This no-bake recipe is a dream come true! Creamy and bursting with sweet, fruity flavor, these easy Strawberry Cheesecake Squares are everything you love in a dessert and more. Enjoy them plain or add your favorite toppings. These squares will be a hit at any gathering!
Why You’ll Love These No-Bake Cheesecake Squares
These cheesecake squares offer an easier version of the classic cheesecake. They feature a sweet cookie crust topped with a thick, smooth layer of strawberry cream cheese. This summertime treat will have you drooling! Plus, they are:
- Super easy and no-bake.
- Made with a food processor for minimal prep and easy cleanup.
- Created with simple, budget-friendly ingredients.
- Great for making in bulk and perfect for feeding a crowd.
No-Bake Strawberry Cheesecake Squares
Ingredients
**For the Cookie Crust:**
- – 6 ounces vanilla wafer cookies
- – 1 tablespoon granulated sugar
- – A pinch of salt
- – 6 tablespoons unsalted butter melted
**For the Strawberry Cheesecake Filling:**
- – 16 ounces cream cheese room temperature
- – 1/2 cup granulated sugar
- – 1/2 cup powdered sugar
- – 1/4 cup sour cream
- – 1 1/2 cups fresh strawberries chopped
- – 2 tablespoons strawberry preserves
- – 1 tablespoon lemon juice
- – Zest of 1/2 lemon
- – 1 teaspoon pure vanilla extract
- – 2 cups whipped topping or fresh whipped cream thawed if using whipped topping
Instructions
**For the Cookie Crust:**
- Line a 9-inch square baking dish with parchment paper, leaving some paper hanging over the sides. Set aside.
- In a food processor, pulse the wafer cookies until fine crumbs form. Transfer the crumbs to a bowl, add the sugar, salt, and melted butter, and mix until combined.
- Press the cookie mixture into an even layer in the bottom of the baking dish. Place in the freezer to set.
**For the Strawberry Cheesecake Filling:**
- In a blender or food processor, combine the cream cheese, granulated sugar, powdered sugar, sour cream, strawberries, strawberry preserves, lemon juice, lemon zest, and vanilla. Blend until smooth.
- Transfer the mixture to a large mixing bowl and gently fold in the whipped topping until smooth. Stir in the lemon juice.
- Pour the filling over the chilled crust. Freeze overnight.
- Slice into cheesecake squares, let them sit at room temperature for 20 minutes, and serve.