Featured Recipe
No Bake Cherry Cheesecake Bars
By Kate
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No bake dessert bars built on a crunchy oatmeal crust, creamy cheesecake filling lifted with lime juice, and topped with spiced cherry preserves. Ready after a good chill. Uses Greek yogurt for protein boost and reduced fat butter for balance. No oven. Requires patience for proper firming. Sweet, tangy, with a little texture pop from oats. Easy swap for toppings or crust bases. Cheesecake layer smooth with light fold technique. A fridge chill seals layers without sogginess.
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Prep:
30 min
Cook:
0 min
Total:
Serves:
9 servings
cheesecake
no bake
dessert
cherries
oatmeal
Introduction
Crunch and cream. You want a base that holds but doesn’t crumble into dust. Adding toasted oats to graham crumbs sharpens texture and gives the crust some bite instead of flattening out. Butter melts and glues but don’t overdo—too greasy and crust wilts under fridge humidity. Cheesecake filling—ditch the overly sweet Cool Whip for plain Greek yogurt for tang and muscle. Lime juice brightens up creamy layers; powdered sugar balances tartness. Mixing technique matters here—fold to maintain lightness, but deliver stability. Cherry layer warmed with cinnamon is the twist. Slight warmth draws out aromatics and softens fruit chunks to sit smoother on filling. Chill time not negotiable—bars need time to chill, set, marry flavors. You’ll know it’s ready when the crust feels firm but not brittle. Knife slicing technique critical—clean cuts, no drag. This isn’t whipped dessert; think dense, rich, but clean finish.
Ingredients
About the ingredients
Graham crackers are standard but beating in toasted oats builds extra dimension. Rolled oats, not instant; toasted in dry pan to release nutty oils, enhancing flavor and adding texture contrast. Butter: standard unsalted, though light butter reduces fat without losing binding power. Greek yogurt swaps in for Cool Whip to cut sweetness and offer tang plus protein. Cream cheese must be softened properly or expect lumps. Powdered sugar smooths sweetness—fine enough to blend but adjust quantity based on tartness preference or yogurt tartness. Lime juice—fresh always, canned lacks zing and brightness. Cherry topping—preserves warmed gently with cinnamon introduces warm spice note replacing expected plain cherry pie filling. Parchment paper essential for clean removal—no sticking or breakage. Substitute dried cherries soaked in orange juice for cherry preserves if fridge-free option needed.
Method
Technique Tips
The key here: crust texture and chilling. Toast oats with care—smoke means burnt, no more flavor, so stay attentive. Food processor speeds: pulse, not continuous, avoid dust and over pulverization. Press crust with steady firm force; weak pressing results in crumbly bars later. Mixing cream cheese with yogurt and sugar demands patience—beat cream cheese first well, then fold in yogurt to trap air, not whip out. This builds a lighter texture while maintaining structure. Lime juice added last to keep acidity sharp but balanced. Spreading cherry layer gently to avoid mixing through—use back of spoon, gently coax preserves around edges. Chilling sets layers, flavors meld. Rushing here means sloppy bars. Keep bars cold until serving and slice with hot, rinsed knife for neat cuts. Leftover bars improve flavor overnight but lose some of topping shine.
Chef's Notes
- 💡 Use a food processor for graham crumbs. Even texture without dust. Pulse lightly, not too long. If over-processed, mix loses needed texture. Aim for a hold when pinched. Layer must stick together.
- 💡 For crust, don’t overdo butter; too greasy means soggy results. Light butter works but expect some softness. Roll oats should be used, not instant. Toast well for flavor, aroma signals readiness—no burning!
- 💡 Patience during the chill is crucial; 30 minutes for crust, then 10-15 for cheesecake. If rushing, bars might end up messy. Correct texture signals when layers firm but not hard; look for slight jiggle.
- 💡 If cheesecake layer is grainy, cream cheese wasn’t softened enough. Always beat until smooth before folding in yogurt. Add lime juice to brighten flavors—don’t skip. Fresh is key; canned lacks zest.
- 💡 Cherry topping must be gently spread. Warm slightly to soften but avoid boiling. A spoon helps coax on top without disturbing cheesecake layer beneath. If too thick, warm again before serving.
Kitchen Wisdom
Can I swap Greek yogurt for something else?
Heavy cream can replace yogurt if needed. Will be sweeter though. Think about tang balance.
How long can I store the bars?
Up to 4 days in fridge works. But they taste better next day. Clean cuts help; moisture impacts texture.
What if the crust is too crumbly?
Try increasing oats in next batch. Absorb moisture better. Firm pressing during layering also helps.
Can I use a different fruit topping?
Of course! Other options might include berries or even other preserves. Adjust sweetness based on fruit used.
