This no-bake recipe is a dream come true! Creamy and full of sweet, fruity flavor, these easy Strawberry Cheesecake Squares are everything you crave in a dessert and more. Whether you enjoy them plain or get creative and customize your toppings, these squares are guaranteed to be a hit at any gathering.

No-bake strawberry cheesecake squares topped with strawberries and whipped cream.
Top your cheesecake squares with whipped topping and extra strawberries!

Why You’ll Love These No-Bake Cheesecake Squares 

An easier version of classic cheesecake, these cheesecake squares are made with a sweet cookie crust topped with a thick, smooth layer of strawberry cream cheese for a summertime sweet that will have you drooling! As if that wasn’t good enough, these cheesecake squares are also:

  • A super easy no-bake recipe
  • Made with a food processor for minimal prep and easy cleanup
  • Created with simple, budget-friendly ingredients
  • Great to make in bulk and perfect for feeding a crowd
A baking dish of no-bake cheesecake squares.
Make sure to allow enough time for your cheesecake squares to chill and set overnight.

What You’ll Need

Just a handful of ingredients is all you need to make your dessert dreams come true with these strawberry cheesecake squares! Here’s everything you need: 

Cookie Crust

  • Vanilla Wafers – Any vanilla wafer cookie will work, but we love classic Nilla wafers for this recipe! 
  • Sugar – Regular granulated sugar helps sweeten the mixture. 
  • Butter – Unsalted butter coats the cookie crumbles making them extra decadent and rich while helping hold them together to form the crust. 
  • Salt – Just a pinch enhances the rest of the ingredients. 

Strawberry Cheesecake Filling

  • Cream Cheese – Used to form the smooth, creamy base of the filling. 
  • Sour Cream – This helps create an extra soft filling while adding a slightly tangy taste. 
  • Sugar – Both granulated sugar and powdered sugar are used to sweeten the filling and enhance the flavor of the strawberries. 
  • Strawberries – Real strawberries and strawberry preserves create the fruity flavor we love while adding little chunks of satisfying texture. 
  • Lemon Juice and Zest – The acidity helps balance out some of the sugar, and the pectin in the zest helps thicken and set the filling.  
  • Vanilla Extract – Use pure high-quality vanilla extract! 
  • Whipped Topping – Fold this into the mixture for a dreamy texture that’s extra fluffy. If preferred, use fresh whipped cream instead. 
Overhead image of strawberry cheesecake squares on parchment paper.
Use a clean, serrated knife for evenly cut cheesecake squares.

How to Make Strawberry Cheesecake Squares

Not only are these cheesecake squares unbelievably easy, but they’re also super fun to make! Here’s what to do: 

  1. Prepare. Line a 9-inch square baking pan with parchment paper
  2. Create the Crust. Add the wafer cookies to a food processor, and pulse until fine crumbs form. Transfer the mixture to a large mixing bowl along with the sugar and melted butter. Mix until everything is well combined, and the crumbs are completely coated in butter. 
  3. Form the Crust. Press the cookie crumb mixture into an even layer in the bottom of the baking pan, and place it in the freezer. 
  4. Make the Filling. In a blender or food processor, add the ingredients for the cheesecake filling except for the whipped topping and lemon juice. Pulse until smooth. Next, transfer the mixture to the bowl, and fold in the whipped topping and lemon juice. 
  5. Layer the Cheesecake Squares. Pour the filling over the chilled crust, spreading it out in a single layer. 
  6. Freeze. Freeze the squares, letting them set. Then, slice, serve, and enjoy! 
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03/13/2024 02:04 pm GMT

Tips and Tricks

  • Line the Pan. When you’re lining your pan with parchment paper, make sure to let some hang over both sides. This makes it super easy to lift out the bars. 
  • Use Room Temperature Ingredients. Before you begin to make your cheesecake squares, let the ingredients sit out and come to room temperature. Trust us! It makes a world of difference when mixing. 
  • Mix Well. Unlike other desserts like brownies or cookies, you don’t have to be careful not to overmix the batter. So, go ahead and blend longer than you think you might need to just to make sure everything is super smooth. 
  • Don’t Rush the Chilling Process! Be sure to allow enough time for your cheesecake squares to chill in the freezer overnight. This allows them plenty of time to set and helps the filling fuse to the crust so your dessert doesn’t fall apart. 
  • Make Clean Slices. For clean, even cheesecake squares, use a sharp serrated knife and wipe it clean with a damp cloth or clean paper towel in between each slice. 
A no-bake strawberry cheesecake square on a plate topped with strawberries and whipped cream.
Make these no-bake cheesecake squares ahead of time for a crowd-pleasing dessert!

Serving Suggestions

Of course, these no-bake strawberry cheesecake squares are scrumptious as they are. However, we can’t resist the opportunity to add extra toppings from time to time! Some of our favorites include: 

  • A dollop of whipped cream 
  • Raspberry, strawberry, or blueberry sauce
  • Coconut flakes
  • Chocolate shavings
  • Caramel sauce 

How to Store

These cheesecake squares are great to prepare ahead of time for summer cookouts, holiday parties, and weeknight desserts! Just follow the tips below to keep them fresh. 

