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Creamy Frozen Strawberry Cheesecake Bars

frozen strawberry cheesecake bars - featured image
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A quick and easy no-bake dessert featuring a creamy strawberry cheesecake filling over a crunchy graham cracker crust, perfect for summer gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces (450g) cream cheese, softened
  • 1 cup heavy whipping cream, cold
  • ¾ cup granulated sugar
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups fresh strawberries, hulled and pureed (or frozen, thawed and drained)
  • 1 tablespoon lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C). In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar. Stir until the mixture resembles wet sand.
  2. Transfer the crust mixture into the lined 8×8-inch pan. Use the back of a spoon or a flat-bottomed glass to press it evenly into the bottom. Bake for 8–10 minutes until golden and fragrant. Remove from oven and let cool completely.
  3. While the crust cools, puree hulled strawberries with lemon juice in a blender or food processor until smooth. Taste and adjust sweetness if needed. Set aside.
  4. In a large mixing bowl, use an electric mixer to beat cold heavy cream until soft peaks form. Be careful not to overwhip.
  5. In another large bowl, beat softened cream cheese with sugar and vanilla extract until smooth and creamy, about 2–3 minutes on medium speed.
  6. Gradually add the strawberry puree to the cream cheese mixture, folding gently to combine until smooth and evenly pink.
  7. Carefully fold the whipped cream into the strawberry cream cheese mixture in two additions using a rubber spatula and gentle motions to keep the mixture light and airy.
  8. Pour the filling over the cooled graham cracker crust, smoothing the top with a spatula. Cover the pan tightly with plastic wrap and place it in the freezer for at least 4 hours, ideally overnight, until firm.
  9. When ready, remove from freezer and let sit at room temperature for 10 minutes before slicing into bars to soften slightly for clean cuts.

Notes

If crust edges crack when slicing, warm knife under hot water and wipe dry before cutting each slice. Let bars sit at room temperature for 10 minutes before slicing for easier cuts. Use softened cream cheese to avoid lumps. Whip cream to soft peaks and fold gently to keep airy texture. Freeze at least 4 hours or overnight for best results.

Nutrition

Keywords: frozen cheesecake bars, no-bake dessert, strawberry cheesecake, summer dessert, easy dessert, creamy cheesecake, graham cracker crust

Find it online: https://lucydishes.com/creamy-frozen-strawberry-cheesecake-bars-recipe-easy-no-bake-dessert/