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Easy No-Bake Strawberry Lemonade Cheesecake Bars

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These creamy, tangy no-bake cheesecake bars feature a buttery graham cracker crust, a silky lemon cheesecake filling, and a gorgeous strawberry swirl. Perfect for hot summer days when you want a stunning dessert without turning on the oven.

Ingredients

Scale
  • 2 cups (200g) graham cracker crumbs
  • 1/2 cup (113g) unsalted butter, melted
  • 1/4 cup (50g) granulated sugar
  • 16 oz (450g) full-fat cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120ml) fresh lemon juice
  • 2 tablespoons lemon zest
  • 1 cup (240ml) heavy whipping cream
  • 1 cup (150g) fresh or frozen strawberries, chopped
  • 2 tablespoons strawberry jam or preserves

Instructions

  1. Line a 9×9-inch baking pan with two long sheets of parchment paper, crossing them in the middle so they hang over all four sides. Set aside.
  2. In a medium bowl, combine graham cracker crumbs and 1/4 cup sugar. Pour in melted butter and stir with a fork until mixture looks like wet sand. Press firmly and evenly into the bottom of the prepared pan. Refrigerate while making the filling.
  3. In a small saucepan over medium heat, combine chopped strawberries and strawberry jam. Cook for 5-7 minutes, stirring occasionally, until berries have broken down and mixture has thickened slightly. Remove from heat and let cool completely.
  4. In a medium bowl, using an electric mixer with whisk attachment, whip heavy cream until stiff peaks form. Set aside in the refrigerator.
  5. In a large bowl, beat softened cream cheese with an electric mixer on medium speed until smooth and fluffy, about 2 minutes. Scrape down sides. Add 1 cup sugar and beat until combined. With mixer on low, slowly pour in fresh lemon juice (mixture may look grainy or curdled—this is normal). Add lemon zest and mix until just combined.
  6. Remove whipped cream from fridge. Using a rubber spatula, gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then gently fold in remaining whipped cream until no white streaks remain.
  7. Pour lemon cheesecake filling over chilled crust and spread into an even layer. Drop spoonfuls of cooled strawberry mixture over the top. Use a knife or toothpick to gently swirl the strawberry into the cheesecake (do not over-swirl).
  8. Place pan in refrigerator and chill for at least 6 hours, preferably overnight, until bars are firm.
  9. Once firm, use parchment paper sling to lift entire block out of pan. Place on cutting board. Use a sharp, clean knife to slice into squares. Wipe knife clean between slices for clean cuts. Serve cold.

Notes

Use full-fat cream cheese for best texture. Let cream cheese soften to room temperature before starting. Do not over-whip the cream. The filling may look curdled when lemon juice is added—this is normal and will smooth out when whipped cream is folded in. Chill for at least 6 hours, preferably overnight. For clean slices, use a hot knife and wipe clean between cuts.

Nutrition

Keywords: no-bake cheesecake, strawberry lemonade, cheesecake bars, summer dessert, easy dessert, no-bake dessert

Find it online: https://perkypan.com/easy-no-bake-strawberry-lemonade-cheesecake-bars-recipe/