No-bake cheesecake bars with a graham crust and macerated strawberries; chill, slice, and serve chilled.
# Components:
→ Crust
01 - 2 cups graham cracker crumbs
02 - 1/4 cup granulated sugar
03 - 1/2 cup unsalted butter, melted
→ Cheesecake layer
04 - 16 ounces cream cheese, softened
05 - 1 cup powdered sugar
06 - 1 teaspoon vanilla extract
07 - 1 cup heavy cream, cold
→ Strawberry topping
08 - 2 cups fresh strawberries, hulled and sliced
09 - 2 tablespoons granulated sugar
10 - 1 tablespoon lemon juice
# Method:
01 - Line an 8x8-inch square pan with parchment paper, leaving an overhang on two opposite sides to enable easy removal.
02 - Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl until evenly moistened. Press the mixture firmly and evenly into the bottom of the prepared pan to form a compact crust. Place in the refrigerator to chill while you prepare the filling.
03 - Beat the softened cream cheese in a large bowl until smooth and free of lumps. Add powdered sugar and vanilla extract and continue mixing until homogeneous and silky.
04 - In a separate chilled bowl, whip the cold heavy cream to stiff peaks using an electric mixer or whisk. Be careful not to overwhip.
05 - Gently fold the whipped cream into the cream cheese mixture with a rubber spatula, using broad strokes until fully incorporated and uniform in texture.
06 - Spread the cheesecake filling evenly over the chilled crust and smooth the surface with an offset spatula or the back of a spoon.
07 - Toss the sliced strawberries with granulated sugar and lemon juice in a small bowl. Let sit for 10 minutes to macerate and release juices.
08 - Arrange the macerated strawberries over the cheesecake layer, cover the pan, and refrigerate for at least 4 hours until the filling is fully set.
09 - Use the parchment overhang to lift the set slab from the pan. Transfer to a cutting board, slice into 12 bars, and serve chilled. Store leftovers refrigerated for up to 3 days.
