Easy No-Bake Strawberry Cheesecake Bars Perfect for Summer

Posted on August 22, 2025

No-Bake Strawberry Cheesecake Bars - featured image

Introduction

Imagine biting into a creamy, tangy cheesecake layered with sweet strawberries on a buttery shortcake crust—all without turning on your oven. That’s exactly what these Easy No-Bake Strawberry Shortcake Cheesecake Bars deliver! Perfect for summer gatherings or when you’re craving a light treat, these bars have all the flavors of a classic strawberry shortcake with the indulgent twist of cheesecake.

I first fell in love with this recipe during a heatwave when baking felt like a punishment. I wanted something refreshing, easy, and packed with summer vibes. After a few experiments, these bars became an instant hit—not just with me but with my family and neighbors (yes, I shared). They’re now my go-to dessert for picnics, BBQs, and lazy weekends.

What I love most about this recipe is how simple it is. You don’t need fancy equipment or complicated techniques, just a few pantry staples and fresh strawberries. Whether you’re a dessert pro or a beginner, you’ll find this recipe foolproof and irresistible. Let’s dive into the magic of no-bake strawberry cheesecake bars!

Why You’ll Love This Recipe

No Oven Required: Say goodbye to sweating over a hot stove! This is a no-bake recipe, ideal for warm weather.
Quick & Easy: You can whip this up in under 30 minutes, then let the fridge do the rest.
Simple Ingredients: Everything you need is likely already in your kitchen—no specialty items needed.
Perfect for Summer: Light, refreshing, and loaded with fresh strawberries, it’s practically sunshine in dessert form.
Crowd-Pleaser: Kids, adults, picky eaters—everyone loves these bars.
Irresistibly Delicious: The creamy cheesecake filling paired with the buttery crust and juicy strawberries is pure heaven.

What sets this recipe apart is the balance of flavors and textures. The shortcake crust adds a buttery crunch, the cheesecake filling is smooth and tangy, and the strawberries provide a fresh burst of sweetness. It’s the kind of dessert that makes people ask for the recipe after the first bite!

What Ingredients You Will Need

This recipe uses simple, everyday ingredients to create a showstopping dessert. Here’s what you’ll need:

For the crust:

1 1/2 cups shortbread cookies, crushed (or graham crackers for a milder flavor)
1/4 cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened
1 cup powdered sugar
1/2 cup sour cream (for a slight tang)
1 teaspoon vanilla extract

For the strawberry topping:

2 cups fresh strawberries, sliced
2 tablespoons granulated sugar
1 tablespoon lemon juice (optional, to brighten the flavor)

Optional garnish:

Whipped cream
Extra cookie crumbs
Fresh mint leaves

Feel free to swap the shortbread cookies for graham crackers if you prefer a less buttery crust. For a dairy-free version, use plant-based cream cheese and sour cream—it works beautifully!

Equipment Needed

Mixing bowls: One for the crust and another for the cheesecake filling.
Hand mixer or stand mixer: Makes whipping up the cheesecake filling a breeze.
9×9-inch pan: Perfect for layering and chilling the bars.
Spatula: Helps spread the filling evenly.
Food processor or rolling pin: For crushing the shortbread cookies into crumbs.

If you don’t have a food processor, place the cookies in a zip-top bag and crush them with a rolling pin—it’s oddly satisfying!

Preparation Method

Prepare the crust: Crush the shortbread cookies into fine crumbs using a food processor or rolling pin. In a mixing bowl, combine the crumbs with melted butter until evenly coated. Press the mixture into the bottom of a 9×9-inch pan to form an even layer. Chill in the fridge for 10 minutes.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar, sour cream, and vanilla extract, then mix until fully combined and creamy. Spread the filling evenly over the chilled crust.
Prepare the strawberry topping: Toss the sliced strawberries with sugar and lemon juice in a bowl. Let them sit for 5-10 minutes to release their natural juices.
Assemble the bars: Arrange the strawberries on top of the cheesecake filling, spreading them evenly. Drizzle any juices from the bowl over the strawberries for extra flavor.
Chill: Cover the pan and refrigerate for at least 4 hours, or overnight for best results. This allows the filling to set and the flavors to meld beautifully.
Slice and serve: Use a sharp knife to cut the bars into squares. Garnish with whipped cream, cookie crumbs, or mint leaves if desired.

These bars are best served chilled, so keep them in the fridge until ready to enjoy.

Cooking Tips & Techniques

Use room temperature cream cheese: This ensures a smooth, lump-free filling.
Chill the crust: Don’t skip this step—it helps the crust hold its shape when you add the filling.
Don’t rush the chilling time: Letting the bars set for at least 4 hours is crucial for firm, sliceable squares.
Customize the sweetness: Adjust the sugar in the strawberry topping to suit your taste—use more for sweeter berries, less for tart ones.
Perfect slicing: Dip your knife in warm water and wipe it clean between cuts for neat slices.

Trust me, patience is key with this recipe. The longer it chills, the better it gets!

Variations & Adaptations

Make it gluten-free: Use gluten-free shortbread cookies for the crust.
Swap the fruit: Try blueberries, raspberries, or peaches for a different flavor profile.
Add a drizzle: Chocolate or caramel sauce makes these bars even more decadent.
Dairy-free option: Substitute vegan cream cheese and sour cream for a plant-based version.
Lower the sugar: Use honey or maple syrup in the filling and topping for a more natural sweetness.

One of my favorite variations is mixing crushed freeze-dried strawberries into the cheesecake filling for an extra burst of berry flavor!

Serving & Storage Suggestions

Serve these bars chilled for maximum flavor and texture. Pair them with a refreshing glass of iced tea or lemonade for the ultimate summer treat. For an elegant presentation, add a dollop of whipped cream and sprinkle extra cookie crumbs on top.

If you have leftovers (unlikely!), store them in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the bars for up to 2 months—just thaw them in the fridge overnight before serving. Note that the texture of the strawberries may soften slightly after freezing.

Nutritional Information & Benefits

These bars are surprisingly light considering their creamy indulgence. Here’s an estimate per serving:

Calories: 250
Fat: 15g
Carbohydrates: 24g
Protein: 4g

The fresh strawberries are packed with vitamin C and antioxidants, while the cream cheese provides a dose of calcium and protein. If you opt for gluten-free or low-sugar alternatives, you can easily tailor this recipe to your dietary needs.

Conclusion

These Easy No-Bake Strawberry Shortcake Cheesecake Bars are everything you could want in a summer dessert—light, refreshing, and bursting with flavor. Whether you’re hosting a party or just treating yourself, they’re guaranteed to impress. Plus, the no-bake process makes them stress-free and perfect for warmer days.

I love how customizable this recipe is—you can swap fruits, tweak sweetness levels, or even make it dairy-free without missing out on the deliciousness. It’s truly a dessert that’s as versatile as it is tasty.

Try this recipe and let me know what you think! Post your photos, share your variations, or drop a comment below—I’d love to hear how you made it your own. Happy no-baking!

FAQs

Can I use frozen strawberries?

Yes, but thaw them beforehand and drain any excess liquid to avoid a soggy topping.

How long do these bars need to chill?

At least 4 hours, but overnight is ideal for the best texture and flavor.

Can I make this recipe ahead of time?

Absolutely! These bars are perfect for making a day or two in advance. Just store them in the fridge until serving.

What can I use if I don’t have shortbread cookies?

Graham crackers, digestive biscuits, or even vanilla wafer cookies work as great substitutes.

Can I freeze these bars?

Yes, they freeze beautifully! Wrap them tightly and store for up to 2 months. Thaw in the fridge overnight before serving.