Why Make This Recipe
No Bake Berry Cheesecake Bars are a delightful treat that everyone can enjoy. They are perfect for warm days when you want something sweet without turning on your oven. These bars are creamy, fruity, and easy to make, making them a great choice for gatherings or just a special snack at home.
How to Make No Bake Berry Cheesecake Bars
Ingredients
- 15 sheets graham crackers
- 2 tablespoons granulated sugar
- Pinch of salt
- 1/2 cup melted unsalted butter
- 1 cup cold heavy cream
- 24 ounces full-fat cream cheese, room temperature
- 1 1/3 cups powdered sugar
- 1/3 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon fresh lemon juice
- Pinch of salt
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
- 2 tablespoons fresh lemon juice
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Directions
- Begin by combining the fresh berries, 2 tablespoons lemon juice, 1/4 cup sugar, 1 teaspoon vanilla, and a pinch of salt in a saucepan over medium heat. Cook this mixture while stirring and breaking up the berries until it thickens, which should take about 10 minutes.
- Once thickened, transfer the berry mixture to a blender and blend until smooth. You can also use an immersion blender for this step. To get rid of any seeds, pass the mixture through a sieve and discard the seeds. Cool this berry sauce and then refrigerate it.
- In a food processor, pulse the graham crackers, 2 tablespoons of sugar, and a pinch of salt until finely ground. Slowly stream in the melted butter until everything is combined. Press this crumb mixture into a 9×9-inch pan lined with parchment paper, ensuring that it forms an even layer. Freeze the crust until it is firm.
- In a chilled mixing bowl, beat the cold heavy cream using a hand mixer until stiff peaks form, which will take about 2-3 minutes. Start slow to avoid splattering, then refrigerate.
- In another bowl, beat the cream cheese and powdered sugar together until smooth. Then, add the sour cream, 2 teaspoons vanilla, 1 teaspoon fresh lemon juice, and a pinch of salt, mixing until everything is well combined. Lastly, gently fold the whipped cream into this mixture with a rubber spatula.
- Spread the cheesecake filling evenly over the prepared crust using an offset spatula. Drop spoonfuls of the berry sauce on top and swirl gently with a knife.
- Cover the pan with plastic wrap and refrigerate overnight or for at least 8-12 hours until it is fully set. Once set, slice and serve.
How to Serve No Bake Berry Cheesecake Bars
To serve these cheesecake bars, simply cut them into squares. You can garnish them with extra mixed berries or a drizzle of the berry sauce for a pretty presentation. They are best enjoyed chilled.
How to Store No Bake Berry Cheesecake Bars
Keep any leftovers of the cheesecake bars in the refrigerator. Use plastic wrap or a sealed container to cover them. They will stay fresh for up to 4-5 days. You can also freeze them if you want to store them longer, but be sure to wrap them tightly.
Tips to Make No Bake Berry Cheesecake Bars
- Make sure the cream cheese is at room temperature for easy mixing.
- Chill your mixing bowl and beaters before whipping the cream for better results.
- Feel free to mix and match the berries based on what you have available or your personal preferences.
Variation
You can switch out the mixed berries for other fruits like peaches or cherries if you prefer. Just keep in mind that the flavors will change, but the results will still be delicious.
FAQs
Q: Can I use a different type of cracker for the crust?
A: Yes, you can use vanilla wafers or digestive biscuits if you prefer.
Q: How can I make this recipe gluten-free?
A: Use gluten-free graham crackers or another gluten-free cookie for the crust.
Q: Is it necessary to refrigerate the bars overnight?
A: Yes, refrigerating them allows the cheesecake to set properly and makes it easier to slice.
No Bake Berry Cheesecake Bars
- Total Time: 720 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
Creamy and fruity No Bake Berry Cheesecake Bars, perfect for warm days and gatherings.
Ingredients
- 15 sheets graham crackers
- 2 tablespoons granulated sugar
- Pinch of salt
- 1/2 cup melted unsalted butter
- 1 cup cold heavy cream
- 24 ounces full-fat cream cheese, room temperature
- 1 1/3 cups powdered sugar
- 1/3 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon fresh lemon juice
- Pinch of salt
- 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
- 2 tablespoons fresh lemon juice
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Combine fresh berries, 2 tablespoons lemon juice, 1/4 cup sugar, 1 teaspoon vanilla, and a pinch of salt in a saucepan over medium heat. Cook until thickened, about 10 minutes.
- Transfer mixture to a blender and blend until smooth. Strain to remove seeds and refrigerate.
- Pulse graham crackers, 2 tablespoons sugar, and salt in a food processor until finely ground. Stream in melted butter and combine. Press into a 9×9-inch pan lined with parchment paper and freeze until firm.
- Beat cold heavy cream until stiff peaks form and refrigerate.
- In another bowl, beat cream cheese and powdered sugar until smooth. Mix in sour cream, vanilla, lemon juice, and a pinch of salt. Fold in whipped cream gently.
- Spread cheesecake filling over the crust and swirl with berry sauce. Cover and refrigerate overnight or for at least 8-12 hours until set.
- Slice and serve chilled, optionally garnished with extra berries or berry sauce.
Notes
Best enjoyed chilled; leftovers can be stored in the refrigerator for up to 4-5 days.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Refrigerating
- Cuisine: American