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!
Servings: 16 squares
Start by lining an 8x8 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!
Keep the bard refrigerated until ready to serve.
You can serve these bars with jam on top.
Calories: 243kcal | Carbohydrates: 16g | Protein: 3g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 52mg | Sodium: 177mg | Potassium: 67mg | Fiber: 1g | Sugar: 12g | Vitamin A: 725IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 1mg