Mimi's Organic Eats » Brownie & Bar Recipes » Fresh Strawberry Cheesecake Bars

Fresh Strawberry Cheesecake Bars

These Fresh Strawberry Cheesecake Bars combine the delightfully creamy richness of cheesecake with the vibrant juicy sweetness of fresh strawberries. With a homemade graham cracker crust and no eggs – these bars are a summer must bake!

If you love cheesecake, then be sure to check out some of my other favorite cheesecake recipes like my Eggless Vanilla Blueberry Cheesecake Bars, No Bake Oreo Cheesecake, or my Apricot Cheesecake Tart.

fresh strawberry cheesecake bars
fresh strawberry cheesecake bars

This recipe for Fresh Strawberry Cheesecake Bars creates a velvety smooth cheesecake filling that sits atop a homemade graham cracker crust. I add in fresh strawberries for a luscious layer of summer sweetness that is bursting with fruity goodness! The bonus is that these are eggless Strawberry Cheesecake Bars!

I love making these Fresh Strawberry Cheesecake Bars because they are a cool summer treat that you can easily prepare ahead of time. This makes them perfect for a backyard barbecue because they can be made ahead of time and chill in the fridge until dessert is ready to be served. Grab some fresh strawberries from the farmer’s market and make these Fresh Strawberry Cheesecake Bars this weekend!

I created these easy Eggless Strawberry Cheesecake Bars with my friends at Braun using their EasyPrep Mini Food Processor. I use a food processor to make the graham cracker crust and to puree the strawberries for the filling.

Why You'll Love This Recipe

Summer Dessert: This is such an amazing summer dessert because strawberries are in season in the summer time. There's also minimal baking time, and it's a cool treat that you keep in the fridge.

No Bake Cheesecake: This no bake cheesecake is nostalgic because it tastes just like traditional cheesecake but it's a no bake version. This makes it incredibly easy and it comes together so much faster than classic cheesecake.

Sweet & Tangy: The combination of the sweet strawberries pairs so well with the tangy cream cheese.

Cool Treat: I love cheesecake because it's a cool treat that you eat right out of the fridge. This makes it great for summer!

fresh strawberry cheesecake bars

Ingredients

Annie’s Organic Honey Graham Crackers

Wholesome Organic Cane Sugar

Organic Valley Salted Butter

Organic Strawberries

Frontier Co-Op Organic Cornstarch

Organic Valley Heavy Whipping Cream

Organic Valley Cream Cheese

Simply Organic Vanilla Extract

Organic Valley Sour Cream

Organic Lemon

Florida Crystals Organic Powdered Sugar

fresh strawberry cheesecake bars

Tools Needed

EasyPrep Mini Food Processor

8 x 8-inch USA Pan

Parchment Paper (use code MIMIBAKES for 10% off Kana, my favorite non toxic parchment paper!)

Stand Mixer (or hand mixer)

Spatula

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fresh strawberry cheesecake bars

Step by Step Instructions

Step 1

Line an 8 x 8-inch baking pan with parchment paper. Preheat the oven to 350°F.

Step 2

To make the crust: Break up the graham crackers and add to a food processor with the butter and cane sugar. Pulse and then mix to combine completely until you have a uniform mixture.

Transfer the graham cracker crust to the prepared baking pan. Using your hands, form the crust into an even layer in the pan.

Bake for 5 minutes. Allow to cool completely.

fresh strawberry cheesecake bars
fresh strawberry cheesecake bars
fresh strawberry cheesecake bars, eggless strawberry cheesecake bars

Step 3

To make the swirl: In a food processor, add the strawberries and cornstarch and puree. Set aside.

Step 4

To make the filling: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream and vanilla extract. Mix on low to avoid splattering, and gradually increase the speed as the mixture thickens, until you are at full speed. Whisk until stiff peaks form. Transfer the whipped cream to a separate bowl (no need to wash the mixing bowl).

Add the cream cheese, powdered sugar, sour cream, and lemon juice into the mixing bowl. Using the paddle attachment, mix on low until combined, then speed mixer up to high and mix until light and fluffy.

Transfer the whipped cream back into the mixing bowl and fold together with a spatula until the mixture is combined completely.

Step 5

Transfer half the cream cheese mixture to the baking pan and spread over the crust. Add in half the strawberry puree and swirl. Add in the remaining cream cheese mixture on top and spread evenly. Top with the remaining strawberry puree and swirl.

Place the baking pan in the fridge to set for at least 4 hours or overnight. Alternatively, you can freeze if you want to speed up the process!

