No-Bake Cheesecake Bars

These No-Bake Cheesecake Bars are utterly delicious with a crunchy graham crust and creamy, rich cheesecake filling.

Course Dessert

Cuisine American

Prep Time 25

Cook Time 10

Total Time 35

Servings bars

Calories 577kcal

Author Dina

In a large bowl, add the graham cracker crumbs, brown sugar, chopped pecans, cinnamon, and melted butter. Use a balloon whisk or spoon to mix everything together very thoroughly. Tip: if you can't find graham crackers crumbs, you can place graham crackers squares into a gallon-sized ziplock bag and crush them up with a rolling pin.
Transfer the graham cracker mixture into a 9x13 inch deep baking dish. Then flatten and compress the crust using your hands or the bottom of a measuring cup and bake at 350 degrees Fahrenheit for about 10 minutes to set the crust. Then set aside to let it cool.
In a separate bowl, add the softened cream cheese along with the powdered sugar. Use an electric hand mixer to combine everything together well. Just make sure to start off on low speed and work your way up to the highest speed. Then mix in the sour cream, fresh lemon juice, and vanilla extract.
In a septet bowl, whip the cold heavy cream with an electric hand mixer until stiff peaks form. Then fold the whipped cream into the cream cheese mixture using a spatula. Folding it in will help retain the airiness of the whipped cream.
Last, evenly spread the cheesecake mixture on top of the crust using an offset spatula. Refrigerate for 6 hours or overnight before slicing and serving.

Use full fat ingredients- To get truly rich and creamy cheesecake bars, use full fat sour cream, cream cheese, and heavy cream for the best results.

Tightly pack the crust- Flatten and compress the crust using your hands or the bottom of a measuring cup so the crumbs are tightly packed and the crust holds together.

Fold in the whipped cream- Carefully fold the whipped cream into the cream cheese mixture so it incorporates but doesn't lose it its fluffiness.

Allow enough time for it to set- Refrigerate the cheesecake for at least 6 hours, but overnight will give it more time to get firm and set fully. This is very important for a no-bake cheesecake.