Strawberry: No-Bake Cheesecake Squares

No-bake strawberry cheesecake squares topped with strawberries and whipped cream.

This no-bake recipe is a dream come true! Silky and full of sweet, fruity flavor, these simple Strawberry Cheesecake Squares are everything you crave in a dessert and more. Whether you enjoy them plain or get creative and customize your toppings, these squares are guaranteed to be a hit at any gathering.

Why You’ll Love These No-Bake Cheesecake Squares

An easier version of classic cheesecake, these cheesecake squares are made with a sweet cookie crust topped with a thick, smooth layer of strawberry cream cheese for a summertime sweet that will have you drooling! As if that wasn’t good enough, these cheesecake squares are also:

A super simple no-bake recipe.
Made with a food processor for minimal prep and simple cleanup.
Created with simple, budget-friendly ingredients.
Great to make in bulk and reliable for feeding a crowd.

A baking dish of no-bake cheesecake squares. — Make sure to allow enough time for your cheesecake squares to chill and set overnight.

What You’ll Need

Just a handful of ingredients is all you need to make your dessert dreams come true with these strawberry cheesecake squares! Here’s everything you need:

Cookie Crust

Vanilla Wafers – Any vanilla wafer cookie will work, but we love classic Nilla wafers for this recipe!
Sugar – Regular granulated sugar helps sweeten the mixture.
Butter – Unsalted butter coats the cookie crumbles making them extra decadent and rich while helping hold them together to form the crust.
Salt – Just a pinch enhances the rest of the ingredients.

Strawberry Cheesecake Filling

Cream Cheese – Used to form the smooth, silky base of the filling.
Sour Cream – This helps create an extra soft filling while adding a slightly tangy taste.
Sugar – Both granulated sugar and powdered sugar are used to sweeten the filling and enhance the flavor of the strawberries.
Strawberries – Real strawberries and strawberry preserves create the fruity flavor we love while adding little chunks of satisfying texture.
Lemon Juice and Zest – The acidity helps balance out some of the sugar, and the pectin in the zest helps thicken and set the filling.
Vanilla Extract – Use pure high-quality vanilla extract!
Whipped Topping – Fold this into the mixture for a dreamy texture that’s extra fluffy. If preferred, use fresh whipped cream instead.

Overhead image of strawberry cheesecake squares on parchment paper. — Use a clean, serrated knife for evenly cut cheesecake squares.

How to Make Strawberry Cheesecake Squares

Not only are these cheesecake squares unbelievably simple, but they’re also super fun to make! Here’s what to do:

Prepare. Line a 9-inch square baking pan with parchment paper.
Create the Crust. Add the wafer cookies to a food processor, and pulse until fine crumbs form. Transfer the mixture to a large mixing bowl along with the sugar and melted butter. Mix until everything is well combined, and the crumbs are completely coated in butter.
Form the Crust. Press the cookie crumb mixture into an even layer in the bottom of the baking pan, and place it in the freezer.
Make the Filling. In a blender or food processor, add the ingredients for the cheesecake filling except for the whipped topping and lemon juice. Pulse until smooth. Next, transfer the mixture to the bowl, and fold in the whipped topping and lemon juice.
Layer the Cheesecake Squares. Pour the filling over the chilled crust, spreading it out in a single layer.
Freeze. Freeze the squares, letting them set. Then, slice, serve, and enjoy!

Tips and Tricks

Line the Pan. When you’re lining your pan with parchment paper, make sure to let some hang over both sides. This makes it super simple to lift out the bars.
Use Room Temperature Ingredients. Before you begin to make your cheesecake squares, let the ingredients sit out and come to room temperature. Trust us! It makes a world of difference when mixing.
Mix Well. Unlike other desserts like brownies or cookies, you don’t have to be careful not to overmix the batter. So, go ahead and blend longer than you think you might need to just to make sure everything is super smooth.
Don’t Rush the Chilling Process! Be sure to allow enough time for your cheesecake squares to chill in the freezer overnight. This allows them plenty of time to set and helps the filling fuse to the crust so your dessert doesn’t fall apart.
Make Clean Slices. For clean, even cheesecake squares, use a sharp serrated knife and wipe it clean with a damp cloth or clean paper towel in between each slice.

