No-Bake White Chocolate Cheesecake Bars – Creamy, Simple, and Crowd-Pleasing

This is the kind of dessert that makes people smile before they even take a bite. No oven, no stress, just silky white chocolate cheesecake on a crisp cookie crust. It’s rich without being heavy, sweet but balanced, and perfect for parties or a quiet night in.

If you love creamy textures and clean flavors, this is your kind of treat. You can make it ahead, slice it cleanly, and serve it straight from the fridge.

Print Recipe

No-Bake White Chocolate Cheesecake Bars – Creamy, Simple, and Crowd-Pleasing

Prep Time20 minutes mins

Total Time20 minutes mins

Servings: 12 servings

Ingredients

• Crust: 2 cups (about 200 g) graham cracker crumbs or digestive biscuit crumbs
• 6 tablespoons (85 g) unsalted butter, melted
• 2 tablespoons granulated sugar (optional, for extra sweetness)
• Pinch of fine salt
• Filling: 12 ounces (340 g) white chocolate, chopped (use good-quality bars, not chips)
• 16 ounces (450 g) full-fat cream cheese, softened
• 1/2 cup (120 ml) sour cream or plain Greek yogurt
• 1/3 cup (40 g) powdered sugar
• 1 teaspoon pure vanilla extract
• 1 tablespoon fresh lemon juice
• 1 cup (240 ml) cold heavy cream
• Pinch of salt
• Optional toppings: Fresh berries, raspberry sauce, white chocolate curls, or lemon zest

Instructions

• Prep the pan: Line an 8x8-inch square pan with parchment, leaving overhang on two sides for easy lifting. Lightly grease the other sides.
• Make the crust: Stir crumbs, melted butter, sugar, and a pinch of salt until evenly moistened.Press firmly into the pan, packing it tightly with the bottom of a measuring cup. Chill while you make the filling.
• Melt the white chocolate: Place chopped white chocolate in a heatproof bowl. Microwave in 15–20 second bursts, stirring often, until smooth.Or melt over a double boiler. Let cool to lukewarm—still fluid but not hot.
• Beat the cream cheese: In a large bowl, beat cream cheese until very smooth and fluffy, about 2 minutes. Add powdered sugar, vanilla, lemon juice, and salt.Mix until no lumps remain.
• Add sour cream: Beat in sour cream or Greek yogurt until silky. Scrape the bowl so everything is combined.
• Incorporate the white chocolate: With the mixer on low, stream in the cooled melted white chocolate. Mix just until uniform.The mixture will thicken slightly.
• Whip the cream: In a separate bowl, whip cold heavy cream to medium-stiff peaks. It should hold shape but still look glossy.
• Fold it in: Gently fold the whipped cream into the cheesecake batter in two additions, keeping as much air as possible.
• Fill and smooth: Pour over the chilled crust. Smooth the top with an offset spatula.Tap the pan gently to release air bubbles.
• Chill to set: Cover and refrigerate at least 6 hours, preferably overnight, until firm enough to slice cleanly.
• Finish and serve: Lift out using the parchment. Slice into bars with a hot, dry knife, wiping between cuts. Top with berries, curls, or a tart sauce if you like.

What Makes This Special

• No bake required: Great for warm days or when you don’t want to heat the kitchen.
• Ultra-creamy texture: White chocolate adds body and richness without eggs.
• Versatile: Top with berries, caramel, or a tart sauce for contrast.
• Make-ahead friendly: Sets in the fridge and slices beautifully the next day.
• Foolproof for beginners: Straightforward steps and simple ingredients.

Shopping List

• Crust:
  • 2 cups (about 200 g) graham cracker crumbs or digestive biscuit crumbs
  • 6 tablespoons (85 g) unsalted butter, melted
  • 2 tablespoons granulated sugar (optional, for extra sweetness)
  • Pinch of fine salt
• Filling:
  • 12 ounces (340 g) white chocolate, chopped (use good-quality bars, not chips)
  • 16 ounces (450 g) full-fat cream cheese, softened
  • 1/2 cup (120 ml) sour cream or plain Greek yogurt
  • 1/3 cup (40 g) powdered sugar
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 cup (240 ml) cold heavy cream
  • Pinch of salt
• Optional toppings: Fresh berries, raspberry sauce, white chocolate curls, or lemon zest

Step-by-Step Instructions

1. Prep the pan: Line an 8×8-inch square pan with parchment, leaving overhang on two sides for easy lifting. Lightly grease the other sides.
2. Make the crust: Stir crumbs, melted butter, sugar, and a pinch of salt until evenly moistened.

