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Delve into the delightful world of desserts with this Zasty No-Bake Raspberry Cheesecake Bars recipe. Imagine the satisfaction of biting into a creamy, rich cheesecake paired with the vibrant, tart flavor of fresh raspberries, all without the hassle of turning on the oven. This dessert not only caters to your sweet tooth but also dazzles the eyes with its beautiful layers of color and texture. Perfect for gatherings, celebrations, or simply as an indulgent treat at home, these bars are the ultimate combination of convenience and flavor.

No-Bake Raspberry Cheesecake Bars

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Ingredients
  

For the crust:

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the cheesecake filling:

16 oz cream cheese, softened

¾ cup powdered sugar

1 cup heavy whipping cream

1 tsp vanilla extract

For the raspberry topping:

2 cups fresh raspberries

¼ cup granulated sugar

1 tbsp lemon juice

1 tsp cornstarch (optional for thickening)

Instructions
 

Prepare the Crust:

    In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until evenly combined. Press the mixture firmly into the bottom of a 9x9-inch (or similar size) parchment-lined baking dish to form an even layer. Refrigerate for 30 minutes to set.

      Make the Cheesecake Filling:

        In a large bowl, beat the softened cream cheese on medium speed until creamy and smooth. Gradually add in the powdered sugar, continuing to beat until well combined. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture with a spatula. Add in the vanilla extract and stir until fully incorporated.

          Combine Layers:

            Once the crust has set, pour the cheesecake filling over the prepared crust. Smooth the top with a spatula and refrigerate for at least 4 hours (or overnight) until fully set.

              Prepare the Raspberry Topping:

                In a small saucepan over medium heat, combine the fresh raspberries, granulated sugar, lemon juice, and cornstarch. Cook gently, stirring occasionally, until the raspberries break down and the mixture thickens slightly (about 5-7 minutes). Remove from heat and allow to cool completely.

                  Assemble the Bars:

                    Once the cheesecake has set, spread the cooled raspberry topping evenly over the cheesecake layer.

                      Slice and Serve:

                        Use a sharp knife to cut the cheesecake into bars. For clean slices, dip the knife in hot water before cutting. Serve chilled and enjoy the delightful combination of creamy cheesecake and vibrant raspberry topping!

                          Prep Time, Total Time, Servings: 30 minutes | 4-5 hours | 12 bars