No Bake Strawberry Cheesecake Bars (Printable Version)

Creamy bars with fresh strawberries and a graham cracker crust. An easy, refreshing dessert for warm days.

# What You'll Need:

→ Crust

01 - 140 grams graham crackers (9 crackers), finely ground
02 - 71 grams unsalted butter, melted

→ Cheesecake Filling

03 - 150 grams granulated sugar
04 - 47 grams freeze-dried strawberries, powdered
05 - 1/8 teaspoon fine sea salt
06 - 454 grams cream cheese, softened to room temperature
07 - 1 tablespoon lemon juice
08 - 1 1/4 cups fresh strawberries, hulled and sliced
09 - 180 grams heavy cream, chilled

# Steps to Follow:

01 - Line an 20-centimetre square baking pan with parchment paper or foil, leaving an overhang on all sides for easy removal.
02 - In a food processor, pulse graham crackers until very finely ground. Add melted butter and pulse until fully moistened. Press mixture firmly into the bottom of the prepared pan with your hands or the flat side of a measuring cup. Refrigerate while preparing filling.
03 - In a blender, combine granulated sugar, freeze-dried strawberries, and fine sea salt. Blend until powdery and homogeneous. Add cream cheese, lemon juice, and fresh strawberries. Blend until completely smooth, scraping sides as necessary.
04 - In a large bowl, using an electric mixer with a whip attachment, whip chilled heavy cream until medium peaks form.
05 - Gently fold the strawberry mixture into the whipped cream until well combined. Spread filling evenly over the chilled crust, smoothing the surface with a spatula.
06 - Freeze for at least 4 hours or overnight. Before serving, let bars sit in the refrigerator for 30 minutes. Run a large sharp knife under hot water, wiping dry between slices, and cut into 9 equal bars.

# Additional Notes:

01 - For best flavour and vibrant colour, use freeze-dried strawberries; if unavailable, bars will have milder strawberry notes.
02 - For clean slices, always use a hot, dry knife to cut the bars.
03 - Bars can be stored covered in the refrigerator for three days or frozen for up to two weeks.

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