No Bake Cherry Cheesecake Bars
These no bake cherry cheesecake bars are made with two full blocks of cream cheese and Cool Whip for an extra thick, fluffy filling on a buttery homemade graham cracker crust. Made in an 8x8 pan, cut into 9 squares, and topped with cherry pie filling at serving time. No oven, no gelatin, no fuss — just a make-ahead no bake dessert that always gets asked about.
Servings: 9 squares
Equipment
- 8 x 8 pan
Ingredients
For the crust:
- 9 whole graham crackers 1 sleeve, finely crushed
- 2 tablespoons granulated sugar
- 1 stick butter melted (1/2 cup)
For the filling:
- 16 oz. cream cheese softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 8 oz. whipped topping Cool Whip, thawed
For the topping:
- 21 oz. cherry pie filling
Instructions
- Line an 8x8 baking dish with parchment paper and set aside. Combine the graham cracker crumbs, sugar, and melted butter and stir until everything is evenly moistened. Spoon the mixture into the prepared pan and use the back of a spoon to press it into an even, firm layer. Refrigerate while you make the filling.
- Beat the softened cream cheese, powdered sugar, and vanilla together until completely smooth with no lumps. Add the Cool Whip and beat again until the filling is light, fluffy, and fully combined.
- Spoon the filling over the chilled crust and spread it into an even layer with a spatula. Cover and refrigerate for at least 4 hours, or overnight. It needs to be firmed, so if you can let it sit up to 6 hours, that really helps.
- When ready to serve, slice into 9 squares. Spoon the cherry pie filling over individual squares right before serving.
Notes
- Cream cheese must be fully softened before mixing or the filling will be lumpy.
- Cool Whip must be fully thawed
- Add cherry pie filling at serving time, not before, to keep the crust crisp. If you want topping to be cold, place can in fridge.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
Serving: 1bar