I mix 1½ cups graham cracker crumbs and ¼ cup granulated sugar in a bowl. I add 6 tbsp melted butter, stirring until it resembles wet sand. I press the mixture firmly into a 9x9-inch baking dish using a spoon and chill for 10 minutes for these autumnal cheesecake squares.

I beat 16 oz softened cream cheese in a large bowl until smooth. I gradually add ¾ cup powdered sugar and 1 tsp vanilla extract, mixing well. In another bowl, I whip 1 cup heavy cream to stiff peaks, then gently fold it into the cream cheese mixture for a creamy chilled strawberry dessert.

In a small saucepan, I combine 2 cups chopped strawberries, ¼ cup granulated sugar, and 1 tbsp lemon juice. I cook over medium heat for 5–7 minutes until syrupy, stirring occasionally. I cool the mixture to room temperature, mashing for a smoother texture if desired, for this easy no-bake treat.

I spread the cheesecake filling evenly over the chilled crust. I spoon the cooled strawberry topping over the filling, spreading evenly. I refrigerate for at least 4 hours, preferably overnight, for firm autumnal cheesecake squares.

I remove the bars from the fridge and cut into squares with a warm knife for clean slices. I serve these creamy fruit bars chilled for maximum flavor.