No-Bake Strawberry Cheesecake Bars
Ingredients:
The Graham Cracker Crust:
2 cups (240g) graham cracker crumbs (about 14-16 full sheets)
½ cup (113g) unsalted butter, melted
⅓ cup (65g) packed light brown sugar
Pinch of salt
The Creamy Cheesecake Filling:
16 oz (450g) full-fat cream cheese, softened to room temperature
1 cup (120g) powdered sugar
1 tsp vanilla extract
1 cup (240ml) heavy whipping cream, very cold
1 cup fresh strawberries, finely diced and patted dry
The Strawberry Glaze Topping:
1 lb (450g) fresh strawberries (half chopped for the glaze, half kept whole/halved for garnish)
⅓ cup (65g) granulated sugar
1 tbsp lemon juice
1 tbsp cornstarch + 1 tbsp cold water
Steps:
Prep the Pan & Crust: Line an 8×8-inch or 9×9-inch square baking pan with parchment paper, leaving an overhang on the sides. In a medium bowl, mix the graham cracker crumbs, melted butter, brown sugar, and salt until the mixture resembles wet sand. Press firmly and evenly into the bottom of your prepared pan. Chill in the refrigerator or freezer while you make the filling.
Whip the Cream: In a separate mixing bowl, beat the cold heavy whipping cream on medium-high speed until stiff peaks form (about 3-4 minutes). Set aside.
Mix the Cheesecake: In a large bowl, beat the softened cream cheese until completely smooth and creamy. Add the powdered sugar and vanilla extract, beating until fluffy and well combined.
Fold & Fill: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until light and airy. Fold in the diced strawberries. Spread this creamy filling evenly over your chilled graham cracker crust. Cover tightly and refrigerate for at least 4 to 6 hours (or overnight) until firm and set.
Cook the Glaze: While the cheesecake chills, prepare the topping. In a small saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat for 5-8 minutes until the berries break down and become syrupy. In a small dish, whisk the cornstarch and cold water together, then stir it into the saucepan. Boil for 1-2 more minutes until thick and glossy. Remove from heat and let it cool completely.
Top & Slice: Once the cheesecake is perfectly set, use the parchment overhang to carefully lift it out of the pan. Spread the completely cooled strawberry glaze generously over the top. Garnish with your remaining fresh strawberries, slice into thick, beautiful squares, and serve!
No-Bake Strawberry Cheesecake Bars
