Description
Indulge in the creamy and fruity delight of these No-Bake Raspberry Cheesecake Bars. A luscious cream cheese filling sits atop a buttery graham cracker crust, finished with a vibrant raspberry layer. This easy and refreshing dessert is perfect for any occasion, especially during the summer months.
Ingredients
For the crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter, melted
For the filling:
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
For the raspberry layer:
- 1 1/2 cups fresh or frozen raspberries
- 2 tbsp sugar
- 1 tbsp lemon juice
- 1 tbsp cornstarch mixed with 1 tbsp water
Instructions
- Prepare the crust: Line an 8×8-inch baking pan with parchment paper. Mix graham cracker crumbs, sugar, and melted butter. Press into pan and chill.
- Make the filling: Beat cream cheese, powdered sugar, and vanilla. Whip cream until stiff peaks form. Fold cream into cream cheese mixture. Spread over crust.
- Create raspberry layer: Cook raspberries, sugar, and lemon juice. Add cornstarch slurry. Cool slightly and spread over filling.
- Chill and serve: Refrigerate for at least 4 hours. Slice and serve chilled.
Notes
- You can strain the raspberry topping for a smoother texture.
- Use gluten-free graham crackers for a GF option.
- These bars can be made a day ahead and stored in the fridge.
