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Easy No-Bake Strawberry Cheesecake Squares Recipe

Easy No-Bake Strawberry Cheesecake Squares

Creamy no-bake strawberry cheesecake squares with a buttery graham-cracker crust and fresh sliced strawberries. This chilled dessert makes 16 portions in a 9 x 13-inch pan.
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Prep Time 30 minutes
Total Time 4 minutes
Servings: 16 servings
Ingredients Method Notes

Ingredients
  

Crust
  • 1 1/2 cups Graham-cracker crumbs
  • 1/4 cup Granulated sugar
  • 1/2 cup Unsalted butter, melted
Cheesecake Layer
  • 2 8-ounce packages Full-fat cream cheese, softened
  • 1/2 cup Granulated sugar
  • 1 teaspoon Vanilla extract
  • 1 8-ounce container Frozen whipped topping, thawed
Strawberry Topping
  • 1 pound Fresh strawberries, hulled and sliced
Serving
  • Optional Additional whipped topping

Method
 

Step-by-Step
  1. Line a 9 x 13-inch baking dish with parchment paper, leaving some overhang for lifting, or lightly grease the pan.
  2. Combine the graham-cracker crumbs, 1/4 cup granulated sugar, and melted unsalted butter. Press the mixture firmly and evenly into the bottom of the prepared pan, then refrigerate for 15–20 minutes.
  3. Beat the softened cream cheese, 1/2 cup granulated sugar, and vanilla extract until completely smooth and lump-free.
  4. Fold in the thawed whipped topping until evenly combined. Avoid overmixing so the filling keeps its light volume.
  5. Spread the cheesecake mixture over the chilled crust and smooth the top.
  6. Arrange the hulled, sliced strawberries over the cheesecake layer, pressing them very lightly into the filling.
  7. Cover and refrigerate for at least 4 hours, or overnight when possible, until firm enough to cut.
  8. Lift the cheesecake from the pan using the parchment overhang, cut into 16 squares, and serve chilled with optional whipped topping.

Notes

Use fully softened cream cheese to prevent lumps. For a less watery strawberry topping, pat the sliced berries dry or add them shortly before serving. Overnight chilling produces the cleanest slices.