No Bake Strawberry Cheesecake Recipe Bars

NO-BAKE STRAWBERRY CHEESECAKE BARS

Steps:

• 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.

NO BAKE STRAWBERRY CHEESECAKE RECIPE (BARS)

Steps:

• Line an 8 inch square baking pan with parchment paper leaving some outside of the pan.
• Next in a medium sized bowl, whisk cookie crumbs, granulated sugar and melted butter together until combined.
• Press cookie mixture into the bottom of the pan. Refrigerate for 45-60 minutes.
• While cookie crust chills, add cream cheese, sugar, strawberries and vanilla a bowl with a hand mixer (or you can use a Vitamix or other heavy duty blender).
• Mix until smooth.
• Add half of whipped cream to cheesecake filling and gently fold in using a spatula. Repeat with remaining whipped cream.
• Remove baking pan with crust from refrigerator and pour filling into baking pan and smooth with a spatula.
• Freeze cheesecake for at least 4 hours then use a hot knife cut into 3 rows horizontally and vertically creating 9 bars. Keep frozen and put in refrigerator for about 30 minutes before serving.

NO-BAKE STRAWBERRY CHEESECAKE BARS

Steps:

• For the cookie crust: Line an 8-inch square baking pan with parchment, leaving about a 2-inch overhang on all sides.
• Whisk together the cookie crumbs, sugar and melted butter in a medium bowl until combined. Press the cookie mixture into the bottom of the prepared pan. Refrigerate until firm, 45 to 60 minutes.
• For the cheesecake filling: While the cookie crust chills, add the cream cheese, strawberries, sugar and vanilla to a blender. Blend mixture starting at low speed and bring it up to high until smooth. (If needed, use the tamper to push all the ingredients down towards the blades. This will ensure everything is blended evenly and smoothly.) Pour the mixture into a medium bowl. Add half of the whipped cream to the cream cheese mixture and gently fold in using a rubber spatula. Repeat with remaining whipped cream.
• Pour the cheesecake filling over the chilled crust, spread and smooth with a spatula.
• Freeze the cheesecake for at least 4 hours. Use the parchment overhang to remove cheesecake from the pan and use a hot knife to cut into 9 bars. Keep frozen and put in refrigerator for about 30 minutes before serving.
• To serve the bars, place the whipped cream in a pastry bag fitted with a star tip. Pipe a rosette of whipped cream on top of each bar. Gently place the blueberries and strawberries on top of the whipped cream. Serve immediately.

NO BAKE STRAWBERRY CHEESECAKE BARS RECIPE

Steps:

• In a mixing bowl, mix together graham cracker crumbs, melted butter, and sugar.
• Line an 8x8" baking pan with wax paper or parchment paper, leaving some extra hanging over the sides of the pan for easy removal.
• Press the graham crackers into the bottom of the pan.
• Place the pan in the freezer for 15-30 minutes or until crust is set and cooled down.
• In a blender, add cream cheese, sugar, strawberries, and vanilla. Blend until mixture is smooth and creamy.
• In a mixing bowl, whip the whipping cream until soft peaks form (it will take a few minutes - I beat mine with an electric hand mixer).
• Folding whipping cream into the creamy strawberry mixture.
• Pour strawberry mixture into chilled crust. Spread over crust so that strawberry mixture is smooth and even.
• Cover pan and freeze for 4-6 hours or even overnight.
• When ready to serve, remove pan a few minutes before cutting. Top bars with fresh strawberries and more whipped cream, if desired.
• Place leftovers back into the fridge.