These summery white chocolate cheesecake bars are studded with juicy strawberries, and have a classic buttery graham cracker crust. They’re creamy, fruity, lightly sweet, and utterly delicious.
These cheesecake bars are higher in protein than traditional cheesecake (thanks to the Greek yogurt), and they’re packed with bright strawberry flavor. There’s no need for an electric mixer, either. You really can’t go wrong making these!
No Bake Strawberry Cheesecake Bars with Graham Cracker Crust
This recipe is the ultimate summer dessert: no baking required, easy to throw together, and strawberries are a main ingredient! Plus, these cheesecake bars can be frozen for an even more refreshing treat.
Typically, cheesecake is made with whipped cream and powdered sugar, but I prefer using Greek yogurt and maple syrup in my cheesecake instead. It cuts down on the sugar while also eliminating the need for an electric mixer. Plus, the melted white chocolate adds plenty of sweetness here.
These bars are easiest to make with a food processor, but you can use a fork instead to mix the cheesecake filling – it’ll just take a bit longer.
Here’s what you’ll need to make these strawberry cheesecake bars:
- cream cheese: For that classic tangy cheesecake flavor, and to give the bars structure.
- Greek yogurt: Greek yogurt gets mixed with softened cream cheese for a creamy, healthier cheesecake filling.
- maple syrup: For added sweetness.
- vanilla extract: Vanilla extract adds a hint of vanilla flavor that pairs well with the strawberries.
- strawberries: Chopped strawberries get mixed into the filling, and the bars are topped with sliced strawberries for a final touch.
- white chocolate chips: Melted white chocolate adds sweetness to the cheesecake, and helps it firm up as it chills in the fridge.
- graham crackers: For the crust – simple, yet so delicious!
- butter: To bind the crushed graham cracker crust.
How to Make White Chocolate Cheesecake Bars with Strawberries
These no bake cheesecake bars are easy to throw together! First, you’ll need to make your graham cracker crust.
Crush graham crackers in a food processor or in a zip-able plastic bag with a rolling pin, until they are fine crumbs. Mix with melted butter and salt, then press the mixture in a parchment or wax paper-lined 9x13in pan. Place in the freezer to chill while you make the cheesecake filling.
Next, chop strawberries. Pat them with paper towels or a kitchen towel to remove excess liquid.
Separately, combine the filling ingredients: cream cheese, Greek yogurt, maple syrup, and vanilla extract. (Make sure the cream cheese has been softened on the counter for 1-1.5 hours). I used a food processor to mix, but you can use a bowl and a fork – it’ll just take longer to get it smooth.
Then, stir in the chopped strawberries.
Melt white chocolate chips in the microwave, making sure to stop and stir every 20 seconds. (Do not over-heat!) Pour melted chocolate into the cheesecake mixture and stir well to combine.
Next, pour the mixture over the graham cracker crust and smooth out on top with a spatula. Top with additional sliced strawberries if desired.
Place in the refrigerator to chill for at least 8 hours, or until set. (If you want to speed things up and make slicing easier, you can freeze them instead. Then, just thaw them in the fridge.)
Remove bars using the parchment paper overhang, then carefully slice using a sharp knife and enjoy!
How do you cut cheesecake bars?
Here are a few tips for slicing these bars:
- Use a large, sharp knife
- Warm up the knife by running it under hot water for several seconds, then wiping it dry
- Wipe the knife after each slice
- Make sure you’re slicing all the way through the crust
- Use the knife to smooth out the edges of the bars, if necessary
How to Store White Chocolate Cheesecake Bars
Store cheesecake bars in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the bars instead.
Can you freeze strawberry cheesecake bars?
Yes! In fact, freezing the bars for a little while makes them easier to slice. Plus, freezing is a great option for longer-term storage.
You can freeze these cheesecake bars for up to 3 months in an airtight container. To thaw, just move them to the refrigerator.
White Chocolate Cheesecake Topping Ideas
I love the pretty simplicity of topping these bars with sliced strawberries, but there are tons of other topping options that would work! Here are some ideas:
- other fruit (berries, mango, shredded coconut)
- chocolate chips
- crushed Oreos or Golden Oreos
- crushed pretzels
- fruit compotes
Whether you’re making these for a festive Fourth of July dessert or a mid-day sweet snack: enjoy!
If you make these white chocolate cheesecake bars, I’d love if you shared your thoughts with a rating and comment below.
More delish cheesecake recipes to try:
Strawberry White Chocolate Cheesecake Bars
For the graham cracker crust:
- 12 graham cracker sheets (crushed in a food processor or zip-able plastic bag)
- 6 Tbsp unsalted butter, melted
- ¼ tsp salt
For the cheesecake filling:
- 12 oz cream cheese (softened at room temp for 1-1.5 hours)
- 1 cup plain Greek yogurt (at room temp)
- 1 tsp vanilla extract
- 2 Tbsp maple syrup
- 1 cup chopped strawberries (excess liquid drained with a paper towel/kitchen towel)
- ¾ cup white chocolate chips
- additional sliced strawberries for topping
- Combine crushed graham crackers with melted butter and salt. Press mixture into a parchment paper or wax paper-lined 9x13in pan. Place in the freezer to chill.
- Meanwhile, in a medium bowl, mix together cream cheese, Greek yogurt, maple syrup, and vanilla extract. (Using a food processor is easiest, but a bowl and fork/spoon can also be used – it'll just take longer to get it smooth.) Stir in chopped and drained strawberries.
- In a separate, microwave-safe bowl, melt white chocolate chips in the microwave in 20-second intervals at 50% power, stirring between each interval. (Do not overheat). Pour melted chocolate into the cheesecake mixture and stir well to combine.
- Pour the cheesecake mixture over the graham cracker crust. Smooth it out on top with a spatula. Top with sliced strawberries if desired.
- Cover and chill in the refrigerator for at least 8 hours, or until set. Remove cheesecake from the pan using the parchment paper overhang, then carefully slice into bars with a sharp knife.
- Use a large, sharp knife
- Run the knife under hot water for several seconds, then wipe it dry
- Wipe the knife with a paper towel after each slice