Freezer: Carefully warp each square with foil, and place them all in a sealable bag. They can be kept frozen for up to 2 months. Then, let them thaw in the fridge. Or, set them at room temperature to soften, and dig in! 

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03/13/2024 10:54 pm GMT

More Cheesecake-Inspired Recipes

Love cheesecake-flavored everything? Try out more of these decadent cheesecake-inspired recipes! 

A strawberry cheesecake square on a plate with a fork holding a bite.

No-Bake Strawberry Cheesecake Squares Recipe

4.34 from 3 votes
Author: Food Dolls
Servings: 12 servings
Prep: 20 minutes
Chill TIme: 12 hours
Total: 12 hours 20 minutes
Everything you could ever want in a dessert, these easy Strawberry Cheesecake Squares are going to knock your socks off!


For the Cookie Crust:

  • 6 ounces vanilla cookies wafers
  • 1 tablespoon granulated sugar
  • Salt to taste
  • 6 Tablespoons unsalted butter melted

For the Strawberry Cheesecake Filling:

  • 16 ounces cream cheese room temperature
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1/4 cup sour cream
  • 1 1/2 cups fresh strawberries chopped
  • 2 Tablespoons strawberry preserves
  • 1 Tablespoon lemon juice
  • ½ lemon zested
  • 1 teaspoon pure vanilla extract
  • 2 cups whipped topping or fresh whipped cream If using whipped topping, be sure it is thawed in the refrigerator.


For the Cookie Crust:

  • Line a 9-inch square baking dish with parchment paper, leaving paper hanging over the sides of the dish. Set aside.
  • In a food processor, add the wafer cookies. Pulse until fine crumbs are formed. Transfer the mixture to a bowl with the sugar, salt, and melted butter. Mix until well combined.
    6 ounces vanilla cookies wafers, 1 tablespoon granulated sugar, 6 Tablespoons unsalted butter, Salt to taste
  • Press the cookie mixture into an even layer in the bottom of the baking pan. Place in the freezer to set.

For the Strawberry Cheesecake Filling:

  • In a blender or food processor, add the cream cheese, granulated sugar, powdered sugar, sour cream, strawberries, strawberry preserves, lemon juice, lemon zest, and vanilla. Pulse until smooth.
    16 ounces cream cheese, 1/4 cup sour cream, 1/2 cup granulated sugar, 1/2 cup powdered sugar, 1 1/2 cups fresh strawberries, 2 Tablespoons strawberry preserves, 1 Tablespoon lemon juice, ½ lemon, 1 teaspoon pure vanilla extract
  • Transfer the mixture to a large mixing bowl, and gently fold in the whipped topping until smooth. Stir in the lemon juice.
    2 cups whipped topping or fresh whipped cream
  • Pour the filling over the chilled crust. Freeze overnight.
  • Slice the mixture into cheesecake squares, let them sit at room temperature for 20 minutes, and serve.
  • Store in an airtight container in the freezer.


Serving: 1serving | Calories: 349kcal | Carbohydrates: 34g | Protein: 4g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 189mg | Potassium: 121mg | Fiber: 1g | Sugar: 25g | Vitamin A: 738IU | Vitamin C: 14mg | Calcium: 62mg | Iron: 0.2mg

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

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

4.34 from 3 votes (1 rating without comment)

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Recipe Rating


  1. Hi could it be possible to add gelatin to strawberry cream cheese mixture to firm up the filling up a bit ?

    1. Hi Cynthia! We haven’t tested it but think it would work. We’d love to know how it goes if you try it out!

      Alia & Radwa

  2. 3 stars
    it says you at the end of the recipe to chill in the fridge. I made this according to the recipe and they turn into gooey and very soft. I don’t know what I did wrong or if it supposed to be that way but I am going to just eat them frozen.

    1. We recommend freezing overnight! (Step 3 for the filling) We hope you give them another try!

      Alia & Radwa

    1. Hi! We don’t have that feature as of right now but will keep it in mind with future updates. We hope you still enjoy the recipes!

      Alia & Radwa

  3. Hi can I just put them in the fridge to set? Not freezing would that work also?
    And I use different biscuits in Australia we have nice or Marie biscuits that work well with cheesecake does it need to be wafer?

    1. Hi Marisa,
      They likely wouldn’t firm up enough in the fridge. No, you can use any sweet or buttery cookie!

      Alia & Radwa

  4. Hi Ladies,

    I’m in the UK and we don’t do nilla wafers. would you know of a substitute I could use please?

    Sara x

  5. There was no mention of adding the sour cream in “Directions” – just an FYI. Also, I made in 8×8, which left adequate crust – I’d think 9×9 would leave very little crust. Also, I served at book club today, and the bars needed quite a bit more than 20 minutes at room temp in order to no longer be frozen – probably a good 30-40 minutes. I might add, they were DELICIOUS!

  6. when is the sour cream to be added? I’ve read and reread the recipe and don’t see it past the ingredient list. thanks

      1. hi, I was wondering how the taste would be affected if I omitted the powdered sugar? trying to keep it somewhat healthy 🙂