No-Bake Strawberry Cream Pie Bars

No-bake bars turn classic strawberry cream pie into a cool American dessert made for easy slicing. A buttery graham crust holds fluffy cream-cheese filling brightened with fresh berries and a light gelatin set.

Serves 12 · 25 min prep

Estimate for one serving

• 320 cal
• 4g protein
• 30g carbs
• 21g fat
• 3g fiber

Every recipe here is free to read.

Ingredients

• 2 cups graham cracker crumbs
• 1/4 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 1 cup powdered sugar
• 2 tsp vanilla extract
• 2 cups heavy whipping cream
• 2 1/2 cups fresh strawberries, finely diced
• 1 package (3 oz) strawberry gelatin powder
• 1/2 cup boiling water
• 1/2 cup cold water

Instructions

1. 1Line an 8-inch or 9-inch square pan with parchment paper, leaving overhang on two sides for easy lifting later.
2. 2Mix the graham cracker crumbs with the granulated sugar, then stir in the melted butter until the crumbs feel like wet sand. Press the mixture firmly and evenly into the bottom of the prepared pan to form a solid base.
3. 3Chill the crust in the refrigerator while you make the filling so it firms up.
4. 4Beat the softened cream cheese with the powdered sugar and vanilla until silky smooth. In a separate chilled bowl whip the heavy cream to stiff peaks, then fold it gently into the cream-cheese mixture until no streaks remain.
5. 5Spread half of the cream filling over the chilled crust in an even layer. Scatter half of the diced strawberries evenly across the cream.
6. 6Dissolve the strawberry gelatin in the boiling water, stirring until no granules remain, then stir in the cold water. Let the gelatin cool until it is barely warm and slightly thickened but still pourable.
7. 7Fold the remaining diced strawberries into the remaining cream filling, then spread that mixture over the first cream-and-berry layer.
8. 8Slowly pour the cooled gelatin mixture over the top, tilting the pan gently so it covers the surface in a thin glossy layer.
9. 9Refrigerate the bars for at least 4 hours, or until the gelatin is fully set and the cream layers are firm. Lift out with the parchment, cut into neat squares with a hot knife, and serve cold.