Description
Delicious and creamy no-bake raspberry cheesecake bars featuring a buttery graham cracker crust, smooth cream cheese filling, and a tangy homemade raspberry purée swirl. Perfect for a chilled dessert that requires no oven time.
Ingredients
Scale
Crust
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
Filling
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
Raspberry Purée
- 1 cup fresh or frozen raspberries
- 2 tbsp powdered sugar
- 1 tbsp lemon juice
Instructions
- Prepare pan: Line an 8×8-inch square pan with parchment paper to ensure easy removal of the cheesecake bars after chilling.
- Make crust: Combine graham cracker crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared pan to form an even crust layer. Place in the fridge to chill while you prepare the filling.
- Make raspberry purée: In a small saucepan over medium heat, combine raspberries, powdered sugar, and lemon juice. Cook until the raspberries break down, about 5 minutes. Strain the mixture through a fine mesh sieve to remove seeds, then set the purée aside to cool.
- Prepare cream cheese mixture: Using a mixer, beat softened cream cheese, granulated sugar, and vanilla extract in a large bowl until smooth and fluffy.
- Whip cream: In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to create a light and airy filling.
- Assemble cheesecake: Spread the cream cheese filling evenly over the chilled crust. Spoon the raspberry purée on top and use a toothpick or knife to swirl it through the filling for a marbled effect.
- Chill and serve: Refrigerate the assembled cheesecake bars for at least 4 hours or until fully set. Once firm, slice into 12 bars and serve chilled.
Notes
- Use fresh or frozen raspberries depending on availability. If frozen, thaw before cooking.
- Chilling the crust helps it set firmly, preventing the bars from falling apart.
- Straining the raspberry purée removes seeds for a smooth texture.
- For a lighter option, substitute half-and-half for heavy cream but note the texture may be less rich.
- Store leftover bars covered in the refrigerator for up to 3 days.
