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4.7 from 9 votes

No Bake Berry Cheesecake Bars

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.

Servings: 12 squares
Calories: 415 kcal
Course: Dessert
Cuisine: American

Ingredients

For the crust
  • 15 heets Graham crackers
  • 2 Tbsp. granulated sugar
  • pinch of salt
  • 1/2 cup melted butter, 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. fresh lemon juice
  • pinch of salt
For the berry sauce
  • 2 cups mixed fresh berries (I used a combination of strawberries, blueberries, and raspberries.
  • 2 Tbsp. fresh lemon juice
  • 1/4 cup granulated sugar
  • 1 tsp. vanilla extract
  • pinch of salt

Instructions

    Cup of Yum
  1. 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.
  2. 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. 
  3. Blitz the graham crackers, sugar, and salt in a food processor until finely ground.
  4. 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. 
  5. 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.
  6. 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.
  7. Fold the whipped cream in, gently using a rubber spatula. Fold just until you feel it’s combined nicely. 
  8. Pour the cheesecake filling on top of the cooled crust. Spread in an even layer using an offset spatula.
  9. 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. 
  10. 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

Serving 1square Calories 415kcal (21%) Carbohydrates 41g (14%) Protein 6g (12%) Fat 38g (58%) Saturated Fat 22g (110%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Cholesterol 104mg (35%) Sodium 362mg (15%) Potassium 154mg (4%) 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

% 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.