No Bake Berry Cheesecake Bars – A Sweet Slice of Summer Comfort
When the kitchen feels too warm for baking and you’re craving something creamy, cool, and bursting with berry goodness, these No Bake Berry Cheesecake Bars come to the rescue. This recipe brings together everything we love about classic cheesecake — the buttery crust, the silky cream cheese layer, and that irresistible fruit topping — without ever turning on the oven. It’s the perfect dessert to share at backyard gatherings, summer picnics, or cozy Sunday evenings at home.
Imagine slicing into a thick, luscious cheesecake layer that’s lightly sweetened and softly tangy, resting on a buttery graham cracker base and topped with jewel-toned berries glistening under a sweet glaze. Each bite is pure comfort — cool, refreshing, and wonderfully creamy.
These cheesecake bars are as beautiful as they are delicious. Whether served with a dollop of whipped cream or a handful of fresh berries, they’re sure to impress both family and guests. The best part? You only need a handful of pantry staples and a few minutes of mixing to make them.
Ingredients:
- 2 cups graham cracker crumbs
- ½ cup melted unsalted butter
- ¼ cup granulated sugar
- 16 oz (450 g) cream cheese, softened
- 1 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream, chilled
- 2 tbsp lemon juice
- 1 ½ cups mixed berries (blueberries, raspberries, blackberries, strawberries)
- ½ cup berry jam or preserves (for topping)
- 1 tbsp water
- 1 tsp cornstarch (optional, for thicker topping)
Instructions:
- Prepare the crust: Combine graham cracker crumbs, melted butter, and sugar in a mixing bowl. Stir until well coated and the mixture resembles damp sand.
- Press the crust: Line an 8×8-inch square pan with parchment paper. Press the crust mixture firmly and evenly into the bottom using the back of a spoon or a flat cup. Chill in the fridge for at least 30 minutes.
- Whip the cream: In a chilled bowl, whip heavy cream until stiff peaks form. Set aside.
- Make the cheesecake filling: In another large bowl, beat softened cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and creamy.
- Fold in whipped cream: Gently fold the whipped cream into the cream cheese mixture using a spatula until fully combined and fluffy.
- Assemble the bars: Spread the cheesecake filling evenly over the chilled crust. Smooth the top with a spatula.
- Make the berry topping: In a small saucepan, combine the mixed berries, berry jam, water, and optional cornstarch. Heat over medium heat until the mixture thickens slightly and berries soften (about 5–6 minutes). Let cool.
- Top and chill: Pour the cooled berry topping over the cheesecake layer and spread evenly.
- Refrigerate: Chill for at least 4 hours (or overnight) until fully set.
- Slice and serve: Lift the cheesecake out using parchment paper edges, cut into squares, and serve chilled.
No Bake Berry Cheesecake Bars
Ingredients
Equipment
Method
- Combine graham crumbs, butter, and sugar for crust; press into an 8×8-inch pan and chill for 30 minutes.
- Whip heavy cream to stiff peaks and set aside.
- Beat cream cheese, powdered sugar, vanilla, and lemon juice until smooth.
- Fold whipped cream into cream cheese mixture and spread over crust.
- In saucepan, cook berries, jam, and water until thickened; cool.
- Spread berry topping over cheesecake and chill for 4 hours before slicing.
Notes
Tips & Tricks
- For an extra-crunchy crust, add a tablespoon of brown sugar to the graham cracker mix.
- Use full-fat cream cheese for the creamiest texture.
- To cut clean slices, dip your knife in hot water and wipe between cuts.
- Try freezing the bars for 30 minutes before slicing for perfect edges.
Variations
- Citrus Burst: Add orange zest or a spoonful of lemon curd into the filling for a bright, tangy twist.
- Chocolate Swirl: Mix in a drizzle of melted white chocolate into the cheesecake filling before chilling.
- Single Berry Bliss: Use just one type of berry — like all blueberries — for a classic monochrome look and flavor.
- Tropical Dream: Swap berries for mango and passion fruit for a tropical no-bake version.
Serving Suggestions
Serve these bars chilled straight from the fridge. Add a dollop of whipped cream, a few mint leaves, or a drizzle of melted white chocolate for a beautiful presentation. Pair with a glass of iced coffee, lemonade, or chilled rosé for the perfect summer dessert moment.
Storage Information
- Refrigerator: Store covered in an airtight container for up to 5 days.
- Freezer: Freeze bars (without the berry topping) for up to 2 months. Add topping after thawing overnight in the fridge.
FAQ
Can I use frozen berries? Yes, just thaw and drain them well before cooking to avoid extra liquid.
Can I make this ahead? Absolutely — in fact, these bars taste even better the next day!
Can I use another crust? Crushed digestive biscuits or vanilla wafers make great alternatives.
History / Fun Facts
Cheesecake has ancient roots — it was first served to athletes in the early Olympic Games in Greece! Over time, the recipe evolved, crossing continents and flavors. The no-bake version became popular in the mid-20th century when refrigerators became common, allowing home cooks to create luscious, chilled desserts without ovens. Today, no-bake cheesecakes are beloved worldwide for their ease, elegance, and creamy charm.
There’s something timeless about cheesecake — especially when it’s adorned with a glossy, jewel-toned berry topping. This no-bake version feels like a sweet little escape from the oven and straight into summer bliss.
