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