Light and fresh, this strawberry lemon cheesecake bars recipe is a perfect no-bake dessert. It’s delicious, easy to prepare, and the ideal cheesecake to share with friends and family. Follow this easy recipe to make one and add to your list of favorite cheesecake desserts.
Strawberry Lemon Cheesecake Bars Recipe
Nothing goes together better, in my opinion than the super sweet strawberry and slightly tart lemon. Together they create a truly amazing flavor that is great in my favorite lemonade, but also delicious alongside cheesecake. This recipe is one of those things that is always popular. It made the rounds at church potlucks when I was a child and is here to stay!
If you are like me and love cheesecake, then you’ll want to make this banana pudding cheesecake, chocolate cheesecake, roasted blueberry cheesecake, or the classic New York style cheesecake too! All of these are traditionally baked, but absolutely delicious and worth the effort.
Is This a No-Bake Dessert?
Yes! The best part of this cheesecake bar idea is that you can make it without an oven. The crust can be baked if you prefer, but the cheesecake mixture in this recipe is entirely no-bake. This makes it ideal for summertime and warm temperatures or for those holidays when your oven is occupied by the main dishes on your menu.
The combination of powdered sugar, cream cheese, and whipped cream creates a thick cheesecake that slices easily. This is a different texture and flavor than a baked cheesecake, but equally delicious and creamy.
Can I Use Frozen Strawberries Instead?
When topping this cheesecake, you can use any sliced fruit you prefer. I’ve used strawberries, blueberries, and cherries and they taste amazing alongside the slight tang of the lemon in the cheesecake layer. Using frozen or canned fruit works, but may leave it a bit soggy.
In this recipe, I much prefer using fresh fruit, but if no other option is available, you can use frozen. When using frozen fruit, it is best to thaw and remove any excess water so it doesn’t create a soggy top to your cheesecake.
Another option to use in place of fresh fruit would be canned pie filling. A canned blueberry, cherry, strawberry, or even apple pie filling would also be good substitutes in this recipe if needed.
What is the Best Crust for This Recipe?
The classic choice that we love is using Chessman cookies. They aren’t always easy to find and can be a bit pricey for some, so you can substitute them with other options. Below are some ideas for crusts that we have enjoyed and would recommend use with this lemon and strawberry no-bake cheesecake dessert.
- Traditional pie crust that has been baked and cooled.
- Graham cracker crumbs.
- Lemon cookie crumbs.
- Shortbread cookie crumbs.
- Pecan shortbread crumbs.
- Almond cookie crumbs.
- Sugar cookie dough that has been baked and cooled.
How Long are Strawberry Lemon Cheesecake Bars Good?
As with most cheesecake recipes, they are good when refrigerated for 4-5 days. While they may be good and safe to eat for longer than that, they can sometimes separate after that time due to the whipped cream in the mixture. While it is best served refrigerated, you can freeze portions for later. Just thaw overnight in the refrigerator before serving.
Just make sure you cover the cheesecake bars with plastic wrap and seal well before refrigerating or freezing. This is one dessert that can take on flavors of items around it, so it is best to make sure you have a good seal on this when refrigerated.
Can I Use Cool Whip Instead of Whipped Cream?
While the flavor is better with homemade whipped cream, you can substitute for equal amounts of prepared whipped topping (Cool Whip). The texture will be a little different, but it can work in this recipe if you prefer that or do not have the time to make homemade whipped cream.
Cool Whip is more stable than whipped cream so will last a bit longer than fresh whipped cream. This is a good idea if you want to make this a day or two ahead of serving.
- Chessman cookies
- Granulated sugar
- Lemon zest
- Heavy whipping cream
- Cream cheese
- Vanilla extract
- Lemon juice
- Powdered sugar
- Sour cream
Handy Kitchen Tools
- Mixing bowls
- Rubber spatula
- Measuring cups
- Measuring spoons
- Hand mixer or stand mixer
- 9″x13″ casserole dish
How to Make Strawberry Lemon Cheesecake Bars
Using a food processor or a Ziploc bag and rolling pin, crush the cookies until fine crumbs.
In a large bowl (or the Ziploc bag), combine the cookie crumbs, sugar, lemon zest, and melted butter and stir until all cookie crumbs are coated.
Pour the cookie mixture into a 9″x13″ baking dish and press into an even layer.
Place the crust into the freezer.
In a clean bowl, use the hand mixer or stand mixer to beat the heavy cream into stiff peaks, then set aside.
In a separate bowl, beat the cream cheese, vanilla extract, lemon juice and zest, and sour cream together smooth.
Add the powdered sugar to the cream cheese mixture, one cup at a time, beating until smooth and creamy.
Fold in the prepared whipped cream until combined.
Pour the cream cheese mixture into the prepared crust and spread it into an even layer.
Loosely cover with plastic wrap and refrigerate for at least 4 hours.
Top with sliced strawberries before serving.
Refrigerate leftovers in an air-tight container or with plastic wrap covering the baking dish securely.
More No-Bake Dessert Recipes
No-bake desserts are favorites because they are just so easy to prepare. If you like delicious flavors and perfect sweetness, then this list is going to include something for you. Below you will find some of my favorites. Make sure to bookmark, pin, or print the recipes below to add to your meal plan and recipe book.
- Fluffy No-Bake Strawberry Cheesecake Recipe
- The Best No-Bake OREO Cheesecake Recipe
- Decadent No-Bake Chocolate Coconut Balls Recipe
Ingredients for Crust
- 11 oz box Chessman cookies (300 gm)
- 3 tbsp granulated sugar (40 gm)
- 1 tsp lemon zest
- 1/4 tsp salt
- 8 tbsp unsalted butter, melted
Ingredients for Filling
- 1 cup heavy whipping cream (254 gm)
- 24 oz cream cheese, room temperature (675 gm)
- 2 tsp vanilla extract
- 2 tsp lemon juice
- 1/2 tsp lemon zest
- 2 cups powdered sugar (224 gm)
- 1-quart strawberries, sliced (800 gm)
- Using a food processor or a Ziploc bag and rolling pin, crush the cookies until fine crumbs.
- In a large bowl, combine the cookie crumbs, sugar, lemon zest, and melted butter and stir until all cookie crumbs are coated.
- Pour the cookie mixture into a 9"x13" baking dish and press into an even layer.
- Place the crust into the freezer.
- In a clean bowl, use the hand mixer or stand mixer to beat the heavy cream into stiff peaks, then set aside.
- In a separate bowl, beat the cream cheese, vanilla extract, lemon juice and zest, and sour cream together smooth.
- Add the powdered sugar to the cream cheese mixture, one cup at a time, beating until smooth and creamy.
- Fold in the prepared whipped cream until combined.
- Pour the cream cheese mixture into the prepared crust and spread it into an even layer.
- Loosely cover with plastic wrap and refrigerate for at least 4 hours.
- Top with sliced strawberries before serving.
- Refrigerate leftovers in an air-tight container or with plastic wrap covering the baking dish securely.
Top with blueberries, blackberries, or raspberries for a different flavor profile.
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Amount Per Serving: Calories: 566Total Fat: 41gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 100mgSodium: 315mgCarbohydrates: 47gFiber: 2gSugar: 35gProtein: 6g