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Easy No-Bake Raspberry Lemon Cheesecake Bars

no bake raspberry lemon cheesecake bars - featured image
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A quick and refreshing no-bake cheesecake bar featuring a creamy lemon filling with fresh raspberry swirls on a buttery graham cracker crust, perfect for summer gatherings.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 12 full sheets)
  • 5 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 16 ounces cream cheese, softened
  • ¾ cup powdered sugar
  • 1 teaspoon pure vanilla extract
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 1 cup heavy cream, cold
  • 1 ½ cups fresh raspberries
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice (optional)

Instructions

  1. Crush 1 ½ cups graham crackers into fine crumbs using a food processor or by placing them in a zip-top bag and crushing with a rolling pin.
  2. In a medium bowl, combine the graham cracker crumbs, 5 tablespoons melted butter, and 2 tablespoons sugar. Mix until the crumbs are evenly coated and hold together when pressed.
  3. Press the mixture firmly into the bottom of an 8×8-inch pan, creating an even layer. Use the bottom of a glass or measuring cup to compact it tightly.
  4. Place the crust in the refrigerator to chill for about 10-15 minutes.
  5. In a small bowl, gently mash 1 ½ cups fresh raspberries with 2 tablespoons sugar and 1 teaspoon lemon juice. Set aside to macerate for at least 10 minutes.
  6. In a large bowl, beat 16 ounces softened cream cheese with ¾ cup powdered sugar and 1 teaspoon vanilla extract until smooth and creamy (about 2-3 minutes).
  7. Add lemon zest and 2 tablespoons fresh lemon juice, mixing gently to combine.
  8. In a separate chilled bowl, whip 1 cup cold heavy cream until stiff peaks form.
  9. Fold the whipped cream gently into the cream cheese mixture, preserving the fluffy texture.
  10. Spread half of the cream cheese filling evenly over the chilled crust.
  11. Drop spoonfuls of the raspberry mixture over the filling layer.
  12. Use a butter knife or skewer to swirl the raspberries gently into the cream layer, creating a marbled effect.
  13. Spread the remaining cream cheese filling on top, smoothing the surface.
  14. Cover the pan with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the bars to firm up.
  15. Once set, cut into 9 or 12 squares using a sharp knife warmed under hot water for cleaner slices.

Notes

Ensure cream cheese is fully softened and heavy cream is whipped to stiff peaks for best texture. Use a sharp knife warmed under hot water for clean slices. Macerate raspberries to release juices and sweeten. Chill bars at least 4 hours or overnight for best firmness.

Nutrition

Keywords: no-bake cheesecake, raspberry lemon bars, summer dessert, easy cheesecake bars, no oven dessert, quick dessert, creamy cheesecake

Find it online: https://ariaappetite.com/easy-no-bake-raspberry-lemon-cheesecake-bars-recipe-for-perfect-summer-dessert/