No-Bake Cheesecake Bars – these babies are just the right amount , have a nice buttery graham cracker crust, and are like actual cheesecake. Top them however you like – fruit, chocolate sauce, or caramel and sea salt
Time 25 minutes
Chill 4 hours
Total Time 25 minutes
Servings 16
Ingredients
-
1
cup
graham cracker crumbs
(from about 8 sleeves)
-
5
tbsp
unsalted butter
melted
-
2
tbsp
cold water
-
1 1/2
tsp
plain powdered gelatin
(I bought a box of little packets)
-
16
oz
original cream cheese
room temperature for 30 minutes
-
3/4
cup
powdered sugar
-
1/3
cup
sour cream
room tmperature for 30 minutes
-
2
tsp
vanilla extract
-
pinch
of salt
-
3/4
cup
heavy whipping cream
Sour Cream Topping (Optional)
-
3/4
cup
sour cream
-
3
tbsp
powdered sugar
-
1/2
tsp
vanilla bean paste or extract
Instructions
-
To make the
crust, in a medium size mixing bowl combine the graham cracker crumbs,
granulated sugar and salt. Pour the melted butter over top and stir
until a soft wet mixture forms. Firmly press into a 8×8 or 9×9 inch pan.
Place in the freezer to chill while preparing the filling.
-
In a small microwave-safe mixing bowl, whisk together the water and gelatin. Set aside.
-
In the bowl of a
stand mixer (or a large mixing bowl) beat the cream cheese until smooth
and creamy. Add the sugar, salt, vanilla and sour cream, beat just until
combined.
-
Place the gelatin
mixture in microwave and heat for 25 seconds on HIGH. Remove and whisk
for 1 minute. Allow to cool for 2 minutes, then with mixing speed on
low, slowly add the gelatin to the cream cheese, mixing until combined.
-
Using a hand mixer
(or if you have another bowl for your mixer, use that), in a medium
bowl, whip the heavy cream until stiff peaks form. Using a rubber
spatula, fold in the whipped cream into the mixture. The whipped cream
will loosen the filling up a bit and make it slightly more spreadable.
-
Carefully spread the filling into the chilled crust. Spread into a smooth, even layer.
-
Prepare the topping
by combining all of the ingredients in a mixing bowl and stirring
together until smooth. Using a spatula, spread over the top of the
cheesecake.
-
Place in the refrigerator and chill for at least 4 hours before slicing and serving.