I’ve made about every strawberry baked good under the sun: strawberry shortcake, strawberry layer cakes with whipped cream, fresh strawberry pie, strawberry tanghulu, strawberry pavlova, strawberry ice cream, strawberry French toast, and on, and on, and on… But truthfully this is the only strawberry dessert I need. Come June, the weather starts to get unbearably hot and I want my desserts ice cold and not that heavy. Biting into a perfectly set cheesecake bar, fresh out of the refrigerator, does just that. Because these are no-bake bars, there’s a higher proportion of both Greek yogurt and whipped cream which create the surprising lightness that regular cheesecake desperately lacks. Surprisingly, these aren’t super strawberry-forward. They more just whisper strawberry. I find that the subtle flavor complements the dairy and prevents them from tasting like strawberry jam or pungent strawberry ice cream.