Irresistible Strawberry Delight Recipe – Easy, Creamy, No-Bake Dessert
Strawberry Summer Bliss Bars
Layered strawberry bars with a golden butter crust, fresh berry layer, creamy cheesecake filling, fruity jello topping, and fluffy whipped finish—perfect for warm-weather gatherings!
Ingredients
Method
- Preheat oven to 350°F. Pulse flour, powdered sugar and salt in a food processor. Add cold butter; pulse until mixture resembles coarse breadcrumbs. Press firmly into a greased 9×13″ pan. Bake 25–28 minutes until edges turn golden. Cool completely.
- Evenly scatter diced strawberries over the cooled crust.
- Beat cream cheese, granulated sugar and vanilla until smooth. In a separate bowl, whip heavy cream and powdered sugar to stiff peaks. Gently fold whipped cream into the cream cheese mixture.
- Spread half of the cheesecake mixture over the berries. Chill 15 minutes.
- Stir strawberry gelatin and lemon juice into the remaining cheesecake mixture until no streaks remain. Spread over the first layer and chill 10 minutes.
- Top with whipped topping, smoothing into corners. Cover and refrigerate at least 4 hours or overnight. Garnish with extra berries before serving.
Nutrition
Calories: 354kcalCarbohydrates: 26gProtein: 4gFat: 27gSaturated Fat: 16gCholesterol: 76mgSodium: 170mgSugar: 14g
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Meet your new favorite summer showstopper: Strawberry Summer Bliss Bars! A crisp, buttery crust meets fresh berries, creamy cheesecake, fruity jello and a fluffy whipped topping.
Ingredients
- For the crust:
- 1⅔ cups all-purpose flour
- ⅔ cup powdered sugar
- ½ teaspoon fine salt
- 1 cup unsalted butter (cold, cubed)
- Fruit layer: 1 lb fresh strawberries, diced
- Cheesecake layer:
- 16 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup heavy cream, chilled
- ¼ cup powdered sugar
- Jello layer: ⅓ cup strawberry gelatin mix, 1 tablespoon lemon juice
- Topping: 8 oz whipped topping, thawed
Instructions
- Crust: Preheat oven to 350°F. In a food processor, pulse flour, powdered sugar and salt. Add cold butter; pulse until the mix looks like coarse crumbs. Press firmly into a greased 9×13″ pan. Bake 25–28 minutes until golden, then cool completely.
- Berry base: Scatter diced strawberries in an even layer over the cooled crust.
- Cheesecake filling: Beat cream cheese, sugar and vanilla until velvety. In another bowl, whip heavy cream with powdered sugar to stiff peaks. Fold whipped cream into the cheesecake base until smooth.
- First assembly: Spread half of the cheesecake mix over the berries. Chill 15 minutes.
- Jello cheesecake swirl: Mix strawberry gelatin and lemon juice into the remaining cheesecake filling until no streaks remain. Spread evenly over the first layer. Chill 10 minutes.
- Final topping: Dollop or spread whipped topping over the jello layer. Cover and refrigerate at least 4 hours (or overnight) to set fully.
- Serve: Trim edges with a hot knife for clean slices, garnish with extra berries, and enjoy chilled.
Chef’s Special Tips
- Use room-temperature cream cheese for a lump-free filling.
- For a brighter jello layer, dissolve the gelatin in ¼ cup hot water before stirring into the cheesecake mix.
- Chill your mixing bowl and beaters for 10 minutes—whipping cream peaks quicker!
- Slice with a knife dipped in hot water for pristine bar edges.
Storage
Keep bars in an airtight container in the refrigerator up to 5 days. (Longer chilling softens the crust slightly but the flavor holds up well.)
