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
Scale
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
