These no bake cheesecake bars offer the familiar flavor of a classic cheesecake without turning on the oven. A pressed graham cracker crust forms the base, while a blend of cream cheese and whipped cream creates a smooth, airy filling.
It takes about 30 minutes of active work to assemble the layers. The hardest part is waiting for the bars to set up in the refrigerator. This is a practical dessert to make a day ahead of a gathering.
Why You'll Love This Recipe
- Whipping the heavy cream separately before folding it into the cream cheese keeps the filling light and airy.
- Lining the pan with a parchment paper overhang allows you to lift the entire chilled block out for clean slices.
- Using room temperature cream cheese ensures a smooth batter that blends easily with the powdered sugar.
Ingredients You Need
- Graham cracker crumbs: You can buy pre-crushed crumbs or pulse whole sheets in a food processor.
- Unsalted butter: This binds the crust together. If you only have salted butter, omit the extra salt in the crust.
- Heavy whipping cream: Keep it very cold until the moment you whip it so it reaches stiff peaks quickly.
- Cream cheese: Use full-fat brick-style cream cheese. It must be at room temperature to blend smoothly with the powdered sugar.
- Powdered sugar: Sifting the sugar before adding it to the cream cheese prevents lumps in your filling.
Exact amounts are in the recipe card below.
How to Make It
Prepare the crust: Mix the graham cracker crumbs, melted butter, sugar, and salt until moistened. Press this mixture firmly into a parchment-lined baking pan and chill it.
Whip the cream: Beat the cold heavy cream until stiff peaks form. Set this aside in the refrigerator to keep it cold.
Mix the filling: Beat the softened cream cheese with the powdered sugar and vanilla until smooth. Gently fold the whipped cream into this mixture by hand.
Chill the bars: Spread the creamy filling over the crust in an even layer. Let the pan rest in the refrigerator for at least four hours to set completely.
Baking Tips
- Wiping your knife clean with a damp paper towel between each cut helps create neat squares.
- Do not use low-fat cream cheese or cream cheese spread from a tub, as the filling will not set properly.
- If your kitchen is very warm, place your mixing bowl and beaters in the freezer for 10 minutes before whipping the heavy cream.
Serving Ideas
Serve these bars chilled straight from the fridge. You can top them with fresh berries, a spoonful of cherry preserves, or a drizzle of chocolate sauce.
Storing and Freezing
Store leftover bars in an airtight container in the refrigerator for up to 5 days. You can also freeze the sliced bars wrapped tightly in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the refrigerator before eating.
FAQ
Can I use a different type of cookie for the crust?
Why is my cheesecake filling runny?
Can I speed up the chilling time in the freezer?
No Bake Cheesecake Bars
A simple graham cracker crust holds a creamy vanilla filling that sets up entirely in the refrigerator.
- Prep Time: 30 minutes
- Total Time: 270 minutes
- Yield: 9 bars 1x
- Category: Dessert
- Method: No Bake
- Cuisine: American
Ingredients
- 1 1/2 cups graham cracker crumbs (170g)
- 6 tablespoons unsalted butter, melted (85g)
- 1 tablespoon granulated sugar (12g)
- 1/8 teaspoon table salt
- 1/2 cup heavy whipping cream, cold (120ml)
- 16 ounces full-fat cream cheese, room temperature (450g)
- 1 cup powdered sugar (120g)
- 1 teaspoon vanilla extract (5ml)
Instructions
- Line an 8×8-inch (20×20 cm) square baking pan with parchment paper, leaving an overhang on the sides to easily lift the bars out later.
- In a medium bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and salt. Stir until the mixture resembles wet sand.
- Press the crumb mixture firmly into the bottom of the prepared pan in an even layer. Place the pan in the refrigerator to chill.
- In a large mixing bowl, beat the cold heavy whipping cream on medium-high speed until stiff peaks form, about 3 to 4 minutes. Transfer the whipped cream to a separate bowl and place it in the refrigerator.
- In the same mixing bowl, beat the room temperature cream cheese, powdered sugar, and vanilla extract on medium speed until smooth and creamy, about 2 minutes.
- Use a rubber spatula to gently fold the chilled whipped cream into the cream cheese mixture until fully combined.
- Spread the filling evenly over the chilled graham cracker crust.
- Refrigerate the pan for at least 4 hours, or overnight, until the filling is firm.
- Use the parchment paper overhang to lift the dessert out of the pan. Slice into squares before serving.
Notes
- Wiping your knife clean with a damp paper towel between each cut helps create neat squares.
- Do not use low-fat cream cheese or cream cheese spread from a tub, as the filling will not set properly.
- If your kitchen is very warm, place your mixing bowl and beaters in the freezer for 10 minutes before whipping the heavy cream.
Keywords: no bake cheesecake bars, no bake dessert, cheesecake, summer dessert, graham cracker crust
