No Bake Strawberry Bars (Print Version)
# Ingredients:
→ For the crust
01 -
140 grams graham crackers (9 crackers)
02 -
71 grams unsalted butter, melted
→ For the cheesecake
03 -
150 grams granulated sugar
04 -
47 grams freeze-dried strawberries
05 -
1/8 teaspoon fine sea salt
06 -
454 grams cream cheese, completely softened to room temperature
07 -
1 tablespoon lemon juice
08 -
1 1/4 cups fresh strawberries, hulled and sliced
09 -
180 grams heavy cream, chilled
# Instructions:
01 -
Line an 8-inch square baking pan with parchment paper or foil, leaving an overhang on all sides. Pulse graham crackers in a food processor until very finely ground. Add melted butter and pulse until moistened. Firmly press the mixture into the bottom of the pan using your hands or the bottom of a measuring cup. Refrigerate.
02 -
In a blender, combine sugar, freeze-dried strawberries, and salt. Blend until the strawberries are powdery with no visible chunks. Add cream cheese, lemon juice, and fresh strawberries. Blend until smooth, scraping down the sides as needed.
03 -
In a large bowl, whip the chilled heavy cream using an electric mixer with a whip attachment until medium peaks form. Fold the strawberry mixture gently into the whipped cream until evenly combined. Spread over the prepared crust and smooth the top.
04 -
Freeze for at least 4 hours or overnight. Before serving, let sit in the fridge for 30 minutes. Run a sharp knife under hot water, wiping it off between slices, and cut into 9 bars. Store covered in the fridge for up to 3 days or in the freezer for up to 2 weeks. If frozen, thaw in the fridge for 30 minutes before serving.
# Notes:
01 -
Freeze-dried strawberries are available in stores like Target, Trader Joe’s, Kroger, Walmart, or online. If omitted, note the color and flavor will be less intense.