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.
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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