No Bake Cheesecake Bars Recipe

no bake cheesecake bars served with strawberries and whipped cream topping

5 from 2 votes

These no bake cheesecake bars are smooth and creamy with a buttery graham cracker crust. Finish them off with fruit, jam, caramel sauce or any of your favorite toppings.

Prep Time15

Chilling Time2

Total Time2 15

Course: Dessert

Cuisine: American

Servings: people

Calories: 179kcal

Author: The Carefree Kitchen

Ingredients

Graham Cracker Crust

1/2 cup butter melted
9½ ounces graham crackers crushed
1/4 cup sugar

No-Bake Cheesecake

1 cup heavy whipping cream whipped
16 ounces cream cheese room temperature
¼ cup sour cream
1 ¼ cups powdered sugar
2 tablespoons vanilla extract

US Customary - Metric

Instructions

Graham Cracker Crust

In a medium bowl, combine melted butter, graham cracker crumbs, and sugar. Mix well until none of the mixture looks dry.
Press firmly into a 9" by 13" baking pan, then place in the freezer for at least 1 hour to firm up*.

No-Bake Cheesecake

Pour heavy whipping cream into the bowl of a stand mixer and whip until soft peaks form. Set aside.
In a separate bowl, beat the cream cheese using the paddle attachment until soft and fluffy, or about 2 minutes. Add the powdered sugar and vanilla extract to the cream cheese and mix on low until incorporated. Increase the speed to high and beat until fluffy.
Once the mixture is fluffy again, gently fold in the sour cream and whipped cream using a rubber spatula. Pour the cheesecake mixture evenly over the prepared graham cracker crust and gently spread using an offset spatula.
Refrigerate for at least 2 hours before cutting into individual servings. Enjoy!

Video

Notes

*Instead of freezing the crust, you can also bake in a preheated 350 degree oven for 10 minutes.

Storing instructions: wrap cheesecake bars lightly in plastic wrap, or cover with a lid, and stored in the fridge for up to 4 days.

Freezing: if you plan to freeze them, let them firm up in the freezer for about 30 minutes, then remove and cover with plastic wrap or foil. Return to the freezer and store for up to 2 months.

Nutrition