No-Bake Strawberry Cheesecake Squares

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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

Prep Time 20 minutes
Chill Time 12 hours
Course Dessert
Servings 12


**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


**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.

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