9 Easy No-Bake Cheesecake Bar Recipes for 9×13 Pans

ByEmily Parker

No-bake cheesecake bars are the ultimate indulgence when you want something creamy, sweet, and utterly satisfying without turning on the oven. They’re perfect for summer gatherings, birthday celebrations, or simply as a delightful treat after dinner. Just imagine sinking your fork into a luscious slice that’s rich in flavor and oh-so-easy to make!

Get ready to enjoy easy no-bake cheesecake bars that require only a few ingredients and minimal effort. With a total time of 4 hours (including chilling), a difficulty level of easy, and cutting into 12 servings, you’ll have a crowd-pleaser in no time!

Prep Time Cook Time Total Time Servings Difficulty
20 minutes 0 minutes 4 hours 12 Easy

Classic No-Bake Cheesecake Bars

These Classic No-Bake Cheesecake Bars are the perfect treat for any occasion! With a creamy, velvety filling and a buttery graham cracker crust, they strike the perfect balance between sweet and tangy. Plus, the best part? You don’t even need to turn on your oven!

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Granulated sugar (¼ cup)
  • Unsalted butter, melted (½ cup)
  • Cream cheese, softened (16 oz)
  • Powdered sugar (½ cup)
  • Vanilla extract (2 tsp)
  • Sour cream (1 cup)
  • Heavy cream (1 cup)

Instructions

  1. (Total cook time: about 30 minutes) Start by preparing the crust. In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the crumbs are evenly coated and resemble wet sand.
  2. Press the crumb mixture firmly into the bottom of a 9×13-inch pan to create an even layer. Use the back of a measuring cup to pack it down tightly. Pop this in the refrigerator while you prepare the filling.
  3. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Make sure there are no lumps!
  4. Add the powdered sugar, vanilla extract, and sour cream to the cream cheese. Beat until everything is well combined and smooth, about another 2 minutes.
  5. In a separate bowl, whip the heavy cream until stiff peaks form. This will give your cheesecake its light, airy texture. Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to deflate the whipped cream!
  6. Spread the filling evenly over the chilled graham cracker crust. Smooth the top with a spatula for a nice finish.
  7. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until set. Once set, cut into bars and enjoy!

Chocolate Swirl No-Bake Cheesecake

This Chocolate Swirl No-Bake Cheesecake is a delightful, creamy treat that perfectly balances the richness of chocolate with the lightness of cheesecake. It’s a showstopper that’s incredibly easy to whip up, making it perfect for gatherings or a sweet indulgence at home. The swirls of chocolate not only add a gorgeous visual appeal but also a decadent flavor that every chocolate lover will adore!

Ingredients

  • Graham cracker crumbs (2 cups)
  • Unsalted butter, melted (1/2 cup)
  • Granulated sugar (1/4 cup)
  • Cream cheese, softened (16 oz)
  • Sour cream (1 cup)
  • Powdered sugar (3/4 cup)
  • Vanilla extract (1 teaspoon)
  • Heavy whipping cream (1 cup)
  • Semi-sweet chocolate chips (1/2 cup)
  • Milk (2 tablespoons)

Instructions

  1. (Total cook time: about 30 minutes) Start by preparing the crust. In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined.
  2. Press the crust mixture firmly into the bottom of a 9×13-inch pan to create an even layer. Make sure it’s packed tightly to hold together when sliced.
  3. In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream, powdered sugar, and vanilla extract, mixing until everything is well blended and there are no lumps.
  4. In another bowl, whip the heavy cream until stiff peaks form, about 3-5 minutes. Gently fold this whipped cream into the cream cheese mixture until fully incorporated.
  5. In a small microwave-safe bowl, combine the semi-sweet chocolate chips and milk. Microwave in 15-second intervals, stirring in between, until the chocolate is fully melted and smooth.
  6. Drizzle half of the melted chocolate into the cheesecake filling and swirl with a knife to create a marbled effect. Pour the filling over the crust in the pan and smooth the top with a spatula.
  7. Drizzle the remaining melted chocolate on top and gently swirl again for a beautiful finish. Refrigerate for at least 4 hours or until set. Slice into bars and enjoy!

Berry-Topped No-Bake Cheesecake Bars

If you’re looking for a delightful dessert that’s as easy to make as it is delicious, these Berry-Topped No-Bake Cheesecake Bars are just the ticket! With a creamy, luscious cheesecake filling and a vibrant berry topping, they strike the perfect balance between sweet and tangy. Plus, they come together without turning on the oven, making them a refreshing treat for any occasion!

