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No Bake Strawberry Cheesecake Bars Recipe

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4.1 from 66 reviews

  • Author: Ava
  • Total Time: 4 hours 55 minutes
  • Yield: 9 servings
  • Diet: Vegetarian

Description

No Bake Strawberry Cheesecake Bars are a delicious, creamy dessert with a crunchy graham cracker crust and a smooth strawberry-infused cheesecake filling. Perfect for warm days, this recipe requires no oven baking and offers a refreshing treat with a vibrant strawberry twist using both freeze-dried and fresh strawberries.

Ingredients

For the crust:

  • 1 sleeve (9 crackers, 140 grams) graham crackers
  • 5 tablespoons (71 grams) unsalted butter, melted

For the cheesecake:

  • 3/4 cup (150 grams) granulated sugar
  • 2 cups (47 grams) freeze-dried strawberries
  • 1/8 teaspoon fine sea salt
  • 16 ounces (454 grams) cream cheese, completely softened to room temperature
  • 1 tablespoon lemon juice
  • 1 1/4 cups fresh strawberries, hulled and sliced
  • 1/2 cup (180 grams) heavy cream, chilled

Instructions

  1. Prepare the crust: Line an 8-inch square baking pan with parchment paper or foil, leaving an overhang on all sides. In a food processor, pulse graham crackers until very finely ground. Add melted butter and pulse until the mixture is moistened and combined. Press the crust mixture firmly into the bottom of the pan using your hands or the bottom of a measuring cup. Refrigerate while preparing the cheesecake filling.
  2. Make the strawberry powder: In a blender, combine sugar, freeze-dried strawberries, and salt. Blend until the strawberries become a fine powder with no visible chunks remaining.
  3. Blend the cheesecake filling: Add the softened cream cheese, lemon juice, and fresh sliced strawberries to the blender with the strawberry powder. Blend until completely smooth, scraping down the sides and bottom as needed. Using a blender tamper can help achieve a smooth texture more quickly.
  4. Whip the cream: In a large mixing bowl, whip the chilled heavy cream using an electric mixer fitted with a whip attachment until medium-soft peaks form.
  5. Combine and spread: Gently fold the strawberry cream cheese mixture into the whipped cream until combined. Spread this filling evenly over the chilled graham cracker crust, smoothing the top with a spatula.
  6. Freeze to set: Freeze the assembled cheesecake bars for at least 4 hours or overnight to allow them to set firmly. Before serving, let sit in the refrigerator for 30 minutes to soften slightly.
  7. Slice and serve: Run a large sharp knife under hot water and wipe it dry before slicing. Cut into 9 bars, wiping the knife clean after each cut to get neat slices.
  8. Storage: Store the bars covered in the refrigerator for up to 3 days or freeze for up to 2 weeks. If frozen, transfer them to the refrigerator about 30 minutes prior to serving to thaw slightly.

Notes

  • To ensure the crust holds together well, pulse graham crackers into a very fine crumb.
  • Using both freeze-dried and fresh strawberries intensifies the strawberry flavor for a more vibrant taste.
  • Let the cheesecake bars sit in the refrigerator before slicing to make cutting easier.
  • If you don’t have a blender tamper, pause blending occasionally and scrape the sides to ensure an even blend.
  • These bars are best enjoyed within 3 days refrigerated for optimal freshness.
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/no-bake-strawberry-cheesecake-bars-recipe/