No-bake Cheesecake Squares

Serves 8



  • 3 8-ounce packages cream cheese, at room temperature
  • 1 ¼ cups powdered sugar, sifted
  • 2 ½ teaspoons vanilla bean paste or vanilla extract
  • ¼ cup light corn syrup
  • 1 8-ounce container whipped topping, thawed


  • ½ cup granulated sugar
  • 2 tablespoons Light Corn Syrup
  • 1 teaspoon water

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 and morsels until you have a fine crumb mixture. Transfer the crumbs to a medium bowl and add in the butter and corn syrup. Stir until the ingredients are thoroughly combined and place the crumb mixture into the prepared pan and press into the bottom to create an even crust. Place pan into the refrigerator while you prepare the filling.

In a large bowl, combine the cream cheese and beat with an electric mixer for 2-3 minutes until smooth. Gradually add in the powdered sugar and mix until combined. Add the corn syrup and beat the mixture for an additional 1-2 minutes until it is smooth. 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.

Prepare the cracked sugar topping by combining the sugar and 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, cut the cheesecake into squares and place on your serving track. Crack the topping with the back of a spoon and top cheesecake squares with pieces of cracked sugar.

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