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Unsalted butter, melted (½ cup)
  • Granulated sugar (3 tablespoons)
  • Cream cheese, softened (16 oz)
  • Powdered sugar (½ cup)
  • Vanilla extract (1 teaspoon)
  • Sour cream (1 cup)
  • Heavy whipping cream (1 cup)
  • Mixed berries (strawberries, blueberries, raspberries) (2 cups)
  • Honey or maple syrup (2 tablespoons, for drizzling)

Instructions

  1. (Total cook time: about 30 minutes) Start by greasing a 9×13 inch baking pan with a little butter or non-stick spray. This will help your cheesecake bars come out easily!
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly coated and resemble wet sand.
  3. Press the crumb mixture firmly into the bottom of the prepared pan to form an even layer. Use the back of a measuring cup to really pack it down. Chill in the refrigerator for about 10 minutes while you prepare the filling.
  4. In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy, about 2-3 minutes. Add in the vanilla extract and sour cream, mixing until well combined.
  5. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until no white streaks remain. This will give your bars that fluffy texture!
  6. Spread the cheesecake filling evenly over the chilled crust. Smooth the top with a spatula and refrigerate for at least 2 hours, or until firm.
  7. Before serving, top with the mixed berries and a light drizzle of honey or maple syrup. Cut into squares, serve, and enjoy the deliciousness!

Lemon Zest No-Bake Cheesecake Bars

These Lemon Zest No-Bake Cheesecake Bars are a refreshing twist on the classic cheesecake, bringing a bright, zesty flavor that dances on your palate. Perfect for warm weather gatherings or when you need a quick dessert, they’re creamy, tangy, and oh-so-easy to whip up. Plus, they set beautifully in a 9×13 pan, making them ideal for sharing!

Ingredients

  • Graham cracker crumbs (2 cups)
  • Granulated sugar (1/4 cup)
  • Unsalted butter, melted (1/2 cup)
  • Cream cheese, softened (16 oz)
  • Powdered sugar (1 cup)
  • Fresh lemon juice (1/4 cup)
  • Lemon zest (2 tablespoons)
  • Vanilla extract (1 teaspoon)
  • Heavy whipping cream (1 cup)
  • Fresh berries, for garnish (optional)

Instructions

  1. (Total cook time: about 30 minutes) Start by preparing your crust. In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.
  2. Press the crumb mixture firmly into the bottom of a greased 9×13 pan. Use the back of a measuring cup to create an even layer. Place it in the refrigerator to set while you make the cheesecake filling.
  3. In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy, about 2-3 minutes. Make sure there are no lumps!
  4. Add in the fresh lemon juice, lemon zest, and vanilla extract. Mix until everything is well incorporated and the mixture is light and fluffy.
  5. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cheesecake mixture, being careful not to deflate it.
  6. Pour the cheesecake filling over the prepared crust and spread it evenly using a spatula. Smooth the top for a nice finish.
  7. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until set. Once set, cut into bars and garnish with fresh berries if desired!

Pumpkin Spice No-Bake Cheesecake Bars

These Pumpkin Spice No-Bake Cheesecake Bars are the perfect autumn treat! Creamy, spiced, and oh-so-easy to make, they combine the rich flavors of pumpkin, cream cheese, and warming spices into a delightful dessert that requires no baking. They’re perfect for gatherings or cozy nights in, and the best part? You can whip them up in no time!

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Unsalted butter, melted (½ cup)
  • Granulated sugar (¼ cup)
  • Pumpkin puree (1 cup)
  • Cream cheese, softened (8 oz)
  • Powdered sugar (½ cup)
  • Heavy cream (1 cup)
  • Vanilla extract (1 tsp)
  • Pumpkin pie spice (2 tsp)
  • Salt (¼ tsp)

Instructions

  1. (Total cook time: about 30 minutes) Start by greasing a 9×13 inch pan with a little butter or cooking spray to make it easier to remove the bars later.
  2. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand. Press it firmly into the bottom of your prepared pan to create an even crust.
  3. In a large mixing bowl, beat the softened cream cheese until smooth. Add in the pumpkin puree, powdered sugar, vanilla extract, pumpkin pie spice, and salt. Mix until everything is well combined and creamy.
  4. In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the pumpkin mixture until no streaks remain. This will give your cheesecake bars their light, airy texture.
  5. Spread the pumpkin cheesecake filling evenly over the crust in the pan, smoothing it out with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or overnight for the best results.
  6. Once set, lift the bars out of the pan using the edges of the parchment paper (if you used it) and cut them into squares. Serve chilled and enjoy the creamy pumpkin goodness!

