This post may contain affiliate links. Please read our disclosure policy.
Classic no-bake cheesecake bars topped with a simple fresh cherry sauce. This is a no-bake cheesecake dessert that everyone will fall in love with!
When it comes to desserts, few things can match the rich, creamy decadence of cheesecake. Traditional cheesecake can be a little daunting to make, but no bake cheesecake is ALWAYS a win! These no-bake cheesecake bars with a simple fresh cherry sauce are so easy to make and always impress whether it’s a quick gathering with friends or a special dessert to surprise your family. Let’s make this quick and easy cheesecake recipe together! ❤️-Ashley
Why You’ll Love These No-Bake Cheesecake Bars
- No oven required – need I say more? This is especially perfect during the warm summer months when you do not want to have to heat up your house making a traditional cheesecake in the oven.
- Versatile – these cheesecake bars are customizable. While I think you will love the simple fresh cherry topping, you can eat this cheesecake plain or top it with with a variety of options like chocolate sauce, strawberry sauce, lemon sauce, blueberry sauce, raspberry sauce, and the list goes on…
- Quick and easy – no-bake recipes usually come together quickly and this one is no exceptional.
Ingredients you will need:
Only a few ingredients are needed to make this cheesecake recipe:
For the crust:
- Graham cracker crumbs
- Butter – melted
- Sugar
For the no bake cheesecake:
- cream cheese
- sweetened condensed milk
- lemon juice
- vanilla
- salt
- heavy cream
For the cherry sauce:
- chopped cherries
- almond extract
- sugar
No Bake Cheesecake Instructions
Here is a brief overview of how to make no bake cheesecake. Full details including ingredient amounts are found below in the recipe card.
- Line a 9×9 square baking pan with parchment paper.
- Make the crust: in a medium bowl mix together graham cracker crumbs, butter and sugar. It should look like wet sand. Press this mixture into the prepared pan and press down firmly in an even layer. Freeze.
- Make the filling: Beat the cream cheese until smooth. Slowly add in sweetened condensed milk. Add in lemon juice, vanilla, and salt.
- Whip the cream: in a separate bowl, beat the heavy cream until it reaches stiff peaks.
- Combine the cheesecake mixture with the whipped cream – gently fold together.
- Top the crust with the cheesecake filling – spread the filing into an even layer over the crust.
- Refrigerate – allow the cheesecake to set in the refrigerator for 4-5 hours or overnight.
- Make the cherry topping: combine cherries, sugar and almond extract in a saucepan and heat over medium-high heat until the juices thicken. Remove from heat and cool.
- Cut cheesecake into squares – top with cherry sauce and serve.
Want to double the recipe? This can easily be done – double the recipe and make it in a 9×13 pan and they will be perfect for those family get-togethers!
More No-Bake Cheesecake Recipes
Simple and easy to make, no-bake cheesecake recipes are always favorites because they are perfect for warm weather, yet still offer that creamy texture that we have come to know and love from cheesecake. Here are a few more no-bake recipes to try:
- No-Bake Peanut Butter Cheesecake Jars
- No-Bake Cheesecake Bites
- No Bake Cheesecake with Oreo Crust
- Strawberry Cheesecake Smoothie
If you try this no-bake cheesecake bars recipe, please leave a comment and let me know what you think. I love to hear from you! Enjoy!
No-bake Cheesecake Bars
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup unsalted butter melted
- 2 tablespoons granulated sugar
For the cheesecake:
- 16 oz cream cheese room temperature
- 14 oz sweetened condensed milk
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup heavy cream
For the cherry topping:
- 1 cup pitted chopped cherries
- 1/4 tsp almond extract
- ¼ cup granulated sugar
- ¼ tsp salt
Instructions
For the crust:
- Line a 9 x 9 square baking pan with parchment paper.
- Make the crust: Mix together the graham cracker crumbs, butter, and two tablespoons of sugar until well combined and the mixture looks like wet sand.
- Press the mixture into the prepared baking pan and press down until it is a firm, even layer. Place it in the freezer.
For the cheesecake filling:
- Beat the cream cheese until smooth. Slowly add the sweetened condensed milk while beating the cream cheese. Add in the lemon juice, vanilla, and salt and mix until well combined.
- In a seperate bowl, beat the heavy cream until it reaches stiff peaks. Gently fold the cream into the cheesecake mixture.
- Remove the crust from the freezer and top the crust with the cheesecake mixture.
- Put in the refrigerator to set for at least 4 – 5 hours, or overnight.
For the cherry topping:
- While the cheesecake is setting, mix together the cherries, sugar, almond extract, and remaining salt together and heat in a saucepan until the juices thicken. Remove from heat and allow to cool.
- Take out the cheesecake bars and cut into squares. Top each slice of cheesecake with cherry topping and serve.
