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These No Bake Cheesecake Bars are a fuss-free dessert that’s always a crowd-pleaser! With a buttery graham cracker crust, a creamy cheesecake filling and your choice of fruit topping, it’s as delicious as it is easy!
Before I had kids, I loved trying recipes that had countless steps and intricate details. I had the time, the passion and the food science background to master almost any dessert I set my mind to.
Four kids later, I’m simply in a stage of life where spending hours of my free time in the kitchen is not so feasible! That’s why I love creating recipes like my No Bake Cherry Cheesecake, Biscoff Icebox Cake, No Bake Peanut Butter Pie, etc…they’re simple, have few ingredients, they’re kid-approved and absolutely delish!
Ingredients You’ll Need
- Crust Ingredients – Graham Crackers (full sheets or a box of crumbs), melted salted butter and sugar.
- Filling Ingredients – Cream Cheese (regular or the 1/3 less fat Neufchatel), whipped topping (regular or light; I don’t recommend fat-free) and powdered sugar.
- Topping – You can use about any flavor of fruit pie filling. You can also opt to serve the cheesecake without a topping and serve with a variety for your guests to choose!
How to Make No Bake Cheesecake Bars
Start by making the graham cracker crust. I find it easiest to pulverize the graham crackers in a food processor then add the melted butter and sugar and combine. (If you’re already getting the food processor out, no need to dirty another bowl!) 🙂
Press the crumbs into a 9×13 inch pan. You can line the pan with parchment paper, but it’s not necessary.
If you want a more crunchy crust with a bit of a nutty flavor, you can bake the crust for 8-10 minutes at 350F. Be sure to let it cool completely before moving onto the next step.
When making the filling, it’s important that your cream cheese is softened and the whipped topping is thawed completely.
To quickly soften cream cheese, remove it from the box (but keep in the foil packaging) and submerge it in warm water for 10-15 minutes.
Beat the cream cheese in a stand mixer or in a bowl with an electric mixer. Add the powdered sugar and beat until there are no clumps in the mixture. If you’d like to add a bit more flavor, you can add vanilla extract (2 tsp) or lemon juice (1 tablespoon) at this point.
Add the whipped topping and stir until well-combined.
Spoon the mixture over the crust and spread to an even layer. Top with a fruit pie filling, cover with plastic wrap and refrigerate. Let chill in the fridge for at least 4 hours before serving to give the filling a chance to set up.
Variations of No Bake Cheesecake Bars
- I like using two cans of pie filling such as blueberry and cherry to give my guests the option of either! You can also opt to make homemade fruit topping if you wish to.
- Skip the fruit pie filling and serve with fresh berries and a dollop of whipped topping instead!
- Top with lemon curd for a zesty, vibrant flair! This is perfect for the spring and summer months!
- Go chocolatey with a layer of chocolate ganache. If you really REALLY love chocolate, swap the graham crackers for chocolate graham crackers or make an Oreo crust instead!
Storage Instructions
Refrigerate these No Bake Cheesecake Bars for up to 5 days. I would note that the crust will soften a bit over a few days, though it’ll still taste delicious!
I don’t recommend freezing these bars as the texture will change during the freeze/thaw cycle. If you have leftovers, share them with neighbors and friends instead! 😉
Other No Bake Desserts You’ll Love
No Bake Cheesecake Bars
Equipment
- 1 9×13-inch pan
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs about 14 full-sized graham cracker sheets pulverized
- 1/2 cup salted butter melted
- 1/3 cup sugar
Cheesecake Filling
- 2 8-ounce packages cream cheese softened
- 2/3 cup powdered sugar
- 2 8-ounce tubs whipped topping thawed
- 2 21-ounce cans pie filling
Instructions
Make the Graham Cracker Crust
- Combine the graham cracker crumbs, melted butter and sugar.2 cups graham cracker crumbs, 1/2 cup salted butter, 1/3 cup sugar
- Press into the bottom of a 9×13 inch pan; refrigerate while mixing the filling.
Make the Cheesecake Filling
- In a large mixing bowl, mix the softened cream cheese and powdered sugar until smooth.2 8-ounce packages cream cheese, 2/3 cup powdered sugar
- Add the whipped topping and stir until well-combined.2 8-ounce tubs whipped topping
Assemble the Cheesecake
- Spoon the cheesecake mixture over the graham cracker crust; spread to an even layer.
- Spoon the pie filling over the cheesecake layer and spread to an even layer.2 21-ounce cans pie filling
- Refrigerate for 4+ hours or until set up. Cut into squares and serve cold.
I made this and was so easy and yummy
So happy to hear, Marilyn!! 🙂 ~Kelsey
Kelsey- I made the no bake cheesecake bars for our church luncheon today, This was simply delicious and I received many compliments!
Super easy to make and is a recipe keeper! Thanks for sharing.
Lauri- From Frigid Erie, Pa
Kelsey- I made the no bake cheesecake bars for our church luncheon today, This was simply delicious and I received many compliments!
Super easy to make and is a recipe keeper! Thanks for sharing.
Lauri- From Frigid Erie, Pa
These were just ok. I think there’s way too much cool whip and not enough cream cheese. They were easy to make, though.