No Bake Berry Cheesecake Bars
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Indulge in the delightful simplicity of No-Bake Berry Cheesecake Bars! These treats are a breeze to whip up, featuring a crisp graham cracker crust layered with a luscious vanilla filling that doesn’t require an ounce of baking. The real showstopper is the stunning marbled swirl of homemade mixed berry jam on top, adding a burst of flavor and a pop of color.
Looking for a delicious no-bake dessert to enjoy this summer? You have to try my No-Bake Berry Cheesecake Bars! They perfectly blend the creamy richness of cheesecake with the sweetness of fresh seasonal berries, making them the ultimate treat for picnics, BBQs, potlucks, or just to satisfy your sweet tooth after a meal.
What I love most about this recipe is how simple it is. No need to turn on the oven or fuss with complicated techniques—this easy no-bake recipe gives you all the delicious flavors of a traditional cheesecake without any hassle.
These refreshing and indulgent cheesecake bars are guaranteed to impress, whether you’re an experienced baker or just getting started in the kitchen. They’re easy to make and even easier to enjoy! Give them a try and elevate your dessert game this summer!
Ingredients
For the ingredient measurements and the entire recipe, be sure to scroll down to the bottom of the blog post where the recipe card is located.
- Mixed berries: I used a combination of strawberries and blueberries. Use whatever is in season or what you love best.
- Graham crackers: It sets easily in the freezer with butter.
- Butter: Melted butter prevents the crust from falling apart. I prefer to use unsalted.
- Salt: A very small amount is used to balance the sweetness of the filling.
- Lemon Juice: A little fresh lemon juice in cheesecake helps to balance and brighten the flavors.
- Cream cheese: Make sure it’s softened to room temperature, and always use full-fat cream cheese for the best texture of your cream cheese filling.
- Heavy cream: The heavy cream is whipped into the cream cheese mixture to lighten the texture of the filling.
- Confectioners’ sugar: I prefer confectioners’ (powdered sugar) over granulated sugar for the cheesecake filling because it dissolves easily and contributes to a smoother texture.
Step by Step Directions
For the full recipe instructions, scroll down to the bottom of the blog post to the recipe card.
- Make the topping. Process the berries in a blender or food processor.
- Press the mixture through a fine mesh sieve.
- Cook until thickened to a jammy consistency.
- Let the jam cool completely to room temperature.
- Make the crust. Pulse the graham crackers in a food processor or blender until finely ground. Mix the crumbs with melted butter, then press into the bottom of a prepared pan.
- Freeze while you make the filling.
- Make the filling. Beat cream cheese with powdered sugar until smooth and creamy. Add vanilla, lemon juice, and salt. Mix until well combined.
- Add heavy cream and mix until thickened and fluffy. Spread the filling evenly over the crust.
- Spread the jam over the filling and use a butter knife to swirl it together.
- Refrigerate the cheesecake for at least 8 hours, then slice and serve
Tips For Success
- Use room temperature cream cheese: Ensure your cream cheese is softened to room temperature before mixing. This creates a smooth and creamy filling without any lumps.
- Use cold heavy cream: Using cold cream will ensure it whips up to a thick consistency.
- Chill the cheesecake thoroughly: Refrigerate for at least 8 hours, but preferably overnight. This will allow it to set properly.
- Use any combination of berries! I prefer strawberries and blueberries, but blackberries and raspberries will also work with this recipe.
More Recipes You’ll Love
- Raspberry Lemon Cheesecake Bars
- Easy Lemon Cheesecake Bars
- No-Bake Cheesecake
- No-Bake Snickers Cheesecake
- No-Bake Nutella Cheesecake
- No Bake Strawberry Cheesecake
- No Bake Oreo Cheesecake
No Bake Berry Cheesecake Bars
Ingredients
For the berry jam
- 8 ounces (226 g) fresh strawberries, hulled and diced
- 8 ounces (226 g) fresh blueberries
- 2 tablespoons cornstarch
- 1 cup (200 g) granulated sugar
- ½ tablespoon unsalted butter
- 2 teaspoons vanilla extract
For the crust
- 1 ½ cups (189 g) graham cracker crumbs, about 1 ½ sleeves
- 6 tablespoons unsalted butter, melted
For the filling
- 24 ounces (680 g) cream cheese, softened
- 1 ½ cups (180 g) confectioners' sugar, sifted
- 1 tablespoon vanilla extract
- 1 teaspoon lemon juice
- ⅛ teaspoon salt
- 1 cup (240 ml) heavy cream
Instructions
Make the berry jam
- Process the strawberries, blueberries and cornstarch in a food processor until smooth. Press the puree through a fine mesh sieve into a small saucepan. Discard the seeds and pulp.
- Add the sugar and butter. Cook the puree over medium heat until thickened, about 15 minutes.
- Remove from heat and stir in the vanilla.
- Transfer the jam to a bowl and set aside to cool to room temperature, about 40 minutes.
Make the crust
- Line the bottom of a 9-inch square pan with foil or parchment paper: set aside.
- In a medium bowl, combine the graham crumbs and melted butter. Mix until crumbs are well coated with butter.
- Press the mixture firmly into the bottom of the prepared pan. Set in the freezer while you make the filling.
Make the filling
- In the bowl of a stand mixer fitted with the paddle attachment or with a handheld electric mixer, beat the cream cheese on medium speed until smooth and creamy, about 3 minutes.
- Add the confectioners’ sugar and mix on low speed until the sugar is moistened. Then turn the speed up to medium and continue mixing until well combined, about 2 minutes.
- Add the vanilla, lemon juice, and salt. Mix on medium speed until well incorporated, about 1 minute.
- If using a stand mixer with paddle attachment, switch to the whisk attachment and add the cream. Beat on low speed until the cream is well mixed in. Turn the speed up to high and beat until the batter becomes thick and almost stiff, about 3-5 minutes.
Assemble the cheesecake
- Pour the filling over the prepared crust and spread evenly to the edges of the pan.
- Drop spoonfuls of jam evenly over the top. Use a butter knife to swirl the jam into the filling.
- Refrigerate the cheesecake for at least 8 hours.
Notes
- The cheesecake can be stored in the refrigerator for up to 3-4 days or in the freezer for up to 2 months.
- No-bake cheesecake is a great make-ahead option. Make it and keep it covered for up to 48 hours before serving, then slice and enjoy!
Nutrition
The nutrition information provided is for convenience and as a courtesy only. It is not guaranteed to be accurate because nutrition information can vary for a variety of reasons. For precise nutritional data use your preferred nutrition calculator and input the exact ingredients and brands you used in the recipe.