No Bake Strawberry Swirl Cheesecake Bars
No Bake Strawberry Cheesecake Bars are creamy, smooth, and made from scratch. With a 4 ingredient filling and a fresh strawberry sauce swirled for sweetness, they are Keto-friendly, sugar and gluten free!
Hands up if you love cheesecake!
There are times when you don’t want to heat the house with the oven, it’s unavailable, or you just don’t want the fuss that usually comes with making baked desserts. It’s a good thing no bake desserts are an option, like our easy no bake eggnog pie.
Streamlining the way you make cheesecake (because it can be time consuming and stressful), is this wonderful no bake easy cheesecake recipe. Our delicious No Bake Coconut Cheesecake Recipe agrees.
These No Bake Cheesecake Bars are one of the creamiest, smoothest and simply delicious desserts you can make! Sweet and tart in all the right places, you won’t even notice it’s a healthier version.
For another easy strawberry dessert, try our Strawberry Cheesecake Cookies Recipe.
Why You’ll Love This Recipe
- Total Time: 5 hours
- Serves: 9
Ingredients and Notes
As always, the full ingredients and recipe is on the printable recipe card at the end of this post.
Recipe Substitutions:
Tips for Success
How to Make No Bake Strawberry Swirl Cheesecake
No-bake strawberry cheesecake bars consist of making the cheesecake base, strawberry sauce and the filling. Add them together and you get the most delicious cheesecake bar ever that is also such an easy dessert.
STEP 1 not pictured – Prepare an 8’’ square baking pan with parchment paper. Set it aside.
STEP 2 not pictured – Pour 1/4 cup boiling water into a glass measuring cup and add 2 teaspoons gelatin powder. Mix until gelatine dissolves. Set aside and allow to cool.
Making The Crust
STEP 3 – Mix almond flour and powdered erythritol into a medium bowl. Add in the softened butter, and use your hands to combine ingredients.
STEP 4 – Once you get a soft dough, place it in the prepared tray. Extend the dough to cover the bottom evenly, pressing down with the bottom of a glass if necessary. Refrigerate, and move onto the next step.
Making The Strawberry Sauce
STEP 5 – In a small saucepan over medium heat, add the chopped strawberries and water. Once it starts to boil, add two tbsp of powdered sweetener. Reduce heat to low, and simmer for about 10 minutes, or until it thickens. To know when your jam is ready, run a spoon along the bottom of the saucepan. If the mixture does not fill that space, it’s done. Let it cool to room temperature while you make the filling. Note: It will thicken more as it cools.
Making The Cheesecake Filling
STEP 6 – Place cream cheese into a large bowl. Using an electric mixer or hand mixer, mix cream cheese until smooth and creamy. Then add vanilla extract and powdered erythritol, and mix to combine.
STEP 7 – Once the boiled water mixed with gelatine that you had set aside has cooled to room temperature, combine it with the cream cheese mixture.
STEP 8 – In a different bowl, beat the cold heavy cream into soft peaks. Using a spatula, fold the whipped cream into the cream cheese mixture.
STEP 9 – Take the prepared base out of the fridge and pour the cream cheese mixture on top, use the spatula to cover it evenly.
Swirling In The Strawberry Sauce
STEP 10 – If the jam is already at room temperature, spoon some of it on top of the filling, leaving some white gaps. Then, move a knife or toothpick around the top to make the swirl effect.
Setting And Chilling The Bars
STEP 11 – Refrigerate the cheesecake for at least four hours to overnight.
STEP 12 – Once completely set, carefully lift the cheesecake out of the tray by the edges of the parchment paper. Gently peel off the paper on the sides of your cheesecake for easy slicing, and enjoy.
Optional: garnish the No Bake Strawberry Swirl Cheesecake slices with whole fresh strawberries for more strawberry flavor.
Serving Suggestions
If you’re serving is as a sweet treat or dessert, it’s always a good idea to serve with a beverage such as coffee or tea.
You can also serve cheese bars with fresh fruit or fresh berries on top of the bar, or on the side. A small mint leaf adds a burst of color and freshness.
You can also drizzle your favourite sauce on top such as caramel, chocolate ganache, or even our homemade hazelnut spread.
Homemade Strawberry Sauce Uses
There are many ways to use homemade strawberry sauce besides for this recipe. In fact, you might want to make a double batch!
