Creamy no bake cheesecakes with jam on top

The Best No Bake Cheesecake Bars with vanilla beans

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No bake cheesecakes are in! These no bake cheesecake bars are made using vanilla beans for an extra flair without much else. They use simple ingredients to make the best dessert ever… Best of all no need to turn on your oven because, let’s be honest, it’s too damn hot!

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Creamy no bake cheesecakes with jam on top

Cheesecake bars, New York cheesecakes, no bake cheesecakes… I love’em all!


I have always had a sweet spot for cheesecakes. Ever since I moved here from Algeria, I knew that that was my type of dessert. If you know me, you know that I am an avid cheese eater, whether be it savory or sweet. I’m down for it!

Once I found out about a dessert made mainly with cheese, I knew I had to try it and make all the variations of it too. I baked my fair chair of cheesecakes and I even shared some of them on the blog:

Mini Cheesecake recipe for one/two– our favorite mini 4 inch cheesecake for one or two. It is dense and have everything that a large cheesecake would have except it’s tiny 🙂

Healthy No Bake Cheesecake Cups– Sometimes I try and have healthier treats to keep my meals balanced. That’s how these no bake healthy cheesecake cups came about. With a healthy dose of protein and a yummy graham cracker crust, how can you say no!

Cheesecake swirled red velvet brownies– Ohm how I love these! I’m obsessed with brownies, cheesecakes, and red velvet and this right here combines all three!

How to make no oven dessert

This is our favorite creamy no bake cheesecake bars recipe with vanilla beans!

With this recipe, I was aiming for something simple that would not require the use of an oven because it’s way too hot and ain’t nobody got time for that! It is also a recipe that comes together quickly and requires very few ingredients. Make this for your guests and let them enjoy this delicious desserts on a hot summer day!

It makes smooth cheesecake bars that are very light and airy. The flavor is similar to a regular cheesecake that you might have at restaurants but it is not as dense or heavy.

What’s so special about these no bake cheesecake bars

These no bake cheesecake bars are near and dear to my heart because:

  • They are the perfect summer dessert, no need to turn on your oven to enjoy a tasty little treat.
  • You can whip them up fairly quickly. The longest part is waiting for them to chill.
  • They are perfectly silky smooth and luxurious.
  • It is an 8×8 cheesecake recipe, lord knows how much I love those!

These no bake cheesecake bars are a whole lot lighter than your regular cheesecakes. So if you’re not a fan of dense heavy cheesecakes this might be the best dessert option for you.

I personally find that this recipe is more fitting for summer because it is lighter and more airy. While the baked cheesecakes are better during fall and winter when all you want to do is eat and snuggle up indoors!

Vanilla bean no bake cheesecake bars

Ingredients for this no bake cheesecake recipe

  • Graham crackers You will need graham cracker crumbs. You could either use the regular graham cracker sheets and blend them in a food processor or buy them already crushed.
  • Granulated sugar– The granulated sugar will make the graham base a little sweeter and more tasty.
  • Cinnamon Can’t have my cheesecakes without cinnamon. If you don’t like a little cinnamon flavor in your cheesecakes omit this.
  • butter– Melted butter is crucial to hold the graham cracker crumbs and sugar together and give a delicious buttery flavor.
  • Cream cheese– You will need full fat cream cheese at room temperature, don’t skip this step!
  • Greek yogurt– I like to use greek yogurt in my cheesecakes to give it a little extra protein as well as a little tang. If you don’t have greek yogurt, use sour cream instead.
  • Heavy whipping cream– The heavy whipping cream is used to make whipped cream and keep the cheesecake light and fluffy.
  • Powdered sugar– We use powdered sugar to sweeten the cheesecake without weighing it down.
  • Vanilla bean paste Vanilla bean paste enhances the look as well as the flavor of the cheesecake.

Substitutions in this no bake cheesecake recipe

If you would like to use cool whip whipped topping instead of the heavy cream let the cool whip thaw in the fridge and measure out 1 1/2 cup. Use the cool whip instead of the whipped heavy cream in this recipe.

If you don’t have vanilla bean paste you can substitute that with 1 tsp of vanilla extract.

Lingon

How to make no bake cheesecake at home!

Start by lining an 8×8 baking sheet with parchment paper and set aside.

In a food processor, place the graham cracker sheets, sugar, and cinnamon and pulse until well blended. Add in he butter and mix one more time until the butter is well dispersed in the graham cracker mixture.

