Description
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!
Ingredients
- 8 whole Graham Cracker Sheets
- 2 Tablespoons White Granulated Sugar
- 5 Tablespoons Unsalted Butter, melted
- 16 ounces, weight Cream Cheese, At Room Temperature
- ¾ cups Pulsed Strawberries
- ½ cups Plain Greek Yogurt
- 1-½ cup Powdered Sugar
- 1 cup Whipped Cream
- 8 whole Strawberries, Sliced Lengthwise
Preparation
Prepare the crust. Grease a 9×9 or 9×13 inch baking dish or baking sheet (recipe makes about a 9×9 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 the powdered sugar. Beat until well combined. Add in remaining powdered sugar and again beat until combined. Add whipped cream and gently fold it in with a spoon until combined.
Once the crust has cooled, pour strawberry cream into the graham cracker crust. Gently spread filling until there is a thin layer (about 1/2 inch) covering all the crust.
To garnish the cream pie bars, place sliced strawberries 2 inches 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.
