Description

These No-Bake Raspberry Cheesecake Bars are a luscious and creamy dessert perfect for any occasion. Featuring a buttery graham cracker crust, a smooth cream cheese filling, and a vibrant raspberry purée swirl, they require no oven and are chilled to perfection. Easy to prepare and delightfully refreshing, these bars offer a perfect balance of sweetness and tartness that will please both kids and adults alike.

Ingredients

Scale

Crust

2 cups graham cracker crumbs
1/2 cup unsalted butter, melted

Cheesecake 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

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Instructions

Prepare Pan and Crust: Line an 8×8-inch square pan with parchment paper. In a bowl, mix the graham cracker crumbs and melted butter until evenly combined. Press this mixture firmly into the bottom of the pan to form an even crust. Place the crust in the refrigerator to chill while you prepare the filling.
Make Raspberry Purée: In a small saucepan, combine the raspberries, powdered sugar, and lemon juice. Cook over medium heat for about 5 minutes, stirring occasionally, until the raspberries break down and the mixture thickens slightly. Remove from heat and strain the purée through a fine sieve to remove seeds. Set the seedless purée aside to cool completely.
Prepare Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese, granulated sugar, and vanilla extract together until the mixture is smooth, creamy, and fluffy. In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture to keep the filling light and airy.
Assemble the Bars: Spread the whipped cheesecake filling evenly over the chilled crust in the pan. Spoon the cooled raspberry purée on top in dollops, then use a toothpick or knife to swirl the purée through the cheesecake layer, creating an attractive marble effect.
Chill: Refrigerate the bars for at least 4 hours to allow the filling to set properly. Once firm, slice into 12 bars and serve chilled.

Notes

Use fresh or frozen raspberries depending on availability; thaw frozen raspberries before cooking.
Pressing the crust firmly will help it hold together better when sliced.
For a sweeter purée, adjust powdered sugar according to taste.
Ensure the cream cheese is thoroughly softened for a smoother filling.
Swirling the raspberry purée just enough creates a pretty pattern without mixing the layers too much.
Store leftovers covered in the refrigerator for up to 3 days.

Prep Time: 25 minutes
Cook Time: 5 minutes
Category: Dessert
Method: No-Cook
Cuisine: American