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Easy No-Bake Strawberry Cheesecake Bars with Almond Crust

Name: Easy No-Bake Strawberry Cheesecake Bars with Almond Crust
Prep time: 20 min
Total time: 20 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/2 cups almond meal; 2 tablespoons granulated sugar; 3 tablespoons unsalted butter, melted; 16 ounces (450g) cream cheese, softened; 1/2 cup powdered sugar; 1 teaspoon vanilla extract; 1 cup heavy cream; 1 pint fresh strawberries, hulled and sliced; 2 tablespoons granulated sugar (for strawberries); 1 tablespoon lemon juice

By Beginnerbakes Editorial TeamPublished Apr 1, 2026 | Updated Jul 11, 2026

American 20 mins beginner-friendlyeasyno-fussstep-by-stepfruitsummer-bakingpartysnackminimal-ingredients

These easy no-bake strawberry cheesecake bars have a crunchy almond crust, creamy cheesecake layer, and sweet fresh strawberry topping. Perfect for beginner bakers, summer parties, or quick snacks, this simple recipe requires no oven and minimal ingredients.

Easy No-Bake Strawberry Cheesecake Bars with Almond Crust

Prep 20 min

Cook 0 min

Total 20 min

Servings 12

Difficulty easy

Cuisine American

Ingredients

Servings 12

1 1/2 cups almond meal
2 tablespoons granulated sugar
3 tablespoons unsalted butter, melted
16 ounces (450g) cream cheese, softened
1/2 cup powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream
1 pint fresh strawberries, hulled and sliced
2 tablespoons granulated sugar (for strawberries)
1 tablespoon lemon juice

Instructions

Line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
In a medium bowl, mix almond meal and 2 tablespoons granulated sugar.
Add melted butter and stir until the mixture is evenly moistened and holds when pressed.
Press the almond mixture firmly into the bottom of the pan. Refrigerate while preparing the filling.
In a large bowl, beat softened cream cheese with a hand mixer until smooth and creamy.
Add powdered sugar and vanilla extract; continue mixing until combined.
In a separate bowl, whip heavy cream to stiff peaks.
Gently fold whipped cream into the cream cheese mixture until combined.
Spread cheesecake filling evenly over the chilled crust and smooth the surface.
Combine sliced strawberries, 2 tablespoons granulated sugar, and lemon juice in a small bowl; let macerate for 10 minutes.
Spoon strawberry topping evenly over the cheesecake layer, spreading gently.
Cover and refrigerate bars at least 3 hours until firm.
Use parchment overhang to lift bars out and cut into 12 squares.
Serve immediately or store refrigerated up to 3 days; freeze up to 2 months, thawing overnight before serving.