Easy Strawberry Crunch Bars (No-Bake)
The Recipe That Tastes Like Summer Sunshine
You know that feeling? When a single bite can instantly transport you back to childhood summers, chasing the ice cream truck with sticky fingers and a heart full of joy? For me, that flavor is the iconic strawberry shortcake ice cream bar. That sweet, creamy center and that unforgettable golden crunch.
I’ve been trying to capture that magic in my kitchen for years, and friends, I’ve finally done it. These Strawberry Crunch Bars are my happy place in dessert form. They require zero baking, just a handful of simple ingredients, and they come together in minutes. They’re the perfect little square of sunshine for a busy morning, an afternoon snack, or when you just need a sweet, comforting hug from your past. Let’s make that feeling happen in your kitchen today.
Easy Strawberry Crunch Bars (No-Bake)
Course: DessertCuisine: AmericanDifficulty: Easy9
bars20
minutes4
hours20
minutesI created these Strawberry Crunch Bars to satisfy a major craving for that classic ice cream bar taste. They’re my go-to when I need a quick, no-fuss treat that feels both nostalgic and new. My family goes crazy for them, and I know yours will, too!
Ingredients
For the Crust & Topping:
2 cups – – – Golden Oreos (or regular, cream filling included)
1 cup – – – Old-Fashioned Rolled Oats
1/2 cup – – – Unsalted Butter (melted)
1 – 0.35 oz box – – Vanilla Instant Pudding Mix (dry powder)
For the Filling:
1 – 8 oz block – – Cream Cheese (softened at room temperature)
1/4 cup – – – Granulated Sugar
1 – 8 oz container – – Cool Whip (or other whipped topping, thawed)
1/2 cup – – – Freeze-Dried Strawberries (crushed into a powder)
Directions
- Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
- In a food processor, pulse the Golden Oreos (whole cookies) and rolled oats until they form fine crumbs.
- Pour the crumb mixture into a medium bowl. Stir in the dry vanilla pudding mix and melted butter until the mixture is well combined and resembles wet sand.
- Set aside 1/2 cup of this crumb mixture for the topping. Press the remaining mixture firmly and evenly into the bottom of your prepared pan.
- In a large mixing bowl, use an electric hand mixer to beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Gently fold the thawed Cool Whip into the cream cheese mixture until no white streaks remain.
- Carefully spread the creamy filling over the prepared crust, smoothing it into an even layer.
- To the reserved 1/2 cup of crumb mixture, add the powdered freeze-dried strawberries and mix with a fork. This is your “strawberry crunch.”
- Sprinkle the strawberry crunch evenly over the top of the filling.
- Cover the pan and refrigerate for at least 4 hours, or ideally overnight, to allow the bars to set completely before slicing and serving.
Notes
- For the Best Crunch: Using a food processor is key for getting the perfect fine, sandy texture for the crust. If you don’t have one, you can place the Oreos and oats in a sturdy zip-top bag and crush them with a rolling pin.
- Room Temp is Key: Ensure your cream cheese is truly softened at room temperature. This is the secret to a perfectly smooth, lump-free filling without over-mixing.
- Real Strawberry Power: Freeze-dried strawberries are the MVP here. They pack an intense, natural strawberry flavor without adding any moisture that would make the topping soggy. You can find them in the snack or dried fruit aisle of most grocery stores.
- Clean Cuts: For picture-perfect slices, dip a sharp knife in hot water and wipe it dry before cutting each bar.
