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

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

Beat the softened cream cheese on medium speed, until smooth and creamy. Add powdered sugar, vanilla and salt and mix until well incorporated, about 1 minute.

If possible, switch to a whisk attachment, add cream and beat on high. Pour mixture in 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 hour. Cut in squares.