No Bake Cheesecake Bars
These no bake cheesecake bars are the perfect creamy, easy-to-make dessert for any occasion. With a rich filling and a crunchy base, they're a hit at every gathering.
Equipment
- 1 9x9-inch baking pan lined with parchment paper
- 1 Mixing Bowl large
- 1 electric mixer
Ingredients
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
Cheesecake Filling
- 16 oz cream cheese softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy cream
Instructions
Preparation
- In a large mixing bowl, combine graham cracker crumbs with melted butter. Stir until the mixture resembles wet sand. Press firmly into the bottom of a 9x9-inch baking pan lined with parchment paper. Refrigerate while preparing the filling.
- In a separate bowl, beat the softened cream cheese with powdered sugar using an electric mixer until smooth and creamy. Add vanilla extract and mix until well combined.
- In a chilled bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Spread the cheesecake filling evenly over the prepared crust. Smooth the top with a spatula to ensure an even layer.
- Refrigerate the assembled cheesecake bars for at least 4 hours or until fully set. This will ensure a firm texture when slicing.
- Once set, remove the cheesecake bars from the pan using the parchment paper. Cut into 8 slices and serve chilled.
- Store any leftover cheesecake bars in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze in a sealed container for up to 2 months.
Notes
Pro Tips: Ensure cream cheese is softened for a smooth filling. Ingredient Substitutions: Use digestive biscuits instead of graham crackers if preferred. How to Serve: Serve chilled with fresh fruit toppings. Storage & Freshness: Keep refrigerated and consume within five days. Make-Ahead Tips: Prepare the day before and let set overnight for best results.