Strawberry Cheesecake Bars: 8 No-Bake Recipes You’ll Love

Picture this: it’s a sweltering summer afternoon, your sweet tooth is calling, but the thought of turning on that oven makes you want to hide in the freezer section at the grocery store. I’ve been there, friend! That’s exactly how I stumbled upon the magic of no-bake strawberry cheesecake bars. These heavenly treats have saved my sanity (and my kitchen temperature) more times than I can count. There’s something absolutely magical about combining the tangy sweetness of fresh strawberries with rich, creamy cheesecake – all without breaking a sweat over a hot stove. Trust me, once you master this recipe, you’ll be the hero of every summer gathering, potluck dinner, and “I need dessert in two hours” emergency.

Why You’ll Fall Head Over Heels for These Bars

Let me tell you why these no-bake strawberry cheesecake bars have become my go-to dessert. First off, they’re ridiculously easy to make – even my teenager can whip them up without calling for backup. Second, they taste like you spent hours in the kitchen when you actually spent maybe 20 minutes of actual hands-on time. And third, they’re absolutely gorgeous, with those vibrant strawberry swirls that scream “summer perfection” on every Instagram feed.

Strawberry Cheesecake Bars: 8 No-Bake Recipes You’ll Love

---

• Author: Amy
• Total Time: 4 hours 25 minutes

Print Recipe

Pin Recipe

Description

These No-Bake Strawberry Cheesecake Bars are creamy, luscious, and bursting with fresh strawberry flavor. A crisp graham cracker crust forms the base, topped with a fluffy, light cheesecake layer, and finished with a sweet, slightly tangy strawberry swirl. Perfect for summer gatherings, potlucks, or anytime you crave a refreshing, fruity dessert, these bars are easy to make, require no baking, and are sure to impress.

---

Ingredients

Scale 1x2x3x

For the Crust:

2 cups graham cracker crumbs

1/2 cup unsalted butter, melted

1/4 cup granulated sugar

Pinch of salt

For the Cheesecake Layer:

24 oz cream cheese, softened to room temperature

1 cup powdered sugar

1 teaspoon vanilla extract

1 1/2 cups heavy whipping cream

2 tablespoons unflavored gelatin

1/4 cup warm water

For the Strawberry Topping:

2 cups fresh strawberries, hulled and chopped

1/3 cup granulated sugar

2 tablespoons cornstarch

1 tablespoon lemon juice

Additional fresh strawberries for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Pan and Crust

1. Line a 9×13-inch pan with parchment paper, leaving overhang for easy removal.

2. In a medium bowl, mix graham cracker crumbs, melted butter, sugar, and salt until combined.

3. Press firmly into the bottom of the pan using a measuring cup or your fingers. Chill in the fridge while making the cheesecake layer.

2. Make the Cheesecake Layer

4. Sprinkle gelatin over warm water and let it bloom for 5 minutes.

5. Beat cream cheese until smooth and fluffy, about 2–3 minutes.

6. Add powdered sugar and vanilla, beating until combined.

7. Whip heavy cream to soft peaks.

8. Gently warm the bloomed gelatin for 15 seconds, then fold into the cream cheese mixture.

9. Fold in whipped cream in two additions, keeping the mixture light and airy.

3. Prepare the Strawberry Topping

10. In a saucepan, combine chopped strawberries, sugar, cornstarch, and lemon juice.

11. Cook over medium heat, stirring frequently, until thickened and strawberries are slightly broken down (5–7 minutes). Cool for 10 minutes.

4. Assemble the Bars

12. Spread cheesecake mixture evenly over the chilled crust.

13. Dollop strawberry mixture on top and use a knife to create rustic swirls.

14. Cover with plastic wrap and chill in the refrigerator for 4–6 hours or overnight.

Notes

Healthy Alternatives

Lower Calories: Use reduced-fat cream cheese and substitute half the heavy cream with Greek yogurt.

Gluten-Free: Replace graham crackers with almond flour or gluten-free cookies.

Dairy-Free: Use cashew cream cheese and coconut cream.

Best Practices

Ensure cream cheese is at room temperature for a smooth, lump-free filling.

Don’t skip the gelatin, it gives bars their perfect sliceable texture.

Adjust sugar in the strawberry topping according to the sweetness of your fruit.

Press the crust firmly to avoid crumbly bars.

Common Mistakes

Overwhipping the cream cheese mixture → grainy texture.

Not cooking strawberries long enough → watery topping.

Skipping parchment lining → difficult removal.

Storage

Refrigerate for up to 5 days in an airtight container.

Freeze uncut bars for up to 3 months; thaw in the fridge overnight.

Serving Suggestions

Serve with whipped cream and a mint leaf.

Pair with coffee, milk, or iced tea.

Dust lightly with powdered sugar for special occasions.

---

These No-Bake Strawberry Cheesecake Bars are elegant, easy, and full of summer flavor-perfect for impressing guests or treating yourself to a fresh, fruity dessert.

