No bake raspberry cheesecake bars are the perfect treat to make without an oven. The creamy raspberry swirl cheesecake and buttery graham cracker crust is delicious!

raspberry cheesecake bar on white plate with fresh raspberries and fork taking a piece

I haven’t made cheesecake in SO long, which means the cravings have been strong. So strong that I couldn’t wait for a cheesecake to bake and cool so I made no bake raspberry cheesecake bars. Did you know that you can make cheesecake without baking it? Yep, it’s true and the cheesecake is perfectly safe to eat since it is eggless.

Why this recipe works: The graham cracker crust uses melted butter, which is absorbed by graham cracker crumbs and frozen to make a solid base. The cheesecake calls for confectioners’ sugar and fresh raspberries for a sweet and smooth cheesecake filling. If you have a surplus of fresh raspberries this summer, try my chocolate raspberry tart next.

ingredients for no bake raspberry cheesecake bars in bowls with text

Overview: How to make no bake raspberry cheesecake bars

  1. Make the graham cracker crust: Crush graham crackers into fine crumbs. Combine graham cracker crumbs, confectioners’ sugar, melted butter and salt in a bowl. Transfer mixture to baking pan and press until firm. Freeze for 10 minutes.
  2. Prepare raspberry purée: Place raspberries and sugar in a mini food processor and pulse until smooth. Press mixture through a fine mesh strainer to remove the seeds. Set aside.
  3. Make cheesecake filling: Use an electric mixer to combine cream cheese, confectioners’ sugar, vanilla, lemon juice, lemon zest and salt. Beat until smooth, then transfer to frozen crust and spread evenly.
  4. Add raspberry swirl: Drop dollops of raspberry purée on cheesecake filling and use a toothpick or knife to swirl the raspberries into the cheesecake.
  5. Freeze cheesecake: Place pan in the freezer for 1 hour until set. Cut and serve.
photo collage demonstrating how to make graham cracker crust and cheesecake filling for raspberry cheesecake bars
how to make raspberry puree for raspberry cheesecake bars

Frequently Asked Questions

How to store raspberry cheesecake bars: Store in an airtight container in the refrigerator for 1 week.

Can you freeze raspberry cheesecake bars? Yes. Wrap the entire bar (uncut) in plastic wrap and then aluminum foil. Store in the freezer for up to one month. Defrost in the refrigerator before serving.

Can I use strawberries instead of raspberries? Yes! Cut the berries into slices and follow the same instructions, making sure to strain the berry purée to remove seeds.

These bars aren’t the only no bake cheesecake recipe on the blog! Check out my chocolate-dipped no bake cheesecake bites. The size is perfect for popping in your mouth when you need something sweet! If you like margaritas, then you have to try these margarita cheesecake bites featuring tequila and lime. Another way to pair fruit with cheesecake is to make strawberry cheesecake danish.

If you prefer baking cheesecake, try my homemade cheesecake recipe. It has all the tips and tricks for cheesecake success! Another one of my favorite cheesecake desserts are these chocolate cheesecake bars with oreo crust.

no bake raspberry cheesecake bars stacked on white plate with fresh raspberries

No bake raspberry cheesecake bars are one of my favorite summer desserts. Store them in a tupperware in the fridge and you can reach for one whenever you need to cool down! Find your ingredients and this treat will be ready in no time at all!

raspberry cheesecake bar with fork taking a bite on round white plate with lemon zest

Get the Recipe: No-Bake Raspberry Cheesecake Bites

No bake raspberry cheesecake bars are the perfect treat to fix your sugar craving. The creamy raspberry swirl cheesecake and buttery graham cracker crust is delicious!
5 from 1 rating


Graham Cracker Crust

  • 9 (157 g) graham cracker sheets
  • ¼ cup (32 g) confectioners’ sugar
  • ½ cup (113 g or 1 stick) unsalted butter, , room temperature
  • ½ teaspoon kosher salt

Raspberry Purée

  • ½ cup (60 g) fresh raspberries
  • 2 tablespoons granulated sugar

Cheesecake Filling

  • 16 ounces (170 g) cream cheese, , room temperature
  • 1 cup (125 g) confectioners’ sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest
  • ½ teaspoon vanilla extract
  • ½ teaspoon kosher salt


Graham Cracker Crust

  • Line an 8×8 baking pan with parchment paper and set aside. In a plastic bag, crush the graham crackers finely with the bottom of a measuring cup. In a large bowl, combine graham crackers, 1/4 cup confectioners’ sugar, salt, and melted butter. Stir the mixture the mixture is the texture resembles wet sand. Dump the graham cracker mixture into the prepared pan. Press the mixture down with your hands to create an even layer. Freeze for 10 minutes.

Raspberry Purée

  • Place raspberries in the bowl of a food processor and sprinkle sugar on top. Let the berries sit for 15 minutes so the raspberries get juicy. Pulse the berries until smooth, about ten 1-second pulses. Press through a fine mesh strainer, discarding any seeds and pulp that remain. Stir in the sugar. Set aside and make the cheesecake mixture.

Cheesecake Filling

  • In a separate bowl, combine cream cheese, confectioner’s sugar, lemon juice, lemon zest and vanilla, stirring until smooth. Spread the cream cheese mixture evenly on top of the graham cracker crust.
  • Dollop spoonfuls of the raspberry purée on top of the unbaked cheesecake. Use a skewer or knife to make swirls.
  • Freeze cheesecake bars uncovered for one hour. Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. With a sharp knife, cut into bars. Store in an airtight container in the fridge (or freezer) and serve cold.


Store cheesecake bars in an airtight container in the fridge for 3 days or freezer for 2 weeks. Serve cold.
Serving: 1bar, Calories: 227kcal, Carbohydrates: 19g, Protein: 2g, Fat: 16g, Saturated Fat: 9g, Cholesterol: 46mg, Sodium: 289mg, Potassium: 61mg, Fiber: 1g, Sugar: 14g, Vitamin A: 558IU, Vitamin C: 2mg, Calcium: 37mg, Iron: 1mg

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