Grapes are one of those fruits that I always have in my kitchen.

My kids love them, they’re delicious, and full of nutrients.

But honestly – I often buy so much that I end up looking for creative ways to use them. Luckily, they go well in both sweet and savory recipes.

Grapes are so delicious with cheese. So it should be no surprise that they pair absolutely perfect on top of these no bake cheesecake bars.

The bars start with a crust layer made with just graham crackers and melted butter.

The cheesecake layer is a mixture of cream cheese, sour cream, whipped cream, and powdered sugar. While it may sound strange, when whipped together, it’s crazy good. I could eat this mixture straight out of the bowl!

The grapes on top are truly what make the bars. After cutting the grapes, you’ll toss them with a little lemon juice and honey.

And look, I know that fruit is sweet and delicious on its own. But I’m also all about finding new and fun ways to enjoy produce and all of its benefits.

And grapes with lemon and honey? Chef’s. Kiss.

These stunning and delicious bars are great to serve to a crowd. They come out so gorgeous and taste even better than they look.

And believe it or not, my kids even loved them!

You really can’t ask for more from a recipe 🙂

Prep ingredients

Prep the ingredients for the crust, cheesecake filling, and grape topping.

Prepare the crust

Add the graham crackers to a large processor.

Process

Process until fine crumbs remain. Transfer to a bowl and add the melted bowl, mix well to combine, until the mixture is cohesive.

Prepare the crust layer

Line a 6×10 baking dish with parchment paper (you can also use a traditional 8×12 dish, but the bars will be thinner). Pour the graham cracker mixture into the baking dish. Using your hands, press the mixture down firmly, until it’s spread evenly throughout the pan. I also recommend using the back of a measuring cup to really flatten the graham cracker layer and make sure it sticks together. Set aside.

Prepare the cheesecake filling

Add the cream cheese and powdered sugar to a mixing bowl and beat until smooth (I recommend using an electronic mixer).

Mix well

Add in the sour cream, lemon juice, and vanilla, and beat again until smooth. Fold in the whipped cream.

Add the cheesecake layer

Pour the mixture over the graham cracker layer, using a spoon or spatula to spread it evenly.

Freeze

Place in the freezer for 6-8 hours, or overnight.

Prepare the grape topping

Add the quartered grapes to a bowl with the lemon juice, honey, and a pinch of salt. Toss gently to combine. The grapes can either be prepared at the same time as the bars (store in the fridge with the bowl tightly covered with plastic wrap), or prepare them right before cutting the bars.

Cut into squares

Remove the bars from the freezer and let thaw slightly. Cut into 12 square bars.

Add grapes

Top each bar with a spoonful of the grape mixture and drizzle lightly with honey.

Garnish

Top each bar with a sprig of rosemary and serve.

Notes

Graham crackers: For a thinner crust, try using less graham crackers. I think the ratio here is great though!
Butter: Melted butter is a must to bind the graham cracker crust together. If you use unsalted butter, make sure to add a pinch of salt to the mixture too.
Cream cheese: Make sure to use full-fat cream cheese. It helps if the cream cheese is a little softened before adding it to your mixer.
Powdered sugar: This adds the perfect amount of sweetness to the cheesecake layer.
Sour cream: While it may sound strange, sour cream helps counter the sweetness of the sugar and helps stabilize the texture of the cheesecake layer.
Grapes: I love red California grapes and always have some in my kitchen. Cut them into quarters for this recipe. I recommend making extra of the grape topping to eat on its own too!
Storage: These bars can be made ahead of time. Store prepared bars in the fridge for 4-5 days or in the freezer for up to 1 month. If storing in the freezer, let them thaw a little before serving or eating.