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Strawberry cheesecake bar, topped with whipped cream and a strawberry.
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5 from 11 votes

No Bake Strawberry Cheesecake Bars

Make these amazing No Bake Strawberry Cheesecake Bars! Made with Graham cracker crust and silky cream cheese filling, it’s an easy and refreshing frozen Summer dessert recipe that will taste just like ice cream.
Prep Time30 mins
Cook Time0 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Servings: 12 squares
Calories: 386kcal


  • 2 cups Graham crackers crumbs
  • ½ cup unsalted butter melted
  • 16 oz cream cheese room temperature
  • 2 cups strawberries diced
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream cold


  • Line an 8x8-inch baking dish with parchment paper and set aside.
  • In a food processor, put Graham crackers. Pulse it a few times, until you have fine crumbs.
  • Transfer 2 cups crumbs into a bowl and add ½ cup melted butter. Mix everything until well combined.
  • Transfer the mixture into a baking pan with parchment paper. Spread the mixture evenly, then press it with a measuring cup until firm. Refrigerate while working with the filling.
  • In a food processor or a blender, add 16 oz cream cheese, 2 cups diced strawberries, ¾ cup granulated sugar, and 1 tsp vanilla extract. Blend until smooth and well combined.
  • In a separate bowl, whip 1 cup heavy cream until stiff peaks. Fold it into the cream cheese mixture in two steps. Don’t overmix!
  • Pour the filling on top of the refrigerated Graham crust and spread evenly.
  • Cover with the plastic wrap and put in the freezer for at least 5 hours or overnight.
  • When ready to serve, cut the cheesecake into 12 equal squares.



  • Cream Cheese. Make sure that your cream cheese is room temperature. That will help to make the filling smoother and easier to bind with other ingredients.
  • Crust. After you spread the Graham mixture on the bottom of the pan, I like to take a measuring cup or an empty glass and press it down. It will help to create a nice crust that will hold together and won’t crumble after it’s frozen.
  • Mixing. I like to use a food processor to blend the filling. You also can use a blender, Vitamix, or even an immersion blender.


Serving: 1square | Calories: 386kcal | Carbohydrates: 28g | Protein: 4g | Fat: 30g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 229mg | Potassium: 133mg | Fiber: 1g | Sugar: 18g | Vitamin A: 1038IU | Vitamin C: 14mg | Calcium: 68mg | Iron: 1mg