Creamy Raspberry Cheesecake Bars – Easy No-Bake Dessert Recipe
These Raspberry Cheesecake Bars are a luscious, no-bake dessert that combines a buttery graham cracker crust with a velvety cream cheese filling and a vibrant raspberry swirl. Perfect for potlucks, parties, or a sweet treat at home, these bars are easy to make, bursting with flavor, and visually stunning.
Prep Time:
20 minutes
Cook Time:
4 hours
Calories:
Approximately 280 kcal per servings
ingredients
For the Crust:
1 ½ cups (150g) graham cracker crumbs
6 tbsp (85g) unsalted butter, melted
2 tbsp (25g) granulated sugar
For the Cheesecake Filling:
16 oz (450g) cream cheese, softened
½ cup (100g) granulated sugar
1 tsp vanilla extract
1 cup (240ml) heavy whipping cream, cold
For the Raspberry Swirl:
1 cup (120g) fresh or frozen raspberries
2 tbsp (25g) granulated sugar
1 tbsp (15ml) lemon juice
Directions
1. Prepare the Crust:
In a bowl, mix graham cracker crumbs, melted butter, and sugar until combined.
Press the mixture firmly into the bottom of an 8×8-inch baking pan lined with parchment paper.
Chill in the refrigerator for 15 minutes to set.
2. Make the Cheesecake Filling:
In a large bowl, beat softened cream cheese, sugar, and vanilla until smooth.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Spread the filling evenly over the chilled crust.
3. Create the Raspberry Swirl:
In a small saucepan, cook raspberries, sugar, and lemon juice over medium heat for 5 minutes, stirring occasionally.
Strain the mixture through a fine-mesh sieve to remove seeds (optional).
Drizzle the raspberry sauce over the cheesecake layer and use a toothpick or knife to swirl it gently.
4. Chill and Serve:
Refrigerate for at least 4 hours (or overnight) until fully set.
Slice into bars and enjoy!
Frequently Asked Questions
1. Can I use frozen raspberries?
Yes! Frozen raspberries work just as well. Thaw them before cooking for the sauce.
2. Can I make these bars ahead of time?
Absolutely! These bars taste even better the next day, making them perfect for meal prep.
3. Can I substitute the graham cracker crust?
Yes! Try using digestive biscuits, Oreo crumbs, or gluten-free crackers for a different twist.
4. Why is my cheesecake filling too soft?
Ensure the heavy cream is cold before whipping, and let the bars chill for at least 4 hours to firm up.
5. How should I store leftovers?
Keep them in an airtight container in the fridge for up to 5 days.
Tools You'll Need
8×8-inch baking pan
Parchment paper
Mixing bowls
Electric mixer or whisk
Small saucepan
Fine-mesh sieve (optional)
Tips
Use full-fat cream cheese for the creamiest texture.
For a smoother raspberry swirl, strain the sauce to remove seeds.
Let the bars chill overnight for the cleanest slices.
Garnish with fresh raspberries and mint for an elegant presentation.
Allergy Information
Contains: Dairy (cream cheese, butter, heavy cream), Gluten (graham crackers)
Dairy-Free Option: Use vegan cream cheese and coconut cream.
Gluten-Free Option: Substitute gluten-free graham crackers.
Conclusion
These Raspberry Cheesecake Bars are a delightful balance of tangy raspberries and rich, creamy cheesecake—all with minimal effort! Whether you’re serving them at a party or enjoying a sweet moment at home, they’re sure to impress.
Give this recipe a try and share your delicious results! We’d love to hear how yours turned out. Happy baking!
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