No Bake Strawberries and Cream Cheesecake Bars

No Bake Strawberries and Cream Cheesecake Bars…aka the best of BOTH worlds! Crunchy, buttery graham cracker crust, with a sweet and creamy cheesecake filling, topped with homemade strawberry jam to create the ultimate no bake summer dessert. The best part is that these sweet treats take almost no effort to make. They’re the best way to celebrate the start of summer. I mean, does it really get better than a no bake cheesecake that lets you enjoy fresh summer strawberries? I definitely don’t think so. Especially when every last bite of one of these bars is truly delicious!

square slices of cheesecake on parchment with strawberries and flowers

→ This post is also available as a Web Story: No Bake Strawberries and Cream Cheesecake Bars

About The Recipe

It’s finally that time of year where we can start sharing delicious no bake recipes again! I, for one, couldn’t be more excited than to get an early start. I mean, summer is just around the corner! And, I don’t know about you, but I don’t want the oven running all summer long. So, we’re kicking off the season with these strawberries and cream cheesecake bars!

If you read our Strawberry Rolls post or follow us on Instagram, then you know that we have a serious abundance of strawberries right now! Our little strawberry garden is producing more fruit than we can actually eat! So, we’re trying to find fun and unique ways to use them.

And, after a poll on instagram, a few of you asked for some no bake desserts to help keep things cool in the kitchen this summer… Well, no bake cheesecake seemed the perfect way to go ahead.

But how could we make it special? Something just for the summer?

Abundance of strawberries + no bake cheesecake… It only makes sense!

close up of strawberries and cream cheesecake bar

But, I’m gonna let you in on a little secret. My mom and I had never made a no bake cheesecake before! So, it was something new and exciting for the both of us…and I couldn’t be happier with the results!

A rich and creamy filling, that’s sweet and tangy, topped with a fruity and sweet, lightly acidic jam. Oh, and that super simple graham cracker crust just gives these bars that little bit of buttery crunch it needs.

Seriously, I think these might just be one of the best recipes on our blog! SO. GOOD.

Equipment Needed

Ingredients

For The Crust:

  • Graham Cracker Crumbs
  • Salted Butter
  • Sugar
graham cracker crumbs, sugar, and melted butter in bowls on marble counter

For The Filling:

  • Heavy Cream
  • Cream Cheese
  • Sour Cream
  • Sugar
  • Vanilla Extract
  • Lemon Juice
cream cheese, vanilla, sugar, milk, lemon juice, and sour cream in glass bowls on marble counter

For The Jam:

  • Strawberries
  • Lemon Juice
  • Sugar
strawberries, lemon juice, and sugar in glass bowls

Instructions

Combine the chopped strawberries, sugar, and lemon juice in a small saucepan. Cook over medium low heat until the sugar dissolves, about 5 minutes. Carefully pour the mixture into a blender, blend until smooth. Pour the mixture back into the pot and cook for another 8-10 minutes, or until thickened. Set aside.

In a medium bowl, combine the graham cracker crumbs, sugar, and butter. Mix.

Transfer the mixture into a springform pan and press down with the bottom of a measuring cup to ensure the crust if firmly packed. Set aside.

With a stand mixer or hand mixer, whip the heavy cream to stiff peaks. About 3 minutes. Set in the fridge until needed.

In a clean mixer bowl, beat the cream cheese and sour cream until smooth.

Beat in the sugar.

Stir in the vanilla and lemon juice.

Fold in the whipped cream.

Transfer the cheesecake filling onto the graham cracker crust. Spread evenly across. Refrigerate overnight.

Top with strawberry jam.

Slice and serve!

How To Store

After you’ve made this cheesecake, you can actually just keep it in the fridge! That’s right. Just place it in a lidded container and put back in the fridge until you want it again. It should last about 3-5 days.

