No Bake Cheesecake Bars are a fuss-free way to prep a luscious treat that sets in the fridge. You'll love how easy these are to whip up for dessert, perfect for family or crowds.
Prep Time15 minutesmins
Chill Time3 hourshrs
Total Time3 hourshrs15 minutesmins
Course: Cheesecake
Cuisine: American
Keyword: easy cheesecake recipe, no bake, no bake cheesecake
2 ½ cupsgraham cracker crumbs,about 18 full size crackers
½cupgranulated sugar
½cupunsalted butter,melted
For the Cheesecake
3packagescream cheese (8 ounce each)softened
1cansweetened condensed milk (14 ounce)
1Tablespoonlemon juice
12ounceCool Whip,thawed
Instructions
Line a 13x9 baking dish with foil (or parchment paper). Set aside. (see notes below).
To make the crust, add graham crackers and sugar to a food processor. Pulse until fine crumbs. Add in melted butter and process a couple times until blended.
Pour crumbs into the bottom of the 13x9 and press firmly into the bottom (use a cup or heel of your hand). Set aside.
In a large mixing bowl, beat cream cheese with sweetened condensed milk and lemon juice for several minutes until smooth and fluffy.
Fold in Cool Whip with a spatula, then pour cheesecake filling over the graham cracker crumb layer. Spread evenly and smooth tops.
Cover cheesecake with plastic wrap. Refrigerate for 3 hours or overnight.
When ready to serve, top with extra Cool Whip, fresh berries, caramel sauce, or chocolate syrup.
Notes
If you want to serve your bars straight from the dish, no need to line it with foil or parchment paper. If you prefer to remove them from the pan and cut into bars, foil or parchment work great.
You can swap out the graham cracker crumbs for Nilla Wafers, Golden Oreos, Gingersnaps, or any other cookie.
Swap out the Cool whip for our homemade stabilized whipped cream if preferred.
Store cheesecake in refrigerator for up to 4 days, or freeze for up to 3 months.