Peanut Butter Cup No-Bake Cheesecake

If you’re a peanut butter lover, this Peanut Butter Cup No-Bake Cheesecake is about to become your new favorite dessert! It’s creamy, rich, and loaded with the irresistible flavor of peanut butter and chocolate, making it a perfect treat for any occasion. The best part? You don’t even need to turn on the oven!

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Unsalted butter, melted (½ cup)
  • Granulated sugar (⅓ cup)
  • Cream cheese, softened (2 cups)
  • Powdered sugar (½ cup)
  • Peanut butter (1 cup)
  • Heavy cream (1 cup)
  • Vanilla extract (1 teaspoon)
  • Mini peanut butter cups, chopped (1 cup)
  • Chocolate sauce (for drizzling)

Instructions

  1. (Total cook time: about 30 minutes) Start by preparing your crust. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until everything is well combined and resembles wet sand.
  2. Press the mixture firmly into the bottom of a 9×13 inch pan to create an even layer. Use the back of a measuring cup to help pack it down. Place the crust in the fridge to set while you prepare the filling.
  3. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Add in the powdered sugar and peanut butter, and continue to mix until fully combined and fluffy.
  4. In a separate bowl, whip the heavy cream until stiff peaks form. This usually takes about 3-5 minutes. Gently fold the whipped cream into the peanut butter mixture until no white streaks remain. Be careful not to deflate the whipped cream!
  5. Fold in the chopped mini peanut butter cups, reserving a few for topping. Pour the filling over the chilled crust and spread it evenly with a spatula.
  6. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until set. If you can wait overnight, that’s even better!
  7. When ready to serve, drizzle with chocolate sauce and sprinkle the reserved mini peanut butter cups on top. Slice into bars and enjoy!

Mint Chocolate No-Bake Cheesecake

This Mint Chocolate No-Bake Cheesecake is the perfect blend of creamy, rich cheesecake and refreshing mint, all topped with a luscious chocolate ganache. It’s a crowd-pleaser that’s easy to make, and you won’t even have to turn on the oven! The cool mint flavor paired with the chocolate creates a delightful balance that’s perfect for any occasion.

Ingredients

  • Graham cracker crumbs (2 cups)
  • Unsalted butter, melted (1/2 cup)
  • Granulated sugar (1/4 cup)
  • Cream cheese, softened (16 oz)
  • Powdered sugar (1/2 cup)
  • Heavy cream (1 cup)
  • Mint extract (1 teaspoon)
  • Green food coloring (optional, a few drops)
  • Semisweet chocolate chips (1 cup)
  • Heavy cream for ganache (1/2 cup)

Instructions

  1. (Total cook time: about 45 minutes) Start by preparing your crust. In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until combined. Press this mixture firmly into the bottom of a 9×13 inch pan to form an even layer.
  2. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
  3. Add the powdered sugar, heavy cream, mint extract, and a few drops of green food coloring (if using) to the bowl. Mix until everything is well combined and fluffy, which should take about another 2-3 minutes.
  4. Spread the mint cheesecake mixture evenly over the crust in your pan, smoothing the top with a spatula. Refrigerate for at least 30 minutes to set.
  5. While the cheesecake is chilling, prepare the ganache. In a small saucepan over low heat, combine the chocolate chips and heavy cream. Stir constantly until the chocolate is completely melted and the mixture is smooth, about 3-5 minutes. Remove from heat and let it cool slightly.
  6. Once the cheesecake has set, pour the chocolate ganache over the top and spread it evenly. Refrigerate again for about 15-20 minutes to allow the ganache to set.
  7. Cut into bars and serve chilled. Enjoy the delightful combination of mint and chocolate!

Coconut Lime No-Bake Cheesecake Bars

If you’re looking for a dessert that captures the essence of summer, these Coconut Lime No-Bake Cheesecake Bars are the perfect match! Creamy, zesty, and oh-so-refreshing, they bring together the tropical flavors of coconut and lime in a way that’s both indulgent and light. Plus, they’re super easy to whip up, making them an ideal treat for gatherings or just a cozy night in!

