Strawberry Crunch Bars start with a simple bar crust made from either strawberry cake mix or buttery cookie crumbs, baked or chilled into a sturdy base. A smooth, no‑bake cheesecake filling made with cream cheese, powdered sugar, and whipped cream or whipped topping is spread over the cooled crust.
The star of the show is the strawberry crunch layer: crushed vanilla sandwich cookies mixed with strawberry gelatin powder or finely ground freeze‑dried strawberries and butter, creating a crispy, strawberry‑vanilla crumb that gets pressed on top. After a good chill, the bars slice into neat squares with a tender bottom, creamy center, and crunchy pink topping in every bite.
Equipment
- 9×13‑inch baking pan, lightly greased and lined with parchment (for easy lifting).
- Mixing bowls (one large, one medium).
- Electric mixer or stand mixer for the cream layer.
- Food processor or zip‑top bag and rolling pin for crushing cookies.
- Rubber spatula or offset spatula for spreading layers.
- Measuring cups and spoons.
Ingredients
Base
Choose one style depending on whether you want a baked cake‑bar base or a crumb crust.
Strawberry cake‑mix base (baked)
Quantities below are typical for a 9×13‑inch pan.
- 1 box (about 15–16 oz) strawberry cake mix.
- ½ cup (1 stick / 115 g) unsalted butter, melted.
- 1 large egg.
Vanilla cookie crumb crust (no‑bake or briefly baked)
- 2–2½ cups (about 250–300 g) crushed vanilla sandwich cookies (Golden Oreos) or graham cracker crumbs.
- ½–¾ cup (115–170 g) unsalted butter, melted.
- 2–4 tablespoons granulated sugar if using graham crackers (optional with sandwich cookies).
Creamy filling
- 16 oz (450 g) cream cheese, softened to room temperature.
- 1 cup (120 g) powdered sugar.
- 1–2 teaspoons vanilla extract.
- 1½–2 cups (360–480 ml) cold heavy whipping cream, OR 8–12 oz whipped topping (Cool Whip), thawed.
Strawberry crunch topping
- 20–24 vanilla sandwich cookies (Golden Oreos or similar).
- 1 small (3 oz / 85 g) box strawberry gelatin powder (Jell‑O), OR ½–1 cup powdered freeze‑dried strawberries for a no‑gelatin option.
- ½–¾ cup (115–170 g) unsalted butter, melted.
Optional garnish
Instructions And Steps
- Make the base
For strawberry cake‑mix base
Preheat the oven to 350°F (175°C). Line the 9×13‑inch pan with parchment paper, leaving some overhang on the long sides to lift the bars out later.
In a large bowl, combine the dry strawberry cake mix, melted butter, and egg, stirring until a thick, soft dough forms. It will be more like a cookie dough than a pourable batter.
Press the dough evenly into the prepared pan, smoothing the top with a spatula or your fingers.
Bake for about 15–20 minutes, or just until set in the center and lightly golden at the edges. The center should not look wet, but don’t overbake or it will be too firm once chilled.
Remove from the oven and let the crust cool completely to room temperature before adding the cream layer.
For cookie crumb crust
If you’re going fully no‑bake, you can skip preheating the oven; if you plan to set the crust in the oven briefly, preheat to 350°F (175°C).
Finely crush the vanilla sandwich cookies or graham crackers in a food processor or in a sealed bag with a rolling pin until you have mostly fine crumbs with a few small pieces.
In a bowl, stir together the crumbs, melted butter, and sugar (if using) until the mixture is evenly moistened and resembles wet sand.
Press the mixture firmly and evenly into the bottom of the pan. Use the bottom of a measuring cup or glass to compact it well so it holds together.
For a firmer crust, bake 8–10 minutes then cool completely; for a no‑bake version, chill for at least 30 minutes before topping.
- Make the creamy filling
In a large mixing bowl, beat the softened cream cheese with an electric mixer until completely smooth and fluffy, scraping down the sides as needed.
Add the powdered sugar and vanilla extract, and beat again until the mixture is silky and well combined, with no lumps of cream cheese.
If using heavy cream, pour the cold cream into a separate bowl and whip with clean beaters until it reaches medium peaks—soft but holding their shape.
