Description
Delight in these no-bake raspberry cheesecake bars featuring a buttery graham cracker crust and a creamy, fluffy cheesecake filling swirled with homemade raspberry purée. Perfect for a refreshing dessert that requires minimal effort and no oven time.
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
Instructions
- Prepare the Pan: Line an 8×8-inch square pan with parchment paper to prevent sticking and make it easy to remove the bars later.
- Make the Crust: In a bowl, mix together the graham cracker crumbs and melted butter until well combined. Press this mixture firmly into the bottom of the prepared pan to form an even crust. Place it in the fridge to chill while you make the filling.
- Cook Raspberry Purée: Combine raspberries, powdered sugar, and lemon juice in a small saucepan. Cook over medium heat for about 5 minutes, stirring occasionally, until the raspberries break down. Strain the mixture through a sieve to remove the seeds and set the smooth purée aside to cool.
- Prepare Cheesecake Filling: In a large bowl, beat the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and fluffy.
- Whip the Cream: In a separate bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture to maintain the light and airy texture.
- Assemble the Bars: Spread the cheesecake filling evenly over the chilled crust in the pan. Spoon the cooled raspberry purée over the top and swirl gently using a toothpick or knife to create a marbled effect.
- Chill and Set: 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 raspberries for the best flavor, but frozen can be used if fresh are not available.
- Make sure the cream cheese is softened to room temperature for smooth blending without lumps.
- Press the crust firmly to ensure it sets well and holds together when slicing.
- Chill time is essential to allow the bars to set properly; avoid rushing this step.
- The raspberry purée can be made ahead and stored in the fridge for up to two days.
