No-Bake Cheesecake Bars Recipe (2024)

I baked my crust, just 12 minutes at 350. I know that I can't call it "No Bake" anymore but it was worth it to crisp up the crust a bit before all that wet stuff got put on top.

I like this recipe because it is really easy for 8 year olds like me and it tastes really good. I cooked the crust in the oven for twelve minutes so it’s not exactly a no- bake cheesecake but it helps if you want a crispy crust.

I like to use gluten free ginger snaps as a sub for graham crackers in a crust.

For our little family, I halved the recipe and prepared it in an 8” square pan. Perfect!

So delicious, and figured out how to get it to firm up. I baked the crust for 12 mins at 350, as was suggested, then put it in the freezer. Added gelatine to help it stay firm. I mixed 3 tsp powdered gelatine with 4 tbsp water. Nuked that mixture for 1 min. Whisked it as it cooled down for, say, two minutes. Slowly mixed the gelatine mixture into the cream cheese/icing sugar mixture BEFORE I added the yogurt. Note that the gelatine makes this recipe no longer suitable for vegetarians.

My only question is why not bake the crust? Besides that the recipe sounds wonderfully cool and lush.

This is the 3rd time I made filling. Used it to fill pre-baked tartlet shells I bought at grocery,topped with a bit of whipped cream and a berry. Made 6 dozen for a reception. Gone in a flash!!

Made this a little differently so we could eat it over the course of several days without the crust getting soggy. I made parfaits in dessert glasses...strawberries on the bottom, a cookie scoop or two of the creamy filing, then graham cracker crumble on top. (Crushed graham crackers, a little sugar, a little butter, mix together and bake briefly on a sheet pan to get extra color and crispness.) Worked great, and I didn’t have to worry about the filling being too soft.

Doubled the sugar and vanilla, added vanilla beans. Highly recommend whipped cream on top.

This is not done in 20 minutes. It takes 6 hours, before it gets very cold.

I think this is a good recipe because i love cheesecake and i don't really know how to use the oven really well and that makes it easy for a 12 year old like me.

To follow up on note of two days ago. This remained as good after a couple days in fridge. Decided to try freezing. Not so good, as delicate flavors frozen out. This a fine make-ahead dessert, which will appear often when I have guests this summer.

These are so dreamy! I used digestive biscuits for the crust, as I always do; I think they're nicer than graham crackers. I did briefly bake the crust, as is graciously mentioned in the comments. Perfect dessert after a long, hot day.

Use Walker's gluten-free shortbread cookies...

Halved recipe and put in 8x8 square.Baked crust 350 in toaster oven for 13-15 minServed with macerated strawberries

The filling was very smooth and had a nice flavor. I found these bars very hard to cut and they fell apart when I tried to lift them out of the baking dish. I might keep the filling part of the recipe but find a different recipe for the graham cracker crust. I find that generally “no bake” desserts only work when there is some heat involved in some way, otherwise they just don’t hold.

Made this as a small cheesecake for a sleepover party in August. Lovely!

The filling works really well on its own - it’s really good with fresh fruit, and if you cut the sugar a bit, it’s a good breakfast option. Before it chills, you can pipe it into a trifle dish with cake and berries. Delicious, and very quick and easy to whip up.

I also baked the crust for the 12 minutes. I made this for a big group and probably should've doubled it. Used a little extra (about 2 tsps) confectioners sugar when I whipped the cream.

Do you think half and half would work? I can find lactose-free Greek yoghurt and cream cheese but not lactose-free heavy cream.

Made this yesterday for a party. Got rave reviews and loved the taste. I baked the crust for 12 minutes at 350F. Did not use parchment paper. Will definitely make again.

I make a similar recipe but also using a carton of a healthier of Cool Whip called Coco Whip (made out of coconut milk) and less cream cheese. I also use lime juice and zest. I keep it in the freezer and serve it partially frozen with a little more of the Coco Whip on top. Guess have called it frozen “Crack” they love it so much.

Also, try brushing a simple egg white wash over the pressed crumbs in the pan and then bake for 10-12 mins, as suggested in other comments. The wash adds a lovely layer of crispness, one that keeps the filling from wetting the crust after it's been in the fridge overnight, for a day, or more.

Could you add fresh fruit chopped or puréed to the filling?

Holy moly, outstanding!! I added the zest and juice of a lime to the yogurt before mixing into the recipe. I also baked the crust for 10 minutes at 325 degrees Fahrenheit. Wowzers, this is incredibly delicious and came together in no time. I used a food processor for the majority of the recipe. First the crust, then whipped the whipping cream, and then the cream cheese mixture. I folded in the whipped cream by hand though because I didn’t want to risk deflating it.

I lined a muffin pan with paper baking cups instead of using a 13x9 pan, to make no-bake cheesecake minis. Delicious!

I also baked the crust until slightly toasted and topped with fruit. Absolutely delicious! Very easy and I will definitely make this again.

Soft and pillowy interpretation of cheesecake. The texture reminded me of zabaglione or a mousse. You’ll probably want to pre-portion since the softness also translates into a messy extraction best performed in private. It was delicious and I’ll make again.

Thank you for the useful notes. I also baked the crust for 12 minutes at 350 and popped into the freezer for four hours for easier surgery! Topped with fresh raspberries and blackberries. Worth having cream cheese and other ingredients to make this part of the rotation. High flavour for low effort award.

Would it be beneficial as far as flavor or make any difference with consistency if I were to use vanilla flavored Greek yogurt? Or should I just stick with plain?