No bake Strawberry Cream Pie Bars are a cool and refreshing treat! Fresh strawberries, whipped cream, and graham crackers combine to make this delightful dessert!
Don’t you just love strawberry season?
Since it never seems to last long, I always have to indulge in strawberries as much as I possibly can until it is over.
Strawberry season also gets me super pumped because I know that summer is just around the corner with all of the amazing produce that I can buy then. I’m not always one for the heat, but I’m always down for some fresh veggies.
Anywho, let me get to these Strawberry Cream Pie Bars. They initially were going to start out as a cheesecake bar. However, when I was putting it together, the consistency just wasn’t that of a cheesecake. It wasn’t as firm as a cheesecake was. But, it was amazingly delicious. So I just decided I needed to rebrand it some. Hence, Strawberry Cream Pie Bars.
These pie bars are a great spring and summer dessert when you want something lighter and refreshing. The smooth strawberry cream is so delicately sweet and the graham cracker crust adds a wonderful crispness to the dessert.
Storage long term is best done in the fridge. However, the pie tends to get a little too loose so I recommend about 30 minutes before serving you place it in the freezer to allow it to firm up. It won’t be frozen through but will be easier to cut and serve. Also, I put this recipe in a sheet pan for convenience, but you could also put it in a pie pan if you wish!
Enjoy the season and happy cooking!
- Cooking spray
- 8 graham cracker sheets
- 2 tbs granulated white sugar
- 5 tbs unsalted butter, melted
- 16oz cream cheese, brought to room temperature
- 3/4 cup pulsed strawberries (about 15 strawberries)
- 1/2 cup plain Greek yogurt
- 1 1/2 cups powdered sugar
- 1 cup whipped cream
- 8 strawberries, sliced in half lengthwise
- Prepare the crust. Grease a 9x9" or 9x13" baking dish or baking sheet (Recipe makes about a 9x9 sheet of pie). Place graham cracker sheets in a food processor and pulse until crumbled. If you do not have a food processor, place the graham crackers in a resealable bag and crush the graham crackers with your hands or a rolling pin. Combine graham cracker crumbs, sugar, and butter in a bowl, tossing until all graham cracker crumbs are covered in butter. Pour crumbs into the prepared baking sheet/dish and press the crumbs into a thin layer (I used the bottom of a measuring cup to really press the crumbs into place). Place in the refrigerator and allow to set for 30 minutes.
- While the crust is setting, prepare the cream. Place the cream cheese in a bowl and beat for 30 seconds to make it more fluffy. Add pulsed strawberries, Greek yogurt and half of powdered sugar. Beat until well combined. Add in remaining powdered sugar and again beat until combined. Add in the whipped cream and gently fold it in with a spoon until combined.
- Once the crust has cooled, pour the strawberry cream into the graham cracker crust. Gently spread the filling until there is a thin layer (about 1/2") covering all crust.
- To garnish the cream pie bars, place remaining sliced strawberries 2" apart on the top of the bars. Place the pie bars in the freezer and allow to set 30 minutes before serving.
- After serving, cover and store any leftovers in the refrigerator.
- 1. I pulsed the strawberries for the cream in a food processor until they were in very small chunks. If you do not have a food processor, you could use a blender or chop the strawberries up finely with a knife and gently press out some of the juices with the back of a knife.
- 2. Depending on the size of the baking sheet or dish you use, you may not be able to cover the whole pan with the graham cracker crust. To handle this, start pouring the graham cracker crust and pressing it on one side of the pan and gradually move to the other. Stop when you are out of crumbs and just cover the crust area with the strawberry cream.
- 3. Freezing the cream bars helps them solidify more for slicing and eating. Once they are set, they can be stored in the refrigerator.