Jul 08, 2019, Updated Jan 19, 2024 Classic cheesecake requires blind-baking a crust, careful incorporating of ingredients and specific beating technique, then long, gentle baking in the oven, often with a fussy water bath. My no-bake cheesecake is basically the opposite of that. It requires little more than a pulse. And it is, in my opinion, this version is just as good as the original. Arguably even better, if you’re into cool, creamy, light-and-fluffy cheesecake vs. dense and rich.
How to Make Cherry Cheesecake Bars
Here’s how to make cherry cheesecake bars:
How to Store No-Bake Cheesecake
No-bake cheesecake bars will keep in the fridge for 1-3 days. The longer they stay in the fridge, the more the moisture from the filling starts to make the crust soften. I don’t recommend freezing them because the structure of the cream and cream cheese may change and become gritty and/or weepy.
Swap the Flavour
You can change out the cherry pie filling for a homemade favourite, or any other flavour of store-bought pie filling you prefer. Lemon curd would be a delicious alternative, as would fresh berries macerated with sugar for about 20 minutes to draw out their juices. You could even smother the cheesecake bars with chocolate ganache.
More Cheesecake Recipes
Classic Philadelphia Cheesecake (with a creamy 3-Ingredient filling!) No-Bake Cherry Cheesecake Bars Cheesecake Popsicles Almost-Famous Chocolate Cheesecake Pumpkin Cheesecake Bars Easy Caramel Apple Cheesecake Recipe Easter Egg Cheesecake Sweet Potato Cheesecake (with tasty Pecan Crust for Cheesecake)
