No-bake raspberry cheesecake bars are sweet bites perfect for Valentine's Day! | www.ifyougiveablondeakitchen.com

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!

Course Dessert
Prep Time 10 minutes
Resting Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Author Haley D Williams

Ingredients

Graham Cracker Crust

  • 9 graham cracker sheets 157 g
  • 1/4 cup (32 g) confectioners' sugar
  • 1/2 cup (113 g or 1 stick) unsalted butter, room temperature
  • 1/2 teaspoon kosher salt

Cheesecake Layer

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

Raspberry Swirl

  • 1/2 cup (60 g) fresh raspberries
  • 2 tablespoons granulated sugar

Instructions

Graham Cracker Crust

  1. In a plastic bag, crush the graham crackers finely with the back of a large pot or pan. ?In a large bowl, combine graham crackers, 1/4 cup confectioners’ sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand. Dump the graham cracker mixture into a 8×8 baking dish lined with parchment paper. Press the mixture down with your hands to create an even layer. Freeze for 10 minutes.

Raspberry Cheesecake

  1. In a food processor or blender, puree the raspberries until smooth. Press through a fine mesh strainer, discarding any seeds and pulp that remain. Stir in the sugar. Set aside and make the cheesecake mixture.
  2. 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.
  3. Dollop spoonfuls of the raspberry puree on top of the unbaked cheesecake. Use a skewer or knife to make swirls. Freeze uncovered for one hour.
  4. Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. With a sharp knife, slice 1-inch-wide strips horizontally, then vertically, creating little cheesecake bars. Store in an airtight container in the fridge (or freezer) and serve cold.

Recipe Notes

Store cheesecake bars in an airtight container in the fridge for 3 days or freezer for 2 weeks. Serve cold.