No-Bake Cheesecake Bars Recipe

No-Bake Cheesecake Bars Recipe

No-Bake Cheesecake Bars - these children are only the perfect measure of sweet, have a pleasant rich graham saltine outside layer, and are shockingly firm like real cheesecake. Top them anyway you like - organic product, chocolate sauce, or caramel and ocean salt!

Course Dessert

Cooking American

Planning Time 25 minutes

Chill 4 hours

Complete Time 25 minutes

Servings 16

Calories 250 kcal


1 container graham wafer morsels (from around 8 sleeves)

5 tbsp unsalted spread dissolved

2 tbsp virus water

1/2 tsp plain powdered gelatin (I purchased a case of little parcels)

16 oz unique cream cheddar room temperature for 30 minutes

3/4 glass powdered sugar

1/3 glass harsh cream room tmperature for 30 minutes

2 tsp vanilla concentrate

squeeze of salt

3/4 glass substantial whipping cream

Acrid Cream Topping (Optional)

3/4 glass harsh cream

3 tbsp powdered sugar

1/2 tsp vanilla bean glue or concentrate


1-To make the hull, in a medium size blending bowl join the graham saltine morsels, granulated sugar and salt. Pour the dissolved spread over top and blend until a delicate wet blend shapes.
Solidly press into a 8x8 or 9x9 inch dish. Spot in the cooler to chill while setting up the filling.

2-In a little microwave-safe blending bowl, whisk together the water and gelatin. Put aside.

3-In the bowl of a stand blender (or a huge blending bowl) beat the cream cheddar until smooth and rich. Include the sugar, salt, vanilla and acrid cream, beat just until joined.

4-Place the gelatin blend in microwave and warmth for 25 seconds on HIGH.
Expel and race for 1 minute. Permit to cool for 2 minutes, at that point with blending speed on low, gradually add the gelatin to the cream cheddar, blending until consolidated.

5-Using a hand blender (or in the event that you have another bowl for your blender, utilize that), in a medium bowl, whip the substantial cream until hardened pinnacles structure. Utilizing an elastic spatula, overlap in the whipped cream into the blend. The whipped cream will release the topping off a bit and make it marginally progressively spreadable.

6-Carefully spread the filling into the chilled hull. Spread into a smooth, even layer.

7-Prepare the fixing by joining the majority of the fixings in a combining bowl and blending until smooth. Utilizing a spatula, spread over the highest point of the cheesecake.

8-Place in the cooler and chill for something like 4 hours before cutting and serving.