No-Bake Strawberry Cheesecake Bars

Cold, creamy, and easy to slice—these no-bake strawberry cheesecake bars are made with strawberry cream cheese, whipped topping, and a vanilla wafer crust. Perfect straight from the fridge and ideal for making ahead.

Course Dessert

Cuisine American

Keyword cold strawberry dessert, easy summer dessert, No-Bake Strawberry Cheesecake Bars, strawberry cream cheese dessert, vanilla wafer crust

Prep Time 20

Chilling 8

Total Time 8 20

Servings to 16 squares

Calories 350kcal

Author Cathy Pollak

Equipment

food processor or blender. For crushing the vanilla wafers.
baking dish 9x9 For holding the dessert.
parchment paper For lining the baking dish.
mixing bowls For the filling.
measuring cups and spoons For accurate measurements.
rubber spatula For spreading the layers evenly.

Ingredients

Crust:

4 heaping cups of crushed vanilla wafers (about a 15–16 oz / 425–450 g box)
¼ cup (50 g) packed dark brown sugar
10 tbsp. (140 g) butter melted

Filling:

2 (8 oz. or 454 g total) containers strawberry cream cheese spread (not a whipped version)
⅓ cup (67 g) granulated sugar
3/4 cup (180 g) full-fat sour cream
1 tbsp. (15 ml) strawberry ice cream syrup
1 tub (8 oz. or 225 g)) whipped topping thawed

Topping:

12 to 16 strawberry slices optional)

Instructions

To make the crust, pulse vanilla wafers and dark brown sugar together in a food processor or blender for 1-2 minutes or until completely crumbled and combined.
4 heaping cups of crushed vanilla wafers, ¼ cup (50 g) packed dark brown sugar
Pour in melted butter and pulse briefly to combine.
10 tbsp. (140 g) butter
Line a 9-inch square pan with parchment paper and press the crust mixture into an even layer on the bottom.
Place the crust in the freezer to chill while you prepare the filling.
In a large mixing bowl, use a hand or stand mixer to beat together the strawberry cream cheese and sugar until smooth.
2 (8 oz. or 454 g total) containers strawberry cream cheese spread, ⅓ cup (67 g) granulated sugar
Beat in the sour cream and strawberry syrup until fully incorporated.
3/4 cup (180 g) full-fat sour cream, 1 tbsp. (15 ml) strawberry ice cream syrup
Gently fold in the whipped topping until the filling is light, fluffy, and evenly mixed.
1 tub (8 oz. or 225 g)) whipped topping
Spread the filling onto the chilled crust and smooth it out with a spatula.
Cover the pan tightly with plastic wrap and chill in the refrigerator overnight.
When ready to serve, top with sliced strawberries. Slice with a sharp knife and serve cold.
12 to 16 strawberry slices

Notes

To get 4 heaping cups of crushed vanilla wafers, you'll need about 15–16 ounces (425–450 grams), or roughly 1½ standard boxes.
Make sure the whipped topping is fully thawed before folding it in—cold spots can make the filling streaky.
Don’t skip the parchment. It makes it way easier to lift the bars out clean and slice them.
These bars are best within 2–3 days. Add the sliced strawberries just before serving so they stay fresh.
If you're bringing these to a party or potluck, cut them smaller—they hold up well straight from the fridge.

For the best results when making these no-bake starwberry cheesecake bars, check out the full post. It includes extra notes, tips, and frequently asked questions that aren't listed in the recipe card — like how to make it dairy-free, gluten-free, or ideas for simple ingredient swaps.

Nutrition information is an estimate and will vary based on the brands and products you use.

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