Chilled Cheesecake Bars with No Bake Filling

Creamy No Bake Filling Cheesecake Bars stacked tall.

Chilled Cheesecake Bars with No Bake Filling

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.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword Cheesecake Bars, Dessert Bars, No Bake Cheesecake Filling

Prep Time 30

Cook Time 8

Cool & Chill 8 30

Total Time 9 8

Servings squares

Calories 250kcal

Author Traci York

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 8x8 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