No Bake Raspberry Cheesecake Bars
User Reviews
4.3
No Bake Raspberry Cheesecake Bars
Description
The crust is made from crushed graham crackers combined with brown sugar and melted butter, pressed evenly into a 9x9 pan lined for easy removal. The raspberry layer cooks fresh berries with sugar and cornstarch briefly until thickened and cools before spreading over the crust. The cheesecake filling blends room temperature cream cheese with sugar, vanilla, and heavy cream to a smooth, airy consistency and is poured atop the raspberry layer.
Finally, melted dark chocolate mixed with butter is spread on top for a rich finish. The bars are chilled in the refrigerator to set the layers firmly before cutting. The dessert balances tart raspberry fruitiness, creamy sweet filling, crunchy base, and chocolate richness.
Ingredients
crust
- 9 heets graham crackers (one sleeve)
- 5 Tbsp butter melted, unsalted
- 2 Tbsp brown sugar packed
raspberry layer
- 2 cups raspberries fresh
- 2 Tbsp sugar
- 1 Tbsp cornstarch
cheesecake filling
- 8 ounces cream cheese at room temperature
- 1/3 cup sugar
- 1 Tbsp vanilla extract
- 1/2 cup heavy cream
chocolate topping
- 3 ounces dark chocolate chopped (or use dark chocolate chips)
- 3 Tbsp butter melted, unsalted
Instructions
- Lightly spray and line a 9x9 square baking pan with 2 criss-crossed sheets of parchment paper, with long ends hanging over the sides. This is totally optional, but makes removing and cutting the chilled bars much easier.
- Crush the graham crackers into a fine crumb. I do this in my food processor. I find that it helps to break up the crackers a bit first before adding to the machine. Pulse in the sugar, and then drizzle in the butter and process or mix until all the crumbs are moist.
- Pat the crust evenly into prepared pan. Pop this in the refrigerator while you make the fillings.
- Put the raspberries, sugar, and cornstarch in a small saucepan and bring to a boil. Lower the heat to medium and cook this mixture for about 2 minutes, or just until thickened, stirring often. Add a touch of water if it seems very dry, and mash the raspberries a bit as you stir. Remove from heat and let cool for 15 minutes. Spread the cooled raspberries over the crust and put back in the refrigerator.
- Whip the cream to firm peaks in a small bowl. In another bowl, beat the softened cream cheese with the sugar and vanilla until smooth. Fold in the whipped cream gently. Spread over the top of the raspberries. Chill for an hour.
- Melt the chocolate with the butter and stir until smooth and silky. You can do this over the stove or in the microwave. Set aside and let cool for 10 minute. Drizzle cooled chocolate over the top of the cream cheese, using an offset spatula to gently spread it over the top. Refrigerate for at least 2 hours before serving.
- Serve chilled.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9bars
Amount Per Serving
Calories 409 kcal
% Daily Value*
| Serving | 1 bar | |
| Calories | 409kcal | 20% |
| Carbohydrates | 34g | 11% |
| Protein | 4g | 8% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 67mg | 22% |
| Sodium | 180mg | 8% |
| Potassium | 187mg | 4% |
| Fiber | 3g | 12% |
| Sugar | 21g | 42% |
| Vitamin A | 856IU | 17% |
| Vitamin C | 7mg | 8% |
| Calcium | 63mg | 6% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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