No-Bake Cheesecake Bars
- Total Time
- 20 minutes, plus chilling
- Rating
- Notes
- Read community notes
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Ingredients
Yield:24 servings
- 18whole graham crackers (about 9½ ounces/269 grams)
- 8tablespoons/113 grams unsalted butter (1 stick), melted
- 2tablespoons granulated sugar
- ¼teaspoon kosher salt
- 1½pounds/678 grams full-fat cream cheese, at room temperature
- 1½cup/185 grams confectioners’ sugar
- 1tablespoon pure vanilla extract
- 2cups (1-17.6 ounce/500 grams container) full-fat Greek yogurt, at room temperature
- 1¼cup cold heavy cream
For the Crust
For the Filling
Ingredient Substitution Guide
Nutritional analysis per serving (24 servings)
269 calories; 20 grams fat; 12 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 0 grams dietary fiber; 13 grams sugars; 4 grams protein; 176 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Line a 13-inch-by-9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2¼ cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt, and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
- Step 2
In a large bowl, beat the cream cheese, confectioners’ sugar and vanilla with an electric mixer until fluffy, 3 minutes. Beat in the yogurt just until combined, about 30 seconds. In a separate bowl, beat the cream until you have stiff peaks. With a large rubber spatula, fold the cream into the cream-cheese mixture. Transfer the filling to the prepared crust and spread it out into an even layer. Cover with plastic wrap and refrigerate until very cold, at least 6 hours or up to overnight. Keep the bars refrigerated until serving.
- Step 3
To serve, cut the bars away from the two exposed edges of the pan with a sharp knife. Use the parchment overhang to very carefully transfer the bar to a cutting board. (Be careful: The crust is tender.) Cut into squares to serve.
Private Notes
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Cooking Notes
Shelley
I baked my crust, just 12 minutes at 350. I know that I can't call it "No Bake" anymore but it was worth it to crisp up the crust a bit before all that wet stuff got put on top.
Zahra.
I like this recipe because it is really easy for 8 year olds like me and it tastes really good. I cooked the crust in the oven for twelve minutes so it’s not exactly a no- bake cheesecake but it helps if you want a crispy crust.
Megan
I like to use gluten free ginger snaps as a sub for graham crackers in a crust.
Megan
For our little family, I halved the recipe and prepared it in an 8” square pan. Perfect!
Pam
So delicious, and figured out how to get it to firm up. I baked the crust for 12 mins at 350, as was suggested, then put it in the freezer. Added gelatine to help it stay firm. I mixed 3 tsp powdered gelatine with 4 tbsp water. Nuked that mixture for 1 min. Whisked it as it cooled down for, say, two minutes. Slowly mixed the gelatine mixture into the cream cheese/icing sugar mixture BEFORE I added the yogurt. Note that the gelatine makes this recipe no longer suitable for vegetarians.
Jenn
Made this a little differently so we could eat it over the course of several days without the crust getting soggy. I made parfaits in dessert glasses...strawberries on the bottom, a cookie scoop or two of the creamy filing, then graham cracker crumble on top. (Crushed graham crackers, a little sugar, a little butter, mix together and bake briefly on a sheet pan to get extra color and crispness.) Worked great, and I didn’t have to worry about the filling being too soft.
Nancy Bonetti
My only question is why not bake the crust? Besides that the recipe sounds wonderfully cool and lush.
Bellaverdi
This is the 3rd time I made filling. Used it to fill pre-baked tartlet shells I bought at grocery,topped with a bit of whipped cream and a berry. Made 6 dozen for a reception. Gone in a flash!!
LE
Doubled the sugar and vanilla, added vanilla beans. Highly recommend whipped cream on top.
Cuisinier
This is not done in 20 minutes. It takes 6 hours, before it gets very cold.
isabel
I think this is a good recipe because i love cheesecake and i don't really know how to use the oven really well and that makes it easy for a 12 year old like me.
