These super simple no-bake cheesecake bars are a summer staple! Light, fluffy, and full of flavor. Made with a buttery graham cracker crust and perfect when paired with your favorite fruit topping.
Recipe Features:
- No-Bake: This recipe doesn’t require you to turn on the oven, which makes it ideal for hot summer days.
- Minimal Ingredients: The cheesecake itself only uses 5 easy ingredients.
- Family Favorite! We make this all summer long.
This recipe was a pleasant surprise. I have been playing with the general idea of a no-bake cheesecake for a while now. It is so inviting to have a staple summer sweet recipe on hand that does not require an oven. So when I gave this a shot, with only a few slight adjustments, we were thrilled with the results!
Apparently a buttery cookie crust, light and fluffy filling, and sweet fruit topping is all this girl needs to be a happy camper during the warm summer temperatures.
What is no-bake cheesecake?
No-bake cheesecake is a super simple version of the baked classic. The eggs are omitted from the recipe which means there is no need for the oven.
Made with a buttery graham cracker crust and a soft cream cheese filling- this is the perfect summer dessert. There is no risk for over mixing, which makes this a no-fail dessert!
No-Bake Cheesecake Bar Ingredients:
This recipe calls for very basic ingredients. The list is short but the flavor is bold! I used my classic graham cracker crust with just a few tweaks for the base.
- Graham Crackers- I suggest sticking with the classic honey graham cracker. Also, pulse in a blender for the best crumb!
- Brown Sugar- A touch of molasses flavor makes the crust oh-so delicious!
- Butter- Salted butter works best in this recipe. The butter is used in the crust and salt helps to enhance the cracker flavor.
- Whipping Cream- Heavy cream is typically what I reach for. It whips to a nice stiff peak and gives your cheesecake a full but light texture.
- Cream Cheese- Two packages at room temperature.
- Powdered Sugar- Or regular white sugar.
- Sour Cream- Adds just a touch of tang.
- Vanilla Extract- Be sure to use pure vanilla extract and not imitation.
How to make no-bake cheesecake bars:
For the crust:
1. Combine the graham cracker crumbs, brown sugar, and melted butter in a medium sized bowl. Whisk with a fork until crumbs start to form and the butter is mixed well into the crumbs.
2. Firmly press the crumbs into the bottom of a 9 inch pan. Set aside.
For the cheesecake:
1. Pour the cream into a large mixing bowl. Whisk until stiff peaks form, about 3 to 5 minutes. Set aside.
2. Place the cream cheese, powdered sugar, sour cream, and vanilla extract in a large mixing bowl. Whisk 2 minutes, or until combined and smooth.
3. Gently fold the whipped cream into the cream cheese mixture using a spatula. Pour over the graham cracker crust.
4. Chill at least 1 hour or up to overnight.
5. Serve topped with fruit pie filling if desired.
Tips for this recipe:
- Pulse the graham crackers in a blender to get them almost to a powder. This will bind together and give you a stronger crust which will keep your bars from falling apart as you pull them out of the pan.
- Whip the cream until stiff peaks in order to get a good texture.
- Chill your mixing bowl and whisk attachment in the freezer for 15 minutes before whipping the cream. This will help the cream to thicken faster.
- No-bake cheesecake will last 5 days stored in the refrigerator. I suggest using a secure container with a lid.
- This recipe needs to be refrigerated when storing. Do not leave it out on the counter.
Here is the deal, this cheesecake is unbelievably easy. The secret is in the cream.
You want to whip the cream to stiff peaks. I chill my mixing bowl for about 15 minutes before I am ready to start stirring. This helps give the cream a nice and cold start and cuts down on the time you need to mix. You want the texture to be full, fluffy, and stiff when you pull the whisk out of the mixing bowl.
I actually have a great tutorial here.
The stiff cream is what holds the form of your cheesecake. Gently fold it in, when called for, and avoid over mixing which can deflate all of the air you beat in.
Now, cheesecake is delicious all on its own, but it is never a bad idea to add some of your favorite toppings. Here are a few of our favorites:
Fruit Pie Filling
Crushed Chocolate Sandwich Cookies
Fresh Fruit – like strawberries or peaches
Chocolate Sauce
Caramel
More Cheesecake Recipes:
- Classic Cheesecake Bars
- The Very Best Cheesecake
- No-Churn Strawberry Cheesecake Ice Cream
- Strawberry Cheesecake French Toast
- Butter Bars
- Blueberry Cheesecake Bar Recipe
- Homemade Cherry Cobbler
More No-Bake Desserts:
- Rice Krispie Treats
- No-Bake Peanut Butter Bars
- Copycat Chick-Fil-A Frosted Lemonade
- No-Churn Chocolate Swirl Ice Cream
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No-Bake Cheesecake Bars Recipe
These super simple no-bake cheesecake bars are a summer staple! Light, fluffy, and full of flavor. Perfect when paired with your favorite fruit topping.
Ingredients
For the crust:
- 1 cups graham cracker crumbs (about 8 full rectangles)
- 1 tablespoon brown sugar
- 2 tablespoons butter, melted
For the cheesecake:
- 1 cup whipping cream
- 16 oz cream cheese (2 packages), softened
- 3/4 cup powdered sugar
- 1/3 cup sour cream
- 1 teaspoon vanilla extract
- Pie filling, optional
Instructions
For the crust:
1. Combine the graham cracker crumbs, brown sugar, and melted butter in a medium sized bowl. Whisk with a fork until crumbs start to form and the butter is mixed well into the crumbs.
2. Firmly press the crumbs into the bottom of a 9 inch pan. Set aside.
For the cheesecake:
1. Pour the cream into a large mixing bowl. Whisk until stiff peaks form, about 3 to 5 minutes. Set aside.
2. Place the cream cheese, powdered sugar, sour cream, and vanilla extract in a large mixing bowl. Whisk 2 minutes, or until combined and smooth.
3. Gently fold the whipped cream into the cream cheese mixture using a spatula. Pour over the graham cracker crust.
4. Chill at least 1 hour or up to overnight.
5. Serve topped with fruit pie filling if desired.
Notes
Be sure to chill the cheesecake before serving. A well whipped heavy cream and chill will help give this cheesecake a thick but light texture.
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Nutrition Information:
Yield: 9 Serving Size: 1Amount Per Serving: Calories: 420Total Fat: 34gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 11gCholesterol: 93mgSodium: 260mgCarbohydrates: 26gFiber: 1gSugar: 18gProtein: 5g
