Indulge in the luscious combination of creamy cheesecake and vibrant, fresh berry flavors with these no bake berry cheesecake bars. Perfectly balanced, the smooth filling paired with a crunchy graham cracker crust makes for an irresistible treat any time of year. Whether you’re preparing a delightful dessert for a summer gathering or a quick weekend indulgence, these bars deliver satisfying taste without turning on the oven.
The fresh berry swirl brings not only a pop of color but also a natural tartness that beautifully complements the rich, velvety cream cheese base. This recipe requires minimal prep and yields a crowd-pleasing dessert that’s as visually appealing as it is delicious.
- Effortless no-bake preparation perfect for hot days or last-minute desserts.
- Fresh mixed berry swirl adds vibrant flavor and natural sweetness.
- Creamy, rich filling with a buttery graham cracker crust for perfect texture contrast.
- Versatile and easy to customize with your favorite berry combinations.
Ingredients
- Graham crackers (15 sheets): Provide a crisp, buttery base that forms the crunchy crust to support the creamy filling.
- Granulated sugar (2 tablespoons): Sweetens the crust and helps bind the graham cracker crumbs together.
- Pinch of salt (crust and filling): Enhances all flavors, balancing sweetness throughout the dessert.
- Unsalted butter (120 millilitres, melted): Adds richness and moisture, helping the crust hold its shape firmly.
- Heavy cream (240 millilitres, cold): Whipped to stiff peaks for a light, airy texture lending creaminess to the filling.
- Full-fat cream cheese (680 grams, room temperature): The base of the cheesecake filling, smooth and tangy for rich flavor and body.
- Powdered sugar (165 grams): Dissolves easily into cream cheese, providing smooth sweetness without grit.
- Sour cream (80 millilitres, room temperature): Adds subtle tang and silkiness, balancing the richness of the cream cheese.
- Vanilla extract (3 teaspoons total): Infuses warm, sweet aromatics into both the berry sauce and cheesecake filling.
- Fresh lemon juice (3 teaspoons total): Brightens flavors in the filling and berry sauce while enhancing freshness.
- Mixed fresh berries (300 grams): A vibrant mix of strawberries, blueberries, and raspberries for natural sweetness and tartness in the swirl.
- Granulated sugar (50 grams, for berry sauce): Sweetens the berry compote while cooking, creating a luscious sauce.
Instructions
- Prepare the berry sauce
Combine mixed berries, lemon juice, sugar, vanilla extract, and a pinch of salt in a medium saucepan. Cook over medium heat for about 10 minutes, stirring frequently and breaking down berries to release their juices. This step intensifies the berry flavors and thickens the mixture into a luscious sauce.
- Blend and strain the berry sauce
Transfer the cooked berry mixture to a blender or use an immersion blender directly in the pot to puree until smooth. Pour the sauce through a fine sieve into a bowl to remove seeds and pulp, yielding a silky texture. Cool and refrigerate until ready to use, preserving freshness and flavor.
- Make the graham cracker crust
In a food processor, pulse graham crackers, granulated sugar, and salt until finely ground crumbs form. Slowly add the melted butter and pulse a few times to combine until the mixture holds together like wet sand. Press the crust firmly into the bottom of a parchment-lined 23×23 cm baking pan. Freezing the crust helps it set solid before adding the filling.
- Whip the heavy cream
In a well-chilled bowl, beat the cold heavy cream on low beginning speed, gradually increasing until stiff peaks form (about 2 to 3 minutes). Proper whipping creates a fluffy texture essential for a light, airy filling while ensuring it doesn’t curdle or turn grainy.
- Prepare the cheesecake filling
In a separate bowl, beat the cream cheese and powdered sugar until smooth and creamy with no lumps. Add sour cream, vanilla extract, lemon juice, and a pinch of salt, mixing until fully combined. This creates a tangy and rich cheesecake base with depth of flavor.
- Incorporate whipped cream
Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Fold carefully to retain airiness and lightness, which give the cheesecake its signature texture without deflating the filling.
- Assemble the cheesecake bars
Spread the cheesecake filling evenly over the chilled crust. Spoon dollops of the berry sauce over the surface and use a knife or skewer to swirl the sauce through the filling, creating a beautiful marbled effect. Reserve any leftover berry sauce for serving on the side.
