No Bake Strawberry Cheesecake Bars
These delicious strawberry cheesecake bars are like mini cheesecakes without the hassle! A graham cracker crust is topped with a no-bake cheesecake filling mixed with sweet strawberries, a layer of strawberry pie filling, and a dollop of whipped cream. Crunchy, creamy, and bursting with strawberry flavor!
Servings: 12
Calories: 438kcal
Equipment
- Stand mixer with paddle and whisk attachment (or hand mixer)
- Food processor or blender
Ingredients
Strawberry Puree
- ½ lb strawberries hulled and sliced
- ¼ cup granulated sugar
Strawberry Topping
- ½ lb strawberries hulled and quartered
- ¼ cup strawberry jam
- 2 tablespoons sugar
- ¼ cup water
- 1 tablespoon cornstarch
Graham Cracker Crust
- 1 ¼ cups graham cracker crumbs
- 6 tablespoons unsalted butter melted
- ⅛ teaspoon kosher salt
Cheesecake Filling
- 1 cup heavy whipping cream cold
- 16 oz cream cheese full fat, room temperature
- ¼ cup powdered sugar
- 2 teaspoons vanilla extract
Whipped Cream
- 1 cup heavy whipping cream cold
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Instructions
Strawberry Puree
- Add the sliced strawberries and sugar to a saucepan over medium heat and cook, stirring often, until the strawberries release their juices and break down and become very soft. Use the back of a spoon or rubber spatula to help the strawberry break down.½ lb strawberries, ¼ cup granulated sugar
- Once the juices have released, continue cooking the strawberries until the juice becomes very thick and syrupy. Dragging a spaulta through the pan will create a streak where the juices slowly come back together.
- Blend the strawberries using an immersion blender, blender, or food processor. Transfer to the fridge (uncovered) to cool to room temperature (you don’t want it to be very cold, but not steaming either).
Strawberry Topping
- In the same pan, add the quartered strawberries, sugar, jam, water, and cornstarch and mix to combine. Turn the heat to low and gently stir and toss the strawberries until the sugar dissolves, then increase the heat to medium. Cook until it begins to bubble and get very thick. Remove the pan from the heat and set aside.½ lb strawberries, ¼ cup strawberry jam, 2 tablespoons sugar, ¼ cup water, 1 tablespoon cornstarch
Graham Cracker Crust
- Prepare an 8x8” pan by spraying the pan with cooking spray, then lining two strips of parchment paper crossways to completely cover the bottom and sides of the pan.
- Mix the graham cracker crumbs, butter, and salt in a bowl until combined and all crumbs are moistened.1 ¼ cups graham cracker crumbs, 6 tablespoons unsalted butter, ⅛ teaspoon kosher salt
- Transfer to the prepared pan and press the crumbs evenly into the bottom of the pan, getting the whole way to the sides and corners. Add the pan to the freezer while you prepare the rest of the cheesecake ingredients.
Cheesecake Batter
- Add the heavy whipping cream to the bowl of a stand mixer fitted with the whisk attachment (or use a bowl and hand mixer) and whip the mixture until stiff peaks form. Transfer the whipped cream to another bowl and set aside.1 cup heavy whipping cream
- To the same bowl, add the cream cheese, powdered sugar, and vanilla and mix on low speed until smooth. Scrape down the sides and add the strawberry puree. Mix on low speed again until the puree is fully incorporated.¼ cup powdered sugar, 16 oz cream cheese, 2 teaspoons vanilla extract
- Add the whipped cream and fold it into the cream cheese mixture by hand until fully incorporated. Don’t over mix or the batter will deflate! Pour the strawberry cheesecake filling on top of the graham cracker crust and spread it evenly.
- Gently spoon the cooled strawberry topping evenly on top of the cheesecake filling—Refrigerate (uncovered) for at least 6 hours for it to set.
Topping
- In the bowl of a stand mixer fitted with the whisk attachment (or in a bowl with a hand mixer), add the heavy cream, powdered sugar, and vanilla and whip on medium high speed until medium to stiff peaks form.1 cup heavy whipping cream, ¼ cup powdered sugar, ½ teaspoon vanilla extract
- Spread on top of all of the bars before slicing, or transfer to a bowl to add a spoonful to each individual slice.
Video
Notes
Store the strawberry cheesecake bars in the fridge (covered or uncovered) for up to five days.
Tips:
-Cook the strawberry puree down until it's very thick. If it's too runny, the bars won't set firm enough.
Nutrition
Calories: 438kcal | Carbohydrates: 30g | Protein: 4g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 99mg | Sodium: 216mg | Potassium: 170mg | Fiber: 1g | Sugar: 21g | Vitamin A: 1279IU | Vitamin C: 23mg | Calcium: 80mg | Iron: 1mg
