No-bake creamy cheesecake on a graham crust, topped with macerated strawberries, chilled and sliceable.
# What You'll Need:
→ Crust
01 - 2 cups (200 g) graham cracker crumbs
02 - 1/4 cup (50 g) granulated sugar
03 - 1/2 cup (115 g) unsalted butter, melted
→ Cheesecake Layer
04 - 16 oz (450 g) cream cheese, softened
05 - 1 cup (120 g) powdered sugar
06 - 1 tsp vanilla extract
07 - 1 cup (240 ml) heavy cream, cold
→ Strawberry Topping
08 - 2 cups (300 g) fresh strawberries, hulled and sliced
09 - 2 tbsp (25 g) granulated sugar
10 - 1 tbsp (15 ml) lemon juice
# Directions:
01 - Line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
02 - In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until evenly combined. Press the mixture firmly and evenly into the bottom of the prepared pan. Chill in the refrigerator while preparing the filling.
03 - In a large bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla, and mix until fully combined.
04 - In a separate bowl, whip the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and well incorporated.
05 - Spread the cheesecake filling evenly over the chilled crust. Smooth the top with a spatula.
06 - In a small bowl, toss sliced strawberries with sugar and lemon juice. Let sit for 10 minutes to release juices.
07 - Arrange the strawberries over the cheesecake layer.
08 - Cover and refrigerate the bars for at least 4 hours, or until set.
09 - Lift the bars out of the pan using the parchment overhang. Slice into squares and serve chilled.