Cheesecake Bars Troubleshooting

  • Lumpy Cheesecake Filling: Your cream cheese was probably too cold! You need to start with room temperature cream cheese to ensure a smooth and creamy filling.
  • My Cheesecake Didn’t Set: This is probably because it wasn’t chilled long enough. In this recipe, we don’t use any thickeners or enhancers to make this cheesecake set, so you really need to make sure that cheesecake is cold!
  • How To Have A Light and Airy Cheesecake: Make sure you beat the whipped cream to stiff peaks, but not anymore! This is a super important part of the recipe. Don’t over whip or under whip the cream. Be sure to check the post above for photos on what it should look like!
close up of strawberry cheesecake bars on parchment with flowers

Expert Tips

  • Be sure that your graham cracker crust is level and firmly packed! If it’s not, it may crack.
  • Make sure your cream cheese is room temperature and your heavy cream is cold!
  • Don’t beat/mix in the whipped cream! Gently fold it into the cream cheese mixture.
  • If you don’t have a blender for the jam, just cook the mixture down until slightly thickened. Then, use a fork to break down the larger pieces of strawberries.
  • The crust does not need to be baked.
  • You can use fresh or frozen strawberries for the jam.
  • You can also use store-bought jam.
  • The jam will run off the top of the cheesecake bars.
  • If you use gluten-free graham crackers, this recipe will be 100% gluten-free!

When you make these No Bake Strawberries and Cream Cheesecake Bars, leave a comment down below! We love hearing from you and answering any questions you might have! Also, be sure to tag us on social media and hashtag it #BakersTable.

square slices of cheesecake on parchment with strawberries and flowers

No Bake Strawberries and Cream Cheesecake Bars

Traci
Sweet, creamy, tangy, and exploding with flavor! These No Bake Strawberries and Cream Cheesecake Bars are the ultimate summertime treat.
5 from 6 votes
Prep Time 30 mins
Cook Time 12 mins
Additional Time 12 hrs
Total Time 12 hrs 42 mins
Course Desserts
Cuisine American
Servings 24
Calories 281 kcal

Ingredients
 

Strawberry Jam

  • 4 cups strawberries
  • 1 cup sugar
  • ¼ cup lemon juice

Graham Cracker Crust

  • 2 cups graham cracker crumbs
  • ¼ cup sugar
  • 9 Tablespoons salted butter, melted

Cheesecake

  • 1 cup heavy cream, cold
  • 3 cups cream cheese, room temperature
  • ¼ cup sour cream
  • 1 cup sugar
  • 2 teaspoons lemon juice
  • 1 ½ teaspoons vanilla

Instructions

Strawberry Jam

  • Combine strawberries, sugar, and lemon juice in a 2 quart saucepan.
  • Cook over medium low heat until sugar dissolves and strawberries start to break down, about 5 minutes.
  • Remove from heat and carefully transfer to blender.
  • Purée.
  • Carefully return to saucepan.
  • Continue to cook over medium low heat until thickened, about 8-10 minutes.
  • Cool and refrigerate until ready to use.

Graham Cracker Crust

  • In a medium bowl, combine graham cracker crumbs, sugar, and butter.
  • Stir until completely mixed.
  • Turn out into a 9-inch square pan.
  • Press evenly across the bottom. Set aside.

Cheesecake

  • Beat heavy cream to stiff peaks. Set aside.
  • With an electric mixer, beat cream cheese and sour cream until smooth.
  • Beat in sugar.
  • Stir in lemon juice and vanilla.
  • Fold in beaten cream.
  • Spoon on top of crust and spread evenly.
  • Refrigerate overnight.
  • Top with strawberry jam.

Notes

  • Be sure that your graham cracker crust is level and firmly packed! If it’s not, it may crack.
  • Make sure your cream cheese is room temperature and your heavy cream is cold!
  • Don’t beat/mix in the whipped cream! Gently fold it into the cream cheese mixture.
  • If you don’t have a blender for the jam, just cook the mixture down until slightly thickened. Then, use a fork to break down the larger pieces of strawberries.
  • The crust does not need to be baked.
  • You can use fresh or frozen strawberries for the jam.
  • You can also use store-bought jam.
  • The jam will run off the top of the cheesecake bars.
  • If you use gluten-free graham crackers, this recipe will be 100% gluten free!

Nutrition

Serving: 1BarCalories: 281kcalCarbohydrates: 28gProtein: 3gFat: 18gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 56mgSodium: 177mgPotassium: 104mgFiber: 1gSugar: 23gVitamin A: 663IUVitamin C: 15mgCalcium: 48mgIron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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7 Comments

  1. 5 stars
    Wow, a real winner. I added, the grated rind of 1 lemon and threes balls of stem ginger (well chopped) to the creamy mixture. A tablespoonful of the stem ginger syrup to the crushed biscuits. Topped with fresh wild raspberry jam.

    Definitely will become my party piece. Thank you.