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As the temperatures rise and the sun shines brighter, there's nothing quite as refreshing as a chilled dessert to cool you down. During the summer months, icebox desserts reign supreme, offering a delightful way to indulge in something sweet without the need for baking. Among these delightful treats, Sweet Summer Strawberry Cheesecake Icebox Bars stand out as a perfect combination of rich, creamy cheesecake and juicy, fresh strawberries. This dessert is not only delicious but also incredibly easy to prepare, making it an ideal choice for gatherings, picnics, and family events.

Strawberry Cheesecake Icebox Bars

Cool down this summer with a delicious treat! Sweet Summer Strawberry Cheesecake Icebox Bars blend rich, creamy cheesecake with fresh strawberries, all on a buttery graham cracker crust. Perfect for picnics or gatherings, these no-bake bars are easy to prepare ahead of time. Their light texture and vibrant flavors make them an irresistible addition to any dessert table. Try this simple recipe and impress your guests with a refreshing summer dessert!
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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

1/3 cup granulated sugar

½ cup unsalted butter, melted

For the cheesecake filling:

16 oz cream cheese, softened

1 cup powdered sugar

1 tsp vanilla extract

1 cup heavy whipping cream

For the strawberry layer:

2 cups fresh strawberries, hulled and sliced

¼ cup granulated sugar

1 tbsp lemon juice

1 tbsp cornstarch

1 tbsp water

For the garnish:

Fresh strawberry slices

Whipped cream (optional)

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Instructions
 

Prepare the crust:

    - In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the mixture resembles wet sand.

      - Press the mixture firmly into the bottom of a 9x9 inch baking pan to form an even layer. Use the back of a measuring cup to pack it tightly.

        - Chill in the refrigerator for 30 minutes to set.

          Make the cheesecake filling:

            - In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy.

              - Gradually add the powdered sugar and vanilla extract, mixing until well combined.

                - In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no streaks remain.

                  Assemble the bars:

                    - Pour the cheesecake filling over the chilled crust and spread it evenly with a spatula. Smooth the top and return to the refrigerator for another 30 minutes.

                      Prepare the strawberry layer:

                        - In a medium saucepan, combine the sliced strawberries, granulated sugar, lemon juice, cornstarch, and water.

                          - Cook over medium heat for about 5-8 minutes, stirring often until the strawberries soften and the mixture thickens slightly. Remove from heat and allow to cool for about 10 minutes.

                            Layer the strawberries:

                              - Once cooled, pour the strawberry mixture over the cheesecake layer, spreading it evenly.

                                - Cover the baking pan with plastic wrap and chill in the refrigerator for at least 4 hours or overnight for best results.

                                  Serve:

                                    - Slice the icebox bars into squares. Serve chilled, garnished with fresh strawberry slices and a dollop of whipped cream if desired.

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                                        Prep Time: 25 mins | Total Time: 5 hrs 25 mins | Servings: 12