Strawberry Cheesecake Bars Recipe

If you love cheesecake but don't want to turn on the oven, this simple and delicious strawberry cheesecake bars recipe from registered dietitian Jaime Shelbert is just what you need. These cheesecake bars are a no-bake cheesecake treat that firm up in the refrigerator or freezer, so you don't need to worry about cracking or overcooking with this recipe. You just need enough patience to let the bars set. Good things come to those who wait!

While strawberries might seem particularly summery, cheesecake bars do not belong to any single season. "This dish makes for a great dessert any time," Shelbert says. "It's great for get together since it's an easy make ahead dessert. It would be especially fabulous during strawberry season!" You only need a handful of ingredients, time for the cheesecake bars to chill in the fridge, and the desire to eat an indulgent dessert. Let's get started!

For this recipe, you'll need graham crackers, sugar, butter, and vanilla extract. You'll also need cream cheese, and Shelbert gives you the green light to use full or reduced fat. Last but certainly not least, you'll need thinly-sliced strawberries. While fresh strawberries are ideal, you can use frozen strawberries if you need to. "Just be sure to let them thaw and drain off any juices," Shelbert says.

The foundation of these strawberry cheesecake bars is their sweet and delicious graham cracker crust, so that's where you need to start. Put the graham crackers into the bowl of a food processor and pulse until they are crumbs. If you don't have a food processor, you can crush the graham crackers in a plastic bag. Pour the crumbs into a medium-sized mixing bowl. Add 2 tablespoons of sugar and the melted butter, and whisk everything together.

Coat an 8-inch square pan with non-stick spray or line it with parchment paper, and then press the graham cracker mixture into the bottom of the square pan. Smooth the graham cracker crust into an even layer with your hands or a spatula. Once you've finished assembling the crust, refrigerate it in the pan for 45 minutes.

Mix the cream cheese and the remaining sugar together in a bowl, mixing with a hand-held mixer on high until creamy, or about one to two minutes. Add the strawberries and vanilla to the bowl, and mix into the cheese mixture on medium high until the strawberries have been mashed up and all ingredients are well combined, or about another two minutes. Pour the cream cheese filling over the crust and smooth into an even layer. Freeze for four hours or refrigerate overnight.

After setting in the refrigerator or freezer, your strawberry cheesecake bars are ready to eat! You can eat the cheesecake bars as is, or serve topped with whipped cream. While some cheesecake recipes can be pretty finicky, this one is simple, nearly foolproof, and most-importantly, absolutely delicious. And, you have any leftovers, you're in luck. "This cheesecake will keep in the fridge for up to 5 days or in the freezer for up to a month," Shelbert notes for leftovers.