The easiest, no-bake Raspberry Cheesecake bars you’ll ever make! These are tangy and soft, and the flavor contrast with the raspberry preserves is amazing.

With a buttery graham cracker crust and a creamy cheesecake filling, this is the perfect treat for any occasion. No water bath, no cracking, just smooth, tangy cream cheese goodness.

If you love a traditional cheesecake but want something quicker and more approachable, this recipe is for you. These bars come together effortlessly, making them perfect for potlucks, family gatherings, or a casual weekend treat. Plus, they store well, so you can enjoy them for days!

Why you’ll love these Raspberry Cheesecake bars:

These are no-bake, so there is no need for an oven!
Super simple to make
Super creamy and soft
No need to make the preserves, store-bought will do
Easier than making a full cheesecake
No need for a water bath

Ingredients

This recipe calls for simple ingredients that you can get at almost any grocery store.

Graham cracker crumbs: The foundation of the crust, providing a classic, buttery crunch.
Melted unsalted butter: Helps bind the crust together for an even layer that holds up when sliced.
Full-fat cream cheese (room temperature): The base of the cheesecake filling, creating a creamy, tangy texture.
Powdered sugar: Sweetens the cheesecake mixture while keeping it smooth.
Vanilla extract: Enhances the flavor, bringing warmth to the filling.
Pinch of salt: Balances the sweetness and deepens the flavors.
Heavy whipping cream (chilled): Whipped to medium speed for a light, airy texture in the cheesecake batter.
Raspberry preserves: Adds fresh raspberry swirls throughout the cheesecake base for a tart contrast.

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons & Substitutions

Fresh raspberries – Instead of preserves, mash fresh raspberries with a little brown sugar for a natural raspberry mixture.
Oreo crust – Swap the graham crackers for crushed golden Oreos or classic Oreo cookies for a twist.
Lemon zest & fresh lemon juice – Add for a bright, citrusy contrast to the creamy cheesecake mixture.
White chocolate drizzle – Melted white chocolate over the top of the cheesecake bars for extra richness.

Tips and Tricks for making the perfect Raspberry Cheesecake bars

Use the correct Ingredients: Substituting the ingredients could make a difference! Use full fat cream cheese, not the spreadable type. The heavy cream should be full fat and chilled too.
Follow the recipe: I suggest reading the whole recipe before you start. This will give you a chance to check the availability of all of the ingredients, as well as preparing to have everything at hand when starting to bake
Chilling: this is crucial for letting these bars set! because they’re no bake, and there are no eggs in them, the chilling process is very important.

How to Make these No-Bake Raspberry Bars

Line a 9×13” square baking pan with parchment paper on bottom and sides and set aside

For the crust, combine graham crackers and butter, and mix until all crumbs are covered. Press the mixture firmly into an even layer in your prepared pan. Refrigerate while doing the filling.

Beat the softened cream cheese on medium speed, until smooth and creamy, making sure no lumps are left. Add powdered sugar, vanilla, and salt and mix until well incorporated, about 1 minute

If possible, switch to a whisk attachment, otherwise continue with your hand mixer; add cream and beat on high until mixture thickens

Pour the mixture into the prepared pan, smoothing it out with a spatula. Add dollops of raspberry preserves and make swirls with a butter knife. Cover and refrigerate for at least 6 hours (I left it overnight)

Cut in squares with a sharp knife and refrigerate until serving.

Expert Tips

Use room-temperature cream cheese for a smooth, lump-free cheesecake batter.
Press the crust mixture firmly into a prepared pan lined with parchment paper for the best results.
For clean slices, use a sharp knife dipped in hot water and wiped clean between cuts.
Chill for at least 4 hours (overnight is best) to ensure the cheesecake bars are set properly before slicing.
Use the correct Ingredients: Substituting the ingredients could make a difference! Use full-fat cream cheese, not the spreadable type. The heavy cream should be full fat and chilled too
Follow the recipe: I suggest reading the whole recipe before you start. This will give you a chance to check the availability of all of the ingredients, as well as prepare to have everything at hand when starting to bake
Chilling: this is crucial for letting these bars set! because they’re no bake, and there are no eggs in them, the chilling process is very important.