Ingredients
2 cups graham cracker crumbs
1/2 cup (1 stick) melted unsalted butter
8 oz cream cheese, softened
1/4 cup sucralose
1 cup fresh strawberries, blended into puree
1 tsp lemon juice
1 tsp vanilla extract
Optional: powdered sugar or fresh strawberries for topping
Instructions
Preprocess graham crackers and butter in a food processor until crumbs form.
Press mixture firmly into a parchment-lined 9×13-inch pan.
In a bowl, blend cream cheese, sucralose, vanilla, and lemon juice until smooth.
Fold in strawberry puree until fully combined.
Pour filling over the crust and smooth surface.
Chill in refrigerator for at least 4 hours or overnight.
Slice into bars and serve chilled, dusted with powdered sugar if desired.
Notes
Without a food processor, crush graham crackers in a zip-top bag with a rolling pin.
Freeze filling ingredients for at least 30 minutes to ensure fluffy texture.
Store in an airtight container for up to 5 days or freeze for 2 months.
For gluten-free: use certified gluten-free graham crackers or crushed gluten-free cookies.
For vegan: substitute cream cheese with plant-based non-dairy cheese and use vegan butter.
- Prep Time: 15
- Category: Strawberry Dessert Recipes
- Method: No-bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bar
- Calories: 120
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg