Indulge in a Bit of Spring with No Bake Berry Cheesecake Bars
Ah, springtime! It’s that blissful season when the world awakens, and everything feels fresh and vibrant. The air is filled with the sweet aroma of blooming flowers and the promise of sunny picnics under the trees. One bite of these No Bake Berry Cheesecake Bars, and you’ll be whisked away to a cozy afternoon spent indulging in the delightful harmony of creamy cheesecake and luscious berries. Memories of gathering with loved ones, sharing stories, and basking in the warm sun come rushing back.
This recipe is not just a dessert; it’s a celebration of the season, a no-fuss way to treat family and friends, making it the perfect creamy Spring dessert. So, grab your mixing bowl and let’s dive into this utterly delicious world of no-bake bliss. Trust me; this is one you’ll definitely want to pin for later!
Why You’ll Love This Recipe
- No Bake Delight: Perfect for warm days when you want a sweet treat without heating up the kitchen.
- Crowd-Pleasing: Rich and creamy with a berry swirl, making it irresistible at any gathering.
- Easy to Make: Simple ingredients and straightforward steps make this a breeze for bakers of all skill levels.
- Customizable: Use your favorite berries or add a fun twist to suit your taste.
- Make-Ahead Option: Prepare it a day before your event for a stress-free entertaining experience.
Ingredients You’ll Need for No Bake Berry Cheesecake Bars
- 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
Let’s Make It Together
In a saucepan, combine mixed berries, 2 tablespoons of lemon juice, 50 grams of sugar, 1 teaspoon of vanilla extract, and a pinch of salt. Cook over medium heat for about 10 minutes, stirring and breaking up the berries until the mixture thickens.
Transfer the berry mixture to a blender and blend until smooth. Alternatively, you can use an immersion blender directly in the pot. Strain the sauce through a fine sieve to remove any seeds and set aside to cool; refrigerate once it’s cool.
In a food processor, blitz the graham crackers, 2 tablespoons of granulated sugar, and a pinch of salt until finely ground. Slowly stream in the melted butter and pulse until the mixture is cohesive.
Line a 23×23 centimetre baking pan with parchment paper. Evenly press the crust mixture into the bottom using the back of a measuring cup or your fingers. Freeze while you prepare the filling.
In a chilled mixing bowl, beat the cold heavy cream with a hand mixer until stiff peaks form, about 2–3 minutes. Begin at low speed and gradually increase – being careful not to over-beat. Refrigerate the whipped cream until needed.
In a separate bowl, beat the cream cheese and powdered sugar until smooth. Add in the sour cream, vanilla extract, lemon juice, and a pinch of salt; mix until thoroughly combined.
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 berry sauce over the top and lightly swirl with a knife for a marbled effect. Reserve any leftover 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.
Delicious Variations to Try
- Berry Bliss: Experiment with different berry combinations like blackberries or cherries for a unique flavor twist.
- Nutty Delight: Press chopped nuts like almonds or hazelnuts into the crust for an added crunch and richness.
- Zesty Citrus: Add orange or lime zest to the cheesecake filling for a zesty pop of flavor.
- Chocolate Lover’s Dream: Swirl in melted chocolate ganache with the berry sauce for an indulgent chocolate-berry treat.
Chef Emma’s Helpful Tips
- Make Ahead: These cheesecake bars are best made the day before you plan to serve them; the flavors deepen and the texture sets perfectly overnight.
- Room Temperature Ingredients: Ensure your cream cheese and sour cream are at room temperature for a smooth, lump-free filling.
- Slicing Tricks: To easily cut the cheesecake bars, run your knife under hot water, then dry it before slicing. This ensures clean, beautiful cuts.
- Storage Suggestions: Keep any leftovers in an airtight container in the fridge for up to 3 days.
What’s Inside – Nutrition Breakdown (per bar)
- Serving Size: 1 bar (based on 16 servings)
- Calories: 280
- Carbohydrates: 36g
- Sugars: 18g
- Fat: 15g
- Protein: 3g
- Sodium: 150mg
Frequently Asked Questions
Can I make this ahead?
Yes! These bars are best made the day before serving, allowing them to set perfectly.Can I use different ingredients?
Absolutely! Feel free to swap in any berries you prefer or even try different flavors for the cheesecake layer.How do I store leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days for the best taste and texture.How long does it last?
These cheesecake bars are best enjoyed within three days, but they can still be good for up to five days in the fridge.
A Cozy Closing Note
Making No Bake Berry Cheesecake Bars is more than just whipping up a dessert; it’s about creating sweet moments with the people we cherish. Each bite tells a story of warmth and nostalgia, perfect for gatherings or a quiet afternoon treat. Save this recipe to your dessert board so it’s ready when you need a cozy treat! Happy baking!
Print
No Bake Berry Cheesecake Bars
- Total Time: 600 minutes
- Yield: 16 servings 1x
- Diet: Vegetarian
Description
Indulge in these creamy and delicious no-bake cheesecake bars swirled with fresh mixed berries, perfect for springtime gatherings.
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
- 300 grams mixed fresh berries (strawberries, blueberries, raspberries)
- 2 tablespoons fresh lemon juice
- 50 grams granulated sugar
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- In a saucepan, combine mixed berries, 2 tablespoons lemon juice, 50 grams sugar, 1 teaspoon vanilla extract, and a pinch of salt. Cook over medium heat for about 10 minutes, stirring until the mixture thickens.
- Transfer the berry mixture to a blender and blend until smooth. Strain through a fine sieve to remove any seeds and cool; refrigerate once it’s cool.
- In a food processor, blitz graham crackers, 2 tablespoons granulated sugar, and a pinch of salt until finely ground. Slowly stream in melted butter and pulse until cohesive.
- Line a 23×23 centimetre baking pan with parchment paper and press the crust mixture into the bottom. Freeze while preparing the filling.
- In a chilled mixing bowl, beat heavy cream with a hand mixer until stiff peaks form, about 2–3 minutes. Refrigerate the whipped cream.
- In a separate bowl, beat cream cheese and powdered sugar until smooth. Add sour cream, vanilla extract, lemon juice, and a pinch of salt; mix until combined.
- Gently fold whipped cream into cream cheese mixture until just combined.
- Spread cheesecake filling evenly over the crust. Drop spoonfuls of berry sauce over the top and swirl lightly with a knife. Reserve leftover sauce for serving.
- Cover and refrigerate for at least 8 hours or overnight to set before slicing.
Notes
Make these bars a day ahead for the best flavor and texture. Use room temperature ingredients for a smooth filling.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: cheesecake, no bake, dessert, spring, berries, easy recipe