If there’s one dessert I reach for again and again when I need something impressive but effortless, it’s these no bake strawberry cheesecake bars.
They’re rich, creamy, and layered with fresh strawberry flavor, without ever turning on the oven.
Whether you’re planning a summer gathering, bringing a dessert to a potluck, or just craving something sweet and refreshing, these cheesecake bars check every box.
They look fancy, taste indulgent, and come together with simple ingredients you probably already have on hand.
Why You’ll Love These No Bake Strawberry Cheesecake Bars
These bars are a staple dessert for good reason. They strike the perfect balance between ease and indulgence.
- No oven required, making them ideal for hot weather or busy days
- Creamy cheesecake filling with a smooth, light texture
- Fresh strawberry topping adds brightness and natural sweetness
- Easy to make ahead for parties, holidays, and events
- Slice cleanly into bars for serving a crowd
If you love classic cheesecake but don’t love baking it, this recipe is the perfect alternative.
Ingredients You’ll Need
You don’t need anything fancy to make these no bake strawberry cheesecake bars. Each ingredient plays an important role in creating the perfect layers.
For the Crust
- Graham cracker crumbs (or crushed digestive cookies)
- Melted butter
- Granulated sugar (optional, depending on sweetness preference)
For the Cheesecake Filling
- Full-fat cream cheese, softened
- Powdered sugar
- Vanilla extract
- Heavy whipping cream
For the Strawberry Topping
- Fresh strawberries
- Sugar
- Lemon juice
- Cornstarch (optional, for thickening)
Using full-fat cream cheese and real whipped cream gives the bars their signature creamy texture and stability.
How to Make No Bake Strawberry Cheesecake Bars
This recipe comes together in simple steps. The hardest part is waiting for it to chill.
1. Prepare the Crust
Mix graham cracker crumbs with melted butter until evenly coated. Press the mixture firmly into a lined baking pan, making sure it’s compact and level. Chill the crust while you prepare the filling.
2. Make the Cheesecake Filling
Beat softened cream cheese until completely smooth. Add powdered sugar and vanilla extract, mixing until combined. In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture. Spread the filling evenly over the chilled crust.
3. Prepare the Strawberry Topping
Blend or finely chop fresh strawberries. Cook them briefly with sugar and lemon juice until slightly thickened. For a firmer topping, add a small amount of cornstarch slurry. Allow the mixture to cool before spreading it over the cheesecake layer.
4. Chill and Set
Refrigerate the bars for at least four hours, or overnight for best results. Once fully set, lift them from the pan using the parchment paper and slice into bars.
Tips for the Best No Bake Cheesecake Texture
A few simple techniques make all the difference when it comes to no bake cheesecake.
- Always use room-temperature cream cheese to avoid lumps
- Whip the cream to stiff peaks so the filling sets properly
- Do not overmix once the whipped cream is added
- Chill long enough to fully firm up before slicing
- Use a warm, clean knife for neat slices
Following these tips ensures perfectly set, creamy bars every time.
Strawberry Topping Options
One of the best things about this recipe is how customizable it is. If you want to change up the topping, here are a few easy options.
- Fresh strawberry sauce made with blended berries
- Store-bought strawberry pie filling for convenience
- Strawberry jam loosened with lemon juice
- Sliced strawberries tossed with sugar for a fresh, chunky layer
Each option brings a slightly different texture and flavor profile, so you can tailor it to your preference.
Storage, Freezing, and Make-Ahead Instructions
These no bake strawberry cheesecake bars are perfect for prepping ahead of time.
- Store covered in the refrigerator for up to five days
- Freeze individual slices for up to two months
- Thaw frozen bars overnight in the refrigerator
- Make the bars one day ahead for the best texture and flavor
They’re an excellent choice for stress-free entertaining.
Variations and Flavor Swaps
Once you’ve mastered the base recipe, it’s easy to make it your own.
- Swap strawberries for raspberries, blueberries, or mixed berries
- Use an Oreo or vanilla wafer crust instead of graham crackers
- Add white chocolate chips to the cheesecake layer
- Make mini cheesecake bars using a muffin pan
- Lighten it up with reduced-fat cream cheese
This flexible recipe adapts beautifully to different flavors and occasions.
Recipe FAQ’s
Can I make no bake strawberry cheesecake bars ahead of time?
Yes. These bars are best when made at least one day in advance, allowing them to fully set and develop flavor.
Can I use frozen strawberries?
Yes. Thaw them first and drain excess liquid before cooking to prevent a watery topping.
Can I freeze no bake strawberry cheesecake bars?
Absolutely. Freeze individual slices for up to 2 months. Thaw overnight in the refrigerator before serving.
Easy & Creamy No Bake Strawberry Cheesecake Bars
Ingredients
Crust
- 2 cups graham cracker crumbs
- ½ cup unsalted butter melted
- 2 tablespoons granulated sugar optional
Cheesecake Filling
- 16 oz cream cheese softened
- 1 cup heavy whipping cream
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
Strawberry Topping
- 2 cups fresh strawberries hulled and chopped
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch optional, for thicker topping
- 1 tablespoon water if using cornstarch
Instructions
- Line an 8×8-inch or 9×9-inch baking pan with parchment paper, leaving overhang for easy removal.
- In a bowl, mix graham cracker crumbs, melted butter, and sugar until evenly combined.
- Press the crust mixture firmly into the bottom of the prepared pan. Chill in the refrigerator while preparing the filling.
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add powdered sugar and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
- Spread the cheesecake filling evenly over the chilled crust.
- In a small saucepan, combine strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries soften and release juices.
- If using cornstarch, stir it with water and add to the strawberry mixture. Cook until slightly thickened.
- Remove the strawberry topping from heat and let it cool completely.
- Spread the cooled strawberry topping evenly over the cheesecake layer.
- Refrigerate for at least 4 hours, or overnight, until fully set.
- Slice into bars and serve chilled.