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No-Bake Cheesecake Bars

The Secret to Perfectly Clean Slices for No-Bake Cheesecake Bars

A step-by-step no-bake cheesecake bars guide that shows you how to get perfectly clean, bakery-style slices every time with smart pan prep, ideal chilling, the right tools, and simple cutting techniques for flawless presentation.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12
Course: Cake, Dessert, Wedding cake
Cuisine: American, British
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 2 cups graham cracker crumbs
  • 8 tablespoons 1/2 cup unsalted butter, melted
  • 16 ounces cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream cold (or whipped topping equivalent)

Method
 

  1. Line an 8x8 inch pan with parchment paper, leaving overhang on two sides.
  2. In a bowl, mix graham cracker crumbs and melted butter until evenly moistened, then press firmly into the pan to form an even crust; chill while you prepare the filling.
  3. Beat softened cream cheese until smooth, then add powdered sugar and vanilla and mix until creamy with no lumps.
  4. Whip heavy cream to stiff peaks in a separate bowl, then gently fold it into the cream cheese mixture until fully combined.
  5. Spread the cheesecake filling evenly over the chilled crust, smoothing the top with an offset spatula.
  6. Cover and refrigerate for at least 6 hours, preferably overnight, until firm.
  7. For clean slices, briefly chill in the freezer 15–20 minutes, lift the slab out by the parchment, warm a sharp knife in hot water, dry it, and cut straight down, wiping the blade between cuts.

Notes

Use very cold, well-chilled bars for the cleanest slices, warming and wiping your knife between each cut. For extra stability, chill the crust while you make the filling and allow the assembled no-bake cheesecake bars to set overnight before serving.