Go Back
- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 2 cups cream cheese, softened - ¾ cup powdered sugar - 1 teaspoon pure vanilla extract - 1 cup heavy whipping cream - 1 cup fresh raspberries, plus a few for garnish - Zest of 1 lemon - Juice of 1 lemon (about 2 tablespoons) - A pinch of salt The main stars of this recipe are the cream cheese, fresh raspberries, and graham cracker crumbs. Cream cheese gives this dessert a rich and creamy texture. Fresh raspberries add a burst of fruity flavor. The graham cracker crumbs create a solid base that holds everything together. - Homemade lemon glaze - Raspberry sauce for serving You can enhance your cheesecake bars with a lemon glaze. This adds a sweet and tangy finish. A drizzle of raspberry sauce creates a lovely color and extra flavor. Try both to see which you like best! - Dairy-free cream cheese - Gluten-free graham crackers If you want a dairy-free option, use dairy-free cream cheese. It works just as well. For a gluten-free version, swap regular graham crackers for gluten-free ones. Enjoy the same great taste with these simple changes! To start, grab a medium mixing bowl. Combine the graham cracker crumbs and melted butter. Stir until the mix looks like wet sand and holds together when squeezed. This texture is key for a good crust. Next, take your crumb mixture and press it firmly into the bottom of a 9x9-inch baking dish. Make sure to spread it evenly. Use a flat-bottomed cup or a spatula to smooth it out. Once it looks even, put the dish in the fridge for about 15 minutes. This helps the crust set up nicely. Now, let’s make the filling. In a large mixing bowl, beat the softened cream cheese using an electric mixer. Mix on medium speed for about 2-3 minutes. You want it completely smooth and creamy. Gradually add the powdered sugar, vanilla extract, lemon zest, and lemon juice to the cream cheese. Mix on low speed until everything is well blended and creamy. This filling is where the magic happens. In a separate bowl, pour in the heavy whipping cream. Use an electric mixer on high speed to whip the cream until stiff peaks form. This can take around 4-5 minutes, so keep an eye on it. Then, carefully fold the whipped cream into the cream cheese mix. Start with a third of the whipped cream to lighten the mixture. Gently fold in the rest until it’s smooth and fluffy. Be careful not to deflate the whipped cream. Now, gently fold in the fresh raspberries. Try not to break them too much. Save a few whole raspberries to garnish later. Pour the cheesecake mixture over the chilled crust. Use a spatula to smooth the top evenly. Finally, cover the dish tightly with plastic wrap and refrigerate for at least 4 hours. This will let the cheesecake set and firm up perfectly. How do you whip cream to the right consistency? To get the perfect whipped cream, start with cold heavy cream. Pour it into a mixing bowl. Use an electric mixer on high speed. Whip for about 4 to 5 minutes. You'll know it's ready when stiff peaks form. This means the peaks hold their shape when you lift the mixer. How do you fold without deflating whipped cream? Folding whipped cream into your mixture is all about being gentle. Start by adding a third of the whipped cream to the cream cheese mix. Use a spatula to cut down the center and lift it. Turn the bowl slightly as you fold. Add the rest of the whipped cream in batches. This keeps the mixture light and fluffy. What are some presentation ideas for a visually appealing dish? Serve the cheesecake bars on a colorful platter. For a pop of color, drizzle homemade lemon glaze or raspberry sauce on top. Add fresh raspberries around the bars for a fun touch. You could also sprinkle some lemon zest for a bright look. What are some ideas for garnishes or additional toppings? Top the cheesecake bars with more fresh raspberries. You can also use a dollop of whipped cream. A light dusting of powdered sugar adds a sweet note. These simple touches make the bars look even more delicious. What should you do if the filling is too runny? If your filling is too runny, it may need more whipping. Make sure your cream cheese is soft but not too warm. If it's too soft, it can lead to a runny mixture. You can also chill the mixture for a bit to help it set. What are some tips for cutting clean slices? To cut clean slices, use a sharp knife. Dip the knife in hot water and wipe it dry before cutting. This helps the knife glide through without squishing the bars. Clean the knife after each cut for the best results. {{image_4}} You can change the taste of your cheesecake bars by using different fruits. Strawberries and blueberries are great choices. They add a sweet and vibrant twist to the dish. You can also try other citrus flavors. Lime and orange zest will give your bars a fresh kick. Just remember, the key is to balance the sweetness with the acidity. Scaling the recipe is simple. If you want more bars, just double the ingredients. For fewer servings, cut the ingredients in half. The crust thickness is another area to adjust. A thicker crust will give a crunchier base, while a thinner crust will let the filling shine. Keep this in mind when you plan your dessert. You can easily make a vegan version of these bars. Use dairy-free cream cheese and coconut cream instead of heavy whipping cream. For low-sugar options, substitute powdered sugar with a sugar-free alternative. This way, everyone can enjoy a delicious treat, no matter their dietary needs. To keep your no bake raspberry lemon cheesecake bars fresh, store them in the refrigerator. Use an airtight container to prevent any odors from other foods. If you do not have one, wrap the bars tightly in plastic wrap. This keeps them safe and tasty. If you want to freeze these bars, cut them into squares first. Place the squares in a single layer on a baking sheet. Freeze them for about 1 hour. Once they are firm, move them to a freezer-safe container or zip-top bag. This method helps avoid freezer burn. In the refrigerator, your cheesecake bars will stay fresh for about five days. Make sure to keep them covered. If you freeze them, they will last about two months. For the best taste, eat them sooner rather than later. These cheesecake bars are best served cold. If you took some out of the freezer, let them thaw in the fridge overnight. This keeps their soft texture. Avoid using a microwave, as it can make them soggy. Enjoy them chilled for the perfect treat! Yes, you can use frozen raspberries. Just make sure to thaw them first. Drain any extra juice to avoid a soggy filling. Frozen raspberries work well and still give great flavor. They may be softer than fresh ones, so handle them gently. This helps keep the nice texture in your cheesecake bars. You need to chill these bars for at least four hours. This time lets the filling set properly. If you can wait longer, that’s even better! Chilling overnight improves the flavor and texture. Just cover the dish tightly with plastic wrap to keep it fresh. For clean slices, use a sharp knife. Dip the knife in hot water, then wipe it dry before slicing. This method helps to prevent sticking. Cut the bars slowly and gently. You can also run the knife under warm water between cuts for even better results. This keeps your bars looking nice and neat. This blog post covered how to make raspberry lemon cheesecake bars. You learned about the key ingredients, how to prepare each layer, and tips for perfect texture. We explored variations, storage, and common questions. Now, you can create your own delicious dessert. Enjoy experimenting with flavors and presentations. This recipe brings joy and sweetness to any occasion. Happy baking!

