These simple cheesecake bars feature a pecan graham cracker crust and a fluffy cream cheese and whipped cream no-bake filling!
For the crust:
1 cup (99 gm) graham cracker crumbs
¾ cup (100 gm) finely chopped pecans
¼ cup (50 gm) sugar
½ teaspoon salt
7 tablespoons (100 gm) unsalted butter, melted
For the filling:
16 ounces regular cream cheese, at room temperature
1 cup powdered sugar
1 teaspoon vanilla extract
½ cup sour cream
1–1/4 cup heavy whipping cream
Toppings of your choice: fresh berries, caramel, hot fudge, fruit, etc!
To make the crust:
Preheat the oven to 350 degrees and line an 8 or 9” square pan with aluminum foil that extends up the sides for easy removal. Combine the graham cracker crumbs, pecans, sugar, and salt in a large bowl. Add the butter and stir to combine. Press the wet crumbs into the bottom of the pan. Bake in the preheated oven for 8-10 minutes or until the bottom is set. Allow to cool completely.
To make the filling:
In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes. Add the powdered sugar and vanilla extract, stirring to combine. Add the sour cream, stirring to combine. In a separate bowl, whip the cream in medium speed until thickened to stiff peaks. Fold the cream into the cream cheese mixture until smooth, being careful not to overwork the whipped mixture. Spread the filling on top of the cooled crust and smooth with an offset spatula. Allow the bars to cool in the fridge to set, about 4 hours and then cut to serve with the toppings of your choice!