Name: Best No-Bake Mini Cheesecake Bar
Prep time: 20 min
Cook time: 4 h
Total time: 1 h 10 min
Ingredients: 2 | cups graham cracker crumbs (about 14 full crackers, finely crushed); ½ | cup unsalted butter (melted); 2 | tablespoons granulated sugar; 16 oz (450g) | cream cheese (room temperature); ½ | cup granulated sugar; 1 | teaspoon vanilla extract; 1 | cup heavy whipping cream (cold); 1 | tablespoon lemon juice (optional, for a tangy flavor); Fresh fruits (e.g., berries, mango slices, or kiwi); Chocolate shavings, caramel drizzle, or crushed nuts (optional

Best No-Bake Mini Cheesecake Bar

Servings

servings

Prep time

minutes

Chilling time

hours

Calories

230

kcal

Total time

hour

minutes

Ingredients

For the Crust:
2 | cups graham cracker crumbs (about 14 full crackers, finely crushed)
½ | cup unsalted butter (melted)
2 | tablespoons granulated sugar
For the Cheesecake Filling:
16 oz (450g) | cream cheese (room temperature)
½ | cup granulated sugar
1 | teaspoon vanilla extract
1 | cup heavy whipping cream (cold)
1 | tablespoon lemon juice (optional, for a tangy flavor)
For the Topping:
Fresh fruits (e.g., berries, mango slices, or kiwi)
Chocolate shavings, caramel drizzle, or crushed nuts (optional

Directions

Prepare the crust:
Crush graham crackers and mix with melted butter and sugar. Press into the bottom of a lined 8×8 pan and refrigerate.
Make the filling:
Beat cream cheese and sugar until smooth. Add vanilla and lemon juice. Whip heavy cream to stiff peaks, then fold into the cream cheese mixture.
Assemble:
Pour filling over the crust and spread evenly. Tap the pan to remove air bubbles.
Chill and serve:
Cover and refrigerate for 4-6 hours or overnight. Remove from the pan and slice into bars.
Add toppings:
Top with fruits, chocolate, or caramel sauce. Serve chilled.

Bonus Tips

For a chocolate twist, use chocolate cookie crumbs. You can also use pre-made graham crusts for mini cups. Store leftovers in the fridge for up to 5 days.