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
Scale
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
