Description
Delicious no-bake cheesecake bars with a berry swirl that are easy to make and perfect for any occasion.
Ingredients
Scale
- Crust
- 15 sheets graham crackers
- 2 tablespoons granulated sugar
- pinch of salt
- 120 millilitres unsalted butter, melted
- Cheesecake Filling
- 240 millilitres heavy cream, cold
- 680 grams full-fat cream cheese, room temperature
- 165 grams powdered sugar
- 80 millilitres sour cream, room temperature
- 2 teaspoons vanilla extract
- 1 teaspoon fresh lemon juice
- pinch of salt
- Berry Swirl
- 300 grams mixed fresh berries (strawberries, blueberries, raspberries)
- 2 tablespoons fresh lemon juice
- 50 grams granulated sugar
- 1 teaspoon vanilla extract
- pinch of salt
Instructions
- Combine mixed berries, lemon juice, sugar, vanilla extract, and salt in a saucepan. Cook over medium heat for approximately 10 minutes, stirring and breaking up the berries, until thickened.
- Transfer the berry mixture to a blender and blend until smooth, or use an immersion blender directly in the pot. Pass the sauce through a fine sieve to remove seeds. Cool the sauce and refrigerate.
- In a food processor, blitz graham crackers, granulated sugar, and salt until finely ground. Stream in melted butter and pulse until the mixture is cohesive. Line a 23×23-centimetre baking pan with parchment paper. Evenly press the crust mixture into the bottom using the back of a measuring cup or fingers. Freeze while preparing the filling.
- In a chilled mixing bowl, beat the cold heavy cream with a hand mixer until stiff peaks form, about 2–3 minutes. Start at a low speed and increase gradually. Take care not to over-beat. Refrigerate whipped cream until needed.
- In a separate bowl, beat cream cheese and powdered sugar together until smooth. Add sour cream, vanilla extract, lemon juice, and salt. Continue mixing until thoroughly blended.
- Gently fold the whipped cream into the cream cheese mixture using a rubber spatula, mixing just until incorporated.
- Spread the cheesecake filling evenly over the prepared crust in the pan. Drop spoonfuls of berry sauce over the surface and use a knife to marble and swirl gently. Reserve leftover berry sauce for serving.
- Cover the pan with plastic wrap and refrigerate for at least 8 hours or overnight, allowing the bars to fully set before slicing.
Notes
- Make sure to use room temperature cream cheese for better mixing.
- Leftover berry sauce can be drizzled on top when serving.
- For best results, refrigerate overnight.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 290
- Sugar: 20g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 40mg