Ingredients

  • Graham cracker crumbs (1 ½ cups)
  • Unsweetened shredded coconut (½ cup)
  • Granulated sugar (¼ cup)
  • Unsalted butter, melted (½ cup)
  • Cream cheese, softened (16 oz)
  • Powdered sugar (½ cup)
  • Fresh lime juice (¼ cup)
  • Lime zest (2 teaspoons)
  • Cool Whip or whipped cream (2 cups)
  • Additional shredded coconut for garnish (optional)

Instructions

  1. (Total cook time: about 30 minutes) Start by greasing a 9×13-inch pan with a bit of butter or non-stick spray to ensure easy removal later.
  2. In a mixing bowl, combine the graham cracker crumbs, shredded coconut, granulated sugar, and melted butter. Stir until well combined and the mixture resembles wet sand.
  3. Pour the crumb mixture into the prepared pan and press it firmly into the bottom to create an even crust. Use the back of a measuring cup for a smooth finish. Chill in the refrigerator while you prepare the filling.
  4. In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar, lime juice, and lime zest, mixing until everything is well combined.
  5. Gently fold in the Cool Whip until you have a light and fluffy mixture. Make sure not to overmix; you want to keep that airy texture!
  6. Spread the cheesecake filling evenly over the chilled crust. Use a spatula to smooth the top for an even finish.
  7. Cover the pan with plastic wrap and refrigerate for at least 4 hours, or until set. For best results, let them chill overnight!
  8. Once set, cut into bars and garnish with additional shredded coconut if desired. Enjoy your delightful Coconut Lime No-Bake Cheesecake Bars!

Chocolate Hazelnut No-Bake Cheesecake

This Chocolate Hazelnut No-Bake Cheesecake is a dreamy dessert that combines the rich flavors of cream cheese and chocolate with the nutty crunch of hazelnuts. It’s creamy, smooth, and oh-so-indulgent, making it perfect for any gathering or simply a treat for yourself. Plus, there’s no baking required, so it’s super easy to whip up!

Ingredients

  • Cream cheese (16 oz, softened)
  • Granulated sugar (¾ cup)
  • Vanilla extract (1 teaspoon)
  • Heavy cream (1 cup, chilled)
  • Chocolate hazelnut spread (1 cup)
  • Unsalted butter (½ cup, melted)
  • Graham cracker crumbs (2 cups)
  • Chopped hazelnuts (½ cup, for topping)

Instructions

  1. (Total cook time: about 20 minutes) Start by preparing your 9×13 inch pan. Line it with parchment paper for easy removal later.
  2. In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes.
  3. Add in the vanilla extract and chocolate hazelnut spread. Mix until fully combined and the mixture is silky.
  4. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the cream.
  5. In a medium bowl, combine the graham cracker crumbs and melted butter. Stir until the crumbs are evenly coated and resemble wet sand.
  6. Press the graham cracker mixture firmly into the bottom of the prepared pan to form an even crust. Pour the cheesecake filling over the crust and spread it out evenly.
  7. Sprinkle the chopped hazelnuts on top for an added crunch. Cover with plastic wrap and refrigerate for at least 4 hours or until set. Enjoy your delicious creation!

Quick Summary

Prep Time 20 minutes
Chill Time 4 hours
Total Time 4 hours 20 minutes
Servings 12 bars
  • Prepare the crust: Blend 2 cups of graham cracker crumbs with 1/2 cup melted butter and press into a 9×13 pan.
  • Create the filling: Beat 16 oz cream cheese with 1 cup powdered sugar and 1 tsp vanilla until smooth.
  • Add whipped cream: Fold in 2 cups of whipped cream gently to maintain fluffiness.
  • Chill thoroughly: Refrigerate for at least 4 hours before cutting into bars.
  • Cut with a warm knife: Dip your knife in warm water for clean cuts.
  • Use full-fat cream cheese: It ensures a richer texture.
  • Let the crust cool: Prevents the filling from becoming too soft.
  • Experiment with toppings: Fresh fruit or chocolate drizzle enhances flavor.

Frequently Asked Questions

Can I make this ahead of time? How to store and reheat?

You can definitely make these cheesecake bars up to 2 days ahead of time. Store them in the refrigerator in an airtight container and enjoy them cold—no reheating needed!

What can I substitute for cream cheese?

If you’re looking for a substitute, you can use mascarpone cheese or Greek yogurt for a tangy flavor, but your texture may be slightly different. Just keep in mind that the taste will change a bit with these alternatives.

How do I know when it’s done?

Your cheesecake bars are done when the edges are set and the center has a slight jiggle when you gently shake the pan. They will firm up more in the refrigerator after chilling!

Can I freeze this? How long does it last?

Yes, you can freeze these cheesecake bars for up to 3 months! Make sure to wrap them tightly in plastic wrap and then foil to prevent freezer burn.

What if I don’t have a 9×13 pan?

If you don’t have a 9×13 pan, you can use an 8×8 or 9×9 square pan; just adjust your chilling time as they may need a bit longer to set. Alternatively, you can also use individual ramekins for single servings!

Emily Parker
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