Bellaverdi
To follow up on note of two days ago. This remained as good after a couple days in fridge. Decided to try freezing. Not so good, as delicate flavors frozen out. This a fine make-ahead dessert, which will appear often when I have guests this summer.
Lydia
Use Walker's gluten-free shortbread cookies...
Renee
These are so dreamy! I used digestive biscuits for the crust, as I always do; I think they're nicer than graham crackers. I did briefly bake the crust, as is graciously mentioned in the comments. Perfect dessert after a long, hot day.
Me
Halved recipe and put in 8x8 square. Baked crust 350 in toaster oven for 13-15 min Served with macerated strawberries
Stacy
First of all it is delicious! My husband says he prefers this to traditional cheesecake. I did take one star off for it not really holding up as promised. Maybe as someone noted, gelatin would help with that. I can live with the loose crust if I'm trying not to turn the stove on. We had blueberries on top. Will make again!
Linda
Tried this but got a very crumbly bottom crust and a cheese concoction that was too light for everyone's taste in my home. If I do this again, I'll pass on the whipped cream.
Doug
This recipe is perfectly fine to make at home with your kids. Not a great recipe to try to take to a party. It has some issues. The unbaked crust is super crumbly and is not a solid base for the topping. Also, even after 24 hours in the fridge, the topping was still a bit soft and gooey- don't be fooled by the picture! It's impossible to cut into nice, neat squares as shown. It tastes pretty good.
Jessica
Next time I would double the crust, make half the filling, and add a tiny bit of gelatin to help keep it together. I also used ginger snaps instead of the graham crackers, and added lemon juice to the filling, about a tablespoon. I would add more next time.glad to have this recipe in my pocket – I look forward to experimenting with it more.
KMoore
The filling was very smooth and had a nice flavor. I found these bars very hard to cut and they fell apart when I tried to lift them out of the baking dish. I might keep the filling part of the recipe but find a different recipe for the graham cracker crust. I find that generally “no bake” desserts only work when there is some heat involved in some way, otherwise they just don’t hold.
Ann
Made this as a small cheesecake for a sleepover party in August. Lovely!
Kate in Colorado
The filling works really well on its own - it’s really good with fresh fruit, and if you cut the sugar a bit, it’s a good breakfast option. Before it chills, you can pipe it into a trifle dish with cake and berries. Delicious, and very quick and easy to whip up.
Susie
I also baked the crust for the 12 minutes. I made this for a big group and probably should've doubled it. Used a little extra (about 2 tsps) confectioners sugar when I whipped the cream.
Mel
Do you think half and half would work? I can find lactose-free Greek yoghurt and cream cheese but not lactose-free heavy cream.
Richard
Will half and half beat into stiff peaks? That's what is wanted here.
Silvia A.
Made this yesterday for a party. Got rave reviews and loved the taste. I baked the crust for 12 minutes at 350F. Did not use parchment paper. Will definitely make again.
Lori
I make a similar recipe but also using a carton of a healthier of Cool Whip called Coco Whip (made out of coconut milk) and less cream cheese. I also use lime juice and zest. I keep it in the freezer and serve it partially frozen with a little more of the Coco Whip on top. Guess have called it frozen “Crack” they love it so much.
Larry R
Also, try brushing a simple egg white wash over the pressed crumbs in the pan and then bake for 10-12 mins, as suggested in other comments. The wash adds a lovely layer of crispness, one that keeps the filling from wetting the crust after it's been in the fridge overnight, for a day, or more.
nancy
Could you add fresh fruit chopped or puréed to the filling?
Jasmine
Holy moly, outstanding!! I added the zest and juice of a lime to the yogurt before mixing into the recipe. I also baked the crust for 10 minutes at 325 degrees Fahrenheit. Wowzers, this is incredibly delicious and came together in no time. I used a food processor for the majority of the recipe. First the crust, then whipped the whipping cream, and then the cream cheese mixture. I folded in the whipped cream by hand though because I didn’t want to risk deflating it.
Arianne
I lined a muffin pan with paper baking cups instead of using a 13x9 pan, to make no-bake cheesecake minis. Delicious!
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