These No Bake Raspberry Cheesecake Bars are a simple no bake recipe with an incredible, thick and creamy raspberry filling. An easy graham cracker crust is the base for a thin layer of chocolate ganache that is topped with an easy blender mixture. No oven required for this recipe, just a little refrigeration time!
Our days have suddenly dropped in temperatures and it feels like Fall. I am pumped! But, it has made me realize that I need to finish sharing my summer recipes before apple and pumpkin take over. Like these No Bake Raspberry Cheesecake Bars!
These cheesecake bars are no bake, so if you’re still in a heat wave, you won’t have to turn on your oven to enjoy a creamy treat. This recipe is incredibly simple, you make the cheesecake filling in the blender! That way the raspberry flavors gets dispersed throughout the entire dessert. And it gives it its’ beautiful pink hue. Since raspberries and chocolate go together well, I made a quick chocolate ganache to go between the graham cracker crust and cheesecake filling. It gives the bars another element of much welcomed flavor. These cheesecake bars are easier than they may look, and you can make them in the morning and enjoy them by the evening!
Gather your ingredients for the no bake raspberry cheesecake bars
- graham cracker crumbs
- unsalted butter
- granulated sugar
- semi-sweet chocolate
- heavy cream
- full fat cream cheese
- vanilla extract
- fresh raspberries
Start with lining a 9×9-inch baking dish wish parchment paper for easy removal (and clean up!). Whisk together the graham cracker crumbs, sugar and melted butter. Press the mixture into the prepared pan and pop in the fridge while you make the ganache.
To make the chocolate ganache, place the chopped chocolate in a small bowl. Bring the heavy cream to a simmer in a small pot over medium heat. Pour the cream over the chocolate and let sit for about 2 minutes. Whisk until completely smooth. Spread the chocolate over the crust. Place the whole thing in the freezer for at least 20 minutes while you make the filling. This ensures the chocolate hardens and doesn’t become runny from the filling.
To make the filling, blend together the cream cheese, sugar, vanilla extract and fresh raspberries until completely smooth. Then, whip the heavy cream with a little sugar to form stiff peaks. Fold the cream cheese mixture into the whipped cream to make a creamy and fluffy filling. Pour over the frozen chocolate, smoothing into the corners and the top.
Place the pan in the freezer for at least 2 hours to help everything set. Remove from the freezer 10-15 minutes before slicing and serving. To get nice clean cuts, run a sharp knife under hot water for a minute, then wipe dry. Slice the bars, cleaning and warming the knife between cuts as necessary.
Simple, fabulous and divine! You will have a hard time stopping at one cheesecake bar.
Notes & tidbits
Although I have not tried it, you could probably replace frozen raspberries for the fresh, that have been thawed and drained.
For the crust
- 2 cups graham cracker crumbs
- 1 Tablespoon granulated sugar
- 8 Tablespoons unsalted butter, melted
For the ganache
- 4 ounces semi sweet chocolate, chopped
- 1/4 cup heavy cream
For the cheesecake filling
- 12 ounces full fat cream cheese, softened
- 1/2 cup plus 2 Tablespoons granulated sugar, divided
- 1/2 teaspoon vanilla extract
- 6 ounces fresh raspberries
- 2/3 cup heavy cream
- Line a 9x9-inch baking dish with parchment paper.
- In small bowl, whisk together the graham cracker crumbs with the sugar and the melted butter until combined. Press evenly into the bottom of the baking dish. Place in the fridge.
- To make the ganache, place the chopped chocolate in a small bowl. In a small saucepan bring the heavy cream to barely a simmer over medium heat. Pour over the chocolate and let sit for 2 minutes. Whisk until smooth. Pour and spread the chocolate over crust, smoothing into the corners. Place in the freezer for at least 20 minutes while you make the filling.
- To make the filling, place the cream cheese, 1/2 cup granulated sugar, vanilla extract and raspberries in a blender or food processor. Blend until completely smooth, about 1-2 minutes.
- In a separate bowl, beat the heavy cream and 2 tablespoons of sugar until stiff peaks form. Pour the cream cheese mixture into the heavy cream and fold the mixture in until no white streaks remain. Pour the filling into the chilled crust and chocolate, smoothing the top.
- Place in the freezer for at least 2 hours to firm the filling. Remove from the freezer 10-15 minutes before slicing and serving.
Store any leftovers in the freezer or refrigerator.