Description
These No-Bake Raspberry Cheesecake Bars are a perfect combination of creamy, tangy cheesecake and sweet, fruity raspberry sauce on a buttery graham cracker crust. Easy to prepare without an oven, they require refrigeration to set for a luscious, smooth texture. Ideal for summer desserts or any time you want a delightful treat that’s both refreshing and indulgent.
Ingredients
Crust
- 165 g graham crackers (or see notes for substitutions)
- 2 tablespoons powdered sugar
- 85 g butter (melted)
Raspberry Sauce
- 125 g raspberries (fresh or frozen)
- 2 tablespoons granulated sugar
Cheesecake Filling
- 240 g heavy cream (cold)
- 120 g powdered sugar
- 450 g Block-style cream cheese (softened to room temperature)
- 60 g sour cream (room temperature)
- 1 teaspoon lemon juice
- 1 teaspoon vanilla paste or extract
- 1/8 teaspoon salt
Instructions
- Prepare the pan: Line an 8×8 square pan with parchment paper, leaving an overhang on the sides to easily lift the cheesecake out once set.
- Make the crust: Place the graham crackers in a food processor and pulse until finely ground. If a processor is unavailable, crush the crackers in a sealed bag using a rolling pin. Add melted butter and powdered sugar, then pulse again until the mixture clumps together. Evenly press the crumb mixture into the prepared pan to form a firm crust. Chill in the fridge while making the raspberry sauce.
- Cook the raspberries: In a small saucepan, combine raspberries and granulated sugar over low-medium heat. Stir regularly and cook for about 5 minutes until the raspberries break down and the sauce slightly thickens.
- Strain the raspberry sauce: Remove the mixture from heat and push it through a fine mesh strainer into a bowl using a spoon to extract the pulp while leaving seeds behind. Refrigerate the sauce to chill while preparing the filling.
- Whip the cream: In a medium bowl, beat cold heavy cream with a hand or stand mixer on medium speed until stiff peaks form—be careful not to overwhip. Set aside.
- Prepare the cheesecake filling: In a stand mixer bowl fitted with a paddle attachment, beat softened cream cheese until smooth. Add sour cream, lemon juice, powdered sugar, salt, and vanilla paste and mix until fully combined. Fold half of the whipped cream into the mixture gently using a spatula, then fold in the remaining whipped cream until smooth and uniform.
- Assemble the cheesecake: Spoon the filling evenly over the chilled crust and smooth out with an offset spatula. Drop dollops of chilled raspberry sauce on top and swirl gently with a skewer to create a marbled effect.
- Chill to set: Cover the pan tightly and refrigerate for at least 8 hours or up to 2 days for best results. The cheesecake will firm up and develop fuller flavor as it chills.
- Slice and serve: Using the parchment overhang, lift the cheesecake from the pan. Slice into 12 rectangles or smaller squares if desired. Clean the knife between slices for neat edges.
Notes
- For a gluten-free crust, substitute graham crackers with gluten-free cookies or crushed gluten-free biscuits.
- Use fresh or frozen raspberries interchangeably; thaw frozen raspberries before cooking if used.
- Softened cream cheese at room temperature ensures a smooth filling; avoid lumps by beating thoroughly.
- Chilling for longer than 8 hours improves the texture and flavor development.
- Store leftovers covered in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
