No Bake Cheesecake Jam Bars

Name: No Bake Cheesecake Jam Bars
Prep time: 15 min
Total time: 15 min
Yield: 16

15 MINPrep Time

16 squaresServings

(1)

by Giadzy

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Photo Credit: Elizabeth Newman

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In the heat of summer, a dessert that requires literally no baking or stovetop action is the way to go. These cheesecake bars require no baking or cooking whatsoever, and the result is fantastic. Almond biscotti crumbs and butter make up the crust (but you can also use amaretti cookies, or even use a blend!) and the velvety filling sets up beautifully after hanging out in the fridge overnight. You can use any one of your favorite jams to top the filling, but we love fig and wild strawberry in particular.

No Bake Cheesecake Jam Bars

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Ingredients

For The Crust:

1 3/4 cups finely crushed almond biscotti or amaretti cookies (roughly 8 ounces biscotti)

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6 tablespoons butter, melted

For The Filling:

¾ cup heavy whipping cream
½ teaspoon vanilla extract
16 ounces cream cheese, at room temperature
½ cup granulated sugar
¼ teaspoon kosher salt
2/3 cup jam, such as fig (pictured), strawberry, or cherry

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Instructions

Spray an 8x8-inch square baking dish evenly with nonstick cooking spray or butter. Line the dish with parchment paper, allowing the sides to overhang. Press the parchment paper down to adhere to the cooking spray.
Combine the crushed biscotti and melted butter in a small bowl. Mix thoroughly to combine. Pour the mixture into the baking dish, pressing down firmly to form the crust.
In the bowl of a stand-mixer fitted with a whisk attachment, or a mixing bowl with an electric beater, beat the heavy whipping cream and vanilla on medium-high speed. Mix until it is a soft whipped cream that can hold soft peaks when you lift the whisk out of the bowl, roughly 3 to 4 minutes. Using a rubber spatula, remove the whipped cream to a separate bowl. If there are streaks of whipped cream left in the bowl, that is fine.
Add the cream cheese, sugar and salt to the same bowl. Mix on medium-high until the cream cheese is completely smooth, light and fluffy, roughly 2 minutes. Pour half of the whipped cream mixture into the cream cheese mixture, and mix on medium until combined. Use your spatula to scrape off any unmixed cream cheese from the bottom and sides of the bowl. Add the rest of the whipped cream and mix again until combined.
Pour the cream cheese filling into the baking dish, using an offset spatula or spoon to smooth out the top. Spoon small dollops of jam over the cheesecake. Use the offset spatula or spoon to smooth out the jam evenly on top of the cheesecake.
Refrigerate the cheesecake bars for at least 6 hours, and preferably overnight. Cut into squares and serve cold. You can also freeze portioned-out squares and thaw in the refrigerator or room temperature prior to serving.