Make these easy, portable strawberry cheesecake bars with a buttery crust. They are perfect for picnics or spring gatherings when you want a simple, fresh dessert.
Author:amyrosewood
Prep Time:20 min
Cook Time:0 min
Total Time:6 hr 20 min
Yield:16 servings 1x
Category:Dessert
Method:Chilling
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 1/2 cups graham cracker crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted
16 ounces cream cheese, softened
1 cup powdered sugar
1 teaspoon vanilla extract
1/2 cup heavy cream
1 cup fresh strawberries, sliced
Instructions
Combine graham cracker crumbs and 1/4 cup granulated sugar in a medium bowl. Pour in melted butter and mix until the crumbs are evenly moistened.
Press the crumb mixture firmly into the bottom of an 8×8 inch baking pan lined with parchment paper, leaving an overhang for easy removal. Place the crust in the freezer while you prepare the filling.
In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fully combined.
In a separate bowl, whip the heavy cream until medium peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.
Spread the cheesecake filling evenly over the chilled crust.
Arrange the sliced fresh strawberries over the top of the filling.
Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until the bars are firm.
Use the parchment overhang to lift the chilled bars from the pan. Cut into squares before serving.
Notes
For the best texture, let the cream cheese sit at room temperature for about 30 minutes before mixing.
If you do not have parchment paper, lightly grease the pan and line it with foil instead.
These **no bake cheesecake** bars hold up well for transport, making them excellent **picnic treats**.