No-Bake Berry Cheesecake Bars

Preparation 00:20 Cook Time Inactive Time: Total Time: Total Time 0:20 Serves 18     adjust servings



For the Berry Jam

  • 1 cup blueberries
  • 1 cup raspberries
  • 1 cup blackberries
  • 2 tablespoons lemon juice (about one lemon)
  • 2 tablespoons honey

For the Graham Cracker Crust

  • 2 boxes (about 16 ounces) gluten-free graham crackers
  • 1 1/2 sticks grass-fed butter (12 tablespoons), softened and cut into 1/2 inch chunks

For the Cheesecake

  • 11.25 ounces dairy-free condensed milk
  • 2, 8 ounce packages cream cheese, softened (use Kite Hill for dairy free)
  • 1/4 cup lemon juice
  • 1 teaspoon vanilla extract


  1. For the berry, jam, combine all ingredients for the jam in a medium-sized saucepan over medium heat,  and stir together.
  2. Stir berries until the mixture begins to boil and berries start to burst, then reduce heat to low and cover. Cook for 5-10 minutes, stirring occasionally, until mixture has thickened to a jam-like consistency. Set aside to cool.
  3. For the graham cracker crust, place the two boxes-worth of graham crackers into a food processor and pulverize until you have a fine powder (no chunks). Adding 4 tablespoons-worth of softened butter pieces at a time, pulse the food processor with the butter. Continue for the rest of the butter, until the graham cracker crust comes together in a flaky, slightly-crumbly dough. 
  4. Pat the graham cracker crust into the bottom of a 9x13 inch pan and slightly up the sides to create a 1/4 inch thick crust.
  5. For the cheesecake filling, add the condensed milk, cream cheese, lemon juice, and vanilla extract to a large bowl, then beat with an electric mixer or stand mixer for 2-3 minutes, until mixture is smooth and fluffy.
  6. Pour the cheesecake filling on top of the crust, smoothing to even it out, then swirl in the berry jam. 
  7. Refrigerate for 4 hours, then slice and serve!


Recipe Notes

 For a grain-free crust option, use the crust in this recipe

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