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    Home > Blog > Cookies & Bars > No Bake Strawberry Shortcake Cheesecake Bars

    No Bake Strawberry Shortcake Cheesecake Bars

    by Teri Lyn Fisher · Published: Apr 28, 2017 · Modified: May 25, 2020

    Jump to Recipe

    White chocolate dipped no bake strawberry cheesecake bars with fresh strawberries.If you guys haven’t noticed, we’ve been pretty into strawberries these past few weeks. I love strawberry season! Although strawberries are generally available year round, they get especially sweet, juicy and delicious around this time of year and I can never get enough! Today we’ve incorporated the sweet beauties into these White Chocolate Dipped No Bake Strawberry Cheesecake Bars! They’re a fun, sweet treat that are actually not too difficult to make, especially since the cheesecake bars are a no bake sitch.

    These make a really great treat for a spring/summer get together and would be perfect for Mother’s Day! Enjoy! xx, JennyNo bake strawberry cheesecake bars.A close up of white chocolate dipped no bake strawberry cheesecake bars.White chocolate dipped no bake strawberry cheesecake bars with a bite taken out.

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    White chocolate dipped no bake strawberry cheesecake bars with fresh strawberries.

    White Chocolate Dipped No Bake Strawberry Shortcake Cheesecake Bars

    5 from 2 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Prep Time: 25 minutes mins
    Servings: 8

      INGREDIENTS  

    • 1 (8 ounce) package of cream cheese, softened
    • ⅔ cup plus 2 tablespoons superfine sugar
    • ¼ cup sour cream
    • zest of 1 lemon
    • 1 tablespoon fresh lemon juice
    • 1 teaspoon vanilla extract
    • ½ cup heavy cream
    • 10 large strawberries, hulled and diced
    • 1 heaping cup diced pound cake store bought or homemade is fine
    • 2 cups melted white chocolate
    • pound cake crumbs

      INSTRUCTIONS  

    • Place cream cheese, sugar, sour cream, lemon juice, zest, and vanilla in a medium mixing bowl. Beat together with an electric mixer, until smooth and fluffy.
    • Scrape down sides of the bowl and set aside.
    • In another mixing bowl with the electric mixer, beat the cream until stiff peaks form.
    • Fold the whipped cream into the cream cheese mixture until fully incorporated.
    • Fold in the strawberries and pound cake until just combined.
    • Scoop the mixture into mini silicone ice cream molds (you can use paper Dixie cups too) and fit each with a mini wooden popsicle stick.
    • Place molds in the freezer until the mixture sets.
    • Once the cheesecake bars have set, unmold them and quickly, but carefully dip each bar into the melted white chocolate (you’ll have to work quickly because the frozen bars being dipped into the chocolate will make it seize/harden rather fast). Shake off any excess chocolate and plce each dipped bar onto a baking sheet lined with parchment.
    • Finish each bar with a sprinkle of pound cake crumbs and allow the chocolate to harden (you can refrigerate the bars to expedite the hardening of the white chocolate coating).
    Calories: 418kcal Carbohydrates: 41g Protein: 4g Fat: 27g Saturated Fat: 16g Cholesterol: 62mg Sodium: 133mg Potassium: 206mg Fiber: 1g Sugar: 39g Vitamin A: 654IU Vitamin C: 21mg Calcium: 116mg Iron: 1mg

    April 28, 2017 / 12 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post Simple Charcuterie Flatbreads
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    April 28, 2017 / 12 Comments

    Comments

      5 from 2 votes (2 ratings without comment)

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    1. Reebs

      March 13, 2019 at 1:31 am

      Can candy melts be used for these for different colors? These look wonderful. Thanks for the recipe.

      Reply
      • Jenny Park

        March 21, 2019 at 1:18 pm

        yes, definitely!

        Reply
    2. Faye

      March 08, 2018 at 1:45 pm

      What an awesome idea! Are these stored in the freezer or refrigertor?

      Reply
      • Jenny Park

        March 09, 2018 at 8:15 am

        I usually store them in the freezer so they last longer :)

        Reply
        • Faye

          March 09, 2018 at 3:49 pm

          Thanks for the reply! Would they be alright in the frigde for a few days? :)

          Reply
          • Jenny Park

            March 10, 2018 at 3:06 pm

            I think a couple days should be fine! I would just make sure they’re in an airtight container + the humidity in the fridge is low so they stay fresh :)

            Reply
    3. Roger

      December 07, 2017 at 12:30 pm

      Humm, can I use mascarpone instead of the the creamcheese? :)

      Reply
      • Jenny Park

        December 07, 2017 at 12:51 pm

        Totally!

        Reply
    4. Priya Shiva

      May 04, 2017 at 3:27 am

      Absolutely fantastic cheesecake sticks ! yum

      Reply
    5. Mabel

      May 01, 2017 at 3:16 pm

      These are soo cute! I saw the title and thought cheesecake but these are like lollies!

      Reply
    6. Michelle

      May 01, 2017 at 3:24 am

      Wow, you had me at ‘No Bake’ :)

      These really do look fabulous, though, and incredibly easy to make. Plus, cheesecake on a stick. How cool is that :)

      I have friends coming over for dinner next week and I still haven’t decided on dessert. Think I’ll give this a try as it’s a bit unique. Plus, nothing I can actually burn. LOL.

      Thanks!!!

      Reply
    7. Amanda

      April 28, 2017 at 12:19 pm

      These look amazing! I love anything cheesecake and having it in a bar form is even better.

      Reply

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