No Bake Berry Cheesecake Bars (Print Version)

Swirls of fresh berry sauce atop creamy cheesecake and a buttery graham crust. Perfect for any summer occasion.

# Ingredients:

→ Crust

01 - 15 sheets graham crackers
02 - 2 tablespoons granulated sugar
03 - Pinch of salt
04 - 1/2 cup melted unsalted butter

→ Cheesecake Filling

05 - 1 cup cold heavy cream
06 - 24 ounces full-fat cream cheese, room temperature
07 - 1 1/3 cups powdered sugar
08 - 1/3 cup sour cream, room temperature
09 - 2 teaspoons vanilla extract
10 - 1 teaspoon fresh lemon juice
11 - Pinch of salt

→ Berry Sauce

12 - 2 cups mixed fresh berries (strawberries, blueberries, raspberries)
13 - 2 tablespoons fresh lemon juice
14 - 1/4 cup granulated sugar
15 - 1 teaspoon vanilla extract
16 - Pinch of salt

# Steps:

01 - Combine fresh berries, lemon juice, sugar, vanilla, and salt in a saucepan over medium heat. Cook while stirring, breaking up the berries, until the mixture thickens after approximately 10 minutes.
02 - Transfer the berry mixture to a blender and blend until smooth or use an immersion blender. Pass the mixture through a sieve and discard the seeds. Cool and refrigerate.
03 - Pulse graham crackers, sugar, and salt in a food processor until finely ground. Stream in melted butter until combined. Press the crumb mixture into a 9x9-inch pan lined with parchment paper, ensuring an even layer. Freeze until firm.
04 - Beat cold heavy cream in a chilled mixing bowl with a hand mixer until stiff peaks form, about 2-3 minutes. Start slow to prevent splattering. Refrigerate.
05 - Beat cream cheese and powdered sugar together until smooth. Add sour cream, vanilla, lemon juice, and salt, mixing until combined. Fold in whipped cream gently with a rubber spatula.
06 - Spread cheesecake filling evenly over the prepared crust using an offset spatula. Drop spoonfuls of berry sauce on top and swirl gently with a knife. Cover with plastic wrap.
07 - Refrigerate overnight or for at least 8-12 hours until fully set. Slice and serve.

# Notes and Tips:

01 - Leftover cheesecake can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.

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