Description
Have you ever craved a creamy, fruity dessert that looks like it came from a fancy bakery but doesn’t require turning on the oven? Say hello to No-Bake Raspberry Cheesecake Bars! These treats are bursting with fresh raspberry flavor, a silky cheesecake filling, and a buttery graham cracker crust.
Ingredients
- For the Crust:
- 2 cups graham cracker crumbs (creates a buttery, crunchy base).
- ½ cup unsalted butter, melted (binds the crumbs and adds rich flavor).
- For the Cheesecake Filling:
- 16 oz cream cheese, softened (the creamy star of the show).
- ½ cup powdered sugar (sweetens without graininess).
- 1 teaspoon vanilla extract (adds warm, sweet flavor).
- 1 cup heavy cream (whips into a light, fluffy texture).
- 1 cup fresh raspberries (brings tart, juicy bursts).
- For the Swirl:
- ¼ cup raspberry jam (adds a sweet, marbled effect).
Why These Ingredients Matter
Each ingredient plays a big role. The graham cracker crust gives a crunchy contrast to the creamy filling. Cream cheese and whipped cream make the filling smooth and light, while fresh raspberries add a pop of tartness. The raspberry jam swirl adds sweetness and a gorgeous look.
Substitutions and Variations
- Crust: Swap graham crackers for crushed digestive biscuits, vanilla wafers, or Oreos (remove cream filling first).
- Cream Cheese: Use light cream cheese for fewer calories, but avoid fat-free as it can affect texture.
- Raspberries: Use fresh strawberries, blueberries, or blackberries instead. Frozen berries work if thawed and drained well.
- Jam: Try strawberry, blueberry, or apricot jam to match your fruit choice.
- Sugar: Granulated sugar works but may be slightly grainy. Blend it finely if needed.
- Dairy-Free: Use dairy-free cream cheese and coconut cream instead of heavy cream.
- Gluten-Free: Use gluten-free graham crackers for the crust.
Instructions
Step 1: Prepare the Crust
- Line an 8×8-inch pan with parchment paper, leaving overhang on two sides for easy removal.
- In a medium bowl, mix 2 cups graham cracker crumbs with ½ cup melted unsalted butter.
- Stir until the mixture looks like wet sand and holds together when pressed.
- Press firmly into the pan to form an even layer. Use the bottom of a measuring cup for a smooth, compact crust.
- Refrigerate the crust while you make the filling (about 10 minutes).
Tip: Press the crust firmly to prevent it from crumbling when you cut the bars.
Step 2: Create the Cheesecake Base
- In a large bowl, beat 16 oz softened cream cheese with a hand mixer or stand mixer until smooth and fluffy (2-3 minutes).
- Gradually add ½ cup powdered sugar, beating until fully mixed and silky.
- Mix in 1 teaspoon vanilla extract until well combined. Scrape the bowl to ensure no lumps.
Tip: Make sure the cream cheese is at room temperature to avoid lumps. Leave it out for 1-2 hours or soften in the microwave for 10-15 seconds.
Step 3: Whip the Cream
- In a separate chilled bowl, whip 1 cup heavy cream with a mixer until soft peaks form (about 2 minutes). The cream should hold its shape but still look glossy.
- Stop before stiff peaks to avoid a grainy texture.
Tip: Chill the bowl and whisk in the fridge for 10 minutes before whipping for faster results.
Step 4: Fold and Combine
- Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it. Use a spatula and a slow, folding motion.
- Add the remaining whipped cream in two batches, folding carefully to keep the mixture airy and smooth.
Tip: Folding gently keeps the filling light and fluffy. Don’t stir or mix too hard!
Step 5: Add the Berries
- Gently fold in 1 cup fresh raspberries, being careful not to crush them completely.
- Aim for a mix of whole berries and some broken pieces for texture and bursts of flavor.
- The filling will turn a light pink with colorful berry bits.
Tip: Use a rubber spatula and fold slowly to keep the raspberries intact.
Step 6: Assemble and Swirl
- Spread the cheesecake filling evenly over the chilled crust using a spatula.
- Drop small spoonfuls of ¼ cup raspberry jam across the top.
- Use a knife or toothpick to gently swirl the jam into the filling for a marbled effect. Don’t overmix—just a few swirls look best.
Tip: Warm the jam slightly (10 seconds in the microwave) if it’s too thick to swirl easily.
Step 7: Chill and Set
- Cover the pan with plastic wrap.
- Refrigerate for at least 4 hours, or overnight for the best flavor and texture.
- The bars need time to set and for the flavors to meld.
Tip: Overnight chilling gives the creamiest texture and richest taste.