No-Bake Cherry Cheesecake Bars Recipe for Summer Treats

These no-bake cherry cheesecake bars are the perfect summer dessert. Made with a few simple ingredients, they take less than 20 minutes to assemble. A crunchy graham cracker crust meets a light, creamy cheesecake filling finished with a sweet cherry topping—always a crowd-pleaser at BBQs and potlucks.

This post was updated March 5, 2020 with new photos & recipe tips

I love cheesecake, and quick no-bake cheesecakes are some of my favorites—especially when topped with cherries. When it’s hot outside, who wants to turn on the oven? These bars have the tang and creaminess of a classic New York cheesecake but a lighter, mousse-like texture that is refreshing and easy to serve.

How to Make No-Bake Cherry Cheesecake Bars

The recipe begins with a crunchy graham cracker crust made from:

• 1 1/4 cup graham cracker crumbs
• 1/3 cup melted butter
• 2 tablespoons sugar

Mix the crumbs, sugar and melted butter, then press the mixture firmly into the bottom of an 8×8 (or 9×9) square pan.

The cheesecake filling is made in four simple steps:

1. Beat 1 cup of whipping cream until soft peaks form.
2. In another bowl, beat 16 ounces (two 8-oz packages) of brick-style cream cheese until smooth. Add 3/4 cup powdered sugar, 1 teaspoon vanilla extract and 2 teaspoons freshly squeezed lemon juice; mix until even. The lemon gives a pleasant tang that balances the sweetness.
3. Gently fold the whipped cream into the sweetened cream cheese with a rubber spatula, keeping the mixture light and airy. Fold until the mixture is smooth and no longer streaky.
4. Spoon the filling over the prepared crust and smooth the top.

Chill the bars in the refrigerator for at least 6 hours or overnight so the cheesecake sets and becomes easy to slice.

Pro tip: Line the pan with parchment paper or aluminum foil, leaving an overhang on the sides. When the bars are set, lift them out using the overhang and transfer to a cutting board. Peel back the liner and slice for clean, even bars.

These no-bake cherry cheesecake bars have a slightly different texture than a baked cheesecake—they’re lighter and creamier, more like a decadent mousse—but they retain that silky, luxurious mouthfeel you want in a cheesecake dessert.

Baking Tips and Tricks

• If you prefer to use whipped topping (such as Cool Whip), thaw it in the fridge and measure 1 1/2 cups. Skip folding in the whipped cream and fold in the Cool Whip instead.
• Use full-fat, brick-style cream cheese (not light, whipped or spreadable) so the bars set properly.
• To double the recipe, double all ingredients and prepare it in a 9×13-inch pan.
• Do not freeze this cheesecake; freezing can create ice crystals and change the creamy texture.

After chilling, top each slice with cherry pie filling. You can also swap the cherries for strawberry sauce or blueberry compote to make strawberry or blueberry no-bake cheesecake bars—both are delicious variations.

If you want a quick, no-fuss dessert for summer gatherings or a simple treat any time of year, these no-bake cherry cheesecake bars are a great choice.