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Who doesn’t love cheesecake? Even if you have a dairy allergy, you might find yourself risking the reaction just for a bite of that creamy, dreamy goodness. Cheesecakes of all flavors are simply delicious—and no-bake versions are especially handy when it’s too hot to turn on the oven.
Today, we’re making Cherry Cheesecake Bars—a no-bake (well, mostly!) treat that’s simple, refreshing, and perfect for summer gatherings or solo indulgence. This recipe is one of my go-tos, and after trying it, I hope it becomes one of yours too.
Why You’ll Love ItWhen I used to help my mom and later my sister make cheesecake, the hardest part was stirring the cream cheese until it was silky smooth. Now, the biggest challenge is waiting for the bars to chill in the fridge! But trust me—it’s worth it.
These bars are creamy, lightly fruity, and indulgent without feeling heavy. Plus, they’re easy to prep and don’t require hours in a hot kitchen.
IngredientsFor the Crust3 cups graham cracker crumbs (about 2 packs)½ cup granulated sugar¾ cup melted butter (1½ sticks)
For the Cheesecake Layer1 box cherry gelatin (3 oz)1 cup boiling water3 packages cream cheese, softened (8 oz each)1½ cups powdered sugar2 cups heavy whipping creamWhipped cream, for topping
Instructions1. Prep the CrustPreheat oven to 350°F. Line a 13x9-inch pan with foil and spray with non-stick spray.In a food processor, pulse graham crackers into crumbs. Stir in sugar and melted butter until well combined.Press mixture firmly into the bottom of the prepared pan.Bake for 10 minutes. Let the crust cool completely.(Want a truly no-bake version? Skip the baking and just chill the crust for 30 minutes before adding the filling.)
2. Make the FillingIn a small bowl, combine cherry gelatin and boiling water. Stir until fully dissolved and let it cool to room temperature.In a stand mixer (paddle attachment) or using a hand mixer, beat cream cheese and powdered sugar until light and fluffy.Slowly mix in the cooled gelatin, followed by the heavy whipping cream. Beat until thick and smooth.
Tip: The mixture may seem runny at first—just keep beating until it firms up. If using a stand mixer, switch to the whisk attachment to help it thicken.
3. Assemble and ChillPour the cheesecake mixture over the cooled crust and smooth the top.Cover and refrigerate for at least 4 hours, or until firm enough to slice.Top with whipped cream before serving.
Storage & FreezingWant to make these ahead? You can freeze them!1. Let the bars chill completely in the fridge first.2. Wrap the whole pan with plastic wrap, then foil.3. Freeze for up to 3 months.4. Thaw overnight in the fridge before serving.
Nutrition Facts (per serving)Calories: 641Carbs: 50gFat: 47gSugar: 37gProtein: 7gSaturated Fat: 28gCholesterol: 132mgFiber: 1gSodium: 452mg