No Bake Strawberry Cheesecake Bars
User Reviews
4.8
No Bake Strawberry Cheesecake Bars
Description
The No Bake Strawberry Cheesecake Bars begin with a crust made of finely ground graham crackers combined with melted butter. Pressing the mixture firmly into the pan ensures a stable base that holds together well. The cheesecake filling incorporates granulated sugar, freeze-dried strawberries pulverized into powder, fine sea salt, softened cream cheese, lemon juice, and fresh sliced strawberries. Blending these creates a smooth strawberry mixture that combines the concentrated flavor from freeze-dried strawberries and the freshness of real fruit.
Whipped heavy cream is folded in to lighten the texture, giving the bars a creamy and airy consistency without baking. The bars are chilled to firm up before serving, resulting in a balance of crisp crust and smooth, strawberry-flavored cheesecake topping. The lemon juice enhances the brightness of the strawberries and balances sweetness.
Freeze-dried strawberries can usually be found near dried fruits in stores; omitting them reduces strawberry intensity but is possible if unavailable.
Ingredients
For the crust:
- 1 graham crackers sleeve (9 crackers, 140 grams
- 5 tablespoons unsalted butter melted
For the cheesecake:
- 3/4 cup granulated sugar 150 grams
- 2 cups freeze dried strawberries
- 1/8 teaspoon salt fine sea salt
- 16 ounces cream cheese completely softened to room temperature, 454 grams
- 1 tablespoon lemon juice
- 1 1/4 cups strawberries hulled and sliced, fresh
- 1/2 cup heavy cream chilled, 180 grams
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.
Notes
- Freeze-dried strawberries add concentrated flavor and color; find them near dried fruits in many grocery stores.
- If freeze-dried strawberries are unavailable, omit them, but expect a less vivid strawberry taste and color.
- Press the graham cracker crust firmly into the pan to avoid crumbling when serving.
- Ensure cream cheese is softened to room temperature for a smooth filling blend.
User Reviews
Overall Rating
4.8
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