0 from 42 votes
No-Bake Cheesecake Bars Recipe
No-Bake Cheesecake Bars are just the right amount of sweet, with a buttery graham cracker crust. Top them however you like—fruit, chocolate sauce, or caramel and sea salt!
Prep Time
25 mins
Chill
4 hrs
Total Time
4 hrs 25 mins
Servings: 16
Calories: 250 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Crust
- 1 cup Graham cracker crumbs (from about 8 sleeves)
- 1 1/2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 5 tablespoon unsalted butter melted
Filling
- 2 tablespoon cold water
- 1 1/2 teaspoon plain powdered gelatin (I bought a box of little packets)
- 16 oz original cream cheese room temperature for 30 minutes
- 3/4 cup powdered sugar
- 1/3 cup sour cream room tmperature for 30 minutes
- 2 teaspoon vanilla extract
- pinch salt
- 3/4 cup heavy whipping cream
Sour Cream Topping (Optional)
- 3/4 cup sour cream
- 3 tablespoon powdered sugar
- 1/2 teaspoon vanilla bean paste or extract
Instructions
- To make the crust, in a medium size mixing bowl combine the graham cracker crumbs, granulated sugar and salt. Pour the melted butter over top and stir until a soft wet mixture forms. Firmly press into a 8x8 or 9x9 inch pan. Place in the freezer to chill while preparing the filling.
- In a small microwave-safe mixing bowl, whisk together the water and gelatin. Set aside.
- In the bowl of a stand mixer (or a large mixing bowl) beat the cream cheese until smooth and creamy. Add the sugar, salt, vanilla and sour cream, beat just until combined.
- Place the gelatin mixture in microwave and heat for 25 seconds on HIGH. Remove and whisk for 1 minute. Allow to cool for 2 minutes, then with mixing speed on low, slowly add the gelatin to the cream cheese, mixing until combined.
- Using a hand mixer (or if you have another bowl for your mixer, use that), in a medium bowl, whip the heavy cream until stiff peaks form. Using a rubber spatula, fold in the whipped cream into the mixture. The whipped cream will loosen the filling up a bit and make it slightly more spreadable.
- Carefully spread the filling into the chilled crust. Spread into a smooth, even layer.
- Prepare the topping by combining all of the ingredients in a mixing bowl and stirring together until smooth. Using a spatula, spread over the top of the cheesecake.
- Place in the refrigerator and chill for at least 4 hours before slicing and serving.
Cup of Yum
Nutrition Information
Calories
250kcal
(13%)
Carbohydrates
13g
(4%)
Protein
2g
(4%)
Fat
21g
(32%)
Saturated Fat
12g
(60%)
Cholesterol
64mg
(21%)
Sodium
143mg
(6%)
Potassium
78mg
(2%)
Sugar
9g
(18%)
Vitamin A
755IU
(15%)
Vitamin C
0.2mg
(0%)
Calcium
57mg
(6%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 250
% Daily Value*
| Calories | 250kcal | 13% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 21g | 32% |
| Saturated Fat | 12g | 60% |
| Cholesterol | 64mg | 21% |
| Sodium | 143mg | 6% |
| Potassium | 78mg | 2% |
| Sugar | 9g | 18% |
| Vitamin A | 755IU | 15% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 57mg | 6% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.