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No bake Cheesecake bars

Easy No-Bake Cheesecake Bars

Yield: 12 bars
Prep Time: 20 minutes
Cook Time: 20 minutes
Additional Time: 4 hours
Total Time: 4 hours 40 minutes

This stunning No-Bake Cheesecake is the ultimate solution for a decadent dessert without ever turning on your oven. It features a buttery graham cracker crust and a luxuriously smooth, rich, and tangy cream cheese filling that sets perfectly in the refrigerator. Topped with fresh berries, it’s a cool, creamy, and impressively easy treat perfect for hot summer days.

Ingredients

For the Crust:

  • 2 cups graham cracker crumbs (about 15 full sheets)
  • 1/2 cup unsalted butter, melted
  • 1/4 cup granulated sugar
  • For the Filling:
  • 16 oz (2 blocks) full-fat cream cheese, softened to room temperature
  • 1 cup powdered sugar, sifted
  • 1 tbsp pure vanilla extract
  • 1 tbsp fresh lemon juice
  • 1 cup heavy cream, cold

For the Topping

  • 1 cup fresh strawberries, blueberries, or raspberries
  • 1/4 cup strawberry jam, warmed (for a glaze)

Instructions

    • Make the Crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until combined and it resembles wet sand. Press the mixture firmly and evenly into the bottom of an 8×8 or 9×9 inch square baking pan lined with parchment paper (for easy removal). Use a flat-bottomed cup to press it down. Place in the freezer while you make the filling.
    • Start the Filling: In a large bowl using a hand mixer or a stand mixer with the paddle attachment, beat the softened cream cheese on medium speed until completely smooth and creamy (about 2 minutes).
    • Sweeten: Add the sifted powdered sugar, vanilla extract, and lemon juice. Beat on low until combined, then scrape down the sides and beat on medium until smooth.
    • Whip the Cream: In a separate clean, chilled bowl, beat the cold heavy cream on medium-high speed until stiff peaks form.
    • Combine: Gently fold the whipped cream into the cream cheese mixture in two additions. Use a spatula and fold gently until no white streaks remain. Be careful not to deflate the mixture.
    • Assemble: Remove the crust from the freezer. Pour the filling over the crust and spread it evenly with a spatula.
    • Chill: Cover the pan with plastic wrap and refrigerate for at least 4 hours, but preferably overnight, to allow it to set completely.
    • Serve & Top: Once set, lift the bars out using the parchment paper. Slice into squares. Top with fresh berries and a light brush of warmed jam for a beautiful gloss just before serving.

Notes

  • Room Temperature Cream Cheese: This is critical! If the cream cheese is cold, you will end up with a lumpy filling no matter how long you mix it.
  • Sift the Sugar: Sifting the powdered sugar prevents lumps in your smooth filling.
  • Fold Gently: Folding the whipped cream instead of beating it is what keeps the filling light and airy.
    Chill Time is Non-Negotiable: Do not shortcut the chilling time. The cheesecake needs this time to firm up enough to be sliced cleanly.
  • Variations: Add 2 tbsp of lemon zest for a lemon cheesecake, or swirl in some melted chocolate or fruit puree before chilling.

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 380Total Fat: 28gCarbohydrates: 30gSugar: 22gProtein: 4g

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