No-Bake Raspberry Cheesecake Bars
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.
Servings: bars
Ingredients
- 2 sleeves honey graham crackers in crumbs
- 3/4 Cup unsalted butter melted
- 24 ounces cream cheese softened
- 1 1/4 Cup powdered sugar sifted
- 2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 Cup heavy whipping cream chilled
- 1/2 Cup raspberry preserves
Instructions
- Line a 9x13” 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 mixture firmly into an even layer in your prepared pan. Refrigerate while doing the filling.2 sleeves honey graham crackers, 3/4 Cup (170.3 g) unsalted butter
- 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 minute24 ounces (680.4 g) cream cheese, 1 1/4 Cup (150 g) powdered sugar, 2 teaspoon vanilla extract, 1/8 teaspoon (0.1 teaspoon) salt
- If possible, switch to a whisk attachment, otherwise continue with your hand mixer; add cream and beat on high until mixture thickens1 Cup (236.6 ml) heavy whipping cream
- 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 hours (I left it overnight)1/2 Cup (170 g) raspberry preserves
- Cut in squares with a sharp knife and refrigerate until serving.
Nutrition
Serving: 1g | Calories: 231kcal | Carbohydrates: 13g | Protein: 2g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 106mg | Sugar: 11g
