NO-BAKE YEMA CHEESECAKE BARS

 

NO-BAKE YEMA CHEESECAKE BARS

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CRUST:

• 1 ½ cups crushed graham crackers
• ⅓ cup melted butter
• 2 tbsp sugar (optional)

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FILLING:

• 1 can (300ml) sweetened condensed milk
• 1 can (370ml) evaporated milk
• 4 egg yolks
• 1 bar (225g or 8 oz) cream cheese, softened
• 2 tbsp cornstarch
• 2 tbsp water (for slurry)

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TOPPING:

• ½ to 1 cup finely shredded cheddar cheese

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INSTRUCTIONS:

1. MAKE THE CRUST

• Mix crushed graham crackers, melted butter, and sugar.
• Press firmly into the bottom of an 8x8-inch pan.
• Chill in the refrigerator.

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2. COOK THE FILLING

• In a saucepan, mix:

  • Condensed milk
  • Evaporated milk
  • Egg yolks
  • Softened cream cheese

• Cook over low heat, stirring constantly.

• Add cornstarch slurry (cornstarch + water).

• Keep stirring until thick and creamy.

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3. ASSEMBLE

• Pour the filling over the chilled crust.
• Spread evenly.
• Top with shredded cheese.

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4. CHILL

• Refrigerate for at least 4 hours or overnight.

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5. SERVE

• Slice into bars.
• Enjoy chilled!

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Let me know if you'd like a printable version or an egg-free alternative!