Leftover homemade strawberry sauce can be used on ice cream, pancakes, waffles, crepes, angel food cake, toast, french toast or yogurt. You can also use it in our Strawberry Monkey Bread Recipe or our Homemade Strawberry Shortcake Ice Cream Cake recipe.
Storage
Store cheesecake bars in the fridge for up to 5 days. Place in an airtight container or covered with plastic wrap so it doesn’t soak in other fridge flavours and dry up. We store our Vanilla Cream Bars in the same way.
Can you Make No Bake Strawberry Cheesecake Ahead of Time?
Technically if you make this recipe, you are doing just that because it needs plenty of time to set in the fridge. You need at least 4 hours, in fact.
So yes, you can make this the day of, the day before, or even up to 6 days before you serve it. It is one of many great things about this recipe, and our best pecan pie bars ever.
Can you Freeze No Bake Cheesecake?
Yes, you can! Freeze the entire cake or the sliced bars individually, for up to 3 months. You could also make our Peach Bars with Cake Mix and have a variety on hand for when the craving strikes!
White Chocolate Raspberry Cheesecake Bars
Recipe FAQ
This easy no bake strawberry cheesecake bars recipe is keto friendly!
Yes, you can. Try this recipe with blueberries or raspberries.Â
More Dessert Bars:
If you’ve tried this No Bake Strawberry Cheesecake Bars or any other recipe on my blog please let me know how it went in the comments below. I love hearing from you. Finally, consider leaving a 🌟 star rating while you’re here. Thanks!
No Bake Strawberry Swirl Cheesecake Bars
Ingredients
Base
- 1 ½ cup almond flour
- 2 Tablespoons powdered erythritol
- 2 oz butter (softened)
Filling
- 16 oz cream cheese (room temperature)
- 1 cup heavy cream (cold)
- ½ cup powdered erythritol
- ¼ cup boiling water
- 2 teaspoons gelatine powder
- 2 teaspoons vanilla extract
Strawberry Swirl
- 1 cup strawberries (chopped)
- ½ cup water
- 2 Tablespoons powdered erythritol
Instructions
- Prepare an 8’’ square tray with parchment paper. Set it aside.
- Pour 1/4 cup boiling water into a glass measuring cup and add 2 teaspoons gelatin powder. Mix until gelatine dissolves. Set aside and allow to cool.
- Mix almond flour and powdered erythritol into a medium bowl. Add in the softened butter, and use your hands to combine ingredients.
- Once you get a soft dough, place it in the prepared tray. Extend the dough to cover the bottom evenly, pressing down with the bottom of a glass if necessary. Refrigerate, and move onto the next step.
- In a small saucepan over medium heat, add the chopped strawberries and water. Once it starts to boil, add two tbsp of powdered sweetener. Reduce heat to low, and simmer for about 10 minutes, or until it thickens. To know when your jam is ready, run a spoon along the bottom of the saucepan. If the mixture does not fill that space, it's done. Let it cool to room temperature while you make the filling. Note: It will thicken more as it cools.
- Place cream cheese into a large bowl. Using an electric mixer, mix cream cheese until smooth and creamy. Then add vanilla extract and powdered erythritol, and mix to combine.Â
- Once the boiled water mixed with gelatine that you had set aside has cooled to room temperature, combine it with the cream cheese mixture.
- In a different bowl, beat the cold heavy cream into soft peaks. Using a spatula, fold the whipped cream into the cream cheese mixture.
- Take the prepared base out of the fridge and pour the cream cheese mixture on top, use the spatula to cover it evenly.
- If the jam is already at room temperature, spoon some of it on top of the filling, leaving some white gaps. Then, move a knife or toothpick around the top to make the swirl effect.
- Refrigerate the cheesecake for at least four hours to overnight.
- Once completely set, carefully lift the cheesecake out of the tray by the edges of the parchment paper. Gently peel off the paper on the sides of your cheesecake for easy slicing, and enjoy.
Notes
- If you only got granulated erythritol, turn it into powder by blending it in a high-speed blender for a couple of minutes.
- You can replace powdered erythritol with powdered sugar or powdered monk fruit in the exact amounts.
Making cheesecake bars can be easier than making traditional cheesecake! We love the simplicity and no guilt of these strawberry cheesecake bars that are no bake! So delicious!
Can I double the recipe and put it in a 9×13?
Sure! 🙂