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no bake strawberry cheesecake slice on plate with fork
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4.43 from 7 votes

No Bake Strawberry Cheesecake Bars

No bake strawberry cheesecake bars with a buttery cookie crust. Fresh strawberry sauce swirled through a fluffy cheesecake filling.
Prep Time10 minutes
Cook Time15 minutes
Additional Time3 hours
Total Time3 hours 25 minutes
Course: Desserts
Cuisine: American
Servings: 12 servings
Calories: 369kcal
Author: Cheryl Bennett

Ingredients

  • Strawberry Sauce:
  • 2 cups fresh strawberries
  • 1/4 cup sugar
  • 1 tbsp fresh lemon juice
  • Nilla Wafer Crust:
  • 7 oz Nilla wafers about 3/4 of the box
  • 1 stick unsalted butter melted (1/2 c.)
  • 1/4 cup granulated sugar
  • Cheesecake Filling:
  • 2 blocks of cream cheese 8 oz each
  • 3/4 - 1 cup heavy whipping cream chilled
  • 3/4 cup powdered sugar
  • 1 tbsp vanilla bean paste or vanilla extract
  • 1 cup sliced strawberries

Instructions

  • In a small pot, combine strawberries, sugar and lemon juice. Bring to a simmer and cook until strawberries have softened, 5 - 6 minutes, stirring occasionally.
  • Remove from heat. Use a blender to puree, then return berry puree to pot and cook on medium-low heat for 10 - 15 minutes to thicken. Refrigerate to cool.
  • Place Nilla wafers, melted butter and sugar in bowl of food processor and blend until combined. It should be the consistency of sand. Pour into 8x8 pan and press down.
  • Layer sliced strawberries on top of crust.
  • Using a hand mixer, beat cream cheese and powdered sugar until smooth. Add COLD heavy cream and vanilla, beat until smooth and fluffy (3 - 4 minutes). Pour into pan and smooth top.
  • Dollop fresh strawberry sauce on top and using a butter knife, swirl sauce into cheesecake filling. Cover with plastic wrap and refrigerate at least 3 hours before serving.

Notes

If serving the following day - place strawberries on top of cheesecake, not on top of crust.
You'll need 2 cups of Nilla wafer crumbs for the crust. If you prefer to crush the cookies first, then measure the crumbs before adding in the butter and sugar to make your crust.
I use an 8x8 pan and my cheesecake bars have a thick layer of crust and they are tall. If you prefer a thinner crust and a shorter bar, use a 9x13 pan.
Strawberry sauce can be made the day before.

Nutrition

Serving: 1g | Calories: 369kcal | Carbohydrates: 37g | Protein: 3g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Cholesterol: 59mg | Sodium: 146mg | Fiber: 1g | Sugar: 27g