Why Make This No Bake Berry Cheesecake Bars
No Bake Berry Cheesecake Bars are the perfect dessert to whip up when you want something sweet without turning on the oven. These bars are cool, creamy, and bursting with fresh berry flavor. They’re an excellent treat for summer gatherings, birthday parties, or just a delightful way to end a meal on a warm day. The beautiful colors and swirls of berry sauce create an eye-catching presentation, making them a hit both in taste and looks. Not to mention, the no-bake process means less time fussing in the kitchen and more time enjoying your delicious creation!
How to Make No Bake Berry Cheesecake Bars
Making No Bake Berry Cheesecake Bars is a simple and enjoyable process. Start by preparing the berry sauce while the crust chills. You’ll blend fresh berries with sugar and lemon juice for a tangy topping. The crust, made from graham crackers, is followed by a rich filling made from cream cheese and whipped cream that’s perfectly sweetened. After layering, everything gets a chance to chill in the fridge, allowing the flavors to meld beautifully. In just a few easy steps, you’ll have a stunning dessert ready to impress family and friends.
Ingredients:
- 15 sheets graham crackers
- 2 tablespoons granulated sugar
- Pinch of salt
- 120 millilitres unsalted butter, melted
- 240 millilitres heavy cream, cold
- 680 grams full-fat cream cheese, room temperature
- 165 grams powdered sugar
- 80 millilitres sour cream, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon fresh lemon juice
- Pinch of salt
- 300 grams mixed fresh berries (strawberries, blueberries, raspberries)
- 2 tablespoons fresh lemon juice
- 50 grams granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Directions:
In a saucepan, combine the mixed berries, 2 tablespoons of lemon juice, 50 grams of sugar, and 1 teaspoon of vanilla extract with a pinch of salt. Cook them over medium heat for about 10 minutes, stirring occasionally and breaking up the berries until the mixture thickens.
Remove the berry mixture from heat and transfer it to a blender. Blend until smooth, or use an immersion blender right in the pot. Strain through a fine sieve to remove any seeds, then let the sauce cool before refrigerating.
In a food processor, pulse the graham crackers, 2 tablespoons of granulated sugar, and a pinch of salt until finely ground. Pour in the melted butter and pulse again until the mixture is cohesive.
Line a 23×23-centimetre baking pan with parchment paper. Evenly press the crust mixture into the bottom of the pan using a measuring cup or your fingers. Freeze it while you prepare the filling.
In a chilled mixing bowl, whip the cold heavy cream with a hand mixer until stiff peaks form, about 2 to 3 minutes. Start on low speed and gradually increase. Be careful not to over-beat the cream. Set it aside in the refrigerator.
In another bowl, beat together the room-temperature cream cheese and powdered sugar until smooth. Add the sour cream, 2 teaspoons of vanilla extract, 1 teaspoon of lemon juice, and a pinch of salt. Mix until everything is blended well.
Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until just combined.
Spread the cheesecake filling evenly over the prepared crust in the pan. Drop spoonfuls of the reserved berry sauce over the surface and use a knife to swirl it gently, creating a marbled effect. Save any leftover berry sauce for serving.
Cover the pan with plastic wrap and refrigerate for at least 8 hours or overnight to allow the bars to fully set before slicing.
Nutritional Information
Per serving (based on 12 servings):
- Calories: 350
- Total Fat: 24g
- Saturated Fat: 14g
- Cholesterol: 85mg
- Sodium: 160mg
- Total Carbohydrates: 33g
- Dietary Fiber: 1g
- Sugars: 18g
- Protein: 5g
How to Serve No Bake Berry Cheesecake Bars
These bars are delightful on their own but can also be served with a dollop of whipped cream or a drizzle of the leftover berry sauce. For a fun twist, try serving them with a scoop of vanilla ice cream or a sprinkle of crushed nuts on top. They make a beautiful addition to a picnic or a lovely centerpiece for a dessert table.
