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No Bake Berry Cheesecake Bars

No Bake Berry Cheesecake Bars

Creamy no-bake cheesecake bars with a luscious berry swirl on a graham cracker crust, perfect for a refreshing and easy dessert.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Dessert, no bake
Cuisine American
Servings 16 people
Calories 250 kcal

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.