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Red, White and Blue Cheesecake Bars (No Bake)

Red White and Blue No Bake Cheesecake Bars are a favorite dessert to make for summer parties! The patriotic “flag,” made with fresh, seasonal berries, always gets tons of compliments, plus the cheesecake itself is absolutely scrumptious!

Buttery graham cracker crust topped with a smooth, creamy, and rich no-bake cheesecake filling and sweet seasonal fruit. You just can’t go wrong with this simple dessert.

Red white and blue No Bake Cheesecake Bars
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Red White and Blue No Bake Cheesecake Bars

Summer is heating up and it’s time to pull out some of my favorite No-Bake Desserts.

I definitely have a sweet tooth and love just about any type of cake, ice cream, pie, you name it, I’m a fan.

But my very favorite dessert is cheesecake. Rich, creamy, and sweet. Cheesecake checks all my dessert must-haves.

Can I just say how amazing this No-Bake Cheesecake recipe is? Not only delicious, but these cheesecake bars are so versatile! They can be topped with just about any seasonal topping and, Voilà, a seasonal dessert for any occasion!

Love Cheesecake too? Here are a few more simple cheesecake recipes:

patriotic no bake cheesecake

Why you need to make these No Bake Cheesecake Bars

  • First of all, these cheesecake bars are delicious and will be devoured anywhere you take them!
  • These cheesecake bars are super easy to make. No need to turn on the oven and heat up the house. The recipe is a basic no-cook graham cracker crust topped with a creamy and sweet no-bake cheesecake mixture and fresh, seasonal fruit.
  • Quick to make – the dessert comes together in less than 30 minutes, plus time to chill. 
  • Can be made ahead of time, just leave the fruit topping off until closer to serving time
  • With 16 (or more) servings, these cheesecake bars can feed a crowd. Perfect for all your summer gatherings.
no bake cheesecake bars

Ingredients + Tips

(Ingredients at a glance, you will find the full recipe with ingredient amounts in the printable recipe card at the bottom of the post.)

  • Graham crackers (+/- 14 sheets) | You can also buy pre-crushed graham crackers or cookies to use for the crust.
  • Granulated sugar | For the crust.
  • Butter | Use salted butter if you have it. If not, just add a small pinch of salt to the graham cracker crust. The butter should be melted, but for best results, don’t add the butter to the mix when it is steaming hot. It will cause the sugar to melt a bit, which can lead to your crust sticking to the pan.
  • 3 Blocks of cream cheese | You will want the cream cheeses softened to room temp, so pull it from the fridge at least an hour before using. You can use low-fat cream cheese, but I do not recommend fat-free.
  • Vanilla extract | I always recommend the best pure vanilla extract you can find. (No imitation vanilla.
  • Lemon juice | Bottled or fresh, it really doesn’t matter. Just don’t omit the lemon juice as the acid of the lemon juice reacts to the fatty proteins in the cream cheese and results in the thick, creamy texture you want in a no-bake cheesecake. 
  • Confectioners sugar |
  • Heavy whipping cream | For an easier dessert, cool whip can be subbed, but you will lose a bit of the rich decadence the homemade whipped cream provides.
  • Seasonal fruit |  I used raspberries and blueberries. Strawberries or blackberries would work as well. I do recommend using as ripe/sweet as possible fruit. If you feel your fruit lacks sweetness, you could toss your fruit with preserves before using or top the fruit with a sprinkle of confectioners sugar.

How to Make These Red, White, and Blue No Bake Cheesecake Bars

  1. Using a ziplock bag and rolling pin or food processor, crush 14 to 16 sheets of graham crackers, into very fine crumbs. (You’ll need two cups of graham crackers crumbs)crush graham crackers
  2. In a large bowl (or food processor, combine graham cracker crumbs, butter, and sugar. Mix till thoroughly combined (should resemble wet sand).
  3. Line a 9 by 13 pan with parchment paper if desired, leaving enough paper overhanging the sides to hold for easy removal.
  4. Transfer cracker mixture into pan. Press crumbs firmly into the pan using fingers or the back of a measuring cup.  Place the crust in the freezer. how to make a crust for a no bake cheesecake
  5. In a large bowl, beat cream cheese, confectioner’s sugar, vanilla, and lemon juice until smooth.
  6. In a second bowl, beat heavy cream until stiff peaks form.
  7. Gently fold whipped cream into the cream cheese mixture until just combined. Do not over mix. how to make no bake cheesecake bars
  8. Spread cream cheese mixture over crust. Refrigerate, covered for at least 4 hours. When ready to serve, top with fresh berries and/or other toppings.
  9.  Slice, serve and enjoy. (See serving and slicing tips above.)

