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No-Bake Firecracker Cheesecake Bars Recipe with Easy Berry Compote

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These no-bake firecracker cheesecake bars feature a creamy cheesecake layer topped with a spicy-sweet berry compote, perfect for summer gatherings and quick dessert cravings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 10 full sheets, finely crushed)
  • 6 tbsp unsalted butter, melted
  • 2 tbsp granulated sugar
  • 16 oz (450g) cream cheese, softened
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 1 cup heavy whipping cream, chilled
  • 2 cups mixed berries (fresh or frozen; blueberries, raspberries, blackberries)
  • ¼ cup granulated sugar
  • 1 tbsp lemon juice
  • ¼ tsp cayenne pepper
  • ½ tsp ground cinnamon

Instructions

  1. Prepare the Crust: In a medium bowl, combine 1 ½ cups graham cracker crumbs, 6 tbsp melted butter, and 2 tbsp sugar. Stir until the mixture resembles wet sand. Press evenly into the bottom of the lined 8×8-inch pan, packing firmly. Chill in the fridge while you prepare the cheesecake layer (about 10 minutes).
  2. Make the Cheesecake Layer: Using an electric mixer, beat the 16 oz softened cream cheese until smooth and creamy. Add ½ cup powdered sugar and 1 tsp vanilla extract, beating until combined. In a separate bowl, whip 1 cup chilled heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Spread this creamy layer evenly over the chilled crust. Return the pan to the fridge to set while you make the compote (about 15 minutes).
  3. Cook the Berry Compote: In a small saucepan over medium heat, combine 2 cups mixed berries, ¼ cup sugar, and 1 tbsp lemon juice. Stir occasionally until the berries begin to break down and the mixture thickens, about 8-10 minutes. Remove from heat and stir in ¼ tsp cayenne pepper and ½ tsp cinnamon. Let cool slightly.
  4. Assemble the Bars: Spoon the warm berry compote generously over the cheesecake layer, gently spreading it out but leaving some texture for visual appeal. Chill the entire pan for at least 3 hours, preferably overnight, to let the bars fully set and flavors meld together.
  5. Serve: Once chilled, lift the bars out using the parchment paper edges. Cut into 12 squares with a sharp knife (dip the knife in hot water between cuts for clean edges). Serve cold or at room temperature.

Notes

Be gentle when folding whipped cream into cream cheese to keep the mixture light and airy. Chill the bars overnight for best flavor and clean slicing. Adjust cayenne pepper to taste for spice level. Use dairy-free and gluten-free substitutions for vegan or gluten-free versions.

Nutrition

Keywords: no-bake cheesecake bars, firecracker cheesecake, berry compote, easy dessert, summer dessert, no-bake dessert, spicy berry compote

Find it online: https://tablemira.com/no-bake-firecracker-cheesecake-bars-recipe-with-easy-berry-compote/