Mimi's Organic Eats » Recipes » Brownies & Bars » Fresh Strawberry Cheesecake Bars
Fresh Strawberry Cheesecake Bars
Valentine's Day • Brownies & Bars • Naturally Colorful Desserts • High Altitude • Spring • Easter • Summer | Published July 11, 2023 by Mimi Council
This website uses affiliate links, which means I may earn a commission if you click on the link and make a purchase.
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 – this eggless cheesecake is summer must bake!
If you love organic 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.

Table of Contents
If you want to make delicious organic cheesecake, then these Strawberry Cheesecake Bars are quick, simple and have minimal ingredients! I absolutely love making eggless cheesecake because it's so easy, and it tastes so amazing with very minimal effort!
Because we are in the heat of summer, these cheesecake bars are also an amazing recipe as the oven time is incredibly minimal (just a few minutes to bake the crust). Plus, you get to enjoy a cool treat right out of the fridge, making this organic cheesecake a summer favorite!

This recipe for 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 this is eggless cheesecake!
I love making these 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 Strawberry Cheesecake Bars this weekend!
I created this easy eggless cheesecake recipe 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!

Ingredients
- Graham Crackers: I use organic honey graham crackers in the crust of this organic cheesecake.
- Cane Sugar: I use organic cane sugar in the crust.
- Butter: My favorite is Organic Valley Salted Butter, you can use your favorite.
- Strawberries: I use fresh strawberries.
- Cornstarch: I use organic cornstarch in the the strawberry mixture to keep it contained inside the cheesecake for a perfect strawberry swirl.
- Heavy Whipping Cream: I use Organic Heavy Whipping Cream.
- Cream Cheese: My favorite is Organic Valley, you can use block cream cheese or a tub, either works.
- Vanilla Extract: Use a high quality vanilla extract, not imitation.
- Sour Cream: I use Organic Valley Sour Cream, use your favorite. Just be sure it's a thick sour cream, some companies make it runny or more watery, don't use that kind.
- Lemon: You'll need a fresh lemon.
- Powdered Sugar: I use organic powdered sugar for sweetener.

Tools Needed
- Scale: Always use a digital food scale for the best results.
- Food Processor: I use the Braun EasyPrep Mini Food Processor.
- Baking Pan: I use an 8×8-inch baking pan.
- Parchment Paper: I always use nontoxic parchment paper so I can easily remove the bars from the baking pan.
- Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
Subscribe to Mimi's Organic Eats Channel
Subscribe to my YouTube Channel for all the latest videos. Bake and cook along with John John and me on YouTube!
Subscribing is easy and just by subscribing, you are directly supporting my site!


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.



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.

Easy Substitutions
- Use raspberries, blackberries, or blueberries in place of strawberries in these cheesecake bars if you prefer!
- 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.

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.

FAQ's
Yes, of course! Feel free to swap out the strawberries for raspberries, blackberries, or blueberries.
These Fresh Strawberry Cheesecake Bars should be stored in an airtight container in the fridge.
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.

Craving More?
- Eggless Vanilla Blueberry Cheesecake Bars
- Easy Homemade Cheesecake Dip
- Mini Blueberry Cheesecakes for Dogs
- Organic No Bake Oreo Cheesecake
- Apricot Cheesecake Tart

Fresh Strawberry Cheesecake Bars
Mimi CouncilIngredients
Crust
- 204 grams graham crackers (crushed)
- 113 grams salted butter (softened)
- 57 grams cane sugar
Swirl
- 1 cup strawberries (chopped)
- 1 teaspoon cornstarch
Filling
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
- 454 grams cream cheese
- 71 grams powdered sugar (sifted)
- 2 tablespoons sour cream
- 1 tablespoon lemon juice
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
Nutrition
Join Our Organic Community

Leave a Comment