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Chilled No-Bake Cheesecake Bars Recipe

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3.9 from 87 reviews

These Chilled Cheesecake Bars feature a no-bake creamy filling on a crunchy, slightly toasted graham cracker crust. They are chilled in the refrigerator for a minimum of 8 hours for perfect set texture, making them a refreshing and indulgent treat for dessert or snacks, easily sliced into convenient bars to share with seasonal fruits or compotes.

  • Total Time: 8 hours 24 minutes
  • Yield: 16 servings

Ingredients

For the Crust

  • 10 whole graham crackers (160 grams)
  • 1 1/2 tablespoons light brown sugar
  • 1/4 teaspoon fine sea salt
  • 5 tablespoons (70 grams) unsalted butter, melted

For the Filling

  • 1 pound (460 grams) full fat cream cheese (brick style, 2 bricks)
  • 3/4 cup (90 grams) powdered sugar
  • 2 teaspoons vanilla extract
  • 1/2 vanilla bean, seeds scraped out (optional)
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1/2 cup (115 grams) full fat sour cream (cultured style)
  • 3/4 cup (150 grams) heavy whipping cream

Instructions

  1. Prepare Ingredients: Set cream cheese and sour cream out at room temperature for about 45 minutes to ensure easier emulsification later.
  2. Preheat Oven and Prepare Pan: Arrange oven rack to center and heat oven to 350°F (176°C). Grease an 8×8 metal baking pan with pan spray, then line with parchment paper in a criss-cross fashion, leaving overhang to lift bars out easily.
  3. Make Crust Mixture: In a food processor with S blade, combine graham crackers, brown sugar, and salt. Pulse until fine crumbs form, about 15 seconds. Add melted butter and pulse until mixture clumps together.
  4. Form Crust: Press crumb mixture firmly and evenly into the bottom of the prepared pan using your fist or a flat-bottomed glass.
  5. Bake Crust: Bake in the preheated oven for 7-9 minutes until fragrant and slightly darker. Remove and cool completely on a wire rack.
  6. Prepare Filling – Cream Cheese Mixture: Using a stand mixer with paddle attachment, beat cream cheese, powdered sugar, vanilla extract, vanilla bean seeds (if using), and lemon zest on medium speed until fluffy (60-90 seconds), scraping bowl as needed. Add sour cream and beat for another 20-30 seconds until smooth and creamy. Transfer to a large mixing bowl.
  7. Prepare Filling – Whipped Cream: Without cleaning bowl, swap to whisk attachment and beat heavy whipping cream on medium-high speed until stiff peaks form, about 3-4 minutes. Gently fold the whipped cream into the cream cheese mixture using a silicone spatula to keep it light and airy.
  8. Assemble Bars: Spread the filling evenly over the cooled crust layer.
  9. Chill: Cover the pan and refrigerate for at least 8 hours to set the cheesecake bars properly.
  10. Slice and Serve: Remove bars from pan using parchment handles. Use a hot, dry knife to carefully slice into 2-inch squares for clean cuts. Serve chilled with fresh berries, sweet cherry or blueberry compotes, stewed apples or pears, or sugared cranberries for a festive touch.
  11. Storage: Keep the bars covered in the refrigerator for up to four days.

Notes

  • Room temperature cream cheese and sour cream ensure smooth emulsification and no lumps in the filling.
  • Line the pan with parchment in a criss-cross for easy removal of the set bars.
  • The hot knife method helps achieve clean, neat slices without cracking the bars.
  • Use full fat dairy products for best texture and flavor.
  • Chilling time is critical; don’t skip the 8-hour refrigeration for proper setting.
  • Optional vanilla bean adds depth and natural vanilla flavor but can be omitted if unavailable.
  • Serve with seasonal fruits or compotes to enhance freshness and balance richness.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 9 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/chilled-no-bake-cheesecake-bars-recipe/