No-Bake Cheesecake Bars with Cracked Sugar Topping

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  • Yield: 16-20 bars
  • Bake Time: 30 minutes
  • Chill Time: 8 hours

Ingredients

  • FOR THE CRUST:
  • 12 ounces gingersnap cookies
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons Karo® Light Corn Syrup

  • FOR THE FILLING:
  • 3 8-ounce packages cream cheese, at room temperature
  • 1 ¼ cups powdered sugar, sifted
  • 1 ¼ cups powdered sugar, sifted
  • 2 ½ teaspoons vanilla bean paste or vanilla extract
  • ¼ cup Karo® Light Corn Syrup
  • 1 8-ounce container whipped topping, thawed

  • FOR THE TOPPING:
  • ½ cup granulated sugar
  • 2 tablespoons Karo® Light Corn Syrup
  • 1 teaspoon water

Directions

  • Line a 9x13-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
  • In a food processor, or a zip top bag, crush the cookies until you have fine crumbs.
  • Transfer the crumbs to a medium bowl and add in the butter and Karo® Light Corn
  • Syrup and stir until the ingredients are thoroughly combined.
  • Pour the crumbs into the prepared pan and evenly press into the bottom of the pan to create an even crust layer.
  • Place pan into the refrigerator while you prepare the filling.
  • TO MAKE THE FILLING:
    In a large bowl, combine the cream cheese and beat with an electric mixer until smooth for 2-3 minutes.
  • Gradually add in the powdered sugar and mix until combined. Stir in the Karo®
  • Light Corn Syrup and beat the mixture for an additional 1-2 minutes until it is smooth and no lumps remain. Add in vanilla and mix to incorporate.
  • Using a rubber spatula, gently fold in the whipped topping until it is fully incorporated into the cheesecake batter.
  • Spread the batter evenly over the chilled crust, cover and refrigerate for at least 8 hours.
  • Just before serving, prepare the cracked sugar topping by combining the sugar and Karo® Light Corn Syrup in a small saucepan. Cook over medium heat, stirring constantly, until a golden amber color. Quickly pour the sugar mixture onto a large rimmed baking sheet lined with a silicone baking mat or piece of parchment and allow it to cool and harden.
  • To serve, crack the topping with the back of a spoon and top cheesecake with pieces of cracked sugar.

About
Corn Syrup

See why there’s no substituting Karo® Corn Syrups for treats with a delicate sweetness and smooth texture

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Tried this recipe?

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No-Bake Cheesecake Bars with Cracked Sugar Topping

  • Yield: 16-20 bars
  • Bake Time: 30 minutes
  • Chill Time: 8 hours

Ingredients

  • FOR THE CRUST:
  • 12 ounces gingersnap cookies
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons Karo® Light Corn Syrup

  • FOR THE FILLING:
  • 3 8-ounce packages cream cheese, at room temperature
  • 1 ¼ cups powdered sugar, sifted
  • 1 ¼ cups powdered sugar, sifted
  • 2 ½ teaspoons vanilla bean paste or vanilla extract
  • ¼ cup Karo® Light Corn Syrup
  • 1 8-ounce container whipped topping, thawed

  • FOR THE TOPPING:
  • ½ cup granulated sugar
  • 2 tablespoons Karo® Light Corn Syrup
  • 1 teaspoon water

Directions

  • Line a 9x13-inch baking pan with parchment paper, leaving a 2-inch overhang on two sides.
  • In a food processor, or a zip top bag, crush the cookies until you have fine crumbs.
  • Transfer the crumbs to a medium bowl and add in the butter and Karo® Light Corn
  • Syrup and stir until the ingredients are thoroughly combined.
  • Pour the crumbs into the prepared pan and evenly press into the bottom of the pan to create an even crust layer.
  • Place pan into the refrigerator while you prepare the filling.
  • TO MAKE THE FILLING:
    In a large bowl, combine the cream cheese and beat with an electric mixer until smooth for 2-3 minutes.
  • Gradually add in the powdered sugar and mix until combined. Stir in the Karo®
  • Light Corn Syrup and beat the mixture for an additional 1-2 minutes until it is smooth and no lumps remain. Add in vanilla and mix to incorporate.
  • Using a rubber spatula, gently fold in the whipped topping until it is fully incorporated into the cheesecake batter.
  • Spread the batter evenly over the chilled crust, cover and refrigerate for at least 8 hours.
  • Just before serving, prepare the cracked sugar topping by combining the sugar and Karo® Light Corn Syrup in a small saucepan. Cook over medium heat, stirring constantly, until a golden amber color. Quickly pour the sugar mixture onto a large rimmed baking sheet lined with a silicone baking mat or piece of parchment and allow it to cool and harden.
  • To serve, crack the topping with the back of a spoon and top cheesecake with pieces of cracked sugar.