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- 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 2 tablespoons sugar - 16 oz cream cheese, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 1/2 cups fresh raspberries, plus extra for topping - 1 cup heavy whipping cream - 1 tablespoon lemon juice - A pinch of salt Each ingredient plays a special role in this recipe. The graham cracker crumbs form a sweet and crumbly base. Unsalted butter helps bind this crust together. Sugar adds sweetness to both the crust and filling. Cream cheese gives the bars their rich and creamy texture. Powdered sugar sweetens the filling while keeping it smooth. Vanilla extract adds aroma and depth. Fresh raspberries provide a tart flavor that balances the sweetness. Heavy whipping cream makes the filling light and airy. Lemon juice brightens the taste and enhances the flavors. A pinch of salt rounds out the sweetness. You can easily swap some ingredients if needed. Use almond flour instead of graham cracker crumbs for a gluten-free option. Coconut oil can replace butter for a dairy-free crust. If you want a lighter filling, try using Greek yogurt instead of cream cheese. For a different flavor, you can use frozen raspberries. Just thaw and drain them to remove excess water. {{ingredient_image_1}} To start, gather your ingredients for the crust. You need: - 1 cup graham cracker crumbs - 1/4 cup unsalted butter, melted - 2 tablespoons sugar In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until it looks crumbly and well combined. Press this mixture firmly into the bottom of a 9x9-inch baking dish. Make sure it forms an even crust. This step is key to a tasty base for your cheesecake. Now, let’s make the cheesecake filling. You’ll need: - 16 oz cream cheese, softened - 1 cup powdered sugar - 1 teaspoon vanilla extract - 1 tablespoon lemon juice - A pinch of salt In a large bowl, beat the softened cream cheese and powdered sugar together with an electric mixer. Mix until it is smooth and creamy. Next, add the vanilla extract, lemon juice, and a pinch of salt. Blend these ingredients until they are fully combined. This mixture should taste sweet and tangy. Next, it’s time to fold in the raspberries. You’ll need: - 1 1/2 cups fresh raspberries, plus extra for topping - 1 cup heavy whipping cream Gently fold the fresh raspberries into the cream cheese mixture. Be careful not to crush them too much. In another bowl, whip the heavy cream until stiff peaks form. Then, carefully fold the whipped cream into the cream cheese mixture until just combined. This creates a light and fluffy texture. Pour the cheesecake filling over the prepared crust. Spread it evenly with a spatula. Cover the dish with plastic wrap and place it in the fridge. Chill for at least 4 hours, or overnight, to let it set properly. Once set, cut the cheesecake bars into squares and top each with fresh raspberries before serving. Enjoy your sweet treat! To get a creamy texture, start with softened cream cheese. This step is key. Beat the cream cheese with powdered sugar until smooth. Add vanilla extract and lemon juice next. Mix well until all ingredients blend together. The lemon juice not only adds flavor but also helps with creaminess. Make sure not to over-mix. This keeps the filling light. When adding fresh raspberries, be gentle. Use a spatula to fold them into the cream cheese mixture. This keeps them intact and juicy. Avoid crushing them too much. You want bursts of raspberry flavor in every bite! If you prefer, you can reserve some raspberries for topping later. For a beautiful presentation, cut the cheesecake into even squares. Arrange the bars on a nice platter. Add fresh raspberries on top for color. A few mint leaves can also brighten the dish. This makes a lovely touch for gatherings or special occasions. Enjoy your tasty treat! Pro Tips Use Fresh Raspberries: For the best flavor and texture, always use fresh raspberries in this recipe. Frozen raspberries can release too much liquid and alter the consistency of your cheesecake bars. Chill Overnight: For optimal results, allow the cheesecake bars to chill overnight. This gives them ample time to set and enhances the flavors. Whip the Cream Well: Ensure that your heavy cream is whipped to stiff peaks before folding it into the cream cheese mixture. This will give your cheesecake bars a light and airy texture. Garnish for Presentation: When serving, add a few sprigs of mint or a drizzle of raspberry sauce for an eye-catching presentation that enhances the dessert's appeal. {{image_2}} You can switch out raspberries for other fruits in this recipe. Try strawberries, blueberries, or blackberries. Each fruit brings its own flavor and color. If you want a tropical twist, use mango or pineapple. The process stays the same regardless of the fruit you choose. The key is to fold in the fruit gently to keep it whole. To make this recipe vegan or dairy-free, swap cream cheese with a plant-based cream cheese. Use coconut cream instead of heavy cream. For the crust, check that your graham crackers are vegan. You can also use oat or almond flour for a gluten-free option. These changes keep the treat creamy and delicious without any dairy. Adding flavors can make these bars even better. For a chocolate version, mix in cocoa powder with the cream cheese. You can also drizzle melted chocolate on top for a rich finish. If you love lemon, add more lemon juice and zest for a zesty kick. This twist gives the bars a fresh and bright flavor. To keep your no-bake raspberry cheesecake bars fresh, store them in an airtight container. Place a layer of wax paper between the bars and the lid to avoid sticking. This keeps the toppings intact and prevents any mess. Make sure to refrigerate the container right away. When stored properly, these cheesecake bars last about 4 to 5 days in the fridge. After that, they may lose their freshness and flavor. Always check for any signs of spoilage, like an off smell or unusual texture, before digging in. You can freeze these cheesecake bars for longer storage. First, cut them into squares. Then, wrap each piece tightly in plastic wrap. Place the wrapped bars in a freezer-safe bag or container. They can last up to 3 months in the freezer. To enjoy, just thaw them in the fridge overnight before serving. This way, you can always have a tasty treat ready when you need it! Yes, you can use frozen raspberries. They work well but may change the texture. When using frozen raspberries, thaw them first. Drain any extra juice to avoid a soggy filling. This way, you still get that bright raspberry flavor in your bars. The bars are set when they feel firm to the touch. After chilling for at least four hours, check the edges. If they are firm and the center has a slight jiggle, they are ready. They will firm up more as they chill. Absolutely! These cheesecake bars are great to make ahead. You can prepare them a day or two in advance. Just cover them tightly and store them in the fridge. This allows the flavors to blend beautifully, making them even tastier when served. You now have all the tools to make perfect cheesecake bars. We covered every ingredient, from the key components to the best swaps. The step-by-step guide ensures your crust and filling come out just right. Remember the tips for that creamy texture and pretty presentation. You can also explore tasty variations like vegan options or new flavors. Store your bars smartly to keep them fresh. With these insights, you’ll impress friends and family with your cheesecake skills. Enjoy your baking journey!

No-Bake Raspberry Cheesecake Bars

Delicious and creamy no-bake cheesecake bars with fresh raspberries.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 9
Calories 250 kcal

Ingredients
  

  • 1 cup graham cracker crumbs
  • 1/4 cup unsalted butter, melted
  • 2 tablespoons sugar
  • 16 oz cream cheese, softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh raspberries, plus extra for topping
  • 1 cup heavy whipping cream
  • 1 tablespoon lemon juice
  • a pinch salt

Instructions
 

  • Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined and crumbly. Press this mixture firmly into the bottom of a 9x9-inch baking dish to form an even crust.
  • Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and powdered sugar together using an electric mixer until smooth and creamy. Add the vanilla extract, lemon juice, and a pinch of salt, mixing until fully incorporated.
  • Add Raspberries: Gently fold the fresh raspberries into the cream cheese mixture, being careful not to crush them too much.
  • Whip the Cream: In another bowl, whip the heavy cream until stiff peaks form. Carefully fold the whipped cream into the cream cheese mixture until just combined, creating a light and fluffy texture.
  • Combine and Spread: Pour the cheesecake filling over the prepared crust and evenly spread it out. Smooth the top with a spatula if needed.
  • Chill: Cover the dish with plastic wrap and place it in the refrigerator for at least 4 hours (or overnight) to set properly.
  • Cut and Serve: Once set, remove the cheesecake bars from the fridge, and cut them into squares. Top each bar with fresh raspberries before serving.

Notes

Serve the cheesecake bars on a decorative platter, garnished with a few sprigs of mint for a pop of color and elegance.
Keyword cheesecake, dessert, no-bake, raspberry