Remove the bars from the fridge and cut into 12 bars. Add sliced strawberries on top (optional). Serve immediately, or store in an airtight container in the fridge for up to 3 days.

fresh strawberry cheesecake bars

Easy Substitutions

  • Use raspberries, blackberries, or blueberries in place of strawberries.
  • Try this with cinnamon graham crackers for little spice. This option would be delicious with blueberries!
  • Add in mini chocolate chips in place of the strawberries for chocolate chip cheesecake bars!
  • Try swirling caramel sauce or chocolate ganache sauce into the cheesecakes instead of fresh berries.
fresh strawberry cheesecake bars

Baker's Tips

  • I use an 8 x 8-inch baking pan here. You can use a 9 x 9-inch baking pan if that’s all you have. I just prefer the smaller one because it makes the bars a bit thicker! Be sure to use a baking pan with straight edge sides, otherwise your bars will be curved on the edges.
  • To make the perfect crust, add all the graham cracker mixture to the pan and very lightly spread it out first. Doing this allows you to get it as even as possible without pressing firmly yet. Then, once you have it spread evenly and loose, then go in with your hands and firm it up.
  • If you don’t have fresh strawberries, you can alternatively use strawberry jam in the filling.
  • I like to cut these into 12 bars that are longer. But, if you want to cut them into 9 square bars for a more traditional look, you can do that too!
  • Be sure to store these in an airtight container in the fridge. These have to be refrigerated!
  • You can also freeze these! They are a great dessert to keep a stash in your freezer. Wrap each individual bar in plastic wrap before freezing to keep them fresh.
fresh strawberry cheesecake bars

FAQ's

Can I use another kind of fruit?

Yes, of course! Feel free to swap out the strawberries for raspberries, blackberries, or blueberries.

How should I store these?

These Fresh Strawberry Cheesecake Bars should be stored in an airtight container in the fridge.

Can I freeze these?

Yes! You can freeze these by storing in an freezer safe airtight container. You can freeze for up to 1 month, then just thaw in the fridge to enjoy.

fresh strawberry cheesecake bars

Craving More?

fresh strawberry cheesecake bars

Fresh Strawberry Cheesecake Bars

Mimi Council
These Fresh Strawberry Cheesecake Bars are a simple eggless cheesecake that is the perfect dessert for any summer night!
Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Makes 12 bars
Calories 392 kcal

Ingredients
 
 

Crust

Swirl

  • 1 cup strawberries (chopped)
  • 1 teaspoon cornstarch

Filling

Topping

  • 6 strawberries

Instructions
 

  • Line an 8 x 8-inch baking pan with parchment paper. Preheat the oven to 350°F.
  • To make the crust: Break up the graham crackers and add to a food processor with the butter and cane sugar. Pulse and then mix to combine completely until you have a uniform mixture.
  • Transfer the graham cracker crust to the prepared baking pan. Using your hands, form the crust into an even layer in the pan.
  • Bake for 5 minutes. Allow to cool completely.
  • To make the swirl: In a food processor, add the strawberries and cornstarch and puree. Set aside.
  • To make the filling: In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream and vanilla extract. Mix on low to avoid splattering, and gradually increase the speed as the mixture thickens, until you are at full speed. Whisk until stiff peaks form. Transfer the whipped cream to a separate bowl (no need to wash the mixing bowl).
  • Add the cream cheese, powdered sugar, sour cream, and lemon juice into the mixing bowl. Using the paddle attachment, mix on low until combined, then speed mixer up to high and mix until light and fluffy.
  • Transfer the whipped cream back into the mixing bowl and fold together with a spatula until the mixture is combined completely.
  • Transfer half the cream cheese mixture to the baking pan and spread over the crust. Add in half the strawberry puree and swirl. Add in the remaining cream cheese mixture on top and spread evenly. Top with the remaining strawberry puree and swirl.
  • Place the baking pan in the fridge to set for at least 4 hours or overnight. Alternatively, you can freeze if you want to speed up the process!
  • Remove the bars from the fridge and cut into 12 bars. Add sliced strawberries on top (optional). Serve immediately, or store in an airtight container in the fridge for up to 3 days.

Video

Notes

High Altitude – Follow the recipe as noted.

Nutrition

Calories: 392kcalCarbohydrates: 28gProtein: 4gFat: 30gSaturated Fat: 18gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 82mgSodium: 298mgPotassium: 133mgFiber: 1gSugar: 17gVitamin A: 1050IUVitamin C: 11mgCalcium: 71mgIron: 1mg
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