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No Bake Berry Cheesecake Bars Recipe

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★★★★★

4.3 from 69 reviews

These No Bake Berry Cheesecake Bars feature a buttery graham cracker crust, a creamy cheesecake layer, and a vibrant swirl of fresh summer berries, making for a luscious and refreshing dessert perfect for any occasion.

Ingredients

Scale

For the crust

  • 15 sheets graham crackers
  • 2 Tbsp. granulated sugar
  • pinch of salt
  • 1/2 cup melted butter, unsalted

For the cheesecake filling

  • 1 cup heavy cream, cold
  • 24 oz. cream cheese, full-fat, room temperature
  • 1 1/3 cup powdered sugar
  • 1/3 cup sour cream, room temperature
  • 2 tsp. vanilla extract
  • 1 tsp. fresh lemon juice
  • pinch of salt

For the berry sauce

  • 2 cups mixed fresh berries (I used a combination of strawberries, blueberries, and raspberries.
  • 2 Tbsp. fresh lemon juice
  • 1/4 cup granulated sugar
  • 1 tsp. vanilla extract
  • pinch of salt

Instructions

  1. Cook berry sauce: Add the fresh mixed berries, lemon juice, sugar, vanilla, and salt in a saucepan over medium heat. Cook and stir somewhat consistently, breaking up the berries as you do so. The mixture will cook down and thicken after ~10 minutes.
  2. Blend and cool berry sauce: Carefully transfer them to a blender and blend until smooth. Alternatively, you can use an immersion blender. Then pass through a sieve. Discard the seeds. Allow mixture to cool and place in the fridge while preparing the crust and filling.
  3. Prepare crust mixture: Blitz the graham crackers, sugar, and salt in a food processor until finely ground.
  4. Add butter to crust mixture: Stream in the melted butter until combined. The mixture will be sandy but should come together when pressed together. Line a 9×9-inch pan with parchment paper. Press the crust into the prepared pan. Use the back of a measuring cup or fingers, and press evenly along the bottom. Place in the freezer.
  5. Whip heavy cream: Beat the cold heavy cream with a hand mixer in a medium-sized chilled mixing bowl, until stiff peaks form, ~2-3 minutes. Start off slow so it doesn’t splatter, then you can increase the speed. Careful not to over beat. Place in the fridge while you prepare the rest of the cheesecake filling.
  6. Make cheesecake filling: In another bowl, beat the cream cheese and powdered sugar together until smooth. Then add the sour cream, vanilla, lemon juice, and salt. Mix until smooth and thoroughly combined.
  7. Fold whipped cream in: Fold the whipped cream in, gently using a rubber spatula. Fold just until you feel it’s combined nicely.
  8. Assemble cheesecake: Pour the cheesecake filling on top of the cooled crust. Spread in an even layer using an offset spatula.
  9. Add berry swirls: Drop a few spoonfuls of the berry sauce on top of the cheesecake filling. Use a knife and gently make some gorgeous swirls. You will have leftover berry sauce. Use that to top the cheesecake or just to serve it on the side.
  10. Chill cheesecake: Cover with plastic wrap and refrigerate overnight or up to 12 hours. The cheesecake must be set up for at least 8 hours before slicing. Enjoy!

Notes

  • Start whipping the heavy cream at a slow speed to avoid splattering, then increase speed gradually.
  • Careful not to over beat the heavy cream.
  • Use leftover berry sauce to top the cheesecake or serve on the side.
  • The cheesecake must be set up for at least 8 hours before slicing.

Keywords: no bake cheesecake, berry cheesecake bars, no bake dessert, summer berry dessert, easy cheesecake bars

Find it online: https://foodarohub.com/no-bake-berry-cheesecake-bars-recipe/