Hot weather or not, these no bake cheesecake bars will save you the time (and heat) of turning on an oven to make fantastic, creamy and delicious cheesecake bars with an Oreo crust! Top them with different toppings for any occasion!
First things first, before we talk about food….
It’s my baby’s 2nd birthday today! Oh sweet Hattie, how are you already 2!? It does NOT feel like 2 years ago that she joined our crew. I could gush on and on to you guys about how much I love this little being and how adorable she is, but I’ll spare you. Just know that I adore my little girl 🙂
Ok, so it’s not another 3-ingredient post for you on this Monday, but it’s something pretty special. I’m so excited to be collaborating with some of my good blogger buddies to share with you a variety of no-bake treats! I’ll link them all for you at the bottom of this post, so be sure to check them all out.
For my post, I had to go with cheesecake bars. It’s something I’ve been wanting to put up on the blog for a long time now. I had this vision of a basic no-bake cheesecake bar that you can either leave plain, or top with a variety of different sauces or goodies. Think strawberry or blueberry sauce, caramel or chocolate sauce, or even a lemon curd on top.
The weather has been soooo nice the past couple of days, as well! The sun makes me think we should do nothing but barbeque and sit outside on the deck with margaritas in hand. This also means that we shouldn’t “overheat” the house by turning on the oven. I put this in quotation marks because we’re no where near worrying about heating up the house just yet…! But no-bake is good for other reasons too! It’s easy! Way less hassle.
How do you make no bake cheesecake bars?
These bars are the EASIEST dessert.
Start with the crust. While I’m a big fan of an Oreo crumb crust on my cheesecake, if you’d prefer a graham cracker crust, just swap out the Oreo crumbs for graham and keep everything else the same!
Press the crumb mixture into the bottom of a foil or parchment lined 8 x 8 pan and keep it in the freezer or fridge while you prepare the filling.
The filling is just as easy.
I like to use my stand mixer for whipping the cream cheese into fluffiness, along with the sugar, vanilla and plain Greek yogurt (or sour cream).
Note: I don’t like my cheesecake too sweet, so I kept the recipe at 3/4 cup powdered sugar. If you want it a bit sweeter, add 1 cup instead; also, if you’re using sour cream instead of Greek yogurt, I’d advise using 1 cup of powdered sugar.
After whipping this combination together, whisk the heavy whipping cream on high until it has formed stiff peaks, then fold this into the cream cheese mixture. Pour it all into the prepared crust and smooth it out with a spatula.
Keep the cheesecake in the fridge for 4-6 hours or until firm and you’re ready to serve!
Do you have to use full fat cream cheese for these no bake cheesecake bars?
You could use the light cream cheese, but full fat will definitely yield a much smoother, creamier dessert.
It should be noted that I also use full fat Greek yogurt! This is not a “skinny” cheesecake recipe!
Once you are ready to serve the cheesecake, remove it from the fridge and use a very sharp knife to slice it into 16, or 9 servings if you want bigger pieces (like I did).
Clean the knife every time you make a cut to ensure clean, even lines.
What should I top the cheesecake squares with?
You’ve got so many options! These bars are perfect on their own, topped with a single strawberry or with a few other ideas:
What would you choose?!
However you top it, they’ll be delicious!
These bars can be kept in the fridge for 3-4 days, in an airtight container. They also freeze really great! Just thaw them overnight in the fridge the night before serving.
Now, please go check out these other amazing no-bake recipes from my blogging buddies:
No Bake Pistachio Pie from Pies and Tacos
No Bake Strawberry Cheesecake from Sugar Salt Magic
Peanut Butter Bars from Katiebird Bakes
Lemon Raspberry Icebox Cake from This Celebrated Life
Butterfinger Pie from The Itsy-Bitsy Kitchen
Hot weather or not, these no bake cheesecake bars will save you the time (and heat) of turning on an oven to make fantastic, creamy and delicious cheesecake bars with an Oreo crust!
- 1 1/2 cups crushed Oreo crumbs*
- 5 tbsp unsalted butter, melted
- 1 tbsp granulated sugar
- Line an 8×8 baking pan with aluminum foil or parchment paper, leaving a bit of overhang on the sides to pull out easily for slicing and serving.
- In a large mixing bowl, combine the Oreo crumbs with the melted butter and granulated sugar, stirring to combine. Press the crumbs down firmly into the pan, using the back of a spoon or measuring cup. Place the pan in the fridge or freezer while you prepare the filling.
- In the bowl of a stand mixer fitted with the paddle attachment, or using a handheld electric mixer, whip the cream cheese and powdered sugar together on high until light and fluffy, about 2 minutes. Add the vanilla extract and Greek yogurt, and whip again for another minute or two.
- In another bowl using a handheld electric mixer, or in a clean mixing bowl using your stand mixer fitted with the whisk attachment, whip the heavy cream on high until stiff peaks form. Fold the whipping cream into the cream cheese mixture using a spatula, until combined.
- Remove the pan from the freezer or fridge, and empty the filling into the crust, smoothing it all out with a spatula. Place the entire pan into the fridge for 4-6 hours until firm. Using the overhang of aluminum foil, remove the bars from the pan onto a cutting board, and using a very sharp knife, cut the bars into even squares (9 or 16). Clean the knife before each cut. Top with desired topping, or serve plain.
Leftovers may be kept in an airtight container, for 3-4 days in the fridge, or in the freezer (before topping) for up to 2 months. Thaw overnight in the fridge, before serving.
*If you’re more of a fan of a traditional graham cracker crust, just replace the Oreo crumbs with the same amount of crushed graham cracker crumbs
**Feel free to use light cream cheese and Greek yogurt, but be sure to use the block cream cheese, not the spreadable kind!
***I prefer my cheesecake on the less sweet side, but if you prefer it sweeter, increase the powdered sugar to 1 cup, or even 1 1/4 cups.
****If using sour cream, increase the powdered sugar in the filling to 1 cup.
****I prefer my cheesecake on the less sweet side, but if you prefer it sweeter, increase the powdered sugar to 1 cup, or even 1 1/4 cups.
*****Recipe can easily be doubled to fit a 9 x 13 pan.
- Category: desserts
- Method: no bake
- Cuisine: american
Keywords: no bake cheesecake bars // cheesecake bars