Tips

  •  Make sure your cream cheese has come to room temperature. Let it sit out for 1-2 hours before you use it.  To speed up the bringing of the cream cheese to room temperature, you can open the foil packaging and slice the cream cheese into squares.
  • To avoid issues with the bars not setting properly, be sure not to overbeat the cream cheese mixture and when folding in the whipped cream, do so slowly and gently until just combined.
  • Easy serving: You can line your serving dish with parchment paper (leaving plenty over the side) so you can grab the paper and easily lift the bars out of the pan for easier slicing and serving.
  • The no bake cheesecake bars will need at least 4 hours to set up.
  • To slice the bars: run a knife under hot water, wipe dry, and cut. Repeat after each cut to keep the cream cheese from sticking to the knife.
no bake cheesecake topped with raspberries

Variations

There are so many ways to change up these easy no bake cheesecake bars.  The variations are endless. A few suggestions are:

  • Seasonal fresh fruit. (If making the patriotic version, feel free to use strawberries instead of raspberries.)
  • Any type of pie filling would be amazing on these no bake cheesecake bars. (Blueberry, cherry, apple, strawberry, pumpkin pie – If they make it, it will be delicious, I promise!)
  • Chocolate, strawberry, peanut butter sundae toppings, caramel banana sauce.
  • Chopped nuts.
  • Any type of chopped candies or cookies. (Reeses, Heath Bar, Snickers, Oreos) They all sound amazing!
no bake cheesecake bars with fruit

FAQ’s

How Do I Store No Bake Cheesecake Bars

Cover the cheesecake with plastic wrap and store it in the fridge for 4 to 5 days.

Can You Freeze Cheesecake Bars? 

Yes, you can freeze these no-bake cheesecake bars. To do so, Make sure the cheesecake has fully set up (minimum of 4 hours in the fridge.) Then you can wrap the bars in plastic wrap and store in an air-tight container. (I like my Food Saver for this.)

For best results, eat within 3 months.

Can I Use A Lower Fat Cream Cheese For The No-Bake Cheesecake Bars?

Yes, you can use low-fat cream cheese, but I do not recommend fat-free as the flavor is just not the same. 

Can I Use Cookies For The Crust?

You can definitely use crushed cookies for the crust instead of graham crackers. Oreos, vanilla wafers, ginger snaps. Whatever you like.

Can I Sub Cool Whip For The Heavy Whipping Cream?

Yes, you can. There is no issue subbing the cool whip for whipped cream. The whipped cream does provide a bit more richness, but using cool whip will save time. Use whatever you prefer. 

Can I use Sugar-Free Ingredients to make this low carb?

Yes, you can 100% make this a low carb dessert by subbing the real sugar with your favorite cup for cup sugar substitute.

You can also use almond, pecan or walnut meal for the crust.

best no bake cheesecake bars

More Desserts for a Crowd

Tried this recipe? Let us know what you think about the Cheesecake bars!

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no bake cheesecake bars recipe

Red White and Blue Cheesecake Bars (No Bake)

  • Author: Jamie Sanders
  • Prep Time: 25 minutes + chilling time
  • Total Time: 12 minute
  • Yield: 16 servings 1x
  • Category: dessert
  • Method: no bake

Description

No-Bake Cheesecake Bars are rich, decadent, easy to make, and taste absolutely amazing! Buttery graham cracker crust topped with a smooth, creamy, and rich no-bake cheesecake filling and seasonal fruit.


Ingredients

Scale

Crust

  • 2 cups crushed graham crackers (+/- 14 sheets)
  • 1/4 cup of granulated sugar
  • 1 stick of butter, melted (8 tablespoons)

Cheesecake filling

  • 38 oz blocks of cream cheese, softened to room temp
  • 1.5 cups confectioners sugar
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
  • 1 cup heavy whipping cream

Fruit topping

  • 1 cup of blueberries
  • 2 pints of raspberries

Instructions

  1. Using a ziplock bag and rolling pin or food processor, crush 14 to 16 sheets of graham crackers, into very fine crumbs. (You’ll need two cups of graham crackers crumbs)
  2. In a large bowl (or food processor, combine graham cracker crumbs, butter, and sugar. Mix till thoroughly combined (should resemble wet sand).
  3. Line a 9 by 13 pan with parchment paper if desired, leaving enough paper overhanging the sides to hold for easy removal.
  4. Transfer cracker mixture into pan. Press crumbs firmly into pan using fingers or the back of a measuring cup.  Place the crust in the freezer. 
  5. In a large bowl, beat cream cheese, confectioner’s sugar, vanilla, and lemon juice until smooth.
  6. In a second bowl, beat heavy cream until stiff peaks form.
  7. Gently fold whipped cream into the cream cheese mixture until just combined. Do not over mix.
  8. Spread cream cheese mixture over crust. Refrigerate, covered for at least 4 hours. When ready to serve, top with fresh berries and/or other toppings.
  9.  Slice, serve and enjoy. (See serving and slicing tips above.)


Nutrition

  • Serving Size: 1/16th of recipe

Keywords: patriotic desserts, no bake cheesecake recipes, no bake cheesecake bars

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