Strawberry Cheesecake Bars Recipe – Easy No-Bake Dessert

Last Updated on 4 months by Neha Deshmukh

Strawberry Cheesecake Bars Recipe – Easy No-Bake Dessert

Hey everyone! If you’re anything like me, you’re always on the lookout for a dessert that’s both impressive and easy. These Strawberry Cheesecake Bars are exactly that! I first made these for a summer picnic with friends, and they were a huge hit – seriously, gone in minutes! They’re creamy, sweet, and have the perfect little crunch from the cereal crust. Plus, they require minimal baking, which is a win in my book, especially during those hot Indian summers. Let’s get baking (well, mostly no-baking!)

Why You’ll Love This Recipe

These Strawberry Cheesecake Bars are a dream come true for dessert lovers. They’re incredibly simple to make, requiring just a handful of ingredients and minimal effort. The no-bake aspect is fantastic, making them perfect for when you don’t want to heat up the kitchen. And the combination of the creamy cheesecake filling with the sweet, macerated strawberries? Absolutely divine! They’re a guaranteed crowd-pleaser, whether you’re hosting a party or just want a sweet treat for yourself.

Ingredients

Here’s what you’ll need to whip up these delightful bars:

• 3 cups Honey Bunches of Oats with Real Strawberries cereal
• 7 tablespoons melted butter
• 8 oz cream cheese, softened (about 225g)
• 1 large egg
• 0.5 cup sugar (about 100g)
• 0.5 tablespoon vanilla extract (about 7.5ml)
• 0.25 cup half and half (about 60ml)
• 5 strawberries, sliced
• 1 teaspoon sugar (about 5g)

Ingredient Notes

Let’s talk ingredients! Using Honey Bunches of Oats cereal for the crust is a game-changer. It adds a lovely texture and subtle sweetness that complements the cheesecake beautifully. Don’t worry about it being too sweet – the cream cheese balances it out perfectly.

For the filling, make sure your cream cheese is really softened. This will ensure a smooth, lump-free cheesecake. I usually leave it out for about 30 minutes before starting. And don’t skimp on the vanilla extract – it really enhances the flavour! Half and half gives a lovely richness, but you can substitute with milk if needed, though the texture might be slightly different.

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. Preheat your oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper, leaving some overhang on the sides for easy removal.
2. Now, for the crust! Pulse the Honey Bunches of Oats cereal in a food processor until it’s coarsely crushed. You don’t want it to be powder, just broken down a bit.
3. Pour in the melted butter and pulse again until everything is nicely combined. It should resemble wet sand.
4. Press the cereal mixture firmly into the prepared baking pan to form an even crust. I like to use the bottom of a measuring cup to really pack it down.
5. In a separate bowl, beat the softened cream cheese, egg, sugar, vanilla extract, and half and half until everything is smooth and creamy. No lumps allowed!
6. Pour the cheesecake filling over the prepared crust, spreading it out evenly.
7. Bake for 30 minutes, or until the center is slightly wobbly. It will continue to set as it cools.
8. While the cheesecake is baking, toss the sliced strawberries with the teaspoon of sugar in a small bowl. This is called macerating, and it draws out the natural juices, making them extra sweet and flavourful. Let them sit for at least 15 minutes.
9. Once the cheesecake is baked, let it cool completely in the pan. Then, refrigerate for at least 2-3 hours to allow it to set fully.
10. Finally, cut into bars, top with the macerated strawberries, and serve chilled. Enjoy!

Expert Tips

• Don’t overbake! A slightly wobbly center is perfect. It will firm up in the fridge.
• Parchment paper is your friend. It makes removing the bars from the pan so much easier.
• For a smoother crust, use a food processor instead of crushing the cereal by hand.
• Chill time is crucial. Don’t rush the refrigeration step – it’s what gives the cheesecake its perfect texture.

Variations

• Gluten-Free Adaptation: Simply use a gluten-free version of the Honey Bunches of Oats cereal. There are some great options available these days!
• Vegan Adaptation: My friend Priya, who’s vegan, swears by using vegan cream cheese and an egg replacer (like flaxseed meal mixed with water) for a delicious vegan version.
• Spice Level: N/A – This recipe is all about sweet simplicity!
• Festival Adaptations: These bars are perfect for summer picnics, potlucks, or any festive gathering. They’re easy to transport and always a hit. My family loves them during Diwali celebrations too!

Serving Suggestions

These Strawberry Cheesecake Bars are delicious on their own, but you can also serve them with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of chopped nuts adds a nice crunch too. They pair beautifully with a cup of chai or a glass of cold milk.

Storage Instructions

Store leftover bars in an airtight container in the refrigerator for up to 3 days. They can also be frozen for up to 2 months. Just wrap them individually in plastic wrap before freezing.

FAQs

1. Can I use a different cereal for the crust?

You can! Graham crackers or digestive biscuits would also work well. Just adjust the amount of butter accordingly.

2. Can these bars be frozen?

Yes, absolutely! Wrap them tightly in plastic wrap and store them in a freezer-safe container.

3. How can I prevent the crust from becoming soggy?

Make sure the crust is well-packed and baked properly. Also, don’t add the macerated strawberries until just before serving.

4. What’s the best way to macerate the strawberries?

Simply toss the sliced strawberries with sugar and let them sit at room temperature for at least 15 minutes. The sugar will draw out the juices, creating a delicious syrup.

5. Can I make these bars ahead of time?

Yes! You can make the cheesecake a day or two in advance and store it in the refrigerator. Add the strawberries just before serving.