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!
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.
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.
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.
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.
More raspberry love:
notes:
- 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
Ingredients
crust
- 9 sheets graham crackers, (one sleeve)
- 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
chocolate topping
- 3 ounces dark chocolate, chopped (or use dark chocolate chips)
- 3 Tbsp unsalted butter, melted
Instructions
- Lightly spray and line a 9x9 square baking pan with 2 criss-crossed sheets of parchment paper, with long ends hanging over the sides. This is totally optional, but makes removing and cutting the chilled bars much easier.
- 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 prepared pan. Pop this in 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. Drizzle cooled chocolate 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.
Nutrition
Thanks for pinning these no bake raspberry cheesecake bars!
used to make No Bake Raspberry Cheesecake Bars…(photos are clickable)
All the sweet dessert lovin’ without the oven! So perfect for hot summer nights and so beautiful! I must try this ASAP!
Perfect. Just perfect.
Looks fantastic! My mouth is watering.
Cheesecake, chocolate and raspberries? Together? What’s not to love?!? Raspberries have to be my favorite — in fact, I just made a raspberry pie. I’m always a little disappointed with berry pies, though, because try as I might, there’s always a little runny — tasty, but runny. I should have used my “secret ingredient” KAF thickener, but I thought I’d try the non-cheater’s way. (Cheating’s okay.)
Oh wow, a raspberry pie sounds decadently delicious, you’ve just inspired me Rosemary 🙂
Oh, and my friend Tricia from Saving Room for Dessert swears by adding grated apple to berry pies to thicken them up…
I have done that for years. Works great in BlackBerry cobbler.
Today is a triple digit day and these bars are just what I need.. gorgeous layers!
This looks sooooo yummy!!!! :))))) Will definitely try preparing one myself 🙂
Gorgeous layers! These bars look magnificent!
We have someone here in town that grows several kinds of raspberries and he plays classical music to them so many hours a day. Not sure if that helps but his berries are delicious. Love this dessert Sue, chocolate and raspberry are perfect together.
Oh my gosh, look at those perfect little berries sitting on top of that chocolate deliciousness! Raspberry and chocolate are my all time fav combo and the season has just opened at the farms so I’ll be gobbling them up this weekend.
I love the golden raspberries, Sue, and your photos are making me so darn hungry! Sharing 🙂
Lordy. . .chocolate and raspberry, with a bonus of no bake. How can this be bad??
It can’t be, Amy, it can’t be… 😉