No-Bake Cheesecake Bars
Published April 10, 2018
Craig Lee for The New York Times
- Total Time
- 20 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
FOR THE CRUST
18 whole graham crackers (about 9 ½ ounces/269 grams)
8 tablespoons/113 grams unsalted butter (1 stick), melted
2 tablespoons granulated sugar
¼ teaspoon kosher salt
FOR THE FILLING
1 ½ pounds/678 grams full-fat cream cheese, at room temperature
1 ½ cup/185 grams confectioners’ sugar
1 tablespoon pure vanilla extract
2 cups (1-17.6 ounce/500 grams container) full-fat Greek yogurt, at room temperature
1 ¼ cup cold heavy cream
Nutritional analysis per serving (24 servings)
20 grams carbs; 54 milligrams cholesterol; 269 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 12 grams saturated fat; 20 grams fat; 176 milligrams sodium; 4 grams protein; 13 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Line a 13-inch-by-9-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides. In a food processor, or in a resealable plastic bag, crush the graham crackers until you have fine crumbs (but stop before you have dust). You should have about 2 ¼ cups. Transfer the crumbs to a medium bowl. Add the butter, sugar and salt, and stir until evenly moistened. Tip the crumbs into the prepared pan and press them down into an even layer on the bottom. Transfer to the freezer while you prepare the filling.
- Step 2
In a large bowl, beat the cream cheese, confectioners’ sugar and vanilla with an electric mixer until fluffy, 3 minutes. Beat in the yogurt just until combined, about 30 seconds. In a separate bowl, beat the cream until you have stiff peaks. With a large rubber spatula, fold the cream into the cream-cheese mixture. Transfer the filling to the prepared crust and spread it out into an even layer. Cover with plastic wrap and refrigerate until very cold, at least 6 hours or up to overnight. Keep the bars refrigerated until serving.
- Step 3
To serve, cut the bars away from the two exposed edges of the pan with a sharp knife. Use the parchment overhang to very carefully transfer the bar to a cutting board. (Be careful: The crust is tender.) Cut into squares to serve.
Private Notes
Comments
I baked my crust, just 12 minutes at 350. I know that I can't call it "No Bake" anymore but it was worth it to crisp up the crust a bit before all that wet stuff got put on top.
I like this recipe because it is really easy for 8 year olds like me and it tastes really good. I cooked the crust in the oven for twelve minutes so it’s not exactly a no- bake cheesecake but it helps if you want a crispy crust.
I like to use gluten free ginger snaps as a sub for graham crackers in a crust.
Spreading melted chocolate (perhaps white chocolate for this recipe) over the crust and then freezing helps it from getting soggy. Also if making in a muffin pan with cupcakes liners, add a vanilla wafer to the bottom of the cup instead of graham cracker crust.
Can this be made a couple of days ahead?
I love this recipe - always great comments on this. It is such a giant volume that I halve the recipe and make it as a deconstructed cheesecake (sprinkling the crust on top) for a fresh summer dessert. I also include a little less sugar than called for and add 2T of lemon juice. Serving with strawberries is also lovely.