Print

No-Bake Strawberry Crunch Cheesecake Bars

Close-up of a square slice of strawberry crunch cheesecake with a graham cracker crust.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this easy, creamy no-bake strawberry crunch cheesecake. It features a rich cream cheese filling and a crunchy topping inspired by strawberry ice cream bars.

Ingredients

Scale
  • For the Crust: 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • For the Filling: 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream, cold
  • 1/2 cup strawberry puree (from fresh or thawed frozen strawberries)
  • For the Strawberry Crunch Topping: 1 cup vanilla wafer crumbs (or shortbread cookie crumbs)
  • 1/2 cup freeze-dried strawberries, crushed into fine pieces
  • 1/4 cup granulated sugar
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • 1 teaspoon pink or red food coloring (optional)

Instructions

  1. Prepare the pan: Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Make the crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly and evenly into the bottom of the prepared pan. Chill in the freezer for 15 minutes while you prepare the filling.
  3. Make the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the powdered sugar and vanilla extract until fully combined.
  4. Whip the cream: In a separate, chilled bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.
  5. Add strawberry flavor: Gently fold in the strawberry puree until streaks of pink appear. Do not overmix if you want a marbled look, or mix completely for a uniform pink color.
  6. Assemble the cheesecake: Spread the cheesecake filling evenly over the chilled crust. Cover the pan and refrigerate for at least 6 hours, or preferably overnight, until firm.
  7. Make the crunch topping: In a small bowl, combine the vanilla wafer crumbs, crushed freeze-dried strawberries, and 1/4 cup sugar. Pour in the melted butter and food coloring (if using). Mix until the mixture resembles wet sand and is evenly colored.
  8. Bake the topping: Spread the crunch mixture onto a small, parchment-lined baking sheet. Bake at 350 degrees F for 8 to 10 minutes, stirring halfway through, until lightly toasted. Let cool completely.
  9. Finish the bars: Once the cheesecake is fully set, sprinkle the cooled strawberry crunch topping evenly over the top surface.
  10. Serve: Use the parchment overhang to lift the cheesecake out of the pan. Cut into bars before serving. Keep refrigerated.

Notes

  • For the best crunch texture, ensure your freeze-dried strawberries are crushed finely before mixing with the butter.
  • If you prefer a baked cheesecake, use a 9-inch springform pan and bake the crust for 10 minutes before adding the filling and baking the cheesecake according to a standard baked cheesecake recipe. Omit the chilling time for the topping application.
  • Use high-quality, full-fat cream cheese for the creamiest texture in your filling.

Nutrition

Find it online: https://hearthbite.com/strawberry-crunch-cheesecake-recipe/