No-Bake Strawberry Cheesecake Bars

Ingredients

• 1 3/4 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 2 tbsp granulated sugar
• 1 pinch salt
• 16 oz cream cheese, softened
• 3/4 cup powdered sugar
• 2 tsp vanilla extract
• 1 tbsp lemon juice
• 1 cup heavy whipping cream, cold
• 2 cups fresh strawberries, diced
• 2 tbsp granulated sugar
• 1 tbsp fresh lemon juice
• 1 tsp cornstarch
• 1 tbsp water

Instructions

1. Line an 8×8 pan with parchment.
2. Mix graham crumbs, butter, sugar, and salt.
3. Press evenly into pan.
4. Chill while making filling.
5. Beat cream cheese until smooth.
6. Add powdered sugar, vanilla, and lemon juice.
7. Whip heavy cream separately to medium-stiff peaks.
8. Fold into cream cheese mixture.
9. Spread evenly over crust.
10. Combine strawberries, sugar, and lemon juice in a small saucepan.
11. Cook over medium-low heat approximately 4–6 minutes until juicy but fruit still has texture.
12. Mix cornstarch with water.
13. Add slurry to strawberries.
14. Cook about 1 minute until lightly thickened.
15. Cool completely.
16. Spoon cooled strawberry topping over cheesecake layer.
17. Refrigerate at least 4 hours, preferably longer.
18. Lift out and slice into 12 bars.

Nutrition

Chef's Notes

CHEF'S NOTES: • Full-fat block cream cheese gives the most stable texture. • Make sure the strawberry topping is completely cooled before pouring over the cheesecake layer. • For cleaner slices, chill the bars overnight and use a hot knife to cut. STORAGE: Store covered in refrigerator. Best within 3–4 days. SCALING PAN GUIDANCE: • 0.5× (6 bars): Use a smaller pan (loaf pan or 8×4). • 1× (12 bars): 8×8-inch pan. • 1.5× (18 bars): Use a 9×13-inch pan. • 2× (24 bars): Use two 8×8-inch pans. Do not put double filling into one pan. Chill time does not scale. ALLERGENS: Contains milk (cream cheese, butter, cream), wheat (graham crackers). May contain soy. NUTRITION NOTE: Calculated per bar (1/12 of recipe) using standard USDA nutrition values.

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