No-bake cheesecake bars with graham crust and fresh strawberries, creamy, chilled, and simple to make.
# What You'll Need:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted
→ Cheesecake Layer
04 - 16 ounces cream cheese, softened
05 - 1 cup powdered sugar (confectioners' sugar)
06 - 1 teaspoon pure vanilla extract
07 - 1 cup heavy cream, chilled
→ Strawberry Topping
08 - 2 cups fresh strawberries, hulled and sliced
09 - 2 tablespoons granulated sugar
10 - 1 tablespoon lemon juice, fresh
# Directions:
01 - Line an 8 x 8 inch square baking pan with parchment paper, leaving a 2-inch overhang to lift the set bars out easily.
02 - In a medium bowl, stir graham cracker crumbs with granulated sugar until evenly distributed; drizzle in melted butter and mix until the mixture holds together when pressed.
03 - Firmly press the crumb mixture into the bottom of the prepared pan in an even layer, using the back of a measuring cup for compactness; chill in the refrigerator while preparing the filling.
04 - In a large bowl, beat the softened cream cheese until smooth and free of lumps; add powdered sugar and vanilla and continue beating until fully incorporated and silky.
05 - In a separate chilled bowl, whip the cold heavy cream to stiff peaks using an electric mixer or whisk.
06 - Gently fold the whipped cream into the cream cheese mixture in three additions, using a rubber spatula to maintain air and achieve a light, homogeneous filling.
07 - Spread the cheesecake filling evenly over the chilled crust and smooth the surface with a spatula.
08 - Toss the sliced strawberries with granulated sugar and lemon juice in a small bowl; let macerate 10 minutes to release juices, then arrange the strawberries atop the cheesecake layer.
09 - Cover and refrigerate the assembled bars for at least 4 hours until fully set; lift from the pan using the parchment overhang, slice into 12 bars, and serve chilled.
