No-Bake Strawberry Shortcake Cheesecake Bars: Simply Divine Dessert
Indulge in these no-bake cheesecake bars featuring a rich cream cheese filling, a sweet strawberry layer, and a crunchy Oreo crust, all topped with stabilized whipped cream and fresh strawberries.
Equipment
- 9x13-inch baking dish
- food processor
- microwave-safe bowl
Ingredients
- 48 golden Oreos, divided
- 10 tablespoons melted butter, divided
- 1 tablespoon powdered unflavored gelatin
- 2 (8 ounce) packages cream cheese, room temperature
- 1 (14 ounce) can sweetened condensed milk
- 2 tablespoons fresh lemon juice
- 1 tablespoon vanilla extract
- ½ cup heavy cream
- 1 pound fresh strawberries, hulled and chopped
- 1 package strawberry gelatin powder
- 1 teaspoon powdered unflavored gelatin
- 1 cup heavy cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
- 8 strawberries, halved
Whipped Topping
- 1 teaspoon powdered unflavored gelatin
- 4 teaspoons cold water
- 1 cup heavy cream
- ¼ cup powdered sugar
- ½ teaspoon vanilla extract
Crumb Topping
- remaining Oreos pulsed into fine crumbs
- remaining tablespoons melted butter
- about ¼ cup plain crumbs
- 1 tablespoon at a time strawberry gelatin powder added until light pink
Instructions
- Grease a 9x13 inch baking dish. Prepare the crust by pulsing half the Oreos into crumbs, mixing with 5 tablespoons of melted butter, pressing into the dish, and freezing for 20 minutes.
- Bloom 1 tablespoon of gelatin in ¼ cup cold water. Beat room temperature cream cheese until fluffy, then gradually add sweetened condensed milk, lemon juice, and vanilla extract.
- Microwave the bloomed gelatin until liquid and pour into the cream cheese mixture, beating to combine. Divide this mixture into two separate bowls.
- Puree 1 pound of fresh strawberries and mix into one bowl of the cheesecake mixture. Pour this strawberry layer over the chilled crust and smooth the top, then place in the freezer to set slightly.
- Add ½ cup heavy cream to the second bowl of cheesecake mixture and mix until combined. Once the strawberry layer has firmed, pour the vanilla layer over it and smooth, then place back in the freezer.
- Pulse the remaining Oreos into fine crumbs. Melt the remaining 5 tablespoons of butter and coat the crumbs. Set aside about ¼ of the plain crumbs. Mix the remaining crumbs with strawberry gelatin powder until light pink.
- Sprinkle both the plain and pink crumbs over the cheesecake. Refrigerate the bars for at least 4 hours, or freeze for at least 1.5 hours to set.
- To prepare the whipped topping, bloom 1 teaspoon of gelatin in 4 teaspoons of cold water, then microwave until liquid. Beat 1 cup heavy cream, ¼ cup powdered sugar, and ½ teaspoon vanilla extract until stiff peaks form, then stir in the liquid gelatin.
- Cut the cheesecake into bars. Pipe the stabilized whipped cream onto the center of each bar and top with a halved strawberry. Refrigerate until ready to serve.
Stabilized Whipped Cream
- Bloom 1 teaspoon of gelatin in 4 teaspoons of cold water for 5 minutes. Microwave until liquid. Beat 1 cup heavy cream, ¼ cup powdered sugar, and ½ teaspoon vanilla extract until stiff peaks form. Stir in the liquid gelatin until well combined.
Crumb Topping
- Pulse the remaining Oreos into fine crumbs. Melt the remaining 5 tablespoons of butter and coat the crumbs. Set aside about ¼ of the plain crumbs. Mix the remaining crumbs with strawberry gelatin powder (adding powder a tablespoon at a time) until they turn a light pink. Sprinkle both the plain and pink crumbs over the cheesecake.
Notes
Ensure cream cheese is at room temperature for best results. Gelatin must be fully dissolved before incorporating. This recipe relies on chilling or freezing to set, as it is no-bake. The crumb topping can be customized with strawberry gelatin for a colorful, flavorful finish. Serve slightly chilled or fully frozen for a delightful texture contrast.