Luscious, creamy, tangy and so rich with a hint of lemon and vanilla, these Cheesecake Bars with a No Bake Filling are versatile and indulgent! They feature a buttery- crisp press-in graham cracker crust topped with a rich blend of tangy cream cheese, sour cream and whipped cream. Top these dessert bars with seasonal fruit for a shareable dessert they’re sure to love.
An Almost No Bake Cheesecake Recipe
A shareable, make-ahead dessert is one of those go-to recipes everyone needs in their back pocket. My easy cheesecake bars are just that—and they’re always a hit. A creamy trio of dairy paired with the crunch of graham crackers creates a perfect balance of textures and flavors.
Why almost no-bake? It’s because we’re giving the crust a quick 8-minute bake to improve its texture and keeping qualities. I tested this recipe several times—both with and without baking the crust—and the baked version came out on top. It stays crisp for days in the fridge and doesn’t fall apart when sliced. The no-bake cheesecake filling keeps the recipe easy, plus it can be made several days in advance.
This Recipe Is
- rich, creamy & crunchy
- make ahead easy
- not *too* sweet
If you love making homemade dessert recipes, you’ll enjoy this indulgent recipe for almost no-bake lemon cheesecake bars. Let’s get to it!
Standout Ingredients
- Cream Cheese – adds bulk, creamy texture and tangy flavor. Look for the full fat brick variety, not in tubs, for best texture. I like Organic Valley brand.
- Sour Cream – adds creamy, rich texture and tangy flavor. Use cultured sour cream. It’s thicker than non cultured and will help create a richer texture and tangy flavor in your cheesecake. I use Nancy’s brand.
- Heavy Whipping Cream – neutral in flavor, heavy whipping cream adds richness and a light and airy texture to the cheesecake.
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How to Make Cheesecake Bars with No Bake Filling
step by step
Plan ahead! Cheesecake bars need at least 8 hours in the refrigerator before serving. This allows time for flavors to marry, but also is essential in allowing the ingredients to set making the bars easier to cut and share.
Top with seasonal fruit like fresh strawberries or cooked fruit like sweet cherry compote, stewed apples, or blueberry compote. They’re a delight with sugared cranberries for the holidays.
Traci’s Tips
- Vanilla Beans: I love the flavor and look of little flecks of vanilla beans in the cheesecake mixture, but it’s optional. You can opt for vanilla bean paste instead if you have it on hand.
- For Serving: before sharing the bars, remove them from the refrigerator about 30 minutes ahead of time. This will allow the fats to soften and result in a creamier mouth-feel.
Chilled Cheesecake Bars with No Bake Filling
Servings:16 squares
Calories:250kcal
Luscious, creamy, tangy and so rich with a hint of lemon and vanilla, these Cheesecake Bars with a No Bake Filling are versatile and indulgent! They feature a buttery- crisp press-in graham cracker crust topped with a rich blend of tangy cream cheese, sour cream and whipped cream. Top these dessert bars with seasonal fruit for a shareable dessert they're sure to love.
Ingredients
For the Crust
- 10 (160 grams) Whole Graham Crackers
- 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 beans 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
Get Ready
- Just before starting this recipe, set the cream cheese and sour cream out at room temperature, about 45 minutes. This will make them easier to emulsify.
- Arrange an oven rack in the center of the oven. Preheat the oven to 350 Fahrenheit (176 Celsius).
- Use pan spray to grease the bottom, corner and sides of an 8×8 metal baking pan and line with parchment paper in a criss cross pattern leaving enough overhang to use as handles to lift the bars out of the pan.
For the Crust
- In the work bowl of a food processor fitted with the S blade, add the graham crackers, sugar and salt. Process until fine crumbs form (like course sand), about 15 seconds. Pour in the butter and pulse to combine. The mixture should clump together in your fist.
- Transfer the crumbs to the prepared pan, pressing in firmly, in an even layer in the bottom. Use a flat bottom small glass to make this easier.
- Transfer the pan to a preheated oven and bake for 7-9 minutes or until fragrant and slightly darker. Remove from oven and transfer to a wire cooling rack. Cool completely.
For the Filling
- In a stand mixer bowl fitted with the paddle attachment, beat the cream cheese, powdered sugar, vanilla extract, vanilla bean (if using) and lemon zest on speed 4 until fluffy, stopping several times to scrape down the bowl. About 60-90 seconds. Add the sour cream and beat about 20-30 seconds until the mixture is smooth and creamy. Transfer the cream cheese mixture to a large mixing bowl.
- Using the same stand mixer bowl (no need to clean out), with the whisk attachment on speed 4, beat the heavy cream until stiff peaks form, about 3-4 minutes. Transfer the whipped cream to the cream cheese mixture. Use a large silicone spatula to fold the whipped cream into the cream cheese mixture until the ingredients are incorporated, light and creamy.
- Scrape the cream cheese mixture into the cooled graham cracker crust and spread into an even layer.
- Cover and chill at least 8 hours in the refrigerator.
Slice and Share
- Remove the cheesecake from the pan using the parchment paper as handles and transfer to a cutting board – the cake will flex and bend a bit, don't worry! just be gentle. Use a knife dipped in hot water, then wiped dry, to ease the edges of the cake away from the parchment paper. Cut into 2 inch x 2 inch pieces. Tip: use a large chefs knife soaked in hot water and wiped dry to cut the bars. The hot knife will help create cleaner cuts.
- Share with fresh berries, cherries, sweet cherry compote, blueberry compote, stewed apples or stewed pears. It's a delight with sugared cranberries for the holidays!
- Store in the refrigerator, covered for up to four days.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Serving: 1bar | Calories: 250kcal | Carbohydrates: 17g | Protein: 3g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 54mg | Sodium: 198mg | Potassium: 78mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 684IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 0.5mg
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Want to make this for the 4th but will need to double recip. Is that doable without messing it up? Thanks. It looks delicious!
Hi Cheryl! Thank you! I’ve not doubled this recipe, however, I think it could work. I would use two 8″ square pans however, since removing the cake from a larger pan could be tricky. Let us know if you give it a go!