If you’re searching for a dessert that’s delightfully creamy, perfectly tart, and blissfully easy to make, let me introduce you to No-Bake Raspberry Cheesecake Bars. This recipe is the ultimate treat to whip up when you need something elegant and satisfying, yet don’t want to fuss with turning on the oven! Every bite features a buttery graham cracker crust, a luscious cheesecake filling, and a jewel-bright raspberry topping—the perfect balance of sweetness, tang, and crunch for any occasion.
Ingredients You’ll Need
The beauty of these No-Bake Raspberry Cheesecake Bars is how approachable yet essential each ingredient truly is. Every component, from the crust to the topping, was chosen to deliver big flavors and an irresistible texture—nothing complicated, just pure dessert magic!
- Graham cracker crumbs: The foundation of our bars, these deliver that essential crunchy, buttery base.
- Granulated sugar: Sweetens both the crust and the raspberry layer for a beautifully balanced treat.
- Unsalted butter (melted): Holds the crust together with rich, golden flavor.
- Cream cheese (softened): The star of the filling, it creates a velvety, tangy layer without any baking fuss.
- Powdered sugar: Ensures the cheesecake filling stays smooth and creamy with just the right sweetness.
- Vanilla extract: Adds warm, aromatic depth that lifts every layer of flavor.
- Lemon juice: Gives a hint of brightness to the filling and the topping—essential for that fresh, tangy pop.
- Whipped topping (such as Cool Whip): Lightens the filling and makes it delightfully airy.
- Fresh raspberries: For that tangy-sweet burst and beautiful, ruby-red color on top.
- Cornstarch: Thickens the raspberry topping so it sets perfectly on the bars.
- Water: Keeps the topping just the right consistency—spreadable, but not runny.
How to Make No-Bake Raspberry Cheesecake Bars
Step 1: Prepare Your Pan
Start by lining an 8×8-inch square pan with parchment paper, leaving enough overhang on each side. This will make lifting and slicing your No-Bake Raspberry Cheesecake Bars a total breeze when they’re set. Trust me, a little preparation now means perfect, picture-worthy squares later!
Step 2: Make the Graham Cracker Crust
In a medium mixing bowl, stir together the graham cracker crumbs, a quarter cup of granulated sugar, and the melted butter. Mix until every crumb is evenly coated and the mixture looks like wet sand. Press it firmly and evenly into the bottom of your lined pan—use the bottom of a measuring cup or your hand. Pop it in the fridge to chill while you whip up the filling. A cold crust equals a sturdy, satisfying bite!
Step 3: Whip Up the Cheesecake Filling
Beat the softened cream cheese until it’s completely smooth and free of lumps. Add the powdered sugar, vanilla extract, and a tablespoon of lemon juice, and beat again until everything is evenly incorporated. Gently fold in the whipped topping. This little step creates a filling that’s pillowy and light—you’ll want to sneak a spoonful, trust me! Spread it gently over the chilled crust, taking care to smooth the top evenly.
Step 4: Create the Raspberry Topping
To make the stunning raspberry layer, combine the fresh raspberries, two tablespoons granulated sugar, cornstarch, water, and lemon juice in a small saucepan. Cook over medium heat, stirring often, until the berries start to break down and the mixture thickens—about five to seven minutes. Let the mixture cool completely, then spread it over the creamy cheesecake layer. If you like a smoother finish, strain out the seeds with a fine-mesh sieve before spreading.
Step 5: Chill, Slice, and Serve
Cover the pan and let the No-Bake Raspberry Cheesecake Bars rest in the fridge for at least four hours (overnight if you’re a planner). When you’re ready to serve, use the parchment overhang to lift the entire block out, then cut it into neat squares. Every layer will look (and taste) absolutely irresistible!
How to Serve No-Bake Raspberry Cheesecake Bars
Garnishes
For an extra dose of beauty (and a boost of flavor), add a handful of fresh raspberries or a dusting of powdered sugar on top just before serving. A few mint leaves create the prettiest color contrast—like your own edible bouquet.
Side Dishes
No-Bake Raspberry Cheesecake Bars shine on their own, but if you want a full dessert table, pair them with fresh fruit salad or delicate lemon cookies. A dollop of whipped cream and a mug of coffee or tea also make wonderful, simple companions.
Creative Ways to Present
Elevate your presentation by serving each bar on a swirl of raspberry coulis or placing them in cupcake liners for parties. For special occasions, arrange the bars on a tiered platter and garnish with edible flowers to really wow your guests.
Make Ahead and Storage
Storing Leftovers
Keep your leftover No-Bake Raspberry Cheesecake Bars refrigerated in an airtight container. They’ll stay fresh and creamy for up to three days—though I doubt they’ll last that long!
Freezing
You can easily freeze the bars by wrapping them tightly in plastic wrap and foil. Store for up to one month, and when ready to enjoy, thaw overnight in the refrigerator for best texture and flavor.
Reheating
No need to reheat, but if the bars are frozen, allow them to thaw completely in the fridge. For best results, serve them chilled straight from the refrigerator for that classic cheesecake experience.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Just be sure to thaw and drain the frozen raspberries before making the topping so you don’t end up with a watery layer.
How do I prevent the crust from crumbling?
Press the crust mixture firmly into the pan and chill it well before adding the filling. Using enough butter ensures everything holds together perfectly when sliced.
Is whipped cream a good substitute for whipped topping?
You can use freshly whipped cream instead of store-bought whipped topping, but make sure it’s stabilized with a bit of powdered sugar to help it hold its texture.
How do I make the raspberry topping seedless?
After cooking the raspberry mixture, simply press it through a fine-mesh sieve to remove the seeds for a smoother finish.
Can I double the recipe for a crowd?
Yes! Just double all the ingredients and use a 9×13-inch pan. The chilling time may need to be a bit longer, but the results are just as delicious.
Final Thoughts
If you’re ready to impress your friends and family with a stunning, no-fuss dessert, make these No-Bake Raspberry Cheesecake Bars your next treat. Give them a whirl—you’ll fall in love with how easy and irresistible they are, and so will everyone lucky enough to snag a piece!
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No-Bake Raspberry Cheesecake Bars Recipe
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Total Time: 4 hours 30 minutes
- Yield: 9 bars
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the creamy goodness of these No-Bake Raspberry Cheesecake Bars. A buttery graham cracker crust topped with a luscious cream cheese filling and a sweet-tart raspberry topping, these bars are the perfect summer dessert.
Ingredients
For the crust:
- 1 ½ cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the filling:
- 16 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 ½ cups whipped topping (such as Cool Whip)
For the raspberry topping:
- 2 cups fresh raspberries
- 2 tablespoons granulated sugar
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1 teaspoon lemon juice
Instructions
- Prepare the crust: Line an 8×8-inch square pan with parchment paper. Mix graham cracker crumbs, sugar, and melted butter. Press into the pan to form the crust and chill.
- Make the filling: Beat cream cheese, sugar, vanilla, and lemon juice until smooth. Fold in whipped topping. Spread over the crust.
- Create the raspberry topping: Cook raspberries, sugar, cornstarch, water, and lemon juice until thickened. Spread over the cheesecake layer.
- Chill and serve: Refrigerate for at least 4 hours, then slice and enjoy!
Notes
- You can use frozen raspberries if fresh ones are not available.
- For a smoother topping, strain the cooked raspberry mixture to remove seeds.
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 22g
- Sodium: 210mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