How to Store No Bake Berry Cheesecake Bars
Store the No Bake Berry Cheesecake Bars in the refrigerator, covered with plastic wrap or in an airtight container. They will keep well for about 3 to 4 days. If you’d like to make them ahead of time, they can be prepared a day or two in advance, making them a stress-free option for entertaining.
Expert Tips for Perfect No Bake Berry Cheesecake Bars
- Room Temperature Ingredients: Ensure your cream cheese and sour cream are at room temperature for smoother mixing.
- Don’t Over-Beet the Cream: When whipping your heavy cream, stop as soon as you see stiff peaks; over-beaten cream can turn grainy and be difficult to incorporate.
- Customize the Crust: For a twist, try using crushed chocolate cookies instead of graham crackers for a richer flavor.
- Berry Options: You can mix and match your favorite berries. Try blackberries, cherries, or even peaches for a delicious variation.
Delicious Variations
- Chocolate Drizzle: Drizzle melted chocolate over the top for an indulgent twist.
- Nutty Crust: Add chopped nuts to the graham cracker crust for added crunch.
- Spiced Version: Incorporate cinnamon or nutmeg into the cheesecake mixture for a warm, spiced flavor.
Frequently Asked Questions
1. Can I use frozen berries instead of fresh?
Yes, you can use frozen berries! Just thaw them before cooking them on the stovetop. They may release more liquid, but the flavor will still be delightful.
2. How do I know when the cheesecake is set?
The cheesecake should be firm to the touch and not jiggle in the center when you gently shake the pan. The longer you let it set in the refrigerator, the firmer it will become.
3. Can I make this recipe gluten-free?
Absolutely! Substitute the graham crackers for a gluten-free option like almond flour or gluten-free cookies to create the crust.
Conclusion
No Bake Berry Cheesecake Bars are a versatile, delicious, and visually appealing dessert that’s perfect for any occasion. With the combination of creamy cheesecake and fresh fruit, you’ll be bringing smiles to the faces of your loved ones with each bite. So, grab your ingredients and get started—you’re going to love making and serving these delightful bars! Don’t forget to let us know how your dessert turns out; we’re excited to hear about your sweet adventure!
No Bake Berry Cheesecake Bars
Ingredients
Method
- In a saucepan, combine the mixed berries, 2 tablespoons of lemon juice, 50 grams of sugar, and 1 teaspoon of vanilla extract with a pinch of salt. Cook over medium heat for about 10 minutes, stirring occasionally and breaking up the berries until the mixture thickens.
- Remove the berry mixture from heat and transfer it to a blender. Blend until smooth, or use an immersion blender right in the pot. Strain through a fine sieve to remove any seeds, then let the sauce cool before refrigerating.
- In a food processor, pulse the graham crackers, 2 tablespoons of granulated sugar, and a pinch of salt until finely ground. Pour in the melted butter and pulse again until the mixture is cohesive.
- Line a 23×23-centimetre baking pan with parchment paper. Evenly press the crust mixture into the bottom of the pan using a measuring cup or your fingers. Freeze it while you prepare the filling.
- In a chilled mixing bowl, whip the cold heavy cream with a hand mixer until stiff peaks form, about 2 to 3 minutes. Start on low speed and gradually increase. Be careful not to over-beat the cream. Set it aside in the refrigerator.
- In another bowl, beat together the room-temperature cream cheese and powdered sugar until smooth. Add the sour cream, 2 teaspoons of vanilla extract, 1 teaspoon of lemon juice, and a pinch of salt. Mix until everything is blended well.
- Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until just combined.
- Spread the cheesecake filling evenly over the prepared crust in the pan. Drop spoonfuls of the reserved berry sauce over the surface and use a knife to swirl it gently, creating a marbled effect.
- Cover the pan with plastic wrap and refrigerate for at least 8 hours or overnight to allow the bars to fully set before slicing.