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.

THE BEST Red, white and Blue No Bake Cheese Cake Bars 😍

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

Crust

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

Cheesecake filling

3 – 8 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

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)
In a large bowl (or food processor, combine graham cracker crumbs, butter, and sugar. Mix till thoroughly combined (should resemble wet sand).
Line a 9 by 13 pan with parchment paper if desired, leaving enough paper overhanging the sides to hold for easy removal.
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.
In a large bowl, beat cream cheese, confectioner’s sugar, vanilla, and lemon juice until smooth.
In a second bowl, beat heavy cream until stiff peaks form.
Gently fold whipped cream into the cream cheese mixture until just combined. Do not over mix.
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.
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