   Press firmly into the pan, packing it tightly with the bottom of a measuring cup. Chill while you make the filling.

3. Melt the white chocolate: Place chopped white chocolate in a heatproof bowl. Microwave in 15–20 second bursts, stirring often, until smooth.

   Or melt over a double boiler. Let cool to lukewarm—still fluid but not hot.

4. Beat the cream cheese: In a large bowl, beat cream cheese until very smooth and fluffy, about 2 minutes. Add powdered sugar, vanilla, lemon juice, and salt.

   Mix until no lumps remain.

5. Add sour cream: Beat in sour cream or Greek yogurt until silky. Scrape the bowl so everything is combined.
6. Incorporate the white chocolate: With the mixer on low, stream in the cooled melted white chocolate. Mix just until uniform.

   The mixture will thicken slightly.

7. Whip the cream: In a separate bowl, whip cold heavy cream to medium-stiff peaks. It should hold shape but still look glossy.
8. Fold it in: Gently fold the whipped cream into the cheesecake batter in two additions, keeping as much air as possible.
9. Fill and smooth: Pour over the chilled crust. Smooth the top with an offset spatula.

   Tap the pan gently to release air bubbles.

10. Chill to set: Cover and refrigerate at least 6 hours, preferably overnight, until firm enough to slice cleanly.
11. Finish and serve: Lift out using the parchment. Slice into bars with a hot, dry knife, wiping between cuts. Top with berries, curls, or a tart sauce if you like.

How to Store

• Refrigerator: Cover tightly and chill for up to 5 days.
• Freezer: Freeze bars on a tray until firm, then wrap individually.

  Keep up to 1 month. Thaw in the fridge for several hours before serving.

• Best serving temp: Serve well-chilled for neat slices; 5–10 minutes at room temp softens the texture slightly if you prefer extra creamy.

Benefits of This Recipe

• Time-saving: No bake and minimal equipment.
• Reliable set: White chocolate helps the filling firm without gelatin.
• Balanced flavor: Lemon juice and a pinch of salt keep the sweetness in check.
• Great for entertaining: Clean, pretty slices that hold up on a dessert table.

Common Mistakes to Avoid

• Using hot chocolate: Too-warm white chocolate can melt the cream and make the filling runny. Let it cool to lukewarm.
• Overmixing: Once the whipped cream is added, fold gently to keep the filling light.
• Soft cream cheese: Use full-fat, fully softened cream cheese to avoid lumps.
• Loose crust: Pack the crumbs firmly; a flimsy crust will crumble when slicing.
• Rushing the chill: It needs hours to set.

  Cutting too early leads to messy slices.

Variations You Can Try

• Berry swirl: Dollop raspberry jam on top before chilling and swirl with a skewer.
• Nutty crust: Replace 1/2 cup crumbs with finely ground toasted almonds or pistachios.
• Citrus lift: Add 1 teaspoon lemon zest or orange zest to the filling.
• Salted caramel: Drizzle caramel and sprinkle flaky salt over the chilled bars.
• Cookie base swap: Use vanilla wafers, Biscoff, or chocolate sandwich cookies (omit added sugar).

FAQ

Can I use white chocolate chips?

Chips often contain stabilizers that resist melting smoothly. For the best texture and clean melt, use good-quality white chocolate bars. If chips are your only option, add a teaspoon of neutral oil and melt very gently.

Do I need gelatin?

No.

The combination of white chocolate and whipped cream sets the filling nicely without gelatin.

Can I make this in a round pan?

Yes. A 9-inch springform pan works well. Line the bottom and lightly grease the sides, then chill and release the ring before slicing.

Why is my filling grainy?

Graininess usually comes from cold cream cheese or seized chocolate.

Make sure the cream cheese is fully softened and the melted chocolate is smooth and only lukewarm before mixing.

How do I get clean slices?

Use a hot knife: run it under hot water, wipe dry, slice, and repeat. Chill the bars thoroughly before cutting.

Can I reduce the sweetness?

Use less powdered sugar and add extra lemon juice and a pinch more salt. You can also top with tart berries to balance the sweetness.

Final Thoughts

No-Bake White Chocolate Cheesecake Bars are simple, elegant, and dependable.

With a crisp crust and a velvety, gently sweet filling, they’re a guaranteed hit. Keep a batch in the fridge for guests—or for yourself—and customize the topping to match the moment. It’s an easy win every time.