No-Bake Berry Cheesecake Bars

Serves 9 · 30 min prep · 5 min cook

Ingredients

• 1 1/2 cups graham cracker crumbs
• 6 tbsp unsalted butter, melted
• 2 tbsp plus 1/2 cup granulated sugar
• 16 oz cream cheese, softened
• 3/4 cup powdered sugar
• 2 tsp vanilla extract
• 1 tbsp fresh lemon juice
• 1 cup heavy whipping cream
• 1 cup fresh strawberries, diced
• 3/4 cup fresh blueberries
• 3/4 cup fresh raspberries
• 1 tsp cornstarch
• 1 tbsp water

Instructions

1. 1Line an 8-inch square baking pan with parchment paper, leaving overhang on two sides for easy lifting later.
2. 2In a medium bowl, stir together graham cracker crumbs, melted unsalted butter, and granulated sugar until the mixture resembles wet sand.
3. 3Press the crumb mixture firmly and evenly into the bottom of the prepared pan using the bottom of a measuring cup. Refrigerate the crust while you make the filling.
4. 4In a large bowl, beat softened cream cheese with an electric mixer on medium speed until completely smooth and fluffy, about 2 minutes.
5. 5Add powdered sugar, granulated sugar, vanilla extract, and fresh lemon juice. Beat again until silky and no lumps remain, scraping the bowl as needed.
6. 6In a separate chilled bowl, whip heavy whipping cream to stiff peaks, about 2 to 3 minutes. Gently fold the whipped cream into the cream cheese mixture in two additions until no white streaks remain.
7. 7Spread the cheesecake filling evenly over the chilled crust and smooth the top with an offset spatula. Cover and refrigerate for at least 4 hours or overnight until fully set.
8. 8Meanwhile, make the berry topping: In a small saucepan over medium heat, combine half the strawberries, blueberries, and raspberries with cornstarch mixed into water. Cook, stirring, for 4 to 5 minutes until the berries break down and the sauce thickens slightly.
9. 9Remove from heat and stir in the remaining fresh berries so some stay whole and bright. Cool the topping completely to room temperature.
10. 10Once the bars are firm, spread the cooled berry topping evenly over the cheesecake layer. Lift out using the parchment, cut into 9 squares with a sharp knife wiped clean between cuts, and serve chilled.