No Bake Cheesecake Bars Recipe

Introduction

No Bake Cheesecake Bars offer a creamy, delicious dessert that’s easy to prepare without turning on the oven. With a crunchy graham cracker crust and a smooth, fluffy filling, these bars are perfect for anytime cravings or special occasions.

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

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

Tips & Variations

• For added flavor, swirl in fruit preserves or melted chocolate into the cheesecake filling before chilling.
• Use a hand mixer or stand mixer for the smoothest, fluffiest filling texture.
• Chill the mixing bowl and beaters before whipping the cream to help achieve stiff peaks more easily.

Storage

Store the cheesecake bars covered in the refrigerator for up to 4 days. For longer storage, freeze the bars wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the refrigerator before serving. These bars are best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use reduced-fat cream cheese or milk instead of heavy cream?

Full-fat cream cheese and heavy cream provide the best texture and richness for the bars. Using reduced-fat options may result in a less creamy and firm filling.

Do I need to chill the bars overnight?

While 6 hours of chilling will firm up the bars, letting them chill overnight ensures the best texture and flavor development.

No Bake Cheesecake Bars Recipe

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★★★★★

4.9 from 112 reviews

Delicious and creamy no bake cheesecake bars with a buttery graham cracker crust, perfect for an easy dessert that requires no oven time. These bars are smooth, fluffy, and set in the fridge for a creamy, melt-in-your-mouth treat.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 6 hours 20 minutes (including chilling time)
• Yield: 16 bars 1x
• Category: Dessert
• Method: No-Cook
• Cuisine: American

Ingredients

Scale 1x2x3x

Crust

• 15 graham crackers
• 7 tablespoons unsalted butter, melted
• ¼ teaspoon salt
• 1 tablespoon brown sugar

Filling

• 1 cup heavy cream
• 16 oz cream cheese, softened
• ⅔ cup powdered sugar
• 2 teaspoons vanilla extract

Instructions

1. Make graham cracker crumbs: Place the graham crackers inside a food processor and pulse until they turn into fine crumbs.
2. Prepare crust mixture: In a bowl, combine the graham cracker crumbs, melted butter, salt, and brown sugar, mixing thoroughly until well incorporated to form the crust mixture.
3. Press crust into pan: Line an 8-by-8 inch baking dish with parchment paper, leaving an overhang on the sides. Press the crust mixture evenly into the bottom of the dish using your hands, applying firm pressure to ensure it holds together.
4. Beat cream cheese: Using a stand mixer or hand mixer, beat the softened cream cheese until it becomes fluffy and light in texture.
5. Add sugar and vanilla: Add the powdered sugar and vanilla extract to the whipped cream cheese and beat again until fully combined and smooth.
6. Whip heavy cream: In a separate bowl, whip the heavy cream until stiff peaks form, indicating it is firm and will hold shape.
7. Fold whipped cream into filling: Gently fold the whipped cream into the cream cheese mixture until just combined to keep the filling light and airy.
8. Assemble cheesecake bars: Pour the no bake cheesecake filling over the prepared graham cracker crust and smooth the top evenly with a spatula.
9. Chill to set: Cover the dish and refrigerate the cheesecake bars for at least 6 hours, preferably overnight, to allow them to set firmly.
10. Serve: Use the parchment paper overhang to lift the cheesecake out of the pan. Cut into 16 squares and serve chilled for best flavor and texture.

Notes

• For best results, soften the cream cheese to room temperature before mixing to avoid lumps.
• You can add fruit toppings or chocolate drizzle for extra flavor after chilling.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Use full-fat cream cheese and heavy cream for best texture and richness.

Keywords: no bake cheesecake, cheesecake bars, easy dessert, graham cracker crust, creamy dessert