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
Scale
- 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