4.50 from 2 reviews

No Bake Berry Cheesecake Bars

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If you’re looking for an easy dessert to whip up in the warmer months without turning on the oven, you have to try my No-Bake Berry Cheesecake Bars.

They combine the creamy richness of cheesecake with the sweetness of seasonal mixed berries. This perfect fusion of flavors is ideal for summer picnics, BBQs, potlucks, or just as a sweet treat to end a meal.

More fruity dessert reader favorites: Mixed Berry Cobbler, Mini Peach Cobblers, Blueberry Cinnamon Rolls, and Lemon Curd Cookies.

The beauty of this dessert lies in its simplicity and ease of preparation. No need to turn on the oven or worry about water baths—this no-bake recipe ensures you get all the deliciousness of a traditional cheesecake without the fuss.

Refreshing and indulgent, these no-bake berry cheesecake bars are sure to impress. Whether you’re a seasoned baker or a kitchen novice, this recipe is straightforward and guaranteed to deliver yummy results!

no bake cheesecake bars on a white plate.

What is a no-bake cheesecake?

It’s just like it sounds! A no-bake cheesecake does not require baking, making it a convenient and quick dessert option. Unlike traditional baked cheesecakes, no-bake cheesecakes rely on refrigeration to set the filling. Easy-peasy summertime dessert!

Why this recipe works

  • No baking required and no water bath required, yay!
  • Rich and decadent!
  • Perfect to make the day before you need them, making prep for your party or occasion seamless!
  • Just a bit of sour cream helps with the airy, soft cheesecake texture.
  • Cut into small squares so the individual size makes them convenient for parties or to include on a dessert table.
ingredients needed to make cheesecake bars.


(For the full recipe, scroll down to the recipe card below)

  • Mixed berries: You can’t go wrong here. I used a combination of strawberries, raspberries, and blueberries. Use whatever is in season or what you love best.
  • Graham crackers: You’ll love the thick, buttery graham cracker base layer.
  • Butter: Melted butter prevents the crust from falling apart. It moistens every crumb to make the perfect crust. You can use salted or unsalted, whatever you prefer.
  • Salt: used to balance out the sweetness in the cheesecake filling.
  • Lemon Juice: a little fresh lemon juice in cheesecake helps to balance and brighten the flavors.
  • Cream cheese: be sure it’s softened to room temperature and always use full-fat cream cheese for the best texture of your cream cheese filling.
  • Sour cream: Full-fat is recommended. I love adding a bit of sour cream to help with the airy, soft texture.
  • Heavy cream: The heavy cream is whipped and folded into the cream cheese mixture to lighten the texture of the filling. Please make sure the heavy cream is cold before whipping it. I take it straight from my fridge and don’t let it sit out too long before whipping.
  • Powdered sugar: I prefer powdered sugar (confectioners’ sugar) over granulated sugar for the cheesecake filling because it dissolves easily and contributes to a smoother texture.

Step by Step Directions

(For the full recipe, scroll down to the recipe card below)

Expert Tips

  • Use Room Temperature Ingredients: Ensure your cream cheese is softened to room temperature before mixing. This creates a smooth and creamy filling without lumps.
  • Whip the Cream to Stiff Peaks: Whip the heavy cream separately until stiff peaks form before folding it into the cream cheese mixture. This helps to lighten the texture of the filling and create a fluffy cheesecake.
  • Chill the Cheesecake Thoroughly: Refrigerate it for at least 6 hours, preferably overnight, to allow it to set correctly and ensure a firm and creamy texture.
no bake cheesecake in a pan with berry sauce swirled on top.
a slice of cheesecake with a fork taking a bite out of it.


  • Top with whole, fresh berries for a beautiful presentation.
  • Make a chocolate version: use chocolate graham crackers or even Oreos for the crust. Add some melted chocolate to the cheesecake layer and top with chocolate shavings and fresh berries.
  • Make it lemony: add lemon zest into the cheesecake layer and garnish with lemon wedges or even lemon curd if you have it.

Storage & Make Ahead

  • Leftover cheesecake can be stored in the fridge for up to 3-4 days or in the freezer for up to 2 months. 
  • No-bake cheesecake is a great make-ahead option. Make it and keep it covered for up to 48 hours before serving, then slice and enjoy!

Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.

4.50 from 2 reviews

No Bake Berry Cheesecake Bars

Servings: 12 squares
My No-Bake Berry Cheesecake Bars have a buttery graham cracker crust, a creamy, luscious cheesecake layer, and a vibrant, fresh swirl of summer berries.


