These No-Bake Cheesecake Bars are incredibly tasty, featuring a crispy graham cracker crust and a smooth, decadent cheesecake filling. These simple-to-make bars are bound to become a household favorite.
If you’re a fan of delicious cheesecake bars, you should also give Pumpkin Cheesecake Bars and Chocolate Cheesecake Bars a try.
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Recipe Details
It’s hard not to adore these No-Bake Cheesecake Bars. Not only are they incredibly easy to make, but they taste heavenly. These are the ideal treat to bring to your next gathering or serve to the family after a nice meal.
- TASTE: These cheesecake bars boast a sweet and rich flavor with a tangy twist from the sour cream and refreshing notes from the fresh lemon juice.
- TEXTURE: The graham cracker crust offers a crunchy texture, while the cheesecake filling is lusciously smooth and creamy. These bars are light and airy, unlike traditional dense cheesecakes.
- TIME: They only take 35 minutes.
- EASE: This recipe is a breeze. The ingredients are common pantry staples, and the instructions are straightforward for a delightful dessert that everyone will enjoy.
What You’ll Need
Ingredient Notes
- Cream cheese- Opt for full-fat cream cheese at room temperature for easier mixing and a creamy consistency.
- Sour cream- Full-fat sour cream is recommended for a tangy flavor in the filling.
- Heavy cream- Use 36% fat or higher heavy cream for richness in the cheesecake.
- Lemon juice- Adds a fresh flavor and balances the sweetness in the cheesecake filling.
- Graham cracker crumbs- Essential for the crust; you can crush graham crackers yourself or purchase pre-made crumbs.
- Pecans- Finely chop pecans for easy mixing with the crust ingredients.
Add-ins and Substitutions
- Make it gluten-free- Use gluten-free graham cracker crumbs for a gluten-free version.
- Substitute the sour cream- For added tanginess and protein, replace sour cream with plain Greek yogurt.
- Add a swirl topping- Before setting, swirl homemade Strawberry Jam, Raspberry Sauce, or Chocolate Ganache on top of the cheesecake bars.
- Top with fruit- Garnish each bar with Cherry Pie Filling, Blueberry Pie Filling, or Peach Pie Filling.
How to Make No-Bake Cheesecake Bars
- Combine the crust ingredients. In a large bowl, mix graham cracker crumbs, brown sugar, chopped pecans, cinnamon, and melted butter thoroughly.
- Bake the crust. Press the graham cracker mixture into a 9×13-inch baking dish, flattening and compressing it. Bake at 350 degrees Fahrenheit for about 10 minutes to set the crust, then let it cool.
Pro Tip: If graham cracker crumbs are not available, crush graham crackers in a ziplock bag using a rolling pin.
- Make the filling. In a separate bowl, combine softened cream cheese and powdered sugar. Mix well using an electric hand mixer, starting at low speed and increasing gradually. Then add sour cream, fresh lemon juice, and vanilla extract.
- Whip the cream. In a separate bowl, whip cold heavy cream with an electric hand mixer until stiff peaks form. Fold it into the cream cheese mixture using a spatula.
- Set the cheesecake. Spread the cheesecake mixture evenly over the crust using an offset spatula. Refrigerate for 6 hours or overnight before slicing and serving.
## Recipe Tips
– **Use full fat ingredients:** Opt for full-fat sour cream, cream cheese, and heavy cream for a rich and creamy texture.
– **Tightly pack the crust:** Ensure the crust is firmly packed by pressing the crumbs tightly with your hands or using a measuring cup.
– **Fold in the whipped cream:** Carefully incorporate the whipped cream into the cream cheese mixture without losing its fluffiness.
– **Allow sufficient setting time:** Refrigerate the cheesecake for a minimum of 6 hours, ideally overnight, for firmness essential for a no-bake cheesecake.
## FAQs
– **Should I cover no-bake cheesecake in the fridge?** During the setting phase, no covering is required. However, for storage, tightly cover leftovers with plastic wrap to maintain freshness and prevent drying out.
– **How do you keep a no-bake cheesecake firm?** Adequate setting time is crucial. Refrigerate the cheesecake for at least 6 hours, overnight for best results, allowing it to solidify and thicken.
For more serving suggestions, pair the No-Bake Cheesecake Bars with fresh berries, roasted nuts, mini desserts, or cookies. Advance preparation tips include making the crust ahead of time and storing the bars in the refrigerator for up to 1 week or freezing them for up to 3 months.
Explore other delightful dessert options like Easy Napoleon Cake, Chocolate Cream Pie, Chocolate Mousse Cake, and New York Style Cheesecake for a varied culinary experience.
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Dessert Cuisine:
American Prep Time:
25 minutes
Cook Time:
10 minutes
Total Time:
35 minutes
Servings:
12
bars
Calories:
577
kcal
Equipment
-
1 Electric hand mixer -
1 9×13 inch baking dish
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup golden brown sugar
- 2/3 cup pecans finely chopped
- 12 Tbsp unsalted butter melted
- 1/2 tsp cinnamon
- 24 oz cream cheese room temperature
- 1 1/2 cup powdered sugar
- 1/2 cup sour cream full fat
- 1 Tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1 cup cold heavy cream 36% fat or higher
Instructions
- In a large bowl, mix graham cracker crumbs, brown sugar, chopped pecans, cinnamon, and melted butter thoroughly. If you don’t have graham cracker crumbs, crush graham crackers in a ziplock bag.
- Transfer the graham cracker mixture into a 9×13 inch baking dish. Press and flatten the crust with your hands or a measuring cup. Bake at 350 degrees Fahrenheit for 10 minutes to set the crust. Let it cool.
- In a separate bowl, combine softened cream cheese, powdered sugar using an electric mixer. Mix on low speed first, then increase. Add sour cream, lemon juice, and vanilla extract.
- In a separate bowl, use an electric hand mixer to whip cold heavy cream until stiff peaks form. Then gently fold the whipped cream into the cream cheese mixture with a spatula to maintain the fluffy texture.
- Finally, spread the cheesecake mixture evenly on the crust using an offset spatula. Chill for 6 hours or overnight before slicing and serving.
Notes
- Use full-fat ingredients- For rich and creamy cheesecake bars, opt for full-fat sour cream, cream cheese, and heavy cream for the best outcome.
- Press the crust firmly- Flatten and press the crust using your hands or a measuring cup base to ensure a tightly packed crust that holds together well.
- Gently fold in the whipped cream- Be cautious while incorporating the whipped cream into the cream cheese mixture to preserve its fluffiness.
- Allow ample time to set- Refrigerate the cheesecake for a minimum of 6 hours, preferably overnight, to ensure it sets properly. This is crucial for a no-bake cheesecake.
Nutrition
Calories: 577kcal | Carbohydrates: 40g | Protein: 6g | Fat: 45g | Saturated Fat: 25g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 115mg | Sodium: 283mg | Potassium: 171mg | Fiber: 1g | Sugar: 30g | Vitamin A: 1466IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg
