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.
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.
Key move
Ensure cream cheese is at room temperature for a perfectly smooth texture.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
Leagues
Put This Plate On The Line
Find the dish standard, study the titleholder, or judge the field when voting opens.
The Setup
- Mixing BowlMedium
- Mixing BowlLarge
- Baking Pan8x8 inch
- Electric Mixer
The Mise en Place
5 of 6Your prep station before cooking begins
Crust (0/2)
Filling (0/4)
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
Press the crust firmly into the pan for clean, even slices. Use the bottom of a glass for best results.
Cheesecake bars can be made up to 2 days in advance. Store covered in the refrigerator.
Top with fresh berries, a drizzle of chocolate sauce, or a dollop of whipped cream for extra flair.
The Method
COMBINE
In a medium bowl, combine crushed graham crackers (1½ cups) and melted butter. Mix well until evenly moistened.
Graham cracker mixture is evenly moistened.
PRESS
Prep aheadPress the graham cracker mixture firmly into the bottom of an 8x8 inch baking pan lined with parchment paper.
Graham cracker crust is firmly pressed and even.
BEAT
In a large bowl, beat the room temperature cream cheese (16 oz) with an electric mixer until smooth and creamy.
Cream cheese is smooth and creamy.
ADD
Gradually add the sweetened condensed milk (14 oz) to the cream cheese (16 oz), beating until well combined.
Sweetened condensed milk is fully incorporated into the cream cheese mixture.
STIR
Stir in the lemon juice (2 tbsp) and vanilla extract (1 tsp) until fully incorporated. The mixture should be smooth and lump-free.
Lemon juice and vanilla extract are fully incorporated, mixture is smooth.
POUR
Pour the cheesecake filling over the prepared graham cracker crust, spreading evenly to the edges.
Cheesecake filling is evenly spread over the crust.
COVER
Cover the baking pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
Cheesecake is covered and chilling in the refrigerator.
CUT
Once the cheesecake is set, remove it from the refrigerator. Lift the parchment paper to easily remove the cheesecake bars from the pan. Cut into 8 equal bars.
Cheesecake is set, removed from pan, and cut into bars.
SERVE
Serve chilled and enjoy!
Cheesecake bars are ready to be served.
Related Techniques
Appears in collections
Keep browsing by the kind of recipe choice this supports, not just this single dish.
+1 more collection inside Recipes.
Browse all recipe paths →Master These Next
Chocolate Sorbet — Dairy-Free
Indulge in intensely chocolate, dairy-free sorbet. A smooth, refreshing, vegan-friendly dessert that's pure cocoa bliss.
Thai Iced Tea — Authentic
Transport yourself to the streets of Thailand with this creamy, sweet, and intensely flavorful Thai Iced Tea. This vibrant orange drink is a refreshing escape in every sip.
Jalapeno Poppers — Baked Not Fried
Skip the fryer, not the flavor! These baked jalapeno poppers are creamy, cheesy, and perfectly crispy.