No Bake Raspberry Cheesecake Bars
These No Bake Raspberry Cheesecake Bars are creamy, tangy, and easy to make with a buttery crust, raspberry swirl, and optional chocolate drizzle.
Equipment
- 8x8 or 9x9 square pan
- Mixing bowls
- Electric mixer
- Parchment paper
- Spatula
Ingredients
- 2 cups graham cracker crumbs
- 2 tablespoons granulated sugar
- 8 tablespoons unsalted butter melted
- 16 ounces cream cheese softened, full-fat
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 1/2 cups heavy whipping cream cold
- 1 cup raspberry preserves or raspberry puree
- 1 cup fresh raspberries for topping
- 1/2 cup dark chocolate chips optional for drizzle
- 1 tablespoon heavy cream optional for chocolate drizzle
Instructions
- Line an 8x8 or 9x9 pan with parchment paper and combine the graham cracker crumbs, sugar, and melted butter. Press firmly into the pan to form the crust.
- Beat the cream cheese until smooth, then add the powdered sugar, vanilla, and lemon juice. In another bowl, whip the cold cream to soft peaks.
- Fold the whipped cream into the cream cheese mixture, then spread it over the crust. Spoon on the raspberry preserves or puree and swirl gently.
- Chill until firm, then top with fresh raspberries and optional chocolate drizzle before slicing into bars.
Notes
- Use full-fat cream cheese for the creamiest texture.
- Chill at least 4 hours for clean slicing.
- Freeze briefly before cutting if the bars feel too soft.