No-Bake Cheesecake Bars Recipe

Cheesecake bars no-bake with blueberry compote and mint, partially eaten on a cutting board.

5 from 1 vote

No-Bake Cheesecake Bars Recipe

Light vanilla flavor, whipped filling, and a cool, firm texture make these bars an easy summer dessert. No-Bake Cheesecake Bars are smooth, balanced, and satisfying straight from the fridge.

Prep Time20

Chill Time4

Total Time4 20

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: bars

Calories: 155kcal

Author: Andrea

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.

Notes

*Use 2 vanilla beans or 1 vanilla bean plus 1 teaspoon vanilla extract.

STORE these cheesecake bars tightly covered in the refrigerator for up to 5 days. To keep them fresh, wrap the bars in plastic wrap or foil, or transfer them to an airtight container to prevent them from drying out or absorbing fridge odors.

For longer storage, slice, and FREEZE the bars on a baking sheet with parchment paper between each one, then wrap and transfer to a freezer-safe container or bag. They’ll keep well frozen for up to 3 months.

To serve, thaw slices in the refrigerator overnight, or at room temperature for 30–60 minutes. These bars are best served chilled.

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