No Bake Cheesecake Bars
User Reviews
5
No Bake Cheesecake Bars
Description
No Bake Cheesecake Bars start with a digestive biscuit or graham cracker crust mixed with melted butter and chilled to set. The cheesecake layer is created by whipping heavy cream to soft peaks and dissolving gelatin in hot water, then combining it gently with cream cheese, icing sugar, vanilla extract, and Amarula Vanilla Spice liqueur. The gelatin stabilizes the filling so it remains firm and is easy to cut into bars.
The texture is creamy and smooth with a lightness from folding whipped cream, while the crust provides a buttery, crisp base. The addition of Amarula adds subtle vanilla and caramel notes. Topping these bars with a blueberry compote balances sweetness with tart fruitiness and adds a glossy finish.
This no-bake dessert suits warm days or whenever baking is not preferred. The bars can be chilled in a square tin lined with greaseproof paper, making them easy to lift out and slice. The combination of flavors and textures works well for entertaining or a satisfying treat any time.
Full-fat cream cheese is important to provide stability and creamy texture. Letting cream cheese come to room temperature before mixing helps avoid lumps. Gelatin is key for setting the filling and should be fully dissolved and combined while warm but not hot. The bars keep well refrigerated for 2 to 3 days without topping. Using real vanilla bean paste can enhance flavor noticeably.
Ingredients
Cookie Crust
- 225 g digestive biscuits or graham cracker crumbs, 2 cups / 8oz
- 115 g unsalted butter melted, ½ cup / 1 stick
Cheesecake Filling
- 240 ml cream double/ heavy cream, 1 cup
- 2 tsp powdered gelatine
- 3 tbsp water boiling
- 80 ml Amarula Vanilla Spice ⅓ cup
- 450 g cream cheese softened, full fat, 1 pound
- 240 g icing sugar
- 2 tsp vanilla extract or ideally vanilla bean paste
Blueberry Compote
- 200 g blueberries frozen, 2 cups
- 100 g sugar 1/2 cup
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tbsp cornflour (cornstarch) diluted in 2 tbsp cold water
Instructions
Make the base
- Line a 8x8 inch square baking tin with greaseproof paper, letting the edges overhang. Don't grease the tin, it will make lifting the cheesecake out impossible!
- Blitz your cookies into fine crumbs using a mini chopper / food processor.
- Mix with the melted butter then tip the crumbs into the prepared baking tin. Use your hands to firmly press the cookie crust to create an even base for your cheesecake bars. Chill in the fridge while you make the filling.
Make the cheesecake filling
- Whisk the double cream until it forms soft peaks and set aside (in the fridge).
- Sprinkle the gelatine over the hot water, leave for 5 minutes then stir well to dissolve.
- Pour the Amarula Vanilla Spice in a saucepan and heat this over very low heat. Stir in the gelatine and take off the heat. Do not allow the mixture to come to the boil.
- Beat the cream cheese, icing sugar and vanilla extract until combined.
- Add the gelatine mixture and beat it into the cream cheese.
- Add a spoonful of the whipped cream into the cheesecake filling to loosen it. Gently fold in the remaining cream until the filling is smooth.
- Spoon the filling over the chilled base and level using a spatula. Chill in the fridge overnight or for at least 4-5 hours until the cheesecake sets.
Make the blueberry compote
- Combine frozen blueberries, lemon juice, sugar and vanilla extract in a saucepan and cook over low heat.
- Stir in the diluted cornflour (cornstarch) and continue to simmer, stirring gently, until the berries have softened and some start to burst. This will only take a few minutes. Leave the compote to cool slightly before serving.
Slice and serve!
- Lift the cheesecake out of the tin using the overhanging paper and carefully remove the paper (helps if you have a cake lifter to assist you).
- Slice using a large knife, wiping the knife between each slice. You can cut this into several small slices or fewer larger portions if you prefer.
- Spoon a little of the compot over each slice just before serving.
Notes
- Use full-fat cream cheese for proper texture and setting in the cheesecake filling.
- Allow cream cheese to sit at room temperature 30 minutes before mixing to avoid lumps.
- Whip cold heavy cream to soft peaks and fold gently for a lighter, creamy texture.
- Dissolve gelatin fully in boiling water and mix with warmed Amarula without boiling to ensure proper setting.
- The cheesecake bars keep 2 to 3 days refrigerated without the blueberry topping.
- For best flavor, use vanilla bean paste or real vanilla pods instead of extract.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 471 kcal
% Daily Value*
| Calories | 471kcal | 24% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 30g | 46% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 69mg | 23% |
| Sodium | 310mg | 13% |
| Potassium | 109mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 37g | 74% |
| Vitamin A | 1149IU | 23% |
| Vitamin C | 2mg | 2% |
| Calcium | 58mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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