Strawberry Cheesecake Squares - Kraft Recipes Top
Comida Kraft
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Strawberry Cheesecake Squares

Prep Time
Total Time

16 servings

These no-bake squares are layer after layer of scrumptiousness, with strawberry jam sandwiched between a cookie crust and creamy cheesecake.

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What You Need

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Make It

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  • Combine wafer crumbs, butter and 2 Tbsp. sugar; press firmly onto bottom of foil-lined 8-inch square pan. Carefully spread jam over crust.
  • Mix cream cheese and 1/3 cup sugar in large bowl until blended. Gently stir in COOL WHIP; spoon over jam.
  • Refrigerate 3 hours or until firm. Serve topped with strawberries.

Special Equipment Needed

Size Wise

Dessert can be a part of a balanced diet, but remember to keep tabs on portions.


For a frozen treat, prepare recipe as directed. Freeze 3 hours or until firm. Remove from freezer about 15 min. before serving to soften slightly.


Prepare using raspberry or blueberry jam.

Storage Know-How

Refrigerate any leftovers.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 180
Total fat 11g
Saturated fat 7g
Cholesterol 20mg
Sodium 100mg
Carbohydrate 20g
Dietary fiber 0g
Sugars 15g
Protein 1g
% Daily Value
Vitamin A 10 %DV
Vitamin C 6 %DV
Calcium 2 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from Good & easy recipe. Good & easy recipe. I made this for Easter and everyone loved it. The bars ofcourse, do not taste like a cheesecake so don't be mislead by the name. They are lighter & softer than a cheesecake and have a different flavor. I refrigerated these bars overnight and they don't set up and get firm , and they start to get mushy pretty fast once they are at room temperature. So, have plenty of napkins at hand and enjoy!
Date published: 2007-04-09
Rated 5 out of 5 by from This was wonderful! This was wonderful! I've tried making cheesecake before and it turned out horrible. This recipe was soooo simple and didn't take very long at all. I think though next time, I'm going to use a little less Cool Whip and more jam. Also I'm going to make the crust a bit thicker. Still tastes great the way it came out! Oh and I didn't use foil, just non-stick spray!
Date published: 2007-02-15
Rated 5 out of 5 by from Made half a batch to use up some leftover cream cheese and put it in three mini tarts. Made half a batch to use up some leftover cream cheese and put it in three mini tarts. My husband and I devoured the first two they were so good! I even used splenda instead of sugar. Will split the last one with my daughter for lunch dessert. Super yummy - be sure to give it enough setting time.
Date published: 2006-03-03
Rated 5 out of 5 by from Two thumbs up for is recipe. Two thumbs up for is recipe. It is very easy to make and was a hit at the barbeque. It took longer than 3 hours for this to set for me. I had to put it in the freezer for about an hour to make it a 4 hour setting time. Not a problem now that I know. I will be making this one again and again!!!
Date published: 2006-03-06
Rated 5 out of 5 by from this cheesecake is soooo tasty , light and fluffy! this cheesecake is soooo tasty , light and fluffy!!! It just melts in your mouth!! I didn't add the jam to it, instead, i topped it with strawberries!! ( the kind you buy frozen with sugar, in the bag or tub iin your freezer section!! I would love to make it in a 11x 15 size.. it went soo fast!!
Date published: 2007-05-31
Rated 4 out of 5 by from Delicious! Delicious! I had trouble spreading the jam on the nilla cracker crumb mixture the first try, so I put a small layer of whipped topping down first the next time around. Then I put the jam, and a larger layer of whipped topping on top. I'm really happy with how it turned out!
Date published: 2007-02-14
Rated 4 out of 5 by from easy and good. easy and good. i doubled the wafers/butter to make thicker crust. then stuck in the freezer. put on strawberry preserves then froze. mixed cream cheese and 1/2 tub of cool whip then froze. i had no troubles with it not setting up. i think freezing in between steps helped.
Date published: 2010-11-25
Rated 5 out of 5 by from This was sooo good. This was sooo good. The jam was impossible to spread over the crust, so I just dropped spoons over the whole thing. It seemed to set better the longer it was in the refridgerator. It was not nearly as pretty as the picture, but it was very tasty and light!
Date published: 2007-06-04
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