze again for 30 minutes to set.
Notes
Dairy-Free Option: Use coconut cream and dairy-free cream cheese alternatives.
Strawberries Frozen? Thaw and pat dry before simmering.
Storage Tip: Store in an airtight container in the freezer for up to 1 month.
Serving Suggestion: Let the bars sit at room temperature for 2–3 minutes before serving for the perfect texture.
- Prep Time: 25 minutes
- Freezing time: 6 hours - 8 hours
Nutrition
- Calories: 285
- Sugar: 15g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 14g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 65mg