Description
These No-Bake Strawberry Cheesecake Bars are easy to make, deliciously creamy, and feature a crunchy vanilla cookie crust topped with a fresh strawberry cheesecake filling. Perfect for a quick dessert that requires no oven time and is sure to impress with its combination of sweet strawberries and smooth cream cheese.
Ingredients
Scale
Cookie Crust
- 6 ounces vanilla cookie wafers
- 1 tablespoon granulated sugar
- Salt to taste
- 6 tablespoons unsalted butter, melted
Strawberry Cheesecake Filling
- 16 ounces cream cheese, room temperature
- 1/2 cup granulated sugar
- 1/2 cup powdered sugar
- 1/4 cup sour cream
- 1 1/2 cups fresh strawberries, chopped
- 2 tablespoons strawberry preserves
- 1 tablespoon lemon juice
- 1/2 lemon, zested
- 1 teaspoon pure vanilla extract
- 2 cups whipped topping or fresh whipped cream (if using whipped topping, be sure it is thawed in the refrigerator)
Instructions
- Prepare the Cookie Crust: Line a 9-inch square baking dish with parchment paper, leaving the paper hanging over the sides for easy removal later. In a food processor, pulse the vanilla cookie wafers until fine crumbs form. Transfer the crumbs to a bowl and mix in the granulated sugar, a pinch of salt, and the melted unsalted butter until the mixture is well combined.
- Form the Crust: Press the cookie crumb mixture into an even layer on the bottom of the prepared baking dish. Place the dish in the freezer to set while you prepare the filling.
- Make the Cheesecake Filling: In a blender or food processor, add the cream cheese, granulated sugar, powdered sugar, sour cream, fresh chopped strawberries, strawberry preserves, lemon juice, lemon zest, and vanilla extract. Pulse until the mixture is smooth and creamy.
- Combine with Whipped Topping: Transfer the smooth filling mixture into a large mixing bowl. Gently fold in the whipped topping or fresh whipped cream until fully incorporated and smooth.
- Assemble the Bars: Pour the cheesecake filling evenly over the chilled cookie crust in the baking dish. Smooth the top with a spatula and place the dish in the freezer overnight to set firmly.
- Serve: Once frozen, remove the bars from the dish using the parchment paper overhang, slice into squares. Let the bars sit at room temperature for about 20 minutes before serving to soften slightly.
- Storage: Store leftover cheesecake bars in an airtight container in the freezer to maintain freshness.
Notes
- Make sure the cream cheese is at room temperature before blending to achieve a smooth filling.
- If using whipped topping instead of fresh whipped cream, thaw it fully in the refrigerator before folding it in.
- Letting the bars sit at room temperature before serving helps soften the texture for a better mouthfeel.
- The crust can be pressed firmly to avoid crumbling when slicing the bars.
- These bars are best stored frozen but can be kept in the refrigerator for up to 2 days if you prefer a softer texture.
