Julie Clark
Posted:
No Bake Cheesecake Bars
This post may contain affiliate links. Read our disclosure policy.
Easy no bake cheesecake bars with graham cracker crust. The no bake bars have the creamiest filling that makes the perfect base for your favorite toppings.
When you’re craving creamy cheesecake but don’t have the patience to wait for the time it takes to bake, this no bake cheesecake bars recipe is the exactly what you need.
The Philadelphia cream cheese paired with the Cool Whip make the coolest, creamiest cheesecake filling, and they are perfectly sliceable into individual bars for serving.
Ingredients You Will Need
- The crust is a mixture of fine graham cracker crumbs, butter and brown sugar. The brown sugar gives a depth of flavor over granulated sugar.
- Cream cheese. Full fat Philadephia cream cheese is the best choice for cheesecake.
- Sugar. For sweetening the cream-cheese mixture.
- Sour cream. This ingredient gives a creamy texture, but also that slightly tangy flavor that many cheesecake recipes have.
- Cool Whip. This give such a fluffy texture.
- Salt & vanilla extract. Both for flavor!
✨ See the recipe card below for full ingredients and amounts.✨
How to Make No Bake Cheesecake Bars
- Make the crust. Use a food processor to crush the graham crackers into a fine crumb. Then mix in the melted butter and sugar in a bowl.
- Press into pan. Press the mixture into an 8×8″ baking pan lined with parchment paper (have the edges of the paper overhang the edges of the pan so you can easily remove and slice the bars. Use a small measuring cup to press the crumbs firmly into the bottom of the pan. Freeze the crust while you are making the filling. This will help you spread the cheesecake filling more evenly over the buttery graham cracker crust.
- Make the filling. Using a hand mixer, mix the softened cream cheese in a large bowl until it is smooth and creamy. Add the sour cream, granulated sugar, vanilla extract and salt. Mix on low speed until smooth.
- Fold in the whipped cream. Fold in the whipped topping until combined and the mixture is even. Do this carefully so the mixture remains fluffy.
- Assemble the bars. Pour filling over the crust and use an offset spatula to press the cheesecake filling down slightly to remove any air pockets and make an even layer. Chill in the refrigerator for at least 4 hours. This will help the bars be sliceable.
No Bake Cheesecake Bars Add-Ins
This no bake cheesecake bars recipe is a perfect base for so many different add-ins! Here’s a few ideas: chopped Reese’s peanut butter cups, pieces of Oreo cookies, cinnamon chips or any other baking chips, toffee.
Serving Suggestions
I showcased the no bake cheesecake bars with cherry pie filling, but also with fresh berries such as strawberries or mixed berries.
Caramel sauce, raspberry sauce or strawberry sauce are also 3 delicious options.
Storage Instructions
Store the no bake cheesecake bars in an airtight container in the fridge for up to 3 days. The crust may soften slightly as it sits, but it shouldn’t get soggy.
The bars will also freeze well for up to 2 months.
More No Bake Recipes
And you may also love our caramel apple cheesecake bars.
No Bake Cheesecake Bars
Easy no bake cheesecake bars with graham cracker crust. The no bake bars have the creamiest filling that makes the perfect base for your favorite toppings.
Servings 12
Prep Time 30 minutes
Chill Time 4 hours
Total Time 4 hours 30 minutes
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs 8-9 whole crackers, 138 grams
- 6 tablespoons salted butter softened, 85 grams
- ⅓ cup packed brown sugar 74 grams
For the cheesecake filling:
- 24 ounces cream cheese softened to room temperature, 3 packages
- 1 1/2 cups whipped topping* such as Cool Whip, 105 grams
- ¼ cup sour cream 55 grams
- ¾ cup granulated sugar 150 grams
- 2 teaspoons vanilla extract 10 grams
- ¼ teaspoon salt
Instructions
Make the crust:
- Mix graham cracker crumbs, butter, and sugar in a bowl.
- Press the mixture into an 8×8" baking pan lined with parchment paper. Use a small measuring cup to press the crumbs firmly into the bottom of the pan.
- Freeze the crust while you are making the filling (about 10-15 minutes).
Make the cheesecake filling:
- Using a hand mixer, mix the softened cream cheese until it is smooth and creamy.
- Add the sour cream, granulated sugar, vanilla extract and salt. Mix on low speed until smooth.
- Fold in the whipped topping until combined and the mixture is even. Do this carefully so the mixture remains fluffy.
- Pour filling over the crust and use an offset spatula to press the cheesecake filling down slightly to remove any air pockets.
- Chill in the refrigerator for at least 4 hours.
- Top with your favorite fruit, caramel or chocolate sauces.
Notes
*Or ¾ cup heavy cream, whipped
Refer to the article above for more tips and tricks.
The calories shown are based on the cheesecake bars being cut into 12 pieces, with 1 serving being 1 piece of cheesecake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 397kcal | Carbohydrates: 32g | Protein: 5g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 75mg | Sodium: 351mg | Potassium: 120mg | Fiber: 0.4g | Sugar: 25g | Vitamin A: 973IU | Vitamin C: 0.04mg | Calcium: 82mg | Iron: 1mg
I made double the recipe for a church event and it was devoured. Some people had seconds or thirds! This is a great recipe. I used cherry pie filling as a topping which added visual and flavor interest.