No Bake Berry Cheesecake Bars

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.

Course Dessert

Cuisine American

Servings squares

Calories 415kcal

Author Tawnie Graham of Kroll's Korner

Ingredients

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

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Instructions

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 9x9-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!

Notes

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

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