Introduction

No Bake Cheesecake Bars are a creamy, dreamy treat that come together quickly without turning on the oven. With a buttery graham cracker crust and a smooth, fluffy filling, these bars are perfect for warm days or anytime you want a simple, impressive dessert.

The image shows several square cheesecake bars arranged on a white marbled texture with a smooth top layer of creamy, pale off-white cheesecake and a thick bottom layer of crumbly, golden-brown graham cracker crust. One bar in the center has a bite taken out, revealing the soft, dense, and smooth texture of the cheesecake layer above the crumbly crust with some crumbs scattered around it. The cheesecake top has subtle lines giving a slightly textured appearance. photo taken with an iphone --ar 4:5 --v 7

Ingredients

15 graham crackers
7 tablespoons unsalted butter (melted)
¼ teaspoon salt
1 tablespoon brown sugar
1 cup heavy cream
16 oz cream cheese (softened)
⅔ cup powdered sugar
2 teaspoons vanilla extract

Instructions

Step 1: Place the graham crackers inside a food processor and pulse until they turn into fine crumbs.
Step 2: In a bowl, combine the graham cracker crumbs, melted butter, salt, and brown sugar. Mix until the crust mixture is well combined.
Step 3: Line an 8 by 8 inch baking dish with parchment paper, leaving an overhang on the sides for easy removal. Press the graham cracker crust mixture firmly and evenly into the bottom of the dish using your hands.
Step 4: Using a stand mixer or hand mixer, beat the softened cream cheese until fluffy. Add the powdered sugar and vanilla extract, then beat again until smooth and combined.
Step 5: In a separate bowl, whip the heavy cream until stiff peaks form.
Step 6: Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth.
Step 7: Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
Step 8: Cover and chill the bars in the refrigerator for at least 6 hours, preferably overnight, to set properly.
Step 9: Use the parchment paper overhang to lift the cheesecake from the pan. Cut into 16 squares and serve chilled.

Tips & Variations

For extra flavor, add a teaspoon of lemon juice to the cream cheese mixture for a subtle tang.
Top the bars with fresh berries or a drizzle of chocolate sauce before serving.
Use gluten-free graham crackers for a gluten-free version.
Make sure the cream cheese is fully softened at room temperature for the smoothest filling.

Storage

Store cheesecake bars in an airtight container in the refrigerator for up to 5 days. To reheat, simply let them come to room temperature for a few minutes or enjoy them cold straight from the fridge. These bars can also be frozen for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

The image shows nine square dessert bars arranged in a grid on white parchment paper over a white marbled surface. Each bar has two layers: the bottom layer is a crumbly light brown crust, and the top layer is a smooth, creamy off-white filling with subtle vertical lines or folds on the surface. One bar in the bottom row is slightly tilted, revealing the crust beneath the creamy layer, and some crumbs are scattered around the bars on the parchment and marble. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of crust?

Yes, you can substitute the graham cracker crust with crushed digestive biscuits or cookies of your choice. Just adjust the quantities to maintain the right crust thickness.

Do I need a food processor to make the crust?

No, if you don’t have a food processor, place the graham crackers in a sealed plastic bag and crush them with a rolling pin until fine crumbs form.