- Chill and set
Cover the pan tightly with plastic wrap and refrigerate for at least 8 hours, preferably overnight. This prolonged chilling time allows the filling to firm up to a perfect sliceable consistency and the flavors to meld deliciously.
- Refrigeration time is crucial for achieving the ideal creamy yet firm texture in these bars.
- Feel free to customize with your preferred berries or seasonal fruit variations.
- Using room temperature cream cheese and sour cream helps create a completely smooth filling without lumps.
Storage Tips
Store the cheesecake bars covered tightly in the refrigerator for up to 4 days to maintain freshness. For longer storage, freeze the bars in an airtight container for up to 1 month and thaw overnight in the fridge before serving.
Serving Suggestions
Serve chilled cheesecake bars topped with a spoonful of the reserved berry sauce for extra fruitiness. Garnish with fresh berries or a dusting of powdered sugar to elevate presentation for special occasions.
- Chilling the mixing bowl and beaters helps achieve perfectly whipped cream every time.
- Use a gentle folding motion to combine whipped cream and cheesecake mixture without deflating airiness.
- If the crust mixture is too dry, add a small extra splash of melted butter to help it bind.
FAQs
- Can I use frozen berries for the sauce?
Yes, frozen berries can be used but thaw and drain excess juice before cooking to avoid excess liquid in the sauce.
- Can I make these bars vegan?
This recipe relies on dairy ingredients; however, vegan substitutes for cream cheese, sour cream, and heavy cream exist but may alter texture.
- How do I prevent the crust from becoming soggy?
Firmly pressing the crust and freezing prior to adding filling helps create a sturdy barrier. Also, avoid overly moist berries in the crust.
- Can I prepare these bars ahead of time?
Absolutely! In fact, letting them chill overnight allows flavors to meld and the filling to set perfectly for slicing.
- How should I serve these bars?
For best experience, serve chilled with extra berry sauce and optional fresh berries or mint for garnish.
No Bake Berry Cheesecake Bars
Equipment
- 1 food processor to blitz crust ingredients
- 1 hand mixer for whipping cream and beating cream cheese
- 1 saucepan to cook berry sauce
- 1 blender to purée berry sauce (optional immersion blender)
- 1 fine sieve to strain berry sauce
- 1 23x23 cm baking pan lined with parchment paper
Ingredients
- 15 sheets graham crackers
- 2 tablespoons granulated sugar
- pinch of salt
- 1/2 cup unsalted butter melted
- 1 cup heavy cream cold
- 24 ounces full-fat cream cheese room temperature
- 1 1/3 cups powdered sugar
- 1/3 cup sour cream room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon fresh lemon juice
- pinch of salt
- 10 ounces mixed fresh berries strawberries, blueberries, raspberries
- 2 tablespoons fresh lemon juice
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Combine mixed berries, lemon juice, sugar, vanilla extract, and salt in a saucepan and cook over medium heat for about 10 minutes until thickened, stirring frequently and mashing berries.
- Puree the berry mixture in a blender or with an immersion blender, then strain through a fine sieve to remove seeds. Cool and refrigerate.
- In a food processor, grind graham crackers, granulated sugar, and salt until finely ground, then add melted butter and pulse until mixture is cohesive.
- Line a 23x23 cm baking pan with parchment paper and firmly press the crust mixture evenly into the bottom. Freeze crust while preparing filling.
- Beat cold heavy cream with a hand mixer until stiff peaks form, then refrigerate.
- In a separate bowl, beat cream cheese and powdered sugar until smooth. Add sour cream, vanilla extract, lemon juice, and salt, mixing well.
- Gently fold whipped cream into cream cheese mixture until just combined.
- Spread cheesecake filling evenly over crust. Drop spoonfuls of berry sauce on top and gently marble using a knife. Reserve extra sauce for serving.
- Cover with plastic wrap and refrigerate for at least 8 hours or overnight to set before slicing and serving.
Notes
- Refrigerate bars at least 8 hours for best texture.
- Use any fresh berry combination preferred.
- Serve leftover berry sauce on top.
