Breakfast Baking
Easy No-Bake Strawberry Cheesecake Bars with Almond Crust
Original recipe: 12 servings · Prep: 20 min · Cook: 0 min · Total: 210 min
By Beginnerbakes Editorial TeamPublished Apr 1, 2026 | Updated Oct 8, 2026
American
210 mins
Beginner-friendlyEasyNo FussStep By Step
No-bake strawberry cheesecake bars with an almond crust, creamy filling, and fresh strawberry topping. Refrigerate until firm before slicing.
Prep
20 min
Cook
0 min
Total
210 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.
Timing and Planning
Timing estimate: 210 minutes elapsed. Includes 20 minutes preparation, 10 minutes strawberry maceration and at least 3 hours chilling. Chill the crust while mixing the filling. Leave the bars longer if they are not firm enough to slice. These are planning estimates; use the recipe's doneness, rise and setting cues.
Storage
Refrigerate covered cheesecake bars for up to 3 days, or freeze for up to 2 months; thaw overnight in the refrigerator.
Related Articles
Read related guides and practical cooking tips.
Pies and Tarts
10 Pie and Tart Recipes for Dessert
More Recipes
Explore more recipes you may like.
Reviews
Rate this recipe and share a photo of your result.
No reviews yet.
Save this recipe
Log in to keep this recipe in your favorites.
Reset password Register