Ingredients

Scale

1 ½ cups Graham cracker crumbs
½ cup Unsalted butter, melted
16 ounces Cream cheese, softened
1 cup Powdered sugar
1 teaspoon Vanilla extract
1 ½ cups Heavy cream, very cold
2 cups Fresh strawberries, hulled
2 tablespoons Granulated sugar (or to taste)
1 tablespoon Fresh lemon juice

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Instructions

Prepare a 9×13-inch baking pan by lining it with parchment paper, leaving an overhang for easy removal
In a medium bowl, combine the graham cracker crumbs and melted butter. Press firmly into the bottom of the prepared pan and freeze for at least 15 minutes
Wash and hull the fresh strawberries. In a food processor, blend with granulated sugar and lemon juice until smooth. Set aside
In a large bowl, beat the softened cream cheese until smooth, then gradually add powdered sugar and vanilla extract
In a separate bowl, whip the very cold heavy cream until stiff peaks form
Gently fold the whipped cream into the cream cheese mixture until combined
Spread the cheesecake filling evenly over the chilled crust
Pour the strawberry puree over the cheesecake filling and spread evenly. Swirl if desired
Freeze for 4-6 hours or overnight until solid
Lift the bars out using the parchment paper and cut into 16-24 bars with a hot knife

Notes

Ensure cream cheese is at room temperature to avoid lumps.

Press the crust firmly to prevent crumbling.

For clean cuts, use a hot knife between slices.

Author: THOMAS
Prep Time: 20 mins
Cook Time: 0 mins
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 bar
Calories: 280 kcal
Sugar: 19g
Sodium: 120mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 4g
Cholesterol: 60mg