Add the melted butter and stir until crumbs are evenly coated. Press crumbs into a parchment paper lined 8"x8" square cake pan. Refrigerate. In the bowl of a stand mixer, beat the softened cream cheese until smooth, scraping down the sides as you go. Add the powdered sugar, cinnamon, nutmeg, cloves and vanilla.
Bake for 35-40 minutes or until the center stops jiggling a lot. Open the oven door and let the bars cool inside for 45 minutes. Then set the pan on a wire rack and let cool for 30 minutes, then place in the fridge to chill for 4 hours or overnight.
How do you make no bake cheesecake bars? These bars are the EASIEST dessert. Start with the crust. While I’m a big fan of an Oreo crumb crust on my cheesecake, if you’d prefer a graham cracker crust, just swap out the Oreo crumbs for graham and keep everything else the same!
Step 2- Make the filling. Next, in a large mixing bowl, beat together the softened cream cheese and the powdered sugar, until smooth. Add the rest of the ingredients and beat together until smooth and thick. Transfer into the prepared pie crust and refrigerate for at least 6 hours, or overnight.
Beat together the cream cheese, sour cream, sugar, and vanilla until you form a smooth mixture. Gently fold in the Cool Whip. Pour the cheesecake filling into a store-bought graham cracker crust and smooth the top with a spoon or spatula. Cover with plastic wrap and refrigerate for at least 4 hours to allow it to set.
In a mixing bowl, beat together the cream cheese, sweetener, and sour cream until smooth. Then stir in the lime juice. Transfer the blended ingredients to the prepared crust, evenly spreading the mixture over the crust. Refrigerate the cheesecake until firm, about four hours.
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cheesecake bars recipe no bake
