Tessa’s Recipe Rundown
Taste: Tastes like summer! The fresh, vibrant strawberry flavor pairs so beautifully with the buttery graham cracker crust.
Texture: Depends on how cold you serve it! The colder it is, the more like ice cream the texture becomes. The warmer it is, it’s more like a cross between cheesecake and strawberry mousse.
Ease: Super easy, but you need both a blender or food processor and an electric mixer.
Pros: Fun, bright, and crowd-pleasing summer treat. Can be made in advance.
Cons: None!
Would I make this again? Absolutely.
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These No Bake Strawberry Cheesecake Bars are edible proof that there’s nothing better than a fresh, fruity, and chilled dessert on a hot summer day.
I adore making cheesecake bars. I have so many cheesecake bar recipes – like Classic Cheesecake Bars, my Nutella Cheesecake Bars, and even Chocolate Chip Cookie Cheesecake Bars!
Cheesecake bars are fun because they don’t need a water bath, they’re easy to make, and even easier to slice and serve! What’s not to love?
These cheesecake bars are extra special because you don’t even need to turn on your oven to make these No Bake Strawberry Cheesecake Bars! Win-win for summer baking.
I love how bold the strawberry flavor is in these bars. I find with a lot of baked goods, the strawberries kind of dull in flavor from the heating process (unless you’re roasting strawberries, like in this ice cream recipe!).
In this recipe, we use strawberries in two forms for plenty of flavor and color: freeze-dried strawberries that are blended into a fine powder, and fresh strawberries blended into the filling mixture.
So while you do need both a blender or food processor and an electric mixer (or very strong arm) to make this recipe, there’s no oven involved. There’s also no Cool Whip. Totally homemade from scratch!
Sprinkle of Science
How to Make No-Bake Strawberry Cheesecake Bars
What Kind of Cream Cheese Should I Use for No-Bake Strawberry Cheesecake Bars?
- Be sure to use blocks of full-fat, high-quality cream cheese.
- Do not use reduced fat or your cheesecake bars may be watery, rubbery, or otherwise lackluster.
- Don’t use whipped cream cheese or cream cheese for spreading on a bagel.
- Be sure your cream cheese is COMPLETELY softened to room temperature before making the cheesecake bars.
I Can’t Find Graham Crackers. What Else Can I Use?
Whatever your heart desires! Use the same amount by weight of digestive biscuits, vanilla wafers, Biscoff cookies, or any crunchy cookie you’d like – just note that Biscoff cookies are a little richer than graham crackers (which are drier), so add just enough butter until it holds together when pressed.
You can even put this No-Bake Strawberry Cheesecake Bar filling on top of a pan of baked, cooled brownies!
Why Use Freeze-Dried Strawberries?
- Freeze-dried strawberries offer a ton of strawberry flavor and vibrant color without adding too much extra liquid to the filling.
- Fresh strawberries contain a lot of water, which makes it difficult to make a sturdy enough no-bake cheesecake that holds its shape, or one that doesn’t get icy and hard if you freeze it.
- I also love to use freeze-dried strawberries in icing recipes like with my Baked Strawberry Lemon Doughnuts!
- Once pulverized, they also make a great garnish on top of chocolate cake or brownies, or mixed in to flavor buttercream frosting.
Where to Find Freeze-Dried Strawberries?
You can find freeze-dried strawberries near the other dried fruits like raisins at the grocery store. I’ve seen them consistently stocked at Target, Trader Joe’s, Kroger, and Walmart, or online here. Reader Francesca also mentioned you can often find freeze-dried fruit next to the baby food at the grocery store!
What if I Can’t Find Freeze-Dried Strawberries?
If you can’t find freeze-dried strawberries, simply omit them – but please note that the strawberry color and flavor will be less intense.
Can I Use Frozen Strawberries?
Yes, you can use frozen strawberries in place of the fresh strawberries in the recipe. Be sure to thaw them then drain any excess liquid completely, as too much water will prevent this cheesecake from setting.
Please note that frozen strawberries cannot be substituted for the freeze-dried strawberries.
Chilling No Bake Cheesecake
This cheesecake needs to chill in the freezer for at least 4 hours to ensure it fully sets and holds its shape. I usually just make it the day before I plan to serve it, just to allow plenty of time for the bars to fully chill.
How to Serve No-Bake Strawberry Cheesecake Bars
- Before serving, allow No-Bake Strawberry Cheesecake Bars to soften slightly in the fridge for 30 minutes.
- For clean slices, use a big sharp knife. Run it under hot water, and carefully wipe it off in between slices.
- Store covered in the fridge for up to 3 days or freezer for up to 2 weeks. The texture will be softer and looser when stored in the fridge.
