Cool and creamy no-bake strawberry cheesecake bars are easy to make and perfect for spring and summer!
Ingredients
For the crust:
1 ½cupsgraham crackers crumbs
6Tablespoonsbuttermelted
¼cupgranulated sugar
For the cheesecake:
28 oz. packages cream cheese, room temperature
1 ¼cupsstrawberrieschopped
1cupgranulated sugar
1teaspoonvanilla extract
1cupCool Whipthawed
additional fresh strawberriesoptional garnish
Instructions
Line an 8-inch square baking pan with parchment paper and set it aside.
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Press into the bottom of the baking pan in an even layer. Refrigerate for 1 hour.
While the crust chills, prepare the cheesecake filling. Add strawberries and sugar to your blender or food processor; blend to get the strawberries chopped up nicely. Add cream cheese and vanilla. Blend until smooth and well combined. Transfer to a large mixing bowl and fold in the cool whip.
Pour the strawberry cheesecake filling over the graham cracker crust and smooth with a spatula.
Cover with plastic wrap and place in the freezer for at least 4 hours (or overnight). Use the parchment paper to lift the bars from the pan and place on a cutting board. Slice into bars and top with fresh strawberries, if desired. Serve immediately for a more frozen treat or allow them to soften at room temperature for 30 minutes if you prefer.
Notes
Pulse about 8 graham crackers in your food processor for a few seconds to make your own graham cracker crumbs.Store covered in the refrigerator for up to 5 days. Or in the freezer in an airtight container for up to 3 months. Thaw in the refrigerator overnight or on the countertop for 30 mins - 1 hour before serving to soften thew up a bit, if desired.