A no-bake strawberry cheesecake square on a plate topped with strawberries and whipped cream. — Make these no-bake cheesecake squares ahead of time for a crowd-pleasing dessert!

Serving Suggestions

Of course, these no-bake strawberry cheesecake squares are scrumptious as they are. However, we can’t resist the opportunity to add extra toppings from time to time! Some of our favorites include:

A dollop of whipped cream
Raspberry, strawberry, or blueberry sauce
Coconut flakes
Chocolate shavings
Caramel sauce

How to Store

These cheesecake squares are great to prepare ahead of time for summer cookouts, holiday parties, and weeknight desserts! Just follow the tips below to keep them fresh.

Freezer: Carefully warp each square with foil, and place them all in a sealable bag. They can be kept frozen for up to 2 months. Then, let them thaw in the fridge. Or, set them at room temperature to soften, and dig in!

Common Questions about No-Bake Strawberry Cheesecake Squares

Can I make no‑bake strawberry cheesecake squares ahead of time?

Yes, and you totally should! These squares get even better after a night in the fridge, giving the filling time to set and the crust time to hold together perfectly.

Will the crust stay crisp after a day or two?

It stays pretty crisp for the first day or two, especially if you use a firm press and a good chill. After that, it softens a little but still holds its own.

Are these bars better soft like cheesecake or frozen like ice cream?

Both versions are memorable, honestly. Chill them in the fridge for that soft, silky bite or pop them in the freezer if you’re going for a firmer, ice cream bar vibe.

Can I use frozen strawberries instead of fresh ones?

Yes, just make sure they’re thawed and drained well. Too much liquid can make the topping runny and change the texture.

More Cheesecake-Inspired Recipes

Love cheesecake-flavored everything? Try out more of these decadent cheesecake-inspired recipes!

the Ayyem kitchenServings: 12 servings

Prep: 20 mins
Chill TIme: 12 hrs
Total: 12 hrs 20 mins

Everything you could ever want in a dessert, these simple Strawberry Cheesecake Squares are going to knock your socks off! Email

Ingredients

For the Cookie Crust:

6 ounces vanilla cookies wafers
1 tablespoon granulated sugar
Salt to taste
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
½ lemon zested
1 teaspoon pure vanilla extract
2 cups whipped topping or fresh whipped cream If using whipped topping, be sure it is thawed in the refrigerator.

Instructions

For the Cookie Crust:

Line a 9-inch square baking dish with parchment paper, leaving paper hanging over the sides of the dish. Set aside.
In a food processor, add the wafer cookies. Pulse until fine crumbs are formed. Transfer the mixture to a bowl with the sugar, salt, and melted butter. Mix until well combined.6 ounces vanilla cookies wafers, 1 tablespoon granulated sugar, 6 Tablespoons unsalted butter, Salt to taste
Press the cookie mixture into an even layer in the bottom of the baking pan. Place in the freezer to set.

For the Strawberry Cheesecake Filling:

In a blender or food processor, add the cream cheese, granulated sugar, powdered sugar, sour cream, strawberries, strawberry preserves, lemon juice, lemon zest, and vanilla. Pulse until smooth.16 ounces cream cheese, 1/4 cup sour cream, 1/2 cup granulated sugar, 1/2 cup powdered sugar, 1 1/2 cups fresh strawberries, 2 Tablespoons strawberry preserves, 1 Tablespoon lemon juice, ½ lemon, 1 teaspoon pure vanilla extract
Transfer the mixture to a large mixing bowl, and gently fold in the whipped topping until smooth. Stir in the lemon juice.2 cups whipped topping or fresh whipped cream
Pour the filling over the chilled crust. Freeze overnight.
Slice the mixture into cheesecake squares, let them sit at room temperature for 20 minutes, and serve.
Store in an airtight container in the freezer.