These easy no bake strawberry cheesecake bars are irresistibly creamy and swirled with fresh strawberry jam. Whip up these luscious no bake cheesecake bars for the perfect summer dessert!
No Bake Strawberry Cheesecake Bars
Raise your hand if you’re a cheesecake fiend! Me! Me! MEEEEEE!! You know what I don’t love though? Lighting my oven on a hot day. I also don’t love a cracked cheesecake. Now what if I told you I had a solution? An equally silky, creamy, delicious cheesecake that requires no oven, no mixer, and only a handful of ingredients! Introducing no bake strawberry cheesecake bars AKA the most luscious cheesecake swirled with homemade strawberry preserves.
Ingredients for No Bake Cheesecake Bars
Cheesecake always seemed like a fancy dessert for special occasions to me when I was younger, but once I started making it, I realized how incredibly easy it is! No bake cheesecake bars are pretty much the perfect dessert for casual summer at home occasions. Need to bring something for a cookout? No bake cheesecake bars. Want to whip up a sweet end to a dinner al fresco? No bake cheesecake bars. Celebrating a sunny Tuesday afternoon just because? NO BAKE CHEESECAKE BARS.
Plus, these no bake strawberry cheesecake bars come together in a pinch with just 8 ingredients:
Graham Cracker Crumbs
Karo® Light Corn Syrup
The Star Ingredient: Karo® Light Corn Syrup
You’ll use Karo® Light Corn Syrup in the graham cracker crust, cheesecake, and the strawberry swirl. We absolutely love Karo® because it’s not overpoweringly sweet, but provides sweetness AND moisture in your baked goods.
In the graham cracker crust: It’s the perfect sweetener to bind together a buttery graham cracker crust. Corn syrup isn’t overly sticky and the flavor is mild, perfectly complementing the graham cracker crumbs and melted butter!
In the no bake cheesecake: Normal cheesecake usually calls for granulated sugar which will dissolve as it bakes. But in no bake cheesecake those granules would leave you with a gritty cheesecake. Yuck. We used a combination of powdered sugar and Karo® Light Corn Syrup for the perfect silky smooth texture and just a hint of sweetness!
In the strawberry swirl: The great thing about Karo® Light Corn Syrup is that it never crystalizes! It works perfectly to sweeten and thicken the strawberry swirl.
How to make no bake strawberry cheesecake bars
Let us show you! It’s super simple and you won’t need ANY kitchen tools. As long as you have a bowl and a wooden spoon you are good to go.
Let’s break it down.
1. Cook the strawberries and Karo® Light Corn Syrup together to make the strawberry swirl. Allow the mixture to chill to room temperature before using.
2. Make the graham cracker crust. Use your fingers or a flat bottomed measuring cup to pack the graham cracker crust into an even layer.
3. Make the no bake cheesecake layer. Spoon the cheesecake over the graham cracker crust.
4. Drop dollops of the strawberry jam a few inches apart on top of the cheesecake.
5. Use a butter knife to create big swirls.
6. Allow the cheesecake bars to set overnight. Then devour!
Tips for the creamiest no bake cheesecake bars:
Make sure all ingredients are at room temperature: The key to silky cheesecake is room temperature ingredients. Make sure your cream cheese and whipped cream are at true room temperature to guarantee a luscious, lump-free cheesecake.
Don’t overmix your cheesecake: Unlike homemade cakes where you want light and fluffy batter, cheesecake actually gets its luscious texture from batter that is not aerated! This no bake cheesecake is perfectly dense and creamy.
Allow the cheesecake to completely chill: No bake cheesecake bars have to set. If you try to slice these strawberry swirl cheesecake bars too early they won’t hold up, so be patient and allow them to set completely before serving!
Can you make no bake strawberry cheesecake ahead of time?
Heck yes! In fact, you have to! While these no bake cheesecake bars don’t require any time in the oven, they do need some time in the fridge. Your cheesecake will need at least 12 hours to set before you can slice it and serve it up, so you’ll probably want to make it the day before you serve it! If you want to really get it ahead you can make it up to 3 days before. Just make sure you cover it tightly with plastic wrap or tin foil to prevent the cheesecake from drying out developing a weird film.
We hope you enjoy these no bake strawberry cheesecake bars all summer long!
Line an 8 x 8 square pan with parchment paper on all sides and set aside.
First, make the strawberry swirl. Combine the strawberries and corn syrup in a small saucepan over medium heat. Using a wooden spoon stir the strawberries and corn syrup together, breaking down the strawberries as they cook. Stir the mixture as it cooks, cooking until the strawberries and corn syrup have reduced and thickened, about 10 minutes. Transfer the strawberry syrup to a container and place in the fridge to chill while you make the other layers.
In a mixing bowl, combine the graham cracker crumbs, melted butter andKaro® Light Corn Syrup. Stir all the ingredients together until combined. The mixture should resemble wet sand. Press the graham cracker crust into an even layer in your prepared pan.
Make the cheesecake layer. In a clean bowl combine the softened cream cheese, powdered sugar, Karo® Light Corn syrup, vanilla and salt. Use a large fork or a wooden spoon to mix everything together until combined and smooth. Scrape down the sides of the bowl and carefully fold in the whipped topping until completely combined. Do not over mix. The cheesecake will be light and creamy, but will firm up in the fridge.
Spoon the cheesecake over the graham cracker crust, using a rubber spatula to spread it into an even layer. Spoon dollops of the strawberry syrup on top of the cheesecake and use a butter knife to create big swirls. Don’t over swirl the cheesecake.
Cover the pan tightly with plastic wrap and set in the fridge overnight to set. When ready to serve, use a clean sharp knife to slice into 16 squares. Serve cold!
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