Description
These No Bake Cheesecake Bars offer a creamy and delicious dessert with a buttery graham cracker crust, smooth cheesecake filling, and your choice of pie filling topping. Perfect for a quick and easy treat that requires no oven baking.
Ingredients
Scale
Graham Cracker Crust:
- 2 cups graham cracker crumbs (about 14 full-sized graham cracker sheets pulverized)
- 1/2 cup salted butter, melted
- 1/3 cup sugar
Cheesecake Filling:
- 2 8-ounce packages cream cheese, softened
- 2/3 cup powdered sugar
- 2 8-ounce tubs whipped topping, thawed
Topping:
- 2 21-ounce cans pie filling (such as cherry or blueberry)
Instructions
- Make the Graham Cracker Crust: Combine the graham cracker crumbs, melted butter, and sugar in a bowl until well mixed. Press the mixture firmly into the bottom of a 9×13 inch pan to form an even crust. Place the pan in the refrigerator to chill while you prepare the filling.
- Make the Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese together with the powdered sugar until smooth and creamy. Gently fold in the thawed whipped topping until fully incorporated and smooth.
- Assemble the Cheesecake Bars: Spoon the cheesecake filling evenly over the chilled graham cracker crust, spreading it out to a smooth, even layer. Next, spoon the pie filling evenly over the cheesecake layer and spread gently to cover the surface.
- Chill Until Set: Refrigerate the assembled cheesecake bars for at least 4 hours, or until firm and set. Once chilled, cut into squares and serve cold for a refreshing dessert.
Notes
- This recipe can be adapted for smaller pans, such as an 8×8-inch square pan or a pie plate, but adjust chilling time accordingly.
- Feel free to skip the pie filling topping and serve each slice with your favorite toppings like cherry pie filling, blueberry pie filling, chocolate syrup, or caramel sauce.
- Use full-fat cream cheese and whipped topping for the richest texture.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- For easier cutting, use a sharp knife warmed under hot water and wiped dry before slicing.
