No Bake Cheesecake Bars

These No Bake Cheesecake Bars have a buttery graham cracker crust and a smooth, creamy cheesecake filling that comes together without ever turning on the oven. They’re rich and tangy with just the right amount of sweetness, and they chill up perfectly for clean, easy slices.

This recipe is so simple and easy to make with only a handful of basic ingredients. It chills for at least 8 hours, if not overnight, before it's fully set and can be sliced into bars with the perfect creamy texture.

A FEW NOTES BEFORE WE GET STARTED

• Room Temperature Ingredients:
  • Cream Cheese: It’s important that the cream cheese is softened. Make sure to leave it out before you start baking so it has time to soften.
• Measuring Your Ingredients:
  • I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
  • However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.

Line an 8 or 9 inch square pan with parchment paper and spray with cooking spray.
Blend graham crackers in a food processor until they are a fine, sandlike consistency. Add in melted butter and sugar and blend until the crumbs start to clump together.

Pour the crumbs into the pan. Use a small measuring cup sprayed with cooking spray to carefully press the crumbs down until they cover the bottom of the pan and are compact. Place the pan in the freezer to chill.

Use a stand mixer or handheld mixer with a large bowl to beat together the cream cheese and sugar on high speed for 2 minutes. Scrape down the sides of the bowl.
Add sour cream and vanilla and continue to mix on high for 1 minute. Scrape down the sides of the bowl. Set aside.

In a separate bowl, whip the heavy cream on medium-high speed until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until it is fully combined. Be careful not to overmix.

Carefully pour the batter on top of the graham cracker crust and use an offset spatula to spread it out so it is level. Tap the pan on the counter a few times to remove air bubbles.

Place the cheesecake in the fridge to chill for 8 hours, if not overnight. I like to let it set slightly before I very carefully cover the pan in plastic wrap, being careful not to touch the top of the cheesecake.

Cut the cheesecake into slices and serve. Enjoy!

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