Why You’ll Love This Recipe
I love how quickly this dessert comes together with just a few simple ingredients. There’s no complicated baking technique—just basic mixing and layering. The creamy cheesecake filling paired with strawberry pie topping feels indulgent without being overly heavy. These bars also chill in the fridge, making them a great make-ahead option for parties or weekend treats.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Crust:
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1 box graham cracker crumbs
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¾ cup melted butter
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⅓ cup granulated sugar
For the Filling:
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2 (8 oz) bars of cream cheese, at room temperature
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1 cup powdered sugar
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2 teaspoons vanilla extract
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8 oz tub of Cool Whip, defrosted
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21 oz can of strawberry pie filling
Directions
1. Make the Crust
I preheat the oven to 350°F. In a mixing bowl, I combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Then I press it evenly into an ungreased 9×13 baking dish to form the crust. I bake it for 10 minutes and let it cool completely before moving on.
2. Prepare the Filling
In a clean bowl, I mix the room-temperature cream cheese, vanilla extract, and powdered sugar until smooth. Once combined, I gently fold in the defrosted Cool Whip. For a fluffier texture, I sometimes use an electric mixer on low speed.
3. Assemble the Bars
I spread the cream cheese mixture evenly over the cooled graham cracker crust. Then I spoon the strawberry pie filling on top, spreading it gently to cover the entire surface.
4. Chill and Serve
I cover the dish with foil and refrigerate it for at least 3 hours so the bars can set properly. Once chilled, I cut them into squares and serve.
Servings and timing
This recipe makes about 24 bars and takes approximately 3 hours and 30 minutes, including chilling time:
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Prep time: 20 minutes
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Bake time for crust: 10 minutes
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Chill time: At least 3 hours
Variations
I like to swap the strawberry pie filling with blueberry, cherry, or raspberry for a different fruity flavor. If I want a richer base, I’ll add a bit of cinnamon to the graham cracker crust. For a lighter twist, I’ve used light cream cheese and light whipped topping—still delicious, just a little less indulgent.
Storage/Reheating
I store the bars in the refrigerator, covered tightly with foil or in an airtight container, for up to 5 days. They hold their shape well and taste even better the next day. I don’t recommend freezing these bars, as the texture of the cream cheese layer can change once thawed.
FAQs
Can I make these bars ahead of time?
Yes, I often prepare them the night before. They need a few hours to chill anyway, and they taste even better the next day.
Can I use homemade whipped cream instead of Cool Whip?
I can, but I make sure it’s stabilized whipped cream so it holds up in the fridge without weeping.
What’s the best way to cut the bars cleanly?
I use a sharp knife dipped in warm water and wipe it clean between cuts to get neat, clean squares.
Can I use low-fat cream cheese?
Yes, I’ve used reduced-fat cream cheese with good results, but I avoid fat-free—it tends to make the filling too soft.
Can I use a different crust?
Absolutely. I’ve tried it with crushed vanilla wafers and shortbread cookies, and both turned out great.
Conclusion
Strawberry Cheesecake Bars are one of those desserts I keep in rotation because they’re simple, beautiful, and always a crowd favorite. I love how they deliver classic cheesecake flavor without the hassle of baking a whole cake. Whether I’m making them for a family BBQ, a holiday party, or just because—I know these bars will disappear fast.
Print
Strawberry Cheesecake Bars
- Total Time: 3 hours 25 minutes
- Yield: 24 bars
- Diet: Vegetarian
Description
These easy strawberry cheesecake bars are layered with a buttery graham cracker crust, creamy filling, and sweet strawberry topping—perfect for a quick and delicious dessert.
Ingredients
For the Crust:
1 box graham cracker crumbs
¾ cup melted butter
⅓ cup granulated sugar
For the Filling:
2 (8 oz) bars cream cheese, at room temperature
1 cup powdered sugar
2 teaspoons vanilla extract
8 oz tub Cool Whip, defrosted
1 (21 oz) can strawberry pie filling
Instructions
Prepare the Crust:
Preheat oven to 350°F (175°C).
In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar.
Press the mixture evenly into an ungreased 9×13-inch baking dish to form the crust.
Bake for 10 minutes, then allow to cool completely.
Make the Cheesecake Filling:
In a mixing bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth.
Gently fold in the defrosted Cool Whip (or mix on low speed with an electric mixer).
Spread the cream cheese mixture evenly over the cooled crust.
Add the Strawberry Layer:
Spoon the strawberry pie filling over the cheesecake layer and spread evenly.
Cover with foil and refrigerate for at least 3 hours.
Cut into bars and serve chilled.
Notes
Chill overnight for firmer bars that slice even cleaner.
Try using cherry or blueberry pie filling for variations.
For a slightly firmer crust, add 1–2 more tablespoons of butter if your crumbs are too dry.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake + Baking
- Cuisine: American