Pour the graham cracker mixture in the lined baking sheet and press it into the bottom of the pan and set in the fridge or the freezer while you make the cheesecake filling.

In a stand mixer bowl add in the heavy cream and whip until stiff peaks form. If you are using the same bowl to mix the cream cheese, transfer the whipped heavy cream to a different bowl and place it in the fridge.

Add in the room temperature cream cheese and greek yogurt to the stand mixer bowl and beat until soft. Now, add in the powdered sugar and the vanilla bean pasta and beat one last time until smooth. Add in the cold whipped cream and fold using a rubber spatula until completely smooth. Pour the cheesecake mixture onto the cooled crust, wrap with plastic wrap and leave it to chill in the fridge for 6 hours or overnight.

To serve these no bake cheesecake bars, use the parchment overhang to carefully remove the cheesecake bars from the pan and gently place it on your cutting board. Cut the slices and serve on its own or topped with berry jam!

How long will these cheesecake bars keep?

These no bake vanilla bean cheesecake bars will store well in an airtight container in the fridge for 3-4 days. As the time goes on, you might notice the crust becoming not as crunchy as it was when you first made it.

I would not recommend storing these in the freezer as they tend to get icy and a lose their smooth texture.

How to make no bake cheesecake bars

Tips and tricks for the best no bake cheesecake bars

  • Use full fat cream cheese– This is not the time to try and make this dessert healthier! The cheesecake bars need the extra fat from the cream cheese to stabilize and set so make sure to use a full fat cream cheese.
  • Make sure the cream cheese is at room temperature- You want your cheesecake to be soft and easy to work with otherwise you will end up with a clumpy no bake cheesecake and that’s a no no for me!
  • Don’t freeze this cheesecake- I tried freezing this cheesecake but it crystalized, so unless you’re okay with that, don’t freeze your cheesecake if you want to keep it smooth and creamy.

More bar recipes you will love!

Creamy no bake cheesecake recipe

If you make this cheesecake bar recipe make sure to leave us a 5 star review by clicking on the 5 stars under the title and description!

no bake creamy vanilla bean cheesecake

No bake cheesecake bars with vanilla beans

These no bake cheesecake bars are light and fluffy with a delicious vanilla bean flavor. They are the perfect summer time dessert because they require no oven!
5 from 2 votes
Prep Time 10 mins
Chill time 6 hrs
Total Time 6 hrs 10 mins
Course Dessert
Cuisine American
Servings 16 squares
Calories 243 kcal

Ingredients
  

Graham cracker base

Cheese cake layer

  • 1 cup heavy cream cold
  • 16 oz cream cheese at room temperature
  • 1/4 cup greek yogurt unsweetened
  • 1 cup powdered sugar
  • 2 tsp vanilla bean paste

Instructions
 

  • Start by lining an 8×8 baking sheet with parchment paper and set aside.
  • In a food processor, place the graham cracker sheets, sugar, and cinnamon and pulse until well blended. Add in he butter and mix one more time until the butter is well dispersed in the graham cracker mixture.
  • Pour the graham cracker mixture in the lined baking sheet and press it into the bottom of the pan and set in the fridge or the freezer while you make the cheesecake filling.
  • In a stand mixer bowl add in the heavy cream and whip until stiff peaks form. If you are using the same bowl to mix the cream cheese, transfer the whipped heavy cream to a different bowl and place it in the fridge.
  • Add in the room temperature cream cheese and greek yogurt to the stand mixer bowl and beat until soft. Add in the powdered sugar and the vanilla bean pasta and beat one last time until smooth. Add in the cold whipped cream and fold using a rubber spatula until completely smooth. Pour the cheesecake mixture onto the cooled crust, wrap with plastic wrap and leave it to chill in the fridge for 6 hours or overnight.
  • To serve these no bake cheesecake bars, use the parchment overhang to carefully remove the cheesecake bars from the pan and gently place it on your cutting board. Cut the slices and serve on its own or topped with berry jam!

Notes

Keep the bard refrigerated until ready to serve. 
You can serve these bars with jam on top. 

Nutrition

Calories: 243kcalCarbohydrates: 16gProtein: 3gFat: 19gSaturated Fat: 10gCholesterol: 52mgSodium: 177mgPotassium: 67mgFiber: 1gSugar: 12gVitamin A: 725IUVitamin C: 1mgCalcium: 47mgIron: 1mg
Keyword cheesecake bars, cheesecake recipe, no bake cheesecake, no bake dessert, vanilla bean cheesecake
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