25-Minute Prep No-Bake Cherry Cheesecake Bars
With just 25 minutes of prep time, these no-bake cherry cheesecake bars have an impressive but easy to accomplish marbled top! The buttery no-bake graham cracker crumb crust is also easy to assemble with just 4 simple ingredients. For best results, chill in no-bake bars in the refrigerator for at least 2 hours before serving. Prepared in an 8x8-inch square pan, yields 16 servings.
Servings: 16
Calories: 277kcal
Ingredients
Graham cracker crust
- 1 ¼ cups graham cracker crumbs about 8-9 full sheet graham crackers
- 8 tablespoons unsalted butter melted
- ¼ cup granulated sugar
- pinch of salt
Cherries
- 16 ounces cherries fresh or frozen, pitted and destemmed
- 1 tablespoon warm water
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch
- 2 tablespoons granulated sugar
Cheesecake Filling
- 8 ounces cream cheese softened to room temperature
- 2 cups heavy cream
- ¼ cup granulated sugar
Instructions
- Line an 8x8-inch square pan with parchment paper and set aside
Make the Graham Cracker Crust
- To the bowl of a food processor, add the graham crackers and pulse to make fine crumbs. Add the sugar, salt and melted butter to the graham crackers. Pulse until the mixture comes together in a ball. Dump the graham cracker mixture into the prepared pan, pressing it down firmly into an even layer using the flat bottom of a measuring cup or glass. Chill in the fridge for about 30 minutes while you prepare the cherries and filling
Make the Cherries
- Whisk the cornstarch, lemon juice, and warm water together in a small bowl until the cornstarch has dissolved. Set aside. Place the cherries and sugar in a medium saucepan over medium heat. Stir continuously for 3 minutes until the cherry juices begin to release, pressing the cherries with the back of a spoon to break them apart. Add the cornstarch mixture and continue to stir for another 2-3 minutes, smashing some cherries as you go. The mixture will start to thicken. Remove from the heat and put the mixture through a fine mesh strainer into a small bowl (to separate the cooked cherries and the juice). Keep separated and set both (the cooked cherries and the juice) aside. Yields about 1 cup cherries and ⅔ cup cherry juice
Make the Cheesecake Filling
- In the bowl of a stand mixer with the paddle attachment affixed or with a handheld electric mixer, add the softened cream cheese and beat on medium speed until smooth, about 2-3 minutes. Turn the mixer off and add the heavy whipping cream and sugar. Beat until thick and smooth, about 2 minutes, scraping the sides and bottom of the bowl as needed. Spread the cheesecake filling evenly on top of the chilled crust. Dollop the cherry juice over the cheesecake filling (you may not use all of it) then swirl gently with a knife. Resist the urge to continue swirling
- Chill at least 2 hours. Slice and top with remaining cherries before serving
Notes
- To save time, store-bought graham cracker crust may be used. Use a 9-inch pie plate instead of the square baking pan, as most pre-made crusts are made for round pie pans
- Recipe may be made in a 9-inch pie pan as well
- Store tightly wrapped with plastic wrap in the refrigerator for up to 5 days. Store cherries and cheesecake separately.
- Cheesecake bars may be frozen for up to 3 months. Thaw overnight in the fridge
Nutrition
Serving: 1serving | Calories: 277kcal | Carbohydrates: 19g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 97mg | Potassium: 124mg | Fiber: 1g | Sugar: 14g | Vitamin A: 821IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg
