These no bake cherry cheesecake bars are the perfect summertime dessert. Made with only a few simple ingredients, they take less than 15 minutes to make. With a crunchy graham cracker crust, creamy cheesecake filling & sweet cherry topping – they’ll be the hit of your next bbq or potluck.I love cheesecake. And there’s absolutely nothing better than quick and easy cheesecake bars. Especially when they’re no bake cheesecake bars with cherry topping.
Because when the weather turns hot – do you really want to turn on the oven????
These cheesecake bars start with a crunchy graham cracker crust made with graham crumbs, melted butter and a little sugar. The mixture is stirred together and then pressed into the bottom of your pan.
Then the cheesecake layer is made by beating together some cream cheese, powdered sugar, vanilla extract & a little lemon juice (this helps with that classic cheesecake taste). And then whipped cream is folded in.
The whole thing then gets chilled in the fridge to let the cheesecake set. You can also speed up this process by putting it in the freezer too.
You’ll notice that the texture of these no bake cherry cheesecake bars is a little different than your traditional baked cheesecake, but you’ll still absolutely love it. It’s creamy, smooth & luxurious (all the qualities that matter), but just not quite as dense.
Then after the cheesecake bars have set in the fridge, it’s time to serve. We topped them with cherry pie filling for the ultimate treat. But you could also make these as no bake strawberry cheesecake bars by topping them with strawberry sauce or no bake blueberry cheesecake bars by topping them with my favorite blueberry compote.
Either option is totally delicious.
If you’re looking for a quick and easy cheesecake recipe, or the perfect recipe for summer – these no bake cherry cheesecake bars are definitely for you! The recipe can be easily doubled and made in a 9×13 inch pan, so its perfect for any occasion.
These No Bake Cherry Cheesecake Bars are quick and easy cheesecake with a deliciously creamy texture and a crunchy graham cracker crust. They take only 15 minutes to make, then the cheesecake bars are placed in the fridge to set. The perfect dessert for summer!
- 1 1/4 cup graham cracker crumbs
- 2 tablespoons granulated sugar
- 1/3 cup unsalted butter , melted
- 1 cup whipping cream
- 16 oz brick-style cream cheese , very soft but not melted
- 3/4 cup powdered sugar
- 1 teaspoon vanilla
- 1/2 teaspoon lemon juice
- 1 jar cherry pie filling
Line an 8x8 (or 9x9) inch square pan with aluminium foil leaving an overhang on each side. Spray lightly with non-stick cooking spray.
In a medium bowl stir together the graham crumbs, 2 tablespoons sugar & melted butter. Press into the bottom of the prepared pan.
Beat the heavy cream until peaks form.
In a separate bowl beat the cream cheese, powdered sugar, vanilla extract & lemon extract until smooth. Gently fold in the whipped cream using a rubber spatula until the mixture is an even consistency.
Spoon overtop of the prepared crust and smooth the top. Chill in the fridge for 4 hours, or in the freezer for 2 hours.
To serve, lift the aluminium foil out of the pan and cut into 12 bars. Top with cherry pie filling.
*Leftovers can be stored in an airtight container in the fridge.
**Recipe can be easily doubled and made in a 9x13 inch pan.