No Bake Strawberry Lemon Cheesecake Bars

5 from 1 vote

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These lemon cheesecake bars are the perfect combination of tangy and sweet. Topped with fresh sliced strawberries, you won’t be able to resist this refreshing no bake dessert!

Strawberry lemon cheesecake bars are perfect for graduation, baby showers, Mother’s Day brunch, or any celebration that calls for a little something extra.

And since you don’t have to bake them, this dessert is perfect for warmer weather when you don’t want to use the oven.

Lemon cream cheese bars with strawberries
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Love lemon sweets? Try this lemon poke cake or this no bake lemon pie next.

Ingredients for Lemon Cheesecake Bars

These creamy sweet bars start with a cookie crust and are topped with delicious strawberries.

Make the filling using basic ingredients that are easy to find.

Strawberry Lemon Cheesecake Ingredients

You will need the following ingredients:

For the Crust:

  • One 11-ounce box chessman cookies
  • 3 tablespoons granulated sugar
  • 1 teaspoon lemon zest, plus more for garnish
  • 1/4 teaspoon kosher salt
  • 8 tablespoons (1 sticks) unsalted butter, melted

For the Filling:

  • 1 cup heavy cream
  • Three 8-ounce blocks full-fat cream cheese, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon lemon zest plus 2 teaspoons lemon juice
  • 2 cups confectioners’ sugar
  • 1 1/2 cups sour cream, at room temperature
  • Top with 1 quart strawberries, sliced

How to Make Strawberry Lemon Cheesecake Bars

This no bake dessert is so easy to throw together. That said, you will need to allow time to let it chill so this recipe is a great one to make the night before you need it.

To start, crush the Cheeseman cookies with a rolling pin inside of a large plastic zipper bag.

Pour in the melted butter and sugar and mix until all of the cookie crumbles are well coated.

Then, press into the bottom of a 9×13 dish and place in the freezer while preparing the filling.

strawberry lemon bars cookie crust

Using an electric mixer, beat the heavy cream until stiff peaks form and set aside.

In a separate large bowl, beat cream cheese, vanilla, lemon juice and sour cream until smooth.

Add in powdered sugar, one cup at a time and beat until smooth and creamy.

Lemon Cheesecake Filling

Gently fold in the previously whipped cream, but be sure not to not over mix. You don’t want to remove the air out of the whipped cream.

Remove dish from freezer and spoon the cheesecake mixture over the crust.

Chill for at least 4 hours or overnight for best results.

Garnish with freshly sliced strawberries or lemon swirls and enjoy!

strawberry lemon cheesecake

How to Store Leftovers

Leftover cheesecake bars can be stored in an airtight container for up to 5 days in the refrigerator.

If you plan to make this dessert ahead of time, do not add the strawberry slices until ready to serve.

Print the Full Recipe

These no bake lemon cheesecake bars are the perfect sweet treat for parties, cookouts, and holidays. I hope you love them!

For more cheesecake recipes, be sure to try our cheesecake waffle bowls and these pineapple cheesecake bars.

Strawberry Lemon Cheesecake Bars

5 from 1 vote
These tangy lemon cheesecake bars are topped with freshly sliced strawberries for the perfect no bake dessert.
Prep: 30 minutes
Total: 4 hours 30 minutes
Yield: 12 servings

Ingredients 

Crust:

  • 1 box Chessman cookies, 11 oz size
  • 3 tablespoons granulated sugar
  • 1 teaspoon lemon zest, plus more for garnish
  • 1/4 teaspoon kosher salt
  • 8 tablespoons 1 stick unsalted butter, melted

Filling:

  • 1 cup heavy cream
  • Three 8-ounce blocks full-fat cream cheese, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 teaspoon lemon zest plus 2 teaspoons lemon juice
  • 2 cups confectioners’ sugar
  • 1 1/2 cups sour cream, at room temperature
  • 1 quart strawberries, sliced

Instructions 

  • To start, crush the Cheeseman cookies with a rolling pin inside of a large plastic zipper bag.
  • Pour the melted butter and sugar into the bag and mix until all of the cookie crumbles are well coated.
  • Then, press cookie mixture into the bottom of a 9×13 dish and place in the freezer while preparing the filling.
  • Using an electric mixer, beat the heavy cream in a medium bowl until stiff peaks form and set aside.
  • In a separate large bowl, beat cream cheese, vanilla, lemon juice and sour cream until smooth.
  • Add in powdered sugar, one cup at a time and beat until smooth and creamy.
  • Gently fold in the previously whipped cream, but be sure not to not over mix. You don’t want to remove the air out of the whipped cream.
  • Remove dish from freezer and spoon the cheesecake mixture over the crust.
  • Chill for at least 4 hours or overnight for best results.
  • When ready to eat, garnish with freshly sliced strawberries or lemon swirls and enjoy!

Notes

Refrigerate leftovers in an airtight container for up to 5 days.

Nutrition

Serving: 1 slice, Calories: 699kcal, Carbohydrates: 58g, Protein: 7g, Fat: 50g, Saturated Fat: 27g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 13g, Trans Fat: 0.3g, Cholesterol: 117mg, Sodium: 434mg, Potassium: 287mg, Fiber: 2g, Sugar: 38g, Vitamin A: 1507IU, Vitamin C: 47mg, Calcium: 117mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Dessert
Cuisine: American

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About Andrea Updyke

Andrea Updyke is a married mom of two boys living in Raleigh, NC. She is a published author and blogger of more than 18 years and loves to celebrate the little things that make life awesome.

Whether she's sharing tasty recipes, traveling or hanging with the family, Andrea's goal is to help make your days a little easier and a lot more fun! Email inquiries to andreaupdyke@gmail.com.

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