Strawberry Cheesecake Bars Recipe

These Strawberry Cheesecake Bars are an absolute game changer! They have a buttery biscoff cookie crust and a smooth and creamy cheesecake filling bursting with strawberry flavor! Best part – no baking involved. Mix everything together and pop it in the fridge for a super easy strawberry dessert! 

For more strawberry desserts, try my strawberry cinnamon rolls and strawberry crumb cake! 

My Philadelphia No Bake Cheesecake may be one of my favorite recipes on the blog. So, I decided to put a strawberry spin on that recipe by adding freeze dried strawberries – and it is seriously addictive!

These no-bake strawberry cheesecake bars are an absolute game-changer, especially for summer (aka strawberry season!). The bars are SO easy to make and if you’re a fan of cheesecake, this one is for you.

The creamy cheesecake filling is tangy, creamy, and loaded with strawberry flavor while the biscoff cookie crust gives the cheesecake a cinnamon caramel-y flavor that brings everything together.

The best part? You don’t have to worry about your kitchen turning into a sauna because there’s no baking involved. It’s just mix, chill, and enjoy. Perfect for a refreshing dessert or a sweet treat at a picnic  Top with fresh strawberries for the ultimate easy no bake dessert! 

Why You’ll Love this Recipe

• Only 8 ingredients! This is a super simple recipe that’s incredibly delicious and easy to make!
• No cooking or baking required! When the warm weather hits and you don’t want to use your oven, this strawberry cheesecake bar recipe is perfect!
• Tons of strawberry flavor! The cheesecake layer uses freeze dried strawberries for that classic strawberry flavor.
• Perfect summer dessert!
• Great recipe to prep in advance!

Key Ingredients 

(full list of ingredients and detailed instructions in the recipe card)

• Freeze dried strawberries – it’s SO much easier simply to use freeze dried strawberries. They have tons of flavor and you don’t have to worry about cooking the strawberries down or pureeing them. It also gives the filling a bit of texture which I love! I use this in my strawberry layer cake too, so so good!
• Heavy Cream – this is what gives the cheesecake layer its creamy texture. You can also use cool whip, but homemade whipped cream is the best for getting the bars to set perfectly.
• Cream Cheese – use full fat cream cheese for that classic cheesecake texture and flavor. Be sure that the cream cheese is at room temperature prior to using!
• Biscoff Cookies – you can use graham crackers instead but the biscoff cookies add a delicious caramel flavor to the bars that is just out of this world! If you have more, make my mascarpone cheesecake with a biscoff crust next.
• Sour Cream – for a little tang that brings out the sweet and tart flavors of the strawberries.
• Lemon Zest – just a little lemon zest adds brightness and balances out all of the creaminess of the cheesecake!
• Salted Butter – we’re using melted butter for the crust to allow it to set. Salted butter simply has more flavor. If you prefer to use unsalted butter, you’re more than welcome.

Variations

• You can use any kind of freeze-dried fruit – try blueberry, raspberries, pineapple, peaches etc.! 
•  Add a strawberry compote or strawberry curd on top for a fun strawberry topping! 

How to make Strawberry Cheesecake Bars 

Step 1: Add biscoff cookies to a food processor and blend until uniform crumbs form. Add melted butter and continue to blend until the texture resembles wet sand.

Step 2: Line an 9×9 baking dish with parchment paper, leaving about 1 inch of overhang. Add the crumb mixture to the bottom of the prepared pan and use the bottom of a measuring cup to press the crumbs down into the pan, ensuring they’re packed tightly. Place the pan into the refrigerator to set while you prepare the strawberry cheesecake filling.

Step 3: Add the freeze-dried strawberries to a food processor and blend until a powder forms. Be sure that there are no large chunks as this will make the cheesecake lumpy.

Step 4: In a large mixing bowl, combine room temperature cream cheese, sour cream, and powdered sugar. Use an electric hand mixer and mix together until smooth and fluffy, at least 1-2 minutes. Then add vanilla extract and continue to mix until everything is fully incorporated and fluffy, about 20-30 seconds. Set aside.

Step 5: In a separate bowl, add cold heavy cream and beat the cream with an electric mixer until stiff peaks form. Pro tip: be sure to beat until stiff peaks form to prevent the cheesecake from becoming soupy.

Step 6: Fold the freeze dried strawberry powder and the cream cheese mixture into the heavy cream usings a flat spatula or wooden spoon until everything is combined and smooth.

Step 7: Remove the crust from the refrigerator and the cheesecake mixture into the prepared crust. Place the pan back into the refrigerator overnight to set. 

Expert Tips

• Prepare the Crust Well: Crush the graham crackers finely and mix them thoroughly with melted butter. Press the mixture firmly into the pan to create a solid base. You can use the bottom of a glass to press it down evenly.
• Room Temperature Cream Cheese: Make sure the cream cheese is at room temperature before mixing. This ensures a smooth, lump-free filling.
• Chill Properly: Allow the cheesecake bars to chill in the refrigerator for at least 4 hours, or preferably overnight. This will help them set properly and make them easier to cut.
• Serving: Serve the bars chilled. You can garnish with additional strawberries, a drizzle of strawberry sauce, or a dollop of whipped cream for extra flair.