These light and creamy No-Bake Cheesecake Bars don’t require ANY baking!! Just whip them up and let the refrigerator do all of the work!
It’s no secret that our family LOVES cheesecake. But making a traditional cheesecake takes a lot of time, especially in the oven! That’s where these no-bake cheesecake bars come in. There’s NO baking involved. Everything comes together in the refrigerator & freezer. So on those hot, hot summer days when you’re in dire need of a slice of cheesecake but don’t want to heat up the entire house, break out your hand mixer or stand mixer and make these! They’re just the right amount of sweet, have a nice buttery graham cracker crust, and are surprisingly firm like actual cheesecake. Top them with fresh berry sauce, salted caramel or enjoy them plain. Yum!
How to Make No Bake Cheesecake Bars
I’ve shared a few no-bake desserts lately, but this one is just so darn easy.
Prepare the crust by combining graham cracker crumbs, sugar, salt, and melted butter. Press the mixture into a pan and chill in the freezer. The crust is similar to a traditional cheesecake crust, except instead of baking it in the oven just pop it into the freezer while you make the filling. Easy, right?
Hydrate gelatin in cold water and set aside.
Beat cream cheese until smooth, then add sugar, salt, vanilla, and sour cream. Mix until combined.
Heat gelatin in the microwave, whisk, and let it cool for 2 minutes. Add it to the cream cheese mixture.
Whip heavy cream to stiff peaks and fold it into the cream cheese mixture.
Spread the cheesecake filling over the chilled crust, creating a smooth, even layer.
Prepare the optional sour cream topping by mixing all the ingredients together. Spread it over the cheesecake.
Chill the cheesecake in the refrigerator for at least 4 hours before slicing and serving.
These no-bake cheesecake bars are perfect for summer! You can easily add your favorite mix-ins to them or top them with whatever fruit, sauce or candy you’d like. They’re easy to make, taste amazing and can be prepared in advance. You’ve gotta try these ASAP!
No Bake Cheesecake Bar Topping Options
Various toppings can work well with No-Bake Cheesecake Bars, adding different flavors and textures to complement the creamy cheesecake. Some popular options include:
Fresh fruit: Sliced strawberries, raspberries, blueberries, or mixed berries can add a burst of color and natural sweetness.
Fruit compote or sauce: Drizzle a homemade or store-bought fruit sauce, such as strawberry, raspberry, or blueberry, on top of the bars.
Caramel sauce or chocolate sauce: A drizzle of caramel or chocolate sauce adds a rich, indulgent touch.
Lemon or lime curd: A tangy citrus curd can balance the sweetness of the cheesecake.
Crushed cookies: Crumble additional graham crackers, or use other cookies like Oreos or Biscoff for a crunchy texture.
Nuts: Sprinkle chopped pecans, walnuts, or almonds for added crunch and a slightly nutty flavor.
Whipped cream: A dollop of whipped cream on top of each bar can add a light, airy texture.
Shaved chocolate: Grate some chocolate on top of the bars for a visually appealing and flavorful garnish.
Feel free to mix and match these toppings or create your own unique combinations to suit your taste preferences.
Storage Info
No-Bake Cheesecake Bars can be stored in the refrigerator for up to 5 days. To store them, follow these steps:
1. Cover the cheesecake bars with plastic wrap or aluminum foil to protect them from air exposure and to prevent them from absorbing other odors in the refrigerator.
2. Alternatively, you can transfer the cheesecake bars to an airtight container to keep them fresh.
3. Store the cheesecake bars in the refrigerator at a temperature between 35°F (2°C) and 40°F (4°C) to maintain their freshness and texture.
When you’re ready to serve the cheesecake bars, remove them from the fridge and let them sit at room temperature for about 15-20 minutes to soften slightly for the best taste and texture.
To freeze and thaw No-Bake Cheesecake Bars, follow these steps:
Freezing:
1. Allow the cheesecake bars to chill in the refrigerator for at least 4 hours, as instructed in the recipe, to ensure they are fully set.
2. Cut the cheesecake into individual bars.
3. Place a piece of parchment paper or wax paper between each bar to prevent them from sticking together.
4. Wrap each bar in plastic wrap or aluminum foil to protect them from freezer burn and air exposure.
5. Place the wrapped bars in an airtight container or heavy-duty freezer bag.
6. Label the container or freezer bag with the date and contents.
7. Store the bars in the freezer for up to 3 months.
Thawing:
1. When you’re ready to serve the bars, remove the desired number of cheesecake bars from the freezer.
2. Unwrap the bars and place them on a plate or tray lined with parchment paper.
3. Thaw the cheesecake bars in the refrigerator for several hours or overnight, maintaining a temperature between 35°F (2°C) and 40°F (4°C).
4. Alternatively, for a quicker thawing method, you can place the bars on the kitchen counter at room temperature for 30-60 minutes, depending on their size and thickness. However, be cautious not to leave them out for too long, as this can affect their texture and quality.
Once thawed, enjoy the No-Bake Cheesecake Bars within 2-3 days for the best taste and texture.
No-Bake Cheesecake Bars Recipe
Ingredients
- 1 cup graham cracker crumbs - about 8 sleeves
- 5 tbsp unsalted butter - melted
- 2 tbsp cold water
- 1 1/2 tsp plain powdered gelatin - I bought a box of little packets
- 2 (8 oz) packages original cream cheese - room temperature for 30 minutes
- 3/4 cup powdered sugar
- 1/3 cup sour cream - room temperature for 30 minutes
- 2 tsp vanilla bean paste*
- pinch salt
- 3/4 cup heavy whipping cream
Sour Cream Topping (Optional)
- 3/4 cup sour cream
- 3 tbsp powdered sugar
- 1/2 teaspoon vanilla bean paste - or vanilla extract
Instructions
- To make the crust, in a medium-sized mixing bowl, combine the graham cracker crumbs, granulated sugar, and salt. Pour the melted butter over the top and stir until a soft, wet mixture forms. Firmly press into an 8×8 or 9×9-inch baking dish. Place in the freezer to chill while preparing the filling.
- In a small microwave-safe mixing bowl, whisk together the water and gelatin. Set aside.
- In the bowl of a stand mixer (or a large mixing bowl), beat the cream cheese until smooth and creamy. Add the sugar, salt, vanilla, and sour cream; beat until combined.
- Place the gelatin mixture in the microwave and heat for 25 seconds on HIGH. Remove and whisk for 1 minute. Allow to cool for 2 minutes, then, with the mixing speed on low, slowly add the gelatin to the cream cheese mixture, mixing until combined.
- Using a hand mixer (or if you have another bowl for your mixer, use that), in a medium-sized bowl, whip the heavy cream until stiff peaks form. Using a rubber spatula, fold the whipped cream into the mixture. The whipped cream will loosen the filling a bit and make it slightly more spreadable.
- Carefully spread the cheesecake filling into the chilled crust. Spread into a smooth, even layer.
- Prepare the topping by combining all of the ingredients in a mixing bowl and stirring together until smooth. Using a spatula, spread over the top of the cheesecake.
- Place in the refrigerator and chill for at least 4 hours before slicing and serving.
