Can I make no bake raspberry cheesecake bars ahead of time?

Yes, you can prepare no bake raspberry cheesecake bars up to two days in advance. After assembling, cover the bars tightly and store them in the refrigerator. For best texture and flavor, add the fresh raspberry topping just before serving. This helps prevent the topping from becoming watery and keeps the crust from getting soggy.

How long do no bake raspberry cheesecake bars keep in the fridge?

No bake raspberry cheesecake bars are best consumed within 2 to 3 days when stored in the refrigerator. Keep them covered tightly to maintain freshness and prevent the bars from absorbing other fridge odors. If you want to keep them longer, consider freezing, though this may slightly alter the texture.

What’s the best way to remove raspberry seeds from the topping?

To remove seeds for a smoother raspberry topping, gently heat raspberries with water and lemon juice, then strain the mixture through a fine mesh sieve before combining it with cornstarch and sugar. This method filters out seeds and creates a smoother consistency without losing the fresh raspberry flavor.

Can I freeze no bake raspberry cheesecake bars for later?

You can freeze no bake raspberry cheesecake bars by wrapping them tightly in plastic wrap and placing them in an airtight container. Freeze for up to one month. Thaw in the refrigerator overnight before serving. Be aware that the texture of the topping may change slightly after freezing, so it’s best to add any fresh fruit toppings after thawing.

Should I use fresh whipped cream or Cool Whip in the cheesecake filling?

Both fresh whipped cream and Cool Whip work well in no bake cheesecake fillings. Fresh whipped cream offers a lighter, more natural taste, while Cool Whip tends to hold its shape longer and is more convenient. Choose based on your preference for texture and flavor, but avoid overmixing either to keep a fluffy consistency.

No Bake Raspberry Cheesecake Bars with Fresh Berries

Name: no bake raspberry cheesecake bars
Prep time: PT-486494H22M41S
Cook time: 10 min
Total time: PT-486495H52M41S
Cuisine: American
Ingredients: – 1 1/2 cups graham cracker crumbs (about 9 graham crackers crushed); – 1/2 cup melted butter; – 2 tablespoons granulated sugar; – 2 cups fresh or frozen raspberries; – 2 tablespoons granulated sugar (up to 1/2 cup for sweeter); – 1 to 2 tablespoons cornstarch (about 1 tablespoon); – (Optional) 1 teaspoon fresh lemon juice; – 8 ounces cream cheese, softened; – 1/3 to 1/2 cup powdered or granulated sugar; – 1 tablespoon vanilla extract; – 1/2 cup heavy cream or 1 container (16 ounces) whipped topping like Cool Whip; – (Optional) 3 tablespoons milk; – 3 ounces dark chocolate, chopped or chips; – 3 tablespoons melted butter

Description

🍰 No Bake Raspberry Cheesecake Bars offer a creamy, fruity dessert that’s easy to prepare and doesn’t require baking.
🍓 With a crunchy crust, tangy raspberry layer, and rich chocolate topping, these bars are perfect for any occasion.

Ingredients

– 1 1/2 cups graham cracker crumbs (about 9 graham crackers crushed)

– 1/2 cup melted butter

– 2 tablespoons granulated sugar

– 2 cups fresh or frozen raspberries

– 2 tablespoons granulated sugar (up to 1/2 cup for sweeter)

– 1 to 2 tablespoons cornstarch (about 1 tablespoon)

– (Optional) 1 teaspoon fresh lemon juice

– 8 ounces cream cheese, softened

– 1/3 to 1/2 cup powdered or granulated sugar

– 1 tablespoon vanilla extract

– 1/2 cup heavy cream or 1 container (16 ounces) whipped topping like Cool Whip

– (Optional) 3 tablespoons milk

– 3 ounces dark chocolate, chopped or chips

– 3 tablespoons melted butter

Instructions

1-Prepare workspace and ingredients: Soften cream cheese to room temperature. Wash and dry raspberries.

2-Create crust: Crush graham crackers into fine crumbs. Combine with sugar and melted butter. Press mixture firmly but evenly into a lined 9×9 or 9×13 inch pan. Chill to set, or bake at 350°F for 10 minutes for firmer crust, then cool.

3-Make raspberry layer: In a small saucepan, mix raspberries, sugar, cornstarch, and optional lemon juice. Cook over medium heat, stirring frequently until thickened (2-3 minutes). Cool completely; strain for a smoother texture if desired.

4-Prepare cheesecake filling: Whip heavy cream to firm peaks. Beat cream cheese with sugar and vanilla extract until smooth. Gently fold whipped cream or topping into cream cheese mixture. If using Cool Whip, add milk to adjust consistency.

5-Assemble: Spread raspberry layer evenly over chilled crust. Carefully layer cheesecake filling on top and smooth surface.

6-Chill: Refrigerate bars for at least 1 hour to set, ideally overnight for easier cutting.

7-Add chocolate topping: Melt dark chocolate and butter together until smooth. Let cool slightly, then drizzle and spread evenly over cheesecake layer.

8-Final chilling: Refrigerate assembled bars for an additional 2 hours before slicing to serve chilled.

Notes

🧀 Soften cream cheese thoroughly for a smooth, lump-free filling.
🍫 Warm your knife before slicing to get clean, neat pieces without squashing.
🍇 Use fresh raspberries for brightness or raspberry jam for convenience and sweetness.

Prep Time: 30 minutes
Chilling Time: 2-6 hours
Cook Time: 10 minutes
Category: Dessert
Method: No-Bake, Chilling
Cuisine: American

Nutrition

Serving Size: 1 bar
Calories: 395 kcal
Sugar: 27 g
Sodium: 190 mg
Fat: 25 g
Saturated Fat: 15 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 39 g
Fiber: 3 g
Protein: 4 g
Cholesterol: 65 mg

Keywords: No Bake Cheesecake, Raspberry Bars, Creamy Cheesecake, Berry Dessert