No-Bake White Chocolate Cheesecake Bars: A Sweet and Creamy Delight

In a medium bowl, mix the graham cracker crumbs with the melted butter until well combined. Press the mixture into the bottom of an 8×8-inch square baking pan (or a similar-sized pan), creating an even crust. Use the back of a spoon to press it down firmly. Place the pan in the fridge to set while you prepare the filling.

Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add the melted white chocolate and continue mixing until fully combined. Gradually add in the powdered sugar and vanilla extract, beating until smooth. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.

Assemble the Bars:
Once the crust has set, pour the cheesecake filling over the graham cracker crust, spreading it evenly with a spatula. Smooth the top and make sure it’s even.

Chill:
Cover the pan with plastic wrap or aluminum foil and refrigerate for at least 4 hours, or preferably overnight, to allow the cheesecake to set and firm up.

Serve:
Once the bars are chilled and firm, cut into squares and serve. Garnish with additional melted white chocolate, whipped cream, or fresh berries if desired.

Serving and Storage Tips: