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No-Bake Raspberry Cheesecake Bars

Indulge in creamy, tangy No-Bake Raspberry Cheesecake Bars topped with a luscious layer of raspberry goodness—perfect for gatherings or cozy evenings.
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Prep Time 30 minutes
Total Time 4 hours
Servings: 9 bars
Course: Dessert, Sweet Treat
Cuisine: American, Global
Calories: 250
Ingredients Method Notes

Ingredients
  

For the crust
  • 1 1/2 cups graham cracker crumbs Can substitute with digestive biscuits or gluten-free graham crackers.
  • 1/4 cup sugar
  • 1/3 cup unsalted butter, melted
For the cheesecake filling
  • 2 cups cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy cream Whipped until stiff peaks form.
  • 1 cup fresh raspberries Gently folded into the mixture.
  • 1/2 cup raspberry puree For drizzling on top.

Method
 

Preparation
  1. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
  2. Press this tightly into the bottom of a greased 9x9 inch baking pan to form an even crust.
  3. In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth.
  4. Add vanilla extract and mix until combined.
  5. In a separate bowl, whip the heavy cream until stiff peaks form.
  6. Gently fold this whipped cream into the cream cheese mixture using a spatula, being careful not to deflate it.
  7. Add the fresh raspberries and gently fold them into the cheesecake mixture.
  8. Pour the filling over the prepared crust.
Chilling
  1. Cover the pan and let it chill in the refrigerator for at least 4 hours, or until set.
Serving
  1. Once chilled, cut into bars and drizzle with raspberry puree and extra raspberries if desired.
  2. Enjoy your delightful creation!

Notes

Store in the refrigerator for up to 5 days or freeze for up to a month. Thaw in the refrigerator before serving. Avoid overmixing after folding in whipped cream to maintain fluffiness.