No Bake Berry Cheesecake Bars
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.
Servings: 12 servings
Calories: 262kcal
Ingredients
For the cookie base
- 1 cup cookie crumbs
- 1/4 cup butter melted
For the berry compote
- 3 cups mixed berries frozen
- 1/4 cup granulated white sugar
- 1 teaspoon lemon juice
- 1 teaspoon corn starch
- 2 teaspoons water
For the cheesecake filling
- 1 cup heavy whipping cream
- 1 cup cream cheese
- 1/3 cup sour cream
- 1 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 1/2 teaspoon salt
Instructions
- Grease the bottom of a deep sided 9 x 9 inch baking dish and set aside.
- 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.
- 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.
- 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.
- 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.
- 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 8 hours to overnight.
- Cut into squares and serve cold from the fridge.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Notes
- 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.
Nutrition Facts
No Bake Berry Cheesecake Bars
Amount Per Serving (1 cheesecake piece)
Calories 262
Calories from Fat 180
% Daily Value*
Fat 20g31%
Saturated Fat 12g75%
Trans Fat 0.2g
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 55mg18%
Sodium 224mg10%
Potassium 75mg2%
Carbohydrates 36g12%
Fiber 1g4%
Sugar 17g19%
Protein 3g6%
Vitamin A 721IU14%
Vitamin C 1mg1%
Calcium 42mg4%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.