Strawberry Cheesecake Bars

Strawberry Cheesecake Bars are easy no-bake treats that feature a buttery vanilla wafer crust, a smooth strawberry cream cheese filling, and a crumbly strawberry topping! They’re so pretty to slice and serve at summer parties.

Strawberry Cheesecake Bars

Wanna know a secret? These strawberry cheesecake bars look way more impressive than they actually are. I can usually have these ready to freeze in about fifteen to twenty minutes! Vanilla wafers and freeze dried strawberries get blended together to form the crust. The filling is just a simple blend of fresh strawberries, cream cheese, sugar, cornstarch, and vanilla. Layer those together with some more of the crust on top, and you’ve got a picture perfect summer dessert!

Enjoy the flavors of summer with more no-bake dessert recipes like no churn strawberry ice cream, cream cheese fruit dip, and ice cream nachos! 

Why do I have to chill the crust?

Don’t skip this step! Placing the crust in the refrigerator while you make the filling helps the butter firm up. This gives the bars a sturdier base before the cheesecake layer is added, so the bars are far less likely to fall apart. 

How to Make Strawberry Cheesecake Bars

For the crust and topping:

1. Prep the baking dish. Line a 9×9-inch baking dish with foil, leaving an overhang on the sides. Set aside.
2. Blend the wafers. To the bowl of a food processor, add the vanilla wafers and pulse until finely ground.
3. Add strawberries and butter. Add in the freeze dried strawberries and butter and pulse until ground and incorporated.
4. Press into the pan. Pour half of the vanilla wafer mixture into the prepared pan. Press the mixture down firmly and evenly over the bottom of the dish.
5. Set aside the topping. Pour the remaining half of the mixture into a bowl.
6. Let it chill. Place the pan with the crust and the bowl with the topping in the refrigerator while you make the filling.

For the filling:

7. Prepare the processor. Rinse out the bowl of your food processor and place it back on the base.
8. Blend the berries. Add the strawberries to the processor and blend on high for 1 minute until smooth.
9. Add more filling ingredients. Pour the strawberry puree into a large bowl. Add in the softened cream cheese, sugar, cornstarch, and vanilla extract.
10. Beat until smooth. Beat on medium speed for 3-4 minutes until completely smooth and well combined.
11. Assemble. Pour the filling over the chilled crust. Evenly sprinkle the remaining crust mixture over the top of the cheesecake.
12. Freeze. Freeze for 2-3 hours until set.
13. Remove from the pan and slice. Use the foil handles to remove the bars from the pan, and peel back the foil from the sides and bottom of the bars. Slice into 9-12 bars as desired.
14. Enjoy! Serve immediately and refrigerate leftovers for up to 3 days.

Storing

Store leftover Strawberry Cheesecake Bars in an airtight container in the refrigerator for up to 3 days. Do NOT let them sit at room temperature for too long! 

You can also store them in the freezer. Place sliced bars in a freezer safe container with parchment paper between layers (so they don’t stick together) and freeze for up to 2 months.

Ingredient Notes

• Vanilla Wafers – If you want the crust and topping to be even sweeter, you can swap these for golden Oreos. 
• Freeze Dried Strawberries – These are usually readily available at most grocery stores! Make sure they’re freeze-dried, not just dried. Regular dried strawberries are chewy, not crunchy. 
• Melted Butter – This is what holds the crust together. 
• Fresh Strawberries – Be sure to blend these up into a smooth puree. That way, the strawberry puree really spreads into every bite! 
• Cream Cheese – I don’t recommend using low-fat cream cheese. 
• Granulated Sugar – There’s just enough to make the filling sweet without being too sweet. Measure with care! 
• Cornstarch – This helps to stabilize the filling so it slices cleanly. 
• Vanilla Extract – Sometimes, I also like to add a small splash of almond extract along with the vanilla! 

Enjoy!

~Nichole

SaveSaved Pin Print

4.91 from 10 votes

Strawberry Cheesecake Bars

By Nichole

Strawberry Cheesecake Bars are easy no-bake treats that feature a buttery vanilla wafer crust, a smooth strawberry cream cheese filling, and a crumbly strawberry topping! They’re so pretty to slice and serve at summer parties.

Prep 20 minutes mins

Chill Time 3 hours hrs

Total 3 hours hrs 20 minutes mins

Servings 9 People

Ingredients 

1x2x3x

CRUST AND TOPPING:

• ▢ 1 11 Ounce Box Vanilla Wafers
• ▢ 2 Cups Freeze Dried Strawberries
• ▢ 3/4 Cup Butter Melted

FILLING:

• ▢ 1 1/2 Cups Sliced Strawberries
• ▢ 16 Ounces Cream Cheese Softened
• ▢ 3/4 Cup Granulated Sugar
• ▢ 2 teaspoons Cornstarch
• ▢ 1 teaspoon Vanilla Extract

Instructions 

CRUST AND TOPPING:

• Line a 9×9 or 8×8 inch square baking dish with foil, leaving an overhang on the sides. Set aside.
• To the bowl of a food processor or high powered blender add the vanilla wafers and pulse until finely ground.
• Add in the freeze dried strawberries and butter and pulse until ground and incorporated.
• Pour half of the vanilla wafer mixture into the prepared pan. Press the mixture down firmly and evenly over the bottom of the dish.
• Pour the remaining half of the mixture into a bowl.
• Place the pan with the crust and the bowl with the topping in the refrigerator while you make the filling.

FILLING:

• Rinse out the bowl of your food processor and place it back on the base.
• Add the strawberries to the processor and blend on high for 1 minute until smooth.
• Pour the strawberry puree into a large bowl. Add in the softened cream cheese, sugar, cornstarch, and vanilla extract.
• Beat on medium speed for 3-4 minutes until completely smooth and well combined.
• Pour the filling over the chilled crust. Evenly sprinkle the remaining crust mixture over the top of the cheesecake.
• Freeze for 2-3 hours until set.
• Use the foil handles to remove the bars from the pan, and peel back the foil from the sides and bottom of the bars. Slice into 9-12 bars as desired.
• Serve immediately and refrigerate leftovers for up to 3 days.

Notes

Freeze Dried Strawberries:  These can be found at the grocery store either in the produce, snack, baby food, or cereal aisle depending on your store.

Serving Size:  Listed as 9 bars, which makes very large servings.  This recipe can easily be cut into 12 bars as well.

Nutrition

Serving: 1Bar, Calories: 580kcal, Carbohydrates: 66g, Protein: 3g, Fat: 33g, Saturated Fat: 19g, Cholesterol: 96mg, Sodium: 297mg, Potassium: 775mg, Fiber: 6g, Sugar: 54g, Vitamin A: 1150IU, Vitamin C: 642mg, Calcium: 65mg, Iron: 12mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert

Cuisine: American

Like this? Rate & review this recipe below!