Description
Creamy, tangy, and refreshingly easy, these no-bake strawberry cheesecake bars are a layer of graham cracker crust, velvety cream cheese filling, and fresh strawberry topping. Perfect for summer or any season!
Ingredients
1 ½ cups graham cracker crumbs
⅓ cup granulated sugar
½ cup unsalted butter, melted
2 cups cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
2 cups heavy cream
2 cups fresh strawberries, hulled and quartered
¾ cup granulated sugar
1 tablespoon fresh lemon juice
Instructions
Pulse graham crackers with ⅓ cup granulated sugar in a food processor to form crumbs. Press melted butter into the mixture, then press into an 8×8-inch greased pan.
Beat cream cheese, 1 cup powdered sugar, and vanilla until smooth. Fold in whipped heavy cream until light and fluffy. Spread over the crust.
In a saucepan, cook strawberries with ¾ cup granulated sugar and lemon juice over medium heat until thickened, about 5 minutes. Cool completely.
Pour strawberry topping over the filling. Chill for 4 hours or until set. Cut into bars and serve.
Notes
Use fresh strawberries for best flavor; substitute with frozen (thawed and drained) if needed. Store in an airtight container in the fridge for up to 3 days. For gluten-free crust, use gluten-free graham cracker crumbs or crushed gluten-free cookies.
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 35g
- Sodium: 180mg
- Fat: 22g
- Saturated Fat: 13g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg