Description
Delightful no-bake cheesecake bars with a creamy filling and a tart raspberry topping, perfect for any occasion.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup granulated sugar
- 16 oz cream cheese, softened
- ¾ cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 2 cups fresh raspberries
- ¼ cup granulated sugar
- 1 tsp lemon juice
Instructions
- Prepare the crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until well mixed. Press the mixture firmly into the bottom of a lined 9 x 9-inch baking pan.
- Make the filling: In another bowl, beat the softened cream cheese until it is smooth. Add the powdered sugar and vanilla extract, mixing until well blended. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until it is light and fluffy.
- Assemble: Spread the cheesecake filling over the crust in the baking pan, smoothing it out with a spatula. Cover the pan and refrigerate for at least 2 hours to allow it to set.
- Prepare the raspberry topping: In a medium saucepan, combine the fresh raspberries, sugar, and lemon juice. Cook over medium heat, stirring gently until the raspberries break down, which should take about 5 to 7 minutes. Remove from heat and let it cool.
- Serve: Once the cheesecake bars have set, pour the raspberry sauce over the top, spreading it out evenly. Cut into squares and enjoy!
Notes
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.