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Cool, creamy, and utterly irresistible – these no-bake cheesecake bars are the perfect summer treat. A simple recipe that delivers maximum flavor and satisfaction.

No-Bake Cheesecake Bars

Cool, creamy, and utterly irresistible – these no-bake cheesecake bars are the perfect summer treat. A simple recipe that delivers maximum flavor and satisfaction.

Total: 4 hrs 15 minActive: 20 minDifficulty: EasyYield: 8 servings
FusionDairyDessert

Key move

Ensure cream cheese is at room temperature for a perfectly smooth texture.

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The Setup

  • Mixing Bowl
    Medium
  • Mixing Bowl
    Large
  • Baking Pan
    8x8 inch
  • Electric Mixer

The Mise en Place

5 of 6

Your prep station before cooking begins

Crust (0/2)

1½ cupsgraham crackers(Crushed)
⅓ cupsunsalted butter(Melted)

Filling (0/4)

16 ozcream cheese(Room temperature)
14 ozsweetened condensed milk
2 tbsplemon juice(Freshly squeezed)

Cheesecake filling is lumpy.

Ensure cream cheese is at room temperature before mixing. If lumps persist, try using a hand mixer to smooth them out.

Crust is too crumbly and won't hold together.

Add a tablespoon more of melted butter to the graham cracker mixture and mix well.

Chef's Notes

Tip

Press the crust firmly into the pan for clean, even slices. Use the bottom of a glass for best results.

Make Ahead

Cheesecake bars can be made up to 2 days in advance. Store covered in the refrigerator.

Serving

Top with fresh berries, a drizzle of chocolate sauce, or a dollop of whipped cream for extra flair.

The Method

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