No Bake Cheesecake Bars Recipe
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.
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
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.
Print
No Bake Cheesecake Bars Recipe
- Total Time: 6 hours 20 minutes
- Yield: 16 bars 1x
Description
These No Bake Cheesecake Bars are a creamy, luscious dessert made with a buttery graham cracker crust and a fluffy cream cheese filling. Perfect for when you want a delicious cheesecake without turning on the oven, these bars come together easily and chill in the fridge for a smooth and satisfying treat.
Ingredients
Crust
- 15 graham crackers
- 7 tablespoons unsalted butter (melted)
- ¼ teaspoon salt
- 1 tablespoon brown sugar
Filling
- 16 oz cream cheese (softened)
- ⅔ cup powdered sugar
- 2 teaspoons vanilla extract
- 1 cup heavy cream
Instructions
- Make the crust: Place the graham crackers in a food processor and pulse until they turn into fine crumbs. In a bowl, combine these crumbs with melted butter, salt, and brown sugar, mixing thoroughly to form the cheesecake crust mixture.
- Prepare the crust base: Line an 8×8 inch baking dish with parchment paper, leaving enough overhang on the sides to lift the bars out easily later. Press the graham cracker crust evenly into the bottom of the dish, pressing firmly with your hands to create a compact base.
- Beat the cream cheese: Using a stand mixer or hand mixer, beat the softened cream cheese until fluffy. Add powdered sugar and vanilla extract, then continue beating until smooth and combined.
- Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form, meaning the cream holds shape firmly when the beaters are lifted.
- Combine filling: Gently fold the whipped cream into the cream cheese mixture, ensuring they blend thoroughly without deflating the whipped cream.
- Assemble the bars: Pour the no bake cheesecake filling onto the prepared graham cracker crust and smooth out the top evenly.
- Chill: Cover the baking dish and refrigerate the cheesecake bars for at least 6 hours, preferably overnight, to allow them to set properly.
- Serve: Use the parchment paper overhang to lift the bars from the pan, cut into 16 squares, and serve chilled for the best creamy texture and flavor.
Notes
- Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Press the crust firmly to prevent it from crumbling when cutting the bars.
- Use full-fat cream cheese and heavy cream for the richest texture.
- These bars should be kept refrigerated and are best eaten within 3-4 days.
- For additional flavor, consider adding lemon zest or topping with fresh berries before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
Keywords: No Bake, Cheesecake Bars, Graham Cracker Crust, Easy Dessert, Cream Cheese Dessert
