They combine the creamy richness of cheesecake with the sweetness of seasonal mixed berries. This perfect fusion of flavors is ideal for summer picnics, BBQs, potlucks, or just as a sweet treat to end a meal. More fruity dessert reader favorites: Mixed Berry Cobbler, Mini Peach Cobblers, Blueberry Cinnamon Rolls, and Lemon Curd Cookies. The beauty of this dessert lies in its simplicity and ease of preparation. No need to turn on the oven or worry about water baths—this no-bake recipe ensures you get all the deliciousness of a traditional cheesecake without the fuss. Refreshing and indulgent, these no-bake berry cheesecake bars are sure to impress. Whether you’re a seasoned baker or a kitchen novice, this recipe is straightforward and guaranteed to deliver yummy results!
Why this recipe works
No baking required and no water bath required, yay! Rich and decadent! Perfect to make the day before you need them, making prep for your party or occasion seamless! Just a bit of sour cream helps with the airy, soft cheesecake texture. Cut into small squares so the individual size makes them convenient for parties or to include on a dessert table.
Mixed berries: You can’t go wrong here. I used a combination of strawberries, raspberries, and blueberries. Use whatever is in season or what you love best. Graham crackers: You’ll love the thick, buttery graham cracker base layer. Butter: Melted butter prevents the crust from falling apart. It moistens every crumb to make the perfect crust. You can use salted or unsalted, whatever you prefer. Salt: used to balance out the sweetness in the cheesecake filling. Lemon Juice: a little fresh lemon juice in cheesecake helps to balance and brighten the flavors. Cream cheese: be sure it’s softened to room temperature and always use full-fat cream cheese for the best texture of your cream cheese filling. Sour cream: Full-fat is recommended. I love adding a bit of sour cream to help with the airy, soft texture. Heavy cream: The heavy cream is whipped and folded into the cream cheese mixture to lighten the texture of the filling. Please make sure the heavy cream is cold before whipping it. I take it straight from my fridge and don’t let it sit out too long before whipping. Powdered sugar: I prefer powdered sugar (confectioners’ sugar) over granulated sugar for the cheesecake filling because it dissolves easily and contributes to a smoother texture.
