Quick and Easy No-Bake Berry Cream Cheese Bars, topped with fresh berries, perfect for summer. Simple ingredients – ready to serve in 2 hours!

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Friends, are you enjoying summer like we are? We had a lovely weekend, spending it with the kids and just celebrating being together in the summer weather!

No-Bake Berry Cream Cheese Bars

After indulging in the simplest Best Grilled Chicken Thighs, I pulled from the fridge these No-Bake Berry Cream Cheese Bars and topped them with fresh berries!

This recipe you make ahead at least 2 hours, or up to 1 day. Or, you can freeze (directions below).

For Father’s Day, we enjoyed breakfast on our back deck, then went on a long walk together with the pups. It’s the simple things that count, right?

I love this quote and it’s so true. Our family is “our people.” The ones who see us day in and day out. I’m so grateful for our kids and the way that they love and support one another.

The home team is important!

Berry Cheesecake Bars

These No-Bake Berry Cream Cheese Bars will fix your sugar craving. But guess what? We also love this recipe because it’s not too sweet! The creamy cheesecake and buttery graham cracker crust make the perfect combination.

Add red and blue berries for the 4th of July! [More red, white and blue recipes: Epic July 4th Charcuterie Board, Red, White, and Blue Apricot Appetizer, Red, White, and Blue Cupcakes, and Red, White and Blue Cheesecake Cake.

Did you know you can freeze this low-fat no-bake cheesecake with light cream cheese and low-fat yogurt?

Whip up a recipe of this in a 9×13 pan for summer celebrations!

The no bake crust

Oh, and how much easier can it get?

The graham cracker crust for these cheesecake bars has pecans in it. Fabulous! You know how much we love American pecans! [Check out this Summer Entertaining MENU]

I like to pour the crust into the pan, then take the bottom of a large glass and press it down firmly and into the corners.

In the filling, nonfat Greek yogurt and reduced-fat cream cheese cut the calories, so it’s really not too sweet!

Sweet summer berries on top really add to the flavor, and give that extra pizazz that a lower cal recipe needs!

How to freeze

Before adding berries, you can freeze this dessert for up to 2 days.

This helps to firm it up and make it easier to cut — if necessary — and wrap before deep-freezing.

Defrost and add berries right before serving!

Other options

You can also make individual portion-size cheesecakes in ramekin dishes. Freeze, defrost, and serve! (Wrap each cheesecake individually before freezing.)

Avoid adding fruit or any toppings to the no-bake bars that you plan on freezing.

Add these toppings when you have defrosted the bars and are ready to serve them, to keep them looking and tasting fresh.

ENJOY!

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Get the Recipe:

No-Bake Berry Cream Cheese Bars

To serve, top with berries and cut into 12-16 squares.
To make ahead: Refrigerate for up to 1 day.
To freeze: Make ahead up to 2 days. Defrost and add berries after it’s defrosted (not before).
Prep Time: 10 minutes
2 hours
Total Time: 2 hours 10 minutes
Yield: 12
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Ingredients
 

  • 7 ounces graham crackers, broken into large pieces
  • ½ cup toasted pecans, we buy American Pecans
  • 1/2 teaspoon salt
  • ⅓ cup canola oil
  • 2 (8 ouncpackages reduced-fat cream cheese, softened
  • 2 cups nonfat plain Greek yogurt
  • ⅔ cup powdered sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 5 cups fresh berries

Instructions
 

  • Pulse graham crackers, pecans and salt in a food processor until finely ground. With the motor running, drizzle in oil, then pulse to combine. Press into a 9-by-13-inch baking dish, using the bottom of a drinking glass to press firmly to the bottom and into the corners.
  • Add softened cream cheese, yogurt, powdered sugar, lemon zest and lemon juice to the food processor. Puree until smooth, about 1 minute. Add the mixture over the crust, then gently spread into an even layer. Cover and refrigerate until cold, at least 2 hours and up to 1 day.
  • To serve, top with berries and cut into 12-16 squares.
  • To make ahead: Refrigerate for up to 1 day.
  • To freeze: Make ahead up to 2 days. Defrost and add berries after it’s defrosted (not before)

Notes

Adapted from Eating Well (Jun 2019)
Course: Dessert
Author: Sandy / Reluctant Entertainer
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