No Bake Berry Cheesecake Bars
User Reviews
4.7
6 reviews
Excellent
No Bake Berry Cheesecake Bars
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My No-Bake Berry Cheesecake Bars have a buttery graham cracker crust, a creamy, luscious cheesecake layer, and a vibrant, fresh swirl of summer berries.
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Ingredients
For the crust
- 15 heets graham crackers
- 2 Tbsp. granulated sugar
- salt pinch
- 1/2 cup butter melted, 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. lemon juice fresh
- salt pinch
For the berry sauce
- 2 cups strawberry mixed fresh berries
- 2 cups Blueberry
- 2 cups raspberry
- 2 Tbsp. lemon juice fresh
- 1/4 cup granulated sugar
- 1 tsp. vanilla extract
- salt pinch
Instructions
- 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.
- 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.
- Blitz the graham crackers, sugar, and salt in a food processor until finely ground.
- Stream in the melted butter until combined. The mixture will be sandy but should come together when pressed together. Line a 9x9-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.
- 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.
- 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.
- Fold the whipped cream in, gently using a rubber spatula. Fold just until you feel it’s combined nicely.
- Pour the cheesecake filling on top of the cooled crust. Spread in an even layer using an offset spatula.
- 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.
- 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
- Storage: Leftover cheesecake can be stored in the fridge for up to 4 days or in the freezer for up to 2 months.
Nutrition Information
Show Details
Serving
1square
Calories
415kcal
(21%)
Carbohydrates
41g
(14%)
Protein
6g
(12%)
Fat
38g
(58%)
Saturated Fat
22g
(110%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
10g
(50%)
Cholesterol
104mg
(35%)
Sodium
362mg
(15%)
Potassium
154mg
(3%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Vitamin C
2mg
(2%)
Calcium
93mg
(9%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12squares
Amount Per Serving
Calories 415 kcal
% Daily Value*
| Serving | 1square | |
| Calories | 415kcal | 21% |
| Carbohydrates | 41g | 14% |
| Protein | 6g | 12% |
| Fat | 38g | 58% |
| Saturated Fat | 22g | 110% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Cholesterol | 104mg | 35% |
| Sodium | 362mg | 15% |
| Potassium | 154mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin C | 2mg | 2% |
| Calcium | 93mg | 9% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
6 reviews
Excellent
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