What if you could whip up a show-stopping dessert in just 20 minutes without even turning on your oven? That’s the magic of No Bake Cherry Cheesecake Bars. In an era where time is a luxury and convenience reigns supreme, this easy, indulgent dessert offers the perfect blend of simplicity and taste. With a luscious creamy filling, buttery graham cracker crust, and vibrant cherry topping, it’s a summer favorite that’s as beautiful as it is delicious.
Why You’ll Love This Recipe
- No oven required – perfect for hot summer days.
- Quick and easy – just 20 minutes of prep time.
- Crowd-pleaser – ideal for potlucks, BBQs, or family gatherings.
- Make-ahead friendly – prepare in advance and chill until needed.
- Delightfully creamy and fruity with the classic flavor combination of cherries and cheesecake.
Ingredients
For the Graham Cracker Crust:
- 2 packages graham crackers
- 2 teaspoons all-purpose flour
- 1/2 cup granulated sugar
- 12 tablespoons unsalted butter, melted
For the Cheesecake Layer:
- 4 (8 oz) blocks cream cheese, softened
- 2 cups powdered sugar
- 16 oz Cool Whip (whipped topping)
For the Topping:
- 1 can cherry pie filling
How to Make No Bake Cherry Cheesecake Bars
- Prepare the Crust: Add graham crackers to a food processor and pulse until fine crumbs form. Add flour and sugar, pulsing until combined. Drizzle in the melted butter and mix until the texture is similar to damp sand.
- Press and Set: Press the crust mixture firmly into the bottom of a 9×13-inch pan to create an even layer. Set aside.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and mix until fully incorporated. Fold in Cool Whip until creamy and uniform.
- Assemble the Bars: Spread the cheesecake mixture evenly over the crust layer. Use a spatula to smooth the top.
- Chill: Cover and refrigerate for at least 2 hours or until set.
- Serve: Cut into bars and top each slice with a generous spoonful of cherry pie filling before serving.
Helpful Tips
- For best results, use full-fat cream cheese and Cool Whip.
- Ensure cream cheese is fully softened to prevent lumps.
- Refrigerate overnight for a firmer set.
- Use parchment paper in the pan for easy removal.
Substitutions And Variations
- Crust Alternatives: Swap graham crackers with crushed vanilla wafers or digestive biscuits.
- Flavor Twist: Add a teaspoon of vanilla or almond extract to the filling.
- Topping Options: Switch things up with blueberry, strawberry, or a medley of mixed berry pie fillings.
- Lighter Version: Opt for reduced-fat cream cheese and a light whipped topping for a lower-calorie treat.
Frequently Asked Questions
Can I make this ahead of time?
Absolutely! These bars can easily be prepared a couple of days in advance. Just hold off on adding the cherry topping until you’re ready to serve.
How do I keep the crust from crumbling?
Make sure to press it down firmly and evenly, and use the correct butter ratio.
Can I freeze these bars?
Yes, freeze without the cherry topping. Wrap tightly and freeze for up to 1 month.
Storage Instructions
- Refrigerator: Store covered in the fridge for up to 5 days.
- Freezer: Freeze the assembled bars (without topping) wrapped tightly for up to 1 month. Thaw overnight in the refrigerator before serving.
Conclusion
With their irresistible layers and effortless preparation, No Bake Cherry Cheesecake Bars are the ultimate go-to dessert for any summer celebration. Whether you’re a seasoned baker or a kitchen novice, this recipe promises delicious results with minimal effort. Try it today, share your creation with us, and explore more no-bake dessert ideas on our blog!
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No Bake Cherry Cheesecake Bars
- Total Time: 2 hours 20 minutes
- Yield: 15–18 bars 1x
Description
No Bake Cherry Cheesecake Bars are the ultimate summer dessert—creamy, fruity, and effortless. Make this easy no bake treat today!
Ingredients
For the Graham Cracker Crust:
2 packages graham crackers
2 teaspoons all-purpose flour
1/2 cup granulated sugar
12 tablespoons unsalted butter, melted
For the Cheesecake Layer:
4 (8 oz) blocks cream cheese, softened
2 cups powdered sugar
16 oz Cool Whip (whipped topping)
For the Topping:
1 can cherry pie filling
Instructions
- Prepare the Crust: Add graham crackers to a food processor and pulse until fine crumbs form. Add flour and sugar, pulsing until combined. Drizzle in the melted butter and mix until the texture is similar to damp sand.
- Press and Set: Press the crust mixture firmly into the bottom of a 9×13-inch pan to create an even layer. Set aside.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and mix until fully incorporated. Fold in Cool Whip until creamy and uniform.
- Assemble the Bars: Spread the cheesecake mixture evenly over the crust layer. Use a spatula to smooth the top.
- Chill: Cover and refrigerate for at least 2 hours or until set.
- Serve: Cut into bars and top each slice with a generous spoonful of cherry pie filling before serving.
Notes
For best texture, use full-fat cream cheese and let it soften completely.
Chill overnight for firmer bars.
Add parchment to make removal easy.
Change up the topping with other fruit pie fillings.
- Prep Time: 20 minutes + Time: 2 hours chill