These no bake cheesecake bars don’t require any baking or cooking. They only need 4 ingredients and can be made ahead of time. They are a cool and refreshing dessert to make for summer.
A stack of three no bake cheesecake bars

These no bake cheesecake bars taste like cheesecake ice cream bars or old fashioned cheesecake bites. The cheesecake bars feature a creamy, light cheesecake center sandwiched between two layers of crust.

Ingredients

  • Cream cheese
  • Heavy cream
  • Condensed milk
  • Graham crackers

Cream cheese: Cream cheese is beaten until light and fluffy for an extra smooth and light cheesecake filling.

Heavy cream: Heavy cream is whipped until stiff peaks and folded in, helping to create a light cheesecake filling. Folding in the whipped heavy cream allows you to eat these bars straight from the freezer, with the bars having an ice cream cheesecake consistency.

Condensed milk: Sweetened full fat condensed milk is used to sweeten the filling and make it creamy. Condensed milk works better than using sugar because it melts into the filling and won’t make the filling grainy.

Graham crackers: Crushed graham crackers are mixed with a little condensed milk to create a double layer of crust for the cheesecake bars.

How to Make No Bake Cheesecake Bars

  • Crush the graham crackers. Stir in part of the condensed milk until the crumbs start to bind together. Spread half of the crust at the bottom of your prepared loaf pan.
  • The heavy cream is beaten until stiff peaks form. Set aside
  • Beat the cream cheese until light and fluffy. Add in the condensed milk and beat with the cream cheese until smooth and creamy. Fold in the whipped heavy cream.
  • Transfer the cheesecake filling on top of the crust, using a spatula to spread it evenly across.
  • Place the final crust on top of the cheesecake layer. Place into the freezer until set and cut into bars or small bites before serving.

Cheesecake bars on a serving board

Expert Tips

  • When adding the top layer of crust, make sure you don’t push it down too much because that will cause you to push into the cheesecake layer. It’s okay if the top layer is not as compacted, as it is meant to be more like a cookie crumble crust on top.
  • It’s important to beat the cream cheese and the heavy cream separately to create a creamier, fluffier cheesecake filling.
  • If you don’t have graham crackers, you can use other types of biscuit or shortbread cookies. Try to use ones that are not too sweet.
  • You can skip the top layer of crust as well, but it does make it easier to hold and eat these when there is a double layer of crust.
  • You can eat these straight from the freezer for an ice cream consistency. You can also let them defrost and the cheesecake filling will still hold its form but will be more soft and not as set.
  • You can serve these as bars or you can cut them into small bite-sized squares that are like the mini cheesecake bites sold at grocery stores.

Cheesecake bars with a fluffy filling

More Cheesecake Recipes

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4 Ingredient No Bake Cheesecake Bars

These 4-ingredient no bake cheesecake bites are a simple homemade version of the nostalgic cheesecake bites from the grocery store. Made with a fluffy no-bake cheesecake filling and graham cracker crust, they're easy to prep ahead and perfect for keeping in the freezer for a quick snack or dessert.
Servings: 10 bars
Prep Time: 20 minutes
Total Time: 29 minutes
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Ingredients

  • 9 sheets (141g) graham crackers, see note before starting
  • 7 tbsp (137g) sweetened full fat condensed milk, divided, or more as needed, room temperature
  • 1/2 cup (4 fl oz/119ml) heavy cream
  • 4 oz (113g) full fat cream cheese, softened

Instructions
 

  • Line a 9 x 5-inch loaf pan with parchment paper, leaving some overhang on the sides for easy removal later.
  • Crush the graham crackers in a food processor or by hand until they become crumbs. Add 3 tablespoons sweetened condensed milk and mix in until the mixture resembles wet sand and holds together when pressed. If your mixture does not seem to be sticking, add more condensed milk as needed until the mixture binds.
  • Press half of the graham cracker mixture into an even layer in the bottom of the prepared loaf pan. Try to apply some pressure so that the bottom crust layer is very compact; this will help prevent the crust from crumbling when it is time to cut the bars.
  • Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-low speed until the cream begins to thicken, about 30 seconds, then increase the speed to medium high and whip until stiff peaks form, about 2 minutes, scraping down the sides of the bowl as needed. Transfer the whipped cream to a separate bowl and set aside.
  • Add the cream cheese to the same stand mixer bowl (no need to clean). Beat on medium-high speed until smooth, light, and fluffy, about 2 minutes, scraping down the sides of the bowl as needed.
  • Add the remaining 1/4 cup sweetened condensed milk and continue beating until fully incorporated and smooth, about 1-2 minutes more.
  • Add half of the whipped cream to the cream cheese mixture and gently fold it in with a spatula. Add the remaining whipped cream and continue folding just until no streaks remain.
  • Spread the filling evenly over the chilled crust. Sprinkle the remaining graham cracker mixture evenly over the top and gently press to help the crust stick. Be careful not to apply too much pressure. The top crust layer does not need to be as compact as the bottom layer but it does need to lightly stick together.
  • Freeze until firm, at least 4 hours or preferably overnight. When the bars are frozen, use the parchment overhang to lift the cheesecake from the pan. Cut with a sharp knife. You can cut into bars for larger portions or cut into bite sized 1-inch squares for mini bites. The cheesecake bars can be eaten right away or you can let them defrost a little for a softer consistency. Store any uneaten bars in an airtight container in the freezer.

Notes

  • Graham cracker note: Graham crackers usually come in sheets that can be broken into smaller individual crackers (usually 4 to a sheet). 9 sheets refers to the full sheets. You should have 36 individual crackers. The total weight should be about 141 grams.
  • Condensed milk note: Make sure to use room temperature condensed milk. Condensed milk in the fridge is going to be too thick and you won't be able to stir and mix it into the graham crackers crumbs well. I find that the amount of condensed milk needed to bind the graham cracker crumbs varies depending on the brand of graham crackers and the brand of condensed milk. You will likely need between 3-6 tbsp to get the crumbs to bind.
  • I used La Lechera condensed milk,* Philadelphia cream cheese,* and Amazon Grocery Graham Crackers.*
  • *These product links are affiliate links. This means I earn a commission from qualifying purchases.
Serving: 1bar, Calories: 184kcal, Carbohydrates: 20g, Protein: 3g, Fat: 11g, Saturated Fat: 6g, Sodium: 121mg, Fiber: 2g, Sugar: 12g, NET CARBS: 18
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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