• Prep Time: 25 minutes
• Chill time: 4-6 hours

Nutrition

• Calories: 285
• Sugar: 22g
• Fat: 18g
• Carbohydrates: 26g
• Fiber: 1g
• Protein: 5g

Ingredients You’ll Need

For the Crust:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar
• Pinch of salt

For the Cheesecake Layer:

• 24 oz cream cheese, softened to room temperature
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 1/2 cups heavy whipping cream
• 2 tablespoons unflavored gelatin
• 1/4 cup warm water

For the Strawberry Topping:

• 2 cups fresh strawberries, hulled and chopped
• 1/3 cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• Additional fresh strawberries for garnish

Timing Breakdown

Here’s what you’re looking at time-wise:

• Prep time: 25 minutes
• Chill time: 4-6 hours (or overnight)
• Total time: 4 hours 25 minutes

The beauty of this recipe is that most of your “work” is just waiting for these beauties to set in the fridge!

Step-by-Step Instructions

Preparing Your Pan and Crust

Start by lining a 9×13 inch baking pan with parchment paper, leaving some overhang for easy removal later – this little trick will save your sanity when it’s time to cut the bars. In a medium bowl, mix together graham cracker crumbs, melted butter, sugar, and that pinch of salt until everything looks like wet sand. Press this mixture firmly into the bottom of your prepared pan. I like to use the bottom of a measuring cup to really pack it down evenly. Pop this into the fridge while you work on the next layer.

Creating the Perfect Cheesecake Layer

In a small bowl, sprinkle gelatin over warm water and let it sit for about 5 minutes until it blooms – it’ll look all spongy and weird, but that’s exactly what we want. Meanwhile, beat that softened cream cheese with an electric mixer until it’s fluffy and smooth, about 2-3 minutes. Gradually add powdered sugar and vanilla, beating until well combined.

In a separate bowl, whip the heavy cream to soft peaks. Gently warm the bloomed gelatin in the microwave for about 15 seconds until it becomes liquid again, then quickly fold it into the cream cheese mixture. Finally, fold in the whipped cream in two additions – be gentle here, we want to keep all that lovely airiness.

Making the Strawberry Magic

For the strawberry layer, combine chopped strawberries, sugar, cornstarch, and lemon juice in a medium saucepan. Cook over medium heat, stirring frequently, until the mixture thickens and the strawberries break down slightly, about 5-7 minutes. Let this cool for about 10 minutes.

Assembly Time

Spread the cheesecake mixture evenly over your chilled crust. Then, dollop the strawberry mixture on top and use a knife to create beautiful swirls – don’t overthink this part, rustic swirls look absolutely gorgeous! Cover with plastic wrap and refrigerate for at least 4-6 hours, though overnight is even better.

Nutrition Facts (Per Bar – Makes 24)

• Calories: 285
• Fat: 18g
• Carbohydrates: 26g
• Protein: 5g
• Sugar: 22g
• Fiber: 1g

Healthy Alternatives and Dietary Swaps

Want to lighten these up without sacrificing flavor? I’ve got you covered! For a healthier version of no-bake strawberry cheesecake bars, try using reduced-fat cream cheese and substituting half the heavy cream with Greek yogurt. You can also swap the graham crackers for crushed digestive biscuits or even almond flour mixed with a bit of honey for a gluten-free option.

For my dairy-free friends, cashew cream cheese works beautifully here, and coconut cream (the thick part from a chilled can) makes an excellent heavy cream substitute.

Tips for Best Results

Here’s what I’ve learned after making these bars countless times: room temperature cream cheese is absolutely crucial – cold cream cheese will give you lumps no matter how long you beat it. Also, don’t skip the gelatin! It’s what gives these bars their perfect sliceable texture without being too soft.

When making your no-bake strawberry cheesecake bars, taste your strawberry mixture as it cooks. Some strawberries are naturally sweeter than others, so adjust the sugar accordingly. And please, please, please let them chill for the full time – I know it’s tempting to cut into them early, but patience pays off with clean, beautiful slices.

Common Mistakes to Avoid

The biggest mistake I see people make when making Strawberry Cheesecake Bars is not pressing the crust firmly enough, which leads to crumbly Strawberry Cheesecake Bars that fall apart when you try to serve them. Another common issue is overwhipping the cream cheese mixture, which can make your Strawberry Cheesecake Bars grainy instead of smooth and creamy.

Don’t rush the strawberry cooking process either-if you don’t cook it long enough, your Strawberry Cheesecake Bars topping will be watery and make the bars soggy. And for the love of all things sweet, don’t forget to line your pan with parchment paper when making Strawberry Cheesecake Bars!

How to Store Leftovers

These no-bake strawberry cheesecake bars keep beautifully in the refrigerator for up to 5 days when covered with plastic wrap or stored in an airtight container. For longer storage, you can freeze them for up to 3 months – just wrap individual bars in plastic wrap and store in a freezer-safe container.

Serving Suggestions

These Strawberry Cheesecake Bars are absolutely perfect on their own, but if you want to go the extra mile, try serving your Strawberry Cheesecake Bars with a dollop of fresh whipped cream and a mint leaf garnish. They’re also incredible alongside a cup of coffee or a glass of cold milk. For special occasions, I love dusting the Strawberry Cheesecake Bars with a light sprinkle of powdered sugar right before serving.

For more Recipes follow me in Pinterest.

Your New Summer Dessert Champion

There you have it – the recipe that’s going to make you the dessert hero of every summer gathering! These no-bake strawberry cheesecake bars combine everything we love about classic cheesecake with the convenience of no-bake preparation and the fresh, bright flavor of strawberries. They’re elegant enough for dinner parties but simple enough for a random Tuesday when you need something sweet. Give them a try, and I guarantee they’ll become a regular in your dessert rotation!

Frequently Asked Questions