No Bake Berry Cheesecake Bars

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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.

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To make, add the fresh mixed berries, lemon juice, sugar, vanilla, and salt in a saucepan over medium heat.

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Cook and stir somewhat consistently, breaking up the berries as you do so. The mixture will cook down and thicken after ~10 minutes.

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Carefully transfer them to a blender and blend until smooth.

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Then pass through a sieve. Discard the seeds.

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Allow mixture to cool and place in the fridge while preparing the crust and filling.

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Blitz the graham crackers, sugar, and salt in a food processor until finely ground.

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Stream in the melted butter until combined. The mixture will be sandy but should come together when pressed together.

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Line a 9×9-inch pan with parchment paper. Press the crust into the prepared pan.

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Beat the cold heavy cream with a hand mixer in a medium-sized chilled mixing bowl, until stiff peaks form, ~2-3 minutes.

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In another bowl, beat the cream cheese and powdered sugar together until smooth.

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Then add the sour cream, vanilla, lemon juice, and salt. Mix until smooth and thoroughly combined.

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Fold the whipped cream in, gently using a rubber spatula. Fold just until you feel it’s combined nicely.

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Pour the cheesecake filling on top of the cooled crust. Spread in an even layer using an offset spatula.

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Drop a few spoonfuls of the berry sauce on top of the cheesecake filling.

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Use a knife and gently make some gorgeous swirls.

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Cover with plastic wrap and refrigerate overnight or up to 12 hours. Enjoy!

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For full recipe, instructions, helpful tips, and more swipe up or visit blog!

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