No Bake Raspberry Cheesecake Bars
No Bake Raspberry Cheesecake Bars are just delightful --- with a graham cracker crust, fresh berries, a fluffy cheesecake filling, and dark chocolate on top.
Servings: 9 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
Serving: 1 bar · Calories: 409 kcal · Carbohydrates: 34 g · Protein: 4 g · Fat: 29 g · Saturated Fat: 17 g · Polyunsaturated Fat: 1 g · Monounsaturated Fat: 8 g · Trans Fat: 0.4 g · Cholesterol: 67 mg · Sodium: 180 mg · Potassium: 187 mg · Fiber: 3 g · Sugar: 21 g · Vitamin A: 856 IU · Vitamin C: 7 mg · Calcium: 63 mg · Iron: 2 mg
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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