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

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Prep Time 20 minutes
Total Time 20 minutes
Servings: 12 servings
Ingredients Method

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

Method
 

  1. Prep the pan: Line an 8x8-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.