No-bake creamy cheesecake bars on a graham crust, topped with macerated strawberries. Chill, slice, and serve.
# What you'll need:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted (1 stick)
→ Cheesecake Layer
04 - 16 ounces cream cheese, softened
05 - 1 cup powdered sugar
06 - 1 teaspoon vanilla extract
07 - 1 cup heavy cream, cold
→ Strawberry Topping
08 - 2 cups fresh strawberries, hulled and sliced
09 - 2 tablespoons granulated sugar
10 - 1 tablespoon lemon juice
# Directions:
01 - Line an 8 x 8-inch square baking pan with parchment paper, leaving an overhang on two opposite sides to allow easy removal.
02 - In a medium bowl, mix graham cracker crumbs and granulated sugar; stir in melted butter until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan. Chill in the refrigerator while you make the filling.
03 - Place softened cream cheese in a large bowl and beat until smooth and free of lumps. Add powdered sugar and vanilla and beat until fully incorporated and silky.
04 - In a separate chilled bowl, whip the cold heavy cream until stiff peaks form. Stop as soon as peaks hold to avoid overbeating.
05 - Gently fold the whipped cream into the cream cheese mixture in three additions, using a rubber spatula to preserve air and achieve a uniform, light texture.
06 - Spread the cheesecake filling evenly over the chilled crust and smooth the surface with an offset spatula or the back of a spoon.
07 - Toss the sliced strawberries with granulated sugar and lemon juice in a small bowl. Let sit for 10 minutes to macerate and release juices.
08 - Arrange the macerated strawberries over the cheesecake layer, then cover and refrigerate for at least 4 hours, or until the filling is fully set.
09 - Use the parchment overhang to lift the set bars from the pan. Place on a cutting board, slice into 12 equal bars with a sharp knife, and serve chilled. Store leftovers in the refrigerator for up to 3 days.
