In a separate bowl, combine cream cheese, confectioner’s sugar, lemon juice, lemon zest and vanilla, stirring until smooth. Spread the cream cheese mixture evenly on top of the graham cracker crust. Dollop spoonfuls of the raspberry puree on top of the unbaked cheesecake. Use a skewer or knife to make swirls.
No Bake Raspberry Cheesecake Bars are just delightful — with a graham cracker crust, a layer of fresh raspberry, a fluffy cheesecake filling, …
Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!
To Make this Recipe You’ Will Need the following ingredients:
- 1 packet (about 9) full graham crackers
- 5 Tbsp unsalted butter, melted
- 2 Tbsp brown sugar, packed
- raspberry layer
- 2 cups fresh raspberries
- 2 Tbsp sugar
- 1 Tbsp cornstarch
- cheesecake filling
- 8 ounces cream cheese, at room temperature
- 1/3 cup sugar
- 1 Tbsp vanilla extract
- 1/2 cup heavy cream, whipped to firm peaks
- chocolate topping
- 3 ounces dark chocolate, chopped (or use dark chocolate chips)
- 3 Tbsp unsalted butter, melted
- I lightly spray and then line my 9×9 square baking pan with 2 criss-crossed sheets of parchment paper, with long ends hanging over the sides. This is totally optional, but it allows me to remove the chilled bars and cut them more easily.
- Crush the graham crackers into a fine crumb. I do this in my food processor. I find that it helps to break up the crackers a bit first before adding to the machine. Pulse in the sugar, and then drizzle in the butter and process or mix until all the crumbs are moist.
- Pat the crust evenly into a 9×9 square baking pan. Pop this is the refrigerator while you make the fillings.
- Put the raspberries, sugar, and cornstarch in a small saucepan and bring to a boil. Lower the heat to medium and cook this mixture for about 2 minutes, or just until thickened, stirring often. Add a touch of water if it seems very dry, and mash the raspberries a bit as you stir. Remove from heat and let cool for 15 minutes. Spread the cooled raspberries over the crust and put back in the refrigerator.
- Whip the cream to firm peaks in a small bowl. In another bowl beat the softened cream cheese with the sugar and vanilla until smooth. Fold in the whipped cream gently. Spread over the top of the raspberries. Chill for an hour.
- Melt the chocolate with the butter and stir until smooth and silky. You can do this over the stove or in the microwave. Set aside and let cool for 10 minute. then drizzle over the top of the cream cheese, using an offset spatula to gently spread it over the top. Refrigerate for at least 2 hours before serving.
It’s a little detail, but I don’t steamroll my graham cracker crust when I put it in the pan, I pat it firmly but with a light hand. I don’t want it to be rock solid, I like to see the crumb texture in the final product. If you like a firmer foundation for your bars, by all means pack the crust into the pan with more pressure.
The butter in the topping makes it a little easier to cut through than if it were plain chocolate, but if you’re type A, you may want to run your knife under hot water, (and dry it) before slicing. Also, be aware that the soft filling will tend to squish out if you apply too much pressure, so I found it helpful to use the sharp tip of the knife to pierce the chocolate first, and then finish the slices.