Okay friend, if you’re dreaming of something creamy, fruity, and oh-so-satisfying—but really don’t feel like turning on the oven—these No-Bake Raspberry Cheesecake Bars are your dessert soulmate. We’re talking buttery graham cracker crust, silky cheesecake filling, and a vibrant raspberry swirl that makes each bite feel like a mini celebration. They’re bright, luscious, and just the right amount of indulgent. Trust me, once you try them, you’ll be looking for any excuse to whip up another batch.
Why You’ll Love No-Bake Raspberry Cheesecake Bars
This isn’t just a dessert—it’s a total mood. Here’s why you’re going to fall in love:
Versatile: Fancy enough for a dinner party, easy enough for a lazy Sunday afternoon. These bars are welcome anywhere.
Budget-Friendly: You’ll be amazed how such a stunning treat can come from simple, everyday ingredients.
Quick and Easy: No oven, no water baths, no stress. Just layer, swirl, and chill.
Customizable: Swap the raspberries for strawberries, blueberries, or even lemon curd if you’re feeling adventurous.
Crowd-Pleasing: These bars are light, flavorful, and always leave people reaching for seconds (or thirds!).
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Ingredients in No-Bake Raspberry Cheesecake Bars
Here’s the flavor magic that makes these bars so irresistible:
Graham Cracker Crust
Crunchy, buttery, and just sweet enough to complement the creamy layers above.
Cream Cheese
Rich and smooth—this is the heart of your cheesecake layer, and it brings all the indulgent vibes.
Whipped Cream or Whipped Topping
Lightens the cream cheese for that fluffy, cloud-like texture.
Powdered Sugar
Sweetens things up without being too heavy.
Vanilla Extract
Adds that warm, bakery-style flavor that makes everything taste a little extra special.
Fresh or Frozen Raspberries
Bright, tangy, and just the right amount of tart to balance out the sweetness.
Lemon Juice
Enhances the raspberry flavor and adds a refreshing zing.
Optional: Cornstarch
If your raspberry mixture needs thickening, this little helper will do the trick.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Ready to make some creamy magic happen? Let’s get into it:
Prepare the Crust
Crush the graham crackers and mix them with melted butter until the texture is like wet sand. Press it firmly into the bottom of a lined pan, then pop it in the fridge to set while you work on the filling.
Make the Raspberry Swirl
In a saucepan, combine raspberries, a splash of lemon juice, and a little sugar. Cook until the berries break down into a jammy consistency. If needed, add cornstarch to thicken. Let it cool completely before swirling into your cheesecake.
Whip Up the Cheesecake Layer
Beat softened cream cheese until smooth. Add powdered sugar and vanilla, mixing until everything is velvety. Gently fold in whipped cream until the mixture is light and fluffy.
Assemble the Bars
Spread the cheesecake mixture over the chilled crust. Smooth the top, then dollop the raspberry sauce over it in spoonfuls. Use a knife or toothpick to gently swirl it into the cheesecake.
Chill Until Set
Place the pan in the fridge for at least 4 hours—or overnight if you can wait! The bars need time to firm up so they slice cleanly.
Slice and Enjoy
Once set, lift out of the pan and slice into squares. Garnish with fresh raspberries, mint leaves, or a dusting of powdered sugar if you’re feeling fancy.
Nutrition Facts
Servings: 12 bars
Calories per serving: Approx. 250–300 (depending on ingredients)
Preparation Time
Prep Time: 20 minutes
Chill Time: 4 hours
Total Time: 4 hours 20 minutes (mostly hands-off)
How to Serve No-Bake Raspberry Cheesecake Bars
These bars are delightful on their own, but here are a few fun ways to serve them:
With Fresh Fruit: Add extra raspberries or strawberries for a fruity boost.
On a Dessert Platter: Pair with chocolate truffles, cookies, or mini tarts for a dessert board moment.
With Coffee or Tea: Perfect companion to a cozy afternoon pick-me-up.
Topped with Whipped Cream: A little extra fluff never hurt anyone!
Additional Tips
Let’s make sure your bars come out flawless:
Room Temp Cream Cheese: It blends more easily and gives a smoother texture.
Let the Raspberry Sauce Cool: Adding hot sauce to your filling can make it runny—let it cool first!
Use a Sharp Knife: For clean cuts, wipe the blade between slices.
Make Ahead: These bars keep well in the fridge for up to 4 days—great for prepping in advance.
Freeze for Later: You can even freeze them! Just wrap tightly and thaw in the fridge before serving.
FAQ Section
Q1: Can I use store-bought raspberry jam instead of making the swirl?
A1: Absolutely! Just thin it slightly with a bit of lemon juice if needed.
Q2: Can I use a different fruit?
A2: Yes! Strawberries, blueberries, or even mango work beautifully here.
Q3: How do I store leftovers?
A3: In an airtight container in the fridge for up to 4 days.
Q4: Can I freeze these bars?
A4: Totally! Wrap individually and freeze for up to 2 months.
Q5: Can I use Cool Whip instead of homemade whipped cream?
A5: Yep! It’s an easy shortcut and works just as well.
Q6: Can I make this gluten-free?
A6: Just use gluten-free graham crackers for the crust.
Q7: What size pan works best?
A7: An 8×8-inch square pan is ideal, but you can use a 9×9-inch for thinner bars.
Q8: Can I double the recipe?
A8: For sure! Just use a 9×13-inch pan and increase chilling time a bit.
Q9: How do I prevent the crust from crumbling?
A9: Press it in firmly and chill it before adding the filling.
Q10: What if I don’t have lemon juice?
A10: A little orange juice or apple cider vinegar can work in a pinch!
Conclusion
These No-Bake Raspberry Cheesecake Bars are as pretty as they are delicious—cool, creamy, and bursting with fruity flavor. They’re the kind of dessert that makes you feel like a baking genius (without ever touching the oven). Whether you’re making them for a party or just treating yourself on a Tuesday, they’re guaranteed to hit the sweet spot. Give them a try and prepare to fall in love—bite after bite!
Print
No-Bake Raspberry Cheesecake Bars
- Total Time: 4 hours 25 minutes (including chilling)
- Yield: 12 bars
- Diet: Vegetarian
Description
No-Bake Raspberry Cheesecake Bars feature a creamy vanilla cheesecake filling swirled with fresh raspberry purée on a buttery graham cracker crust — all without turning on the oven.
Ingredients
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1 cup fresh or frozen raspberries
- 2 tbsp powdered sugar (for raspberry purée)
- 1 tbsp lemon juice
Instructions
- Line an 8×8-inch square pan with parchment paper.
- In a bowl, mix graham cracker crumbs and melted butter. Press into the bottom of the pan to form a crust. Chill in the fridge while preparing the filling.
- In a small saucepan, combine raspberries, powdered sugar, and lemon juice. Cook over medium heat until raspberries break down, about 5 minutes. Strain to remove seeds and set the purée aside to cool.
- In a large bowl, beat cream cheese, granulated sugar, and vanilla until smooth and fluffy.
- In a separate bowl, whip heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
- Spread the cheesecake filling over the crust. Spoon raspberry purée on top and swirl with a toothpick or knife.
- Chill for at least 4 hours or until set. Slice into bars and serve.
Notes
- Use store-bought raspberry preserves for a shortcut.
- Substitute with other berries like strawberries or blueberries if preferred.
- Bars can be stored in the fridge for up to 4 days or frozen for up to 1 month.
- Prep Time: 25 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 310
- Sugar: 18g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 60mg