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No-Bake Lemon Strawberry Cheesecake Bark

Close-up of stacked squares of No-Bake Lemon Strawberry Cheesecake Bark with visible strawberry pieces.
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Make this simple, no-bake cheesecake bark featuring bright lemon flavor and fresh strawberries. It sets in the refrigerator and breaks into easy-to-serve pieces.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar for crust
  • 6 tablespoons unsalted butter, melted
  • 16 ounces cream cheese, softened
  • 1 cup powdered sugar
  • 1/2 cup heavy whipping cream, cold
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup sliced fresh strawberries
  • Optional: 2 tablespoons white chocolate chips for drizzling

Instructions

  1. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on two sides for easy removal.
  2. Combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter in a bowl. Press this mixture firmly and evenly into the bottom of the prepared pan. Place the crust in the freezer while you prepare the filling.
  3. In a large bowl, beat the softened cream cheese and powdered sugar until smooth.
  4. In a separate bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
  5. Mix in the lemon juice, lemon zest, and vanilla extract until just combined. Do not overmix.
  6. Spread half of the cheesecake filling evenly over the frozen crust. Arrange half of the sliced strawberries over this layer.
  7. Carefully spread the remaining cheesecake filling over the strawberries. Top with the remaining strawberry slices.
  8. Cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or until completely firm.
  9. Once firm, use the parchment paper overhang to lift the bark out of the pan. Place it on a cutting board.
  10. If using, melt the white chocolate chips and drizzle them over the top. Let the chocolate set briefly.
  11. Break the chilled cheesecake into irregular pieces (bark). Store leftovers in an airtight container in the refrigerator.

Notes

  • Use full-fat cream cheese for the best texture and stability.
  • For a firmer bark, you can freeze it for 2 hours before breaking, but it must be served chilled or slightly thawed.
  • If you prefer a sweeter crust, increase the crust sugar to 1/3 cup.

Nutrition

Find it online: https://afripaket.com/no-bake-lemon-strawberry-cheesecake-bark/