Gently fold the whipped cream into the cream cheese mixture in two or three additions, using a spatula and making broad strokes to keep the mixture airy. If using whipped topping, fold it in the same way.
Spread the creamy filling evenly over the cooled crust, smoothing the top into an even layer. Place the pan in the refrigerator to chill while you prepare the strawberry crunch topping; a cool surface helps the crumbs adhere.
- Make the strawberry crunch topping
Place the vanilla sandwich cookies in a food processor and pulse a few times until you get a mix of fine crumbs and small chunks. Avoid over‑processing into powder; you want texture. If you don’t have a processor, crush them in a zip‑top bag with a rolling pin.
For Jell‑O based crunch
Pour the cookie crumbs into a bowl and stir in the dry strawberry gelatin powder until evenly distributed. Drizzle the melted butter over the mixture and toss with a fork until all crumbs are moistened and starting to clump together.
For freeze‑dried strawberry crunch
Grind freeze‑dried strawberries into a powder in a food processor, then combine with cookie crumbs and melted butter, stirring until everything is evenly coated and clumpy.
Some bakers spread this mixture on a parchment‑lined baking sheet and bake at 350°F for 5–8 minutes to dry and intensify the crunch, then let cool and crumble again. Others use it as‑is for a fully no‑bake dessert; both approaches work. Ensure the crumb mixture is completely cool before adding to the cream layer if you baked it.
- Assemble and chill
Remove the pan with the cream layer from the fridge. Sprinkle the strawberry crunch mixture evenly over the entire surface, covering all the cream.
Use your hand or a spatula to gently press the crumbs into the cream so they adhere without crushing the texture.
Cover the pan loosely with plastic wrap or foil, then refrigerate for at least 4 hours, or overnight for the cleanest cuts and best texture. Chilling allows the cream layer to firm up and the flavors to meld.
When ready to serve, use the parchment overhang to lift the entire slab out of the pan and place it on a cutting board. Use a sharp knife to cut into bars or squares, wiping the blade with a warm, damp cloth between cuts for neat layers.
Top individual bars with fresh strawberries or a drizzle of melted white chocolate if you like, and serve chilled.
Tips And Tricks
Use fully softened cream cheese and cold cream. Soft cream cheese ensures a smooth filling without lumps, while cold cream whips better and provides structure to the no‑bake layer.
Don’t rush the chill time. The bars slice and hold best when the filling has had several hours to set; many recipes note that overnight chilling gives the nicest texture and cleanest presentation.
Crush cookies to mixed sizes. A blend of fine crumbs and small bits creates a crunchy topping that feels like the real ice cream bar crumb, rather than a sandy layer.
Adjust strawberry intensity. For stronger strawberry flavor, you can add a little extra gelatin powder or more freeze‑dried strawberry crumbs; for a milder flavor, reduce slightly.
Keep bars cold until serving, especially in warm weather. The cream layer softens quickly at room temperature, and the butter in the topping can lose its crispness if left out too long.
Store leftovers covered in the refrigerator and enjoy within a few days; the crunch topping is at its best within 2–3 days, though the bars themselves remain tasty a little longer.
Variations
Cheesecake‑style Strawberry Crunch Bars
Build a thicker baked or no‑bake cheesecake filling on the crust (with more cream cheese and eggs or extra whipped cream), then top with strawberry crunch for a richer, dessert‑bar‑meets‑cheesecake feel.
Fresh Strawberry Layer
Add a thin layer of sliced fresh strawberries or a spooned layer of macerated strawberries on top of the cream layer before adding the crunch, for extra juiciness and real fruit flavor.
Mini Desserts in Cups or Jars
Layer crust, cream filling, and strawberry crunch into jars or clear cups to make no‑bake Strawberry Crunch Cheesecake parfaits—perfect for parties and portion control.
Natural‑only Crunch
Skip gelatin altogether and rely on freeze‑dried strawberries plus vanilla cookies and butter to keep the topping naturally flavored and tinted pink.
Strawberry Crunch Bars are the perfect combination of nostalgic strawberry shortcake ice cream bar flavors and modern no‑bake cheesecake bars, giving you a pan of bright, crunchy‑topped squares that look impressive but come together with simple ingredients and straightforward steps.