- Serve with fresh strawberries, vanilla ice cream, fresh whipped cream, or chocolate ganache!
More No-Bake Recipes:
- No Bake Frozen Blueberry Pie
- No Bake Strawberry Lemonade Mini Cheesecakes
- No Bake S’mores Mini Cheesecakes
- No Bake Chocolate Peanut Butter Cheesecake
- Brown Butter Rice Crispy Treats
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No Bake Strawberry Cheesecake Bars
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
For the crust:
- Line an 8-inch square baking pan with parchment paper or foil, leaving an overhang on all sides.
- Place the graham crackers in the bowl of a food processor and pulse until very finely ground. The more finely ground, the better the crust will stay together and not crumble. Add in the melted butter and pulse until moistened.
- Very firmly press the mixture into the bottom of the pan using your hands or the bottom of a measuring cup. Refrigerate.
For the cheesecake:
- In the bowl of blender, combine the sugar, freeze-dried strawberries, and salt. Blend until the strawberries are powdery with no visible chunks remaining. Add the cream cheese, lemon juice, and fresh strawberries. Blend until completely smooth, scraping down the sides and bottom as needed. A blender tamper can help bring the mixture together quickly.
- In a large mixing bowl, use an electric mixer fitted with the whip attachment to whip the cream until medium peaks form. Add the strawberry mixture to the whipped cream and gently fold until combined. Spread over prepared crust, smoothing the top.
- Freeze for at least 4 hours or overnight. Let sit in the fridge 30 minutes before serving. Run a large sharp knife under hot water, wiping it off in between slices. Cut into 9 bars.
- Store covered in the fridge for up to 3 days or freezer for up to 2 weeks. If freezing, remove from freezer and refrigerate 30 minutes before serving.
Recipe Notes
This post was published in 2020 and has been updated with additional baking tips. Photos by Ashley McLaughlin.
June Baking Challenge
This recipe was the pick for our June 2020 baking challenge! Check out the entries submitted below. Click here to discover the current month’s challenge.
I made this using 1/2 cup of sugar instead of 3/4 cup and it was the perfect level of sweetness for me. Reducing the sugar made it taste more tart from the lemon so it tasted more like strawberry lemonade cheesecake. I love strawberry lemonade so this was a good thing.
A delicious cheesecake with a nice light texture. I didn’t have freeze dried strawberries so used dehydrated instead. This added wonderful chewy chunks of strawberries throughout.
Very simple to follow and very strong strawberry flavor!
Hi Tessa!
I’ve a question in regards to your metric measurements. It may be my limited scope, but are you liquid ingredients actually measured by weight in metric? Normally, at least in Canada, we might use grams for dry ingredients, although ml would be more common, and for liquid ingredients, definitely ml is the common standard for home baking. My question is, was this an oversight on your part? Are things measured on a scale or with measuring cups?
Thank you! Have a great day!
Dry ingredients are measured by weight (except small amounts such as teaspoons) and liquid is measured with a liquid measuring cup. I find this to be the best and easiest way to measure 🙂
Taste great. Was a little confused when to put the sugar in since it says it twice in the directions? Also what is a bowl of blender? I used a food processor. Still turned out good
Absolutely scrumptious!! The recipe was so easy to follow and they were such a crowd pleaser!
It says to add the sugar with the freezer dried strawberries and salt. Then it says to add it with the cream cheese. At which point are you supposed to add the sugar?
Delicious! I love strawberries and cheesecake and this was fantastic! Thanks for a fun, yummy recipe!
I would recommend this for summer party’s! It’s sweet and scrumptious!
Might it be possible to make this in a purchased chocolate cookie pie crust, probably @ a 9”? Thank you.
I don’t see why not… the filling might just be a little shallow for a large size deeper crust.
Tessa, I’d like to tell all your fans that I can usually find the freeze dried strawberries (as well as other fruits) in the baby section of the grocery store.
Great tip! I’ll add that to the blog post. Thanks for sharing!
Hi Tessa, I was just curious; do you think you could use freeze dried strawberry powder for the freeze dried strawberries? And do you have any idea what volume of strawberries you end up with after food processing the 2 cups you need for this recipe? Just in case I can substitute the powder, I would need to have an idea of how much to use.
Thanks,
Michelle
I’m not sure of the amount in cups of powder, but if you have a scale just use the weight provided in the recipe 🙂
Hi Michelle, I’m going to guess that yes, you can use powder. Do you have a scale that measure in grams? If so, just measure out 47 grams of the powder. I’m guessing that it should work since you would be using the same weight. Good luck! I just finished making it and it’s in the refrigerator. I’ll try it tomorrow.