No-Bake Cheesecake Squares are the ultimate indulgence for dessert lovers who crave creamy richness without the hassle of baking. These squares feature a buttery graham cracker crust topped with a silky, whipped cream cheese filling that sets beautifully in the fridge. The texture is light yet decadent, with a subtle tang from lemon juice and a hint of vanilla. Perfect for parties, potlucks, or a quiet evening treat, these cheesecake squares are easy to prepare and even easier to devour. You can serve them plain or dress them up with fruit compote, chocolate drizzle, or crushed nuts for added flair.
INGREDIENTS:
For the crust:
- 2 cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
For the filling:
- 3 packages (8 oz each) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
- ¼ cup fresh lemon juice (optional, for brightness)
Optional toppings:
- Fresh berries
- Fruit preserves or pie filling
- Chocolate shavings or drizzle
- Crushed nuts
INSTRUCTIONS:
- Prepare the Crust: Begin by combining the graham cracker crumbs, melted butter, and granulated sugar in a medium mixing bowl. Stir until the mixture resembles wet sand and the crumbs are evenly coated. This forms the base of your cheesecake squares. Press the mixture firmly into the bottom of a 9×13-inch glass baking dish. Use the back of a spoon or the bottom of a flat glass to compact the crust evenly. Place the dish in the refrigerator to chill while you prepare the filling. This helps the crust firm up and hold its shape.
- Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and lump-free. Gradually add the powdered sugar and continue to beat until fully incorporated. Add the vanilla extract and lemon juice, mixing until the flavor is evenly distributed. The lemon juice adds a gentle tang that balances the richness of the cream cheese. In a separate bowl, whip the heavy cream until stiff peaks form. This step is crucial for achieving a light, airy texture in the final dessert. Gently fold the whipped cream into the cream cheese mixture using a spatula. Be careful not to deflate the whipped cream—use slow, deliberate strokes until the mixture is smooth and uniform.
- Assemble the Cheesecake: Remove the crust from the refrigerator and spoon the cheesecake filling over it. Spread the filling evenly with a spatula, smoothing out the top for a clean finish. Cover the dish with plastic wrap or foil and refrigerate for at least 4 hours, preferably overnight. This allows the filling to set properly and makes slicing easier.
- Slice and Serve: Once fully chilled and set, use a sharp knife to cut the cheesecake into squares. Wipe the knife between cuts for clean edges. Serve the squares as-is, or top with your choice of garnishes—fresh berries for a refreshing touch, chocolate drizzle for decadence, or fruit preserves for a burst of sweetness.
Serving Tips & Variations:
- Swap graham crackers for digestive biscuits or chocolate cookies for a twist.
- Add a layer of fruit preserves between the crust and filling for a surprise center.
- Use flavored cream cheese (like strawberry or honey) for a unique spin.
- For a festive version, swirl raspberry puree into the filling before chilling.