Description
No-bake strawberry cheesecake bars with a buttery graham cracker crust, rich cream cheese filling, and fresh strawberry topping. A delectable dessert for parties or snacks in under 2 hours.
Ingredients
- 8 tablespoons (1 stick) unsalted butter, melted
- 12 full-size graham crackers
- 1/4 cup all-purpose flour
- 3/4 cup granulated sugar
- 16 ounces full-fat cream cheese, softened
- 2 large eggs
- 12 ounces fresh or frozen (no-sugar added) strawberries
- 2 teaspoons cornstarch
Instructions
- Preheat oven to 350°F (175°C)
- Line 8×8-inch pan with parchment paper, forming 1-inch overhang on all sides
- Break graham crackers into pieces
- Process graham crackers with flour, 1/4 cup sugar, and salt until sandy
- Add melted butter and pulse until clumpy
- Reserve 2/3 cup crumb mixture for topping
- Press remaining crumbs into pan bottom using flat measuring cup
- Bake 10-12 minutes until golden; let cool completely
- Beat cream cheese, remaining 1/2 cup sugar, and eggs until smooth
- Spread cream cheese mixture over cooled crust
- In a saucepan, combine strawberries, cornstarch, and 1-2 tablespoons water. Cook over medium heat until thickened
- Spread strawberry mixture over cream cheese layer
- Sprinkle reserved graham cracker mixture on top
- Chill 1 hour before cutting into bars
Notes
- Use European-style butter for rich flavor
- Adjust sugar in crust to 1/2 cup for less sweetness
- Substitute frozen strawberries (no-sugar packs) for fresh
- Replace cornstarch with arrowroot for gluten-free
- Store in airtight container in refrigerator up to 3 days