Description
Creamy, tangy, and sweet no-bake raspberry cheesecake bars with a buttery graham cracker crust — perfect for a refreshing dessert without turning on the oven.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup melted butter
- 2 tbsp granulated sugar
- 8 oz (225g) cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1 cup heavy whipping cream
- 1/2 cup raspberry jam or puree
- Fresh raspberries for garnish (optional)
Instructions
- Line an 8×8 inch (20×20 cm) pan with parchment paper.
- In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom of the pan to form a crust. Chill for 10 minutes.
- In another bowl, beat cream cheese, powdered sugar, and vanilla until smooth.
- In a separate bowl, whip heavy cream to stiff peaks, then fold into the cream cheese mixture.
- Spread half the filling over the crust. Dollop half the raspberry jam on top and swirl gently.
- Repeat with the remaining filling and raspberry jam, swirling again.
- Chill in the refrigerator for at least 4 hours or overnight.
- Slice into bars and garnish with fresh raspberries before serving, if desired.
Notes
- Use seedless raspberry jam for a smoother texture.
- Crust can be made with digestive biscuits or vanilla wafers as a substitute.
- Freeze for 30 minutes before slicing for cleaner edges.
Nutrition
- Serving Size: 1 bar
- Calories: 280
- Sugar: 18g
- Sodium: 140mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 55mg
Keywords: no-bake cheesecake, raspberry bars, summer dessert, cream cheese dessert, easy cheesecake