Description
These no-bake cheesecake bars are creamy, dreamy, and smothered in caramel. Perfect for any occasion, they’re easy to make and require no oven!
Ingredients
Scale
- 2 cups (200g) graham cracker crumbs
- 1/2 cup (115g) unsalted butter, melted
- 16 oz (450g) cream cheese, softened
- 1 can (14 oz or 397g) sweetened condensed milk
- 2 tbsp (30ml) lemon juice
- 1 tsp (5ml) vanilla extract
- Caramel sauce, for topping
- Whipped cream (optional)
Instructions
- Crush the graham crackers into fine crumbs (about 2 cups or 200g). Mix with 1/2 cup (115g) of melted butter until evenly coated. Press the mixture firmly into an 8×8-inch (20x20cm) pan lined with parchment paper. Chill in the fridge for 15-20 minutes.
- In a bowl, beat 16 oz (450g) of softened cream cheese until smooth and creamy. Add 1 can (14 oz or 397g) of sweetened condensed milk, 2 tbsp (30ml) of lemon juice, and 1 tsp (5ml) of vanilla extract. Mix until fully combined and silky.
- Pour the cheesecake filling over the chilled crust. Use a spatula to spread it evenly. Refrigerate for at least 4 hours, or until the filling is firm and set.
- Once set, drizzle caramel sauce generously over the top. Use a knife or spoon to create swirls if you like. Chill for another 30 minutes to let the caramel set slightly.
- Lift the cheesecake out of the pan using the parchment paper. Cut into squares and serve with a dollop of whipped cream if desired. Enjoy!
Notes
Ensure cream cheese is softened to avoid lumps. Chill thoroughly for the filling to set properly. For clean slices, dip your knife in hot water and wipe it clean between cuts.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 20
- Sodium: 180
- Fat: 20
- Saturated Fat: 12
- Carbohydrates: 30
- Fiber: 1
- Protein: 4
Keywords: no-bake cheesecake, caramel dessert, easy cheesecake bars, summer dessert, no-bake dessert