No-Bake Strawberry Cheesecake Bars

• FOR THE CRUST:
• 1-1/2 cup Graham Cracker Crumbs
• 4 Tablespoons Butter, Melted
• 1-1/2 Tablespoon White Sugar
• 1 Tablespoon Cinnamon
• FOR THE FILLING:
• 2 blocks 1/3 Fat Cream Cheese (8 Ounce Blocks), Softened
• 1/3 cups White Sugar
• 1/2 teaspoons Vanilla Extract
• 1/4 cups Strawberry Preserves
• 1/2 containers Cool Whip Lite (8 Ounce Container)

1. In a medium bowl, combine the graham crackers, butter, sugar and cinnamon. Mix until incorporated.
2. Spread mixture into the bottom of an 8x8 pan and refrigerate while preparing filling.
3. In a large bowl, combine the cream cheese and sugar. Using a hand mixer, beat until light and fluffy. Add in vanilla extract, then fold in the strawberry preserves and Cool Whip.
4. Remove the crust from the refrigerator and spread filling evenly over it. Cover tightly and refrigerate for at least four hours, or until firm.
5. Notes: If refrigerated, bars will keep for up to five days. The bars will firm up when refrigerated, but can also be placed in the freezer for a frozen treat.

graham cracker crumbs, butter, white sugar, cinnamon, filling, cream cheese, white sugar, vanilla, ubc, containers

Taken from tastykitchen.com/recipes/desserts/no-bake-strawberry-cheesecake-bars/ (may not work)