For the crust

  • 15 sheets graham crackers
  • 2 Tbsp. granulated sugar
  • pinch of salt
  • 1/2 cup melted butter, unsalted

For the cheesecake filling

  • 1 cup heavy cream, cold
  • 24 oz. cream cheese, full-fat, room temperature
  • 1 1/3 cup powdered sugar
  • 1/3 cup sour cream, room temperature
  • 2 tsp. vanilla extract
  • 1 tsp. fresh lemon juice
  • pinch of salt

For the berry sauce

  • 2 cups mixed fresh berries (I used a combination of strawberries, blueberries, and raspberries.
  • 2 Tbsp. fresh lemon juice
  • 1/4 cup granulated sugar
  • 1 tsp. vanilla extract
  • pinch of salt

Last step! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.


  • Add the fresh mixed berries, lemon juice, sugar, vanilla, and salt in a saucepan over medium heat. Cook and stir somewhat consistently, breaking up the berries as you do so. The mixture will cook down and thicken after ~10 minutes.
    2 cups mixed fresh berries (I used a combination of strawberries, blueberries, and raspberries., 2 Tbsp. fresh lemon juice, 1/4 cup granulated sugar, 1 tsp. vanilla extract, pinch of salt
  • Carefully transfer them to a blender and blend until smooth. Alternatively, you can use an immersion blender.  Then pass through a sieve. Discard the seeds. Allow mixture to cool and place in the fridge while preparing the crust and filling. 
  • Blitz the graham crackers, sugar, and salt in a food processor until finely ground.
    15 sheets graham crackers, 2 Tbsp. granulated sugar, pinch of salt
  • Stream in the melted butter until combined. The mixture will be sandy but should come together when pressed together. Line a 9×9-inch pan with parchment paper. Press the crust into the prepared pan. Use the back of a measuring cup or fingers, and press evenly along the bottom. Place in the freezer. 
    1/2 cup melted butter, unsalted
  • Beat the cold heavy cream with a hand mixer in a medium-sized chilled mixing bowl, until stiff peaks form, ~2-3 minutes. Start off slow so it doesn't splatter, then you can increase the speed. Careful not to over beat. Place in the fridge while you prepare the rest of the cheesecake filling.
    1 cup heavy cream, cold
  • In another bowl, beat the cream cheese and powdered sugar together until smooth. Then add the sour cream, vanilla, lemon juice, and salt. Mix until smooth and thoroughly combined.
    24 oz. cream cheese, full-fat, room temperature, 1 1/3 cup powdered sugar, 1/3 cup sour cream, room temperature, 2 tsp. vanilla extract, 1 tsp. fresh lemon juice, pinch of salt
  • Fold the whipped cream in, gently using a rubber spatula. Fold just until you feel it’s combined nicely. 
  • Pour the cheesecake filling on top of the cooled crust. Spread in an even layer using an offset spatula.
  • Drop a few spoonfuls of the berry sauce on top of the cheesecake filling. Use a knife and gently make some gorgeous swirls. You will have leftover berry sauce. Use that to top the cheesecake or just to serve it on the side. 
  • Cover with plastic wrap and refrigerate overnight or up to 12 hours. The cheesecake must be set up for at least 8 hours before slicing. Enjoy!


  • Storage: Leftover cheesecake can be stored in the fridge for up to 4 days or in the freezer for up to 2 months. 

Nutrition Information

Serving: 1square, Calories: 415kcal (21%), Carbohydrates: 41g (14%), Protein: 6g (12%), Fat: 38g (58%), Saturated Fat: 22g (138%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Cholesterol: 104mg (35%), Sodium: 362mg (16%), Potassium: 154mg (4%), Fiber: 1g (4%), Sugar: 29g (32%), Vitamin C: 2mg (2%), Calcium: 93mg (9%), Iron: 1mg (6%)

Nutritional information is provided as a courtesy and is automatically calculated. It should only be construed as an estimate rather than a guarantee. Ingredients can vary and Kroll’s Korner can’t make any guarantees to the accuracy of this information.

Krolls Korner

Krolls Korner

Welcome to my tiny “korner” on the Internet! I am a Registered Dietitian Nutritionist who loves cookies as much as kale. (OK, maybe I like cookies a little bit more but shh, don’t tell anyone). I am so glad you’re here! Follow along for hassle free, realistic and approachable recipes.

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4.50 from 2 votes
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Wow!!!! What an amazing dessert! I made it for my cheesecake loving husband and it was a hit! He loved it and said, “this is on a whole other level!” I will be making it again soon!
I used all strawberries and followed the directions to a T! Thanks for creating such a wonderful treat!

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I made this recipe for a family gathering. I made a 9×13 pan of it and I’m so glad I did because it was very popular. Everyone really enjoyed it and there was very little left over. The instructions are easy to follow. My only issue was that I could not get the berrynsauce to swirl. I’m still not sure what I did wrong, I’ve made many desserts that needed a swirl w no issue. I’ll definitely make this again.

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