Cheesecake is always a winning idea. I’ve never met a cheesecake I don’t like; the only problem is that making them can be very involved. Sometimes I’m up to making cheesecake from scratch with the hot water bath and the cooling oven. However, sometimes I prefer this No-Bake Raspberry Cheesecake Bars recipe. It’s a classic cheesecake recipe made without all the fuss. It also enjoys a crunch graham cracker crust and sweet raspberry jam topping making it a delicious dessert to have ready for any occasion.
The only time you need to turn on the oven for this recipe is when you are making the crust. Line the baking pan with parchment paper first because you want to make sure the bars are able to easily be cut and lifted out when they’re cool. Once the crust is made all you do is spread the smooth cream cheese mixture over the top and glaze it with the jam.
I like making this with raspberry jam because it’s a family favorite. However, if you want to change up the flavor feel free to try strawberry or blueberry jam. I think for Valentine’s Day the raspberry jam is the prettiest. You can even serve them bars on little plates garnished with raspberries for a pretty presentation.
Be sure to store these bars in the fridge when you aren’t enjoying them. Cheesecake does not keep at room temperature for very long. The good news is that I can guarantee they won’t last very long because they’ll be so popular. Whenever I make them, my kids go crazy and eat them right up. I’ve also made them for dinner parties and, sometimes, I cut them into very small squares and serve them on dessert buffets. You’ll love this easy and delicious cheesecake bar recipe – enjoy!
No-Bake Raspberry Cheesecake Bars with Graham Cracker Crust
The beauty of this cheesecake is the fool proof method that makes it turn out perfectly every single time. Also, if you want to change up the flavor simply use the berry flavored jam of your choosing.
Makes 1 8x8 pan
1 1/2 cups graham cracker crumbs
1/2 cup melted butter
1/4 cup sugar
8 oz cream cheese, softened
1/2 cup powdered sugar
1/2 cup raspberry jam
1 tablespoon lemon juice
Fresh raspberries, for garnish
Preheat oven to 350°F. Line an 8x8 inch baking pan with parchment paper.
Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Press evenly into the bottom of the prepared pan. Bake for 10 minutes, then let cool completely.
In a bowl, beat cream cheese until smooth. Gradually add powdered sugar and lemon juice, beating until creamy and spread the mixture evenly over the cooled crust.
Microwave raspberry jam for about 30 seconds to loosen it and make it spreadable. Spread over the cream cheese layer.
Refrigerate the bars for at least 2 hours, or until set. Cut into squares and garnish with fresh raspberries before serving.
Nikki Glekas is the owner of Nikki Glekas Events, a full-service catering and events company located in Stamford, CT.. To discuss further please contact email@example.com or call 203.658.8659.