No Bake Raspberry Cheesecake Bars

No Bake Raspberry Cheesecake Bars recipe |

No Bake Raspberry Cheesecake Bars are just delightful — with a graham cracker crust, a layer of fresh raspberry, a fluffy cheesecake filling, and a swath of dark chocolate on top — this no bake cheesecake dessert will be the hit of the season!

No Bake Raspberry Cheesecake Bars |

I found the inspiration for this recipe on my friend Tricia’s site, Saving Room for Dessert. I was drawn to her pie with these same pretty layers and had to make it my own. These are simple ingredients with a big payoff.

No Bake Raspberry Cheesecake Bars are great chilled or straight from the freezer! |

For the all important fruity layer I used a mix of regular red and gold raspberries that I found at the farmers market. Whenever I lightly stew or roast fresh summer fruit I’m reminded that it’s a killer way to enjoy it. I’d love to know the science behind it, because somehow the brief cooking enhances the flavor of these berries tenfold.

TIP:  Raspberries come in several different colors, and the yellow or golden ones have a sweeter, less tart, and slightly floral flavor.

Fresh raspberries for No Bake Raspberry Cheesecake Bars |

That little layer of raspberry really holds its own in this dessert and elevates a basic cheesecake bar to something special. I usually encourage  substitutions in my recipes, and I would normally tell you to go ahead and use whatever fruit or berries you like, but in this case I really think raspberries work best, their flavor is bright and tangy and perfect for these bars. I suppose you could use a good jam in place of the fresh berries, but it would be much sweeter, and you’d lose that wonderful fresh taste.

No Bake Raspberry Cheesecake Bars recipe |

The cheesecake filling is fairly soft, so it’s important that you serve these well chilled. Even when chilled it will be on the soft side, so expect that.

No Bake Raspberry Cheesecake Bars with a dark chocolate topping |

More raspberry love:

No Bake Raspberry Cheesecake Bars |


  • It’s a little detail, but I don’t steamroll my graham cracker crust when I put it in the pan, I pat it firmly but with a light hand. I don’t want it to be rock solid, I like to see the crumb texture in the final product. If you like a firmer foundation for your bars, by all means pack the crust into the pan with more pressure.
  • The butter in the topping makes it a little easier to cut through than if it were plain chocolate, but if you’re type A, you may want to run your knife under hot water, (and dry it) before slicing. Also, be aware that the soft filling will tend to squish out if you apply too much pressure, so I found it helpful to use the sharp tip of the knife to pierce the chocolate first, and then finish the slices.


Reader Rave ~

“I have made this several times now for various occasions and wanted to say thank you for sharing this recipe! It’s been a hit each time! Thank you!.” ~ Olga

*This No Bake Raspberry Cheesecake Bars recipe adapted from Saving Room for Dessert.

No Bake Raspberry Cheesecake Bars recipe |
4.09 from 37 votes

No Bake Raspberry Cheesecake Bars

No Bake Raspberry Cheesecake Bars are just delightful --- with a graham cracker crust, a layer of fresh raspberry, a fluffy cheesecake filling, and a swath of dark chocolate on top --- what could be better?
Course Dessert
Cuisine American
Prep Time 1 hour 30 minutes
Cook Time 0 minutes
Yield 9 bars
Author Sue Moran



  • 9 full graham crackers (one packet)
  • 5 Tbsp unsalted butter melted
  • 2 Tbsp brown sugar packed

raspberry layer

  • 2 cups fresh raspberries
  • 2 Tbsp sugar
  • 1 Tbsp cornstarch

cheesecake filling

  • 8 ounces cream cheese at room temperature
  • 1/3 cup sugar
  • 1 Tbsp vanilla extract
  • 1/2 cup heavy cream whipped to firm peaks

chocolate topping

  • 3 ounces dark chocolate chopped (or use dark chocolate chips)
  • 3 Tbsp unsalted butter melted


  • I lightly spray and then line my 9x9 square baking pan with 2 criss-crossed sheets of parchment paper, with long ends hanging over the sides. This is totally optional, but it allows me to remove the chilled bars and cut them more easily.
  • Crush the graham crackers into a fine crumb. I do this in my food processor. I find that it helps to break up the crackers a bit first before adding to the machine. Pulse in the sugar, and then drizzle in the butter and process or mix until all the crumbs are moist.
  • Pat the crust evenly into a 9x9 square baking pan. Pop this is the refrigerator while you make the fillings.
  • Put the raspberries, sugar, and cornstarch in a small saucepan and bring to a boil. Lower the heat to medium and cook this mixture for about 2 minutes, or just until thickened, stirring often. Add a touch of water if it seems very dry, and mash the raspberries a bit as you stir. Remove from heat and let cool for 15 minutes. Spread the cooled raspberries over the crust and put back in the refrigerator.
  • Whip the cream to firm peaks in a small bowl. In another bowl beat the softened cream cheese with the sugar and vanilla until smooth. Fold in the whipped cream gently. Spread over the top of the raspberries. Chill for an hour.
  • Melt the chocolate with the butter and stir until smooth and silky. You can do this over the stove or in the microwave. Set aside and let cool for 10 minute. then drizzle over the top of the cream cheese, using an offset spatula to gently spread it over the top. Refrigerate for at least 2 hours before serving.
  • Serve chilled.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


Thanks for pinning these no bake raspberry cheesecake bars!



used to make No Bake Raspberry Cheesecake Bars…(photos are clickable)


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    Leave a Reply

    Please rate this recipe!

  • Reply
    July 18, 2021 at 6:46 am

    Would doubling the recipe work in a 9×13 pan? Need to feed a few more people. Thanks!

    • Reply
      Sue Moran
      July 18, 2021 at 6:52 am

      I haven’t tried that Mary, but it should work.

  • Reply
    July 7, 2020 at 4:06 pm

    These look delicious. I have a container of preground graham cracker crumbs so would like to know in cups how much to use. I have fresh raspberries in my garden right now so I’m excited to try these.

    • Reply
      July 8, 2020 at 6:29 am

      That’s going to be about 1 1/4 cups crumbs.

  • Reply
    April 16, 2020 at 5:09 pm

    Is it possible to substitute whipping the cream with Cool Whip?

    • Reply
      April 16, 2020 at 5:18 pm

      That should work fine.

  • Reply
    July 10, 2019 at 3:39 pm

    5 stars
    Really enjoyed this!

  • Reply
    Nichole Washington
    March 27, 2019 at 9:28 am

    5 stars
    I just started making the no bake raspberry cheesecake bars . Thank you for sharing your recipes. They are delicious. Keep them coming. Thank you from a non-professional baker LOL

    • Reply
      March 27, 2019 at 9:36 am

      Thanks Nichole ~ I’ve got another no bake cheesecake bar coming up on Friday, stay tuned!

      • Reply
        Nichole Washington
        April 3, 2019 at 8:22 pm

        Sounds wonderful. The other ones were a Big hit. Making some more right now as we talk. And I shared the recipe several times. Just amazing. Love love love it

  • Reply
    July 5, 2018 at 7:59 pm

    5 stars
    I have made this several times now for various occasions and wanted to say thank you for sharing this recipe! It’s been a hit each time! Thank you!

  • Reply
    October 3, 2017 at 3:23 pm

    Hi Sue,

    Would this work with frozen raspberries?


    • Reply
      July 7, 2020 at 2:59 pm

      Yes, for sure!

  • Reply
    February 11, 2017 at 11:01 am

    5 stars
    Super delicious! In case you’re super lazy like me, I just boiled raspberry jam for the sauce layer. It was really good. I added a tablespoon of sugar with it but that is optional. It sweetened the tart flavor

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