No Bake Raspberry Lemon Cheesecake Bars

Indulge in the refreshing taste of No Bake Raspberry Lemon Cheesecake Bars with this easy recipe! Perfect for any occasion, these creamy bars combine tangy lemon and juicy raspberries for a delightful treat. With a buttery graham cracker crust, this simple dessert requires no baking and is ready in just 30 minutes. Click through to explore the step-by-step instructions and enjoy a deliciously sweet escape!
Print Recipe Pin Recipe

Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 cups cream cheese, softened to room temperature

¾ cup powdered sugar

1 teaspoon pure vanilla extract

1 cup heavy whipping cream

1 cup fresh raspberries, plus a few for garnish

Zest of 1 lemon

Juice of 1 lemon (approximately 2 tablespoons)

A pinch of salt

Instructions
 

Prepare the Crust: In a medium mixing bowl, combine the graham cracker crumbs and melted butter. Stir until the mixture resembles wet sand and holds together when squeezed.

    Form the Base: Firmly press the crumb mixture into the bottom of a 9x9-inch baking dish, ensuring an even layer. Use a flat-bottomed cup or a spatula to smooth it down. Place the dish in the refrigerator for about 15 minutes to allow the crust to set.

      Make the Filling: In a large mixing bowl, use an electric mixer to beat the softened cream cheese on medium speed until it becomes completely smooth and creamy, about 2-3 minutes.

        Add Sweeteners: Gradually add in the powdered sugar, vanilla extract, lemon zest, and lemon juice. Mix on low speed until fully incorporated and the filling is creamy and well blended.

          Whip the Cream: In a separate bowl, pour in the heavy whipping cream and whip it with an electric mixer on high speed until stiff peaks form—this should take about 4-5 minutes.

            Combine: Carefully fold the whipped cream into the cream cheese mixture using a spatula. Start by adding a third of the whipped cream to lighten the mixture, then gently fold in the remainder until smooth and fluffy. Be cautious to avoid deflating the whipped cream.

              Add Raspberries: Gently fold in the fresh raspberries, being careful not to break them too much. Reserve a few whole raspberries for garnish later.

                Layer the Filling: Pour the cheesecake mixture evenly over the chilled crust in the baking dish. Use a spatula to smooth out the top for an even finish.

                  Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or until the cheesecake is set and firm.

                    Serve: Once chilled and set, remove the cheesecake from the refrigerator. Use a sharp knife to slice into bars. Garnish each bar with additional fresh raspberries and a sprinkle of lemon zest if desired.

                      Prep Time: 30 minutes | Total Time: 4 hours 30 minutes | Servings: 12 bars

                        - Presentation Tips: Serve the cheesecake bars chilled on a decorative platter. Drizzle a homemade lemon glaze or a simple raspberry sauce over the bars for an added burst of flavor and a beautiful color contrast.