These No Bake Berry Cheesecake Bars are the perfect summer dessert. A cookie crust with a light and fluffy cheesecake filling topped with a berry compote. They require no baking at all and can be made the day before serving.

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When it comes to Cheesecake, I usually always make some kind of baked cheesecake variety. Just a few of my favourites are my Berry Topped Lime Cheesecake, the New York Style Cheesecake Tart and the delicious Raspberry Cheesecake Bars. While there are all fantastic choices, may I introduce these No Bake Berry Cheesecake Bars today. I’m in love! The filling in absolutely dreamy, light and delicious. They are chilled not baked and a perfect dessert for summer.

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What Are These No Bake Cheesecake Bars Like

• Difficulty – These bars are pretty easy to make and no baking is required. However, the recipe is broken down into three parts and you do have to cook the berry sauce on the stovetop.
• Taste – The cheesecake filling is light, creamy and sweet. The topping is slightly tart but bursting berry flavour.
• Serving – This recipe makes 12 cheesecake bars. In the recipe card at the end of the post, you can easily adjust the serving size.

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Ingredients

This recipe is broken down into three parts⬇️

• Cookie base – The cookie base was made by combining cookie crumbs with melted butter.
• Berry compote – I made a berry compote with a bag of mixed frozen berries, granulated white sugar, lemon juice, corn starch and water.
• Cheesecake filling – The cheesecake filling was made from whipping cream, cream cheese, sour cream, powdered sugar, vanilla extract, lemon juice and salt.

NOTE, The full recipe and ingredient list can be found at the end of the post in the recipe card.

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Instructions

1. Prepare baking dish – Grease the bottom of a deep sided 9 x 9 inch baking dish and set aside.
2. Press cookie base into baking dish – In a medium sized mixing bowl, combine the cookie crumbs and the melted butter. Mix well to combine. Press the crumbs firmly into the bottom of prepared baking dish. Cover with plastic wrap and place in the refrigerator.
3. Make berry topping – In a medium sized saucepan set over medium heat add the frozen berries, granulated white sugar and lemon juice. Stir well and bring to a gentle simmer and allow the berries to cook down. As the berries are cooking down, mash them with a fork to break them up. Allow the berries to cook for about 5 – 8 minutes until you have a lumpy sauce like consistency. Mix together the corn starch and water and add to the berries and stir well. This will thicken the sauce. Remove from heat and allow to cool down.
4. Whip the cream – In a large mixing bowl add the whipping cream and beat with your electric mixer on high until light and fluffy. This will take approximately 2 – 3 minutes. Set aside.
5. Make cheesecake filling – In another large mixing bowl combine the cream cheese, sour cream, powdered sugar, vanilla extract, lemon juice and salt. Mix well until combined, about 2 – 3 minutes. Fold the whipped cream into the cream cheese mixture. Don’t over mix or it may deflate.
6. Assemble cheesecake and refrigerate – Evenly spread the cheesecake mixture over the cookie crumb base and make sure to spread it out evenly. Top the cheesecake layer with the berry sauce and evenly spread it out over the top. Cover and refrigerate for at least 4 hours to overnight.
7. Serve – Cut into squares and serve cold from the fridge.

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Recipe Tips

• Press crumb mixture firmly – Make sure to press the crumb mixture firmly into the baking dish. This will ensure it holds together after your cut the cheesecake bars.
• Cheesecake filling – Whip the cream before adding it to the cream cheese mixture. This will give the cheesecake bars a lighter and fluffier texture.
• Make ahead berry topping – This can be made a few days ahead of assembling the bars.
• Serve cold– These bars must stay in the fridge until serving. They will lose their firmness after sitting at room temperature.

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Substitutions

• Biscuits – I used Digestive biscuit crumbs but you could use Graham crackers, vanilla wafers or any other biscuits that you like for the cookie base.
• Frozen mixed berries – You can easily use fresh berries like blueberries, strawberries or raspberries.

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Storage

• Store in the refrigerator – You can store this in the refrigerator in an airtight container for up to about three days for best freshness and taste.
• Store in the freezer – You can also store this cheesecake in the freezer. Make sure to store it in a freezer friendly airtight container. I like to line the container with parchment paper and a layer of paper towels before adding the cheesecake. Store in the freezer up to about one month.

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Thanks For Stopping By & Hope To See You Soon!