Enjoy the sweet, tangy, and fluffy combination of raspberry and cheesecake deliciousness in these Raspberry Cheesecake Bars. Super easy to make and no bake, perfect for summer!
Craving more cheesecake? Check out our Sopapilla Cheesecake, Oreo Cheesecake and Key Lime Cheesecake Parfaits!
Easy No-Bake Cheesecake Bars
These no-bake cheesecake bars have that tangy cheesecake flavor and thick, creamy filling without any of the work of a traditional cheesecake. No baking the crust, no water bath, no two hours of cooling time. In the time it would typically take to bake just the crust of a cheesecake, you can have these bars prepared and in the fridge chilling.
With raspberry jam mixed into the filling and fresh raspberries on top, each bite of these cheesecake squares are full of flavor. These raspberry bars add a pop of color to every dessert table and are always a hit with guests!
What You’ll Need
These no-bake raspberry bars are made with less than 10 ingredients – including the simple 3-ingredient graham cracker crust!
(Scroll below to the printable recipe card for details and measurements.)
For the crust
- Graham cracker crumbs – You can buy the crumbs or crush a sleeve of graham crackers. Vanilla wafers are a good substitute.
- Butter – Salted butter adds extra flavor and balances out the sweetness, but unsalted can be used, if preferred.
- Sugar – Since the graham crackers are sweet, only a tablespoon of sugar is used in the crust.
For the raspberry filling
- Cream cheese – The base of the cheesecake filling. Allow it to soften before starting the recipe.
- Sugar – Granulated white sugar is necessary to balance out the tangy filling.
- Lemon juice – Fresh lemon juice gives this the cheesecake tang but won’t make the dessert taste like lemon.
- Whipped topping – Helps create the light and fluffy filling. If you want to avoid whipped topping, you can use our homemade whipped cream instead.
- Raspberry jam – Sweet and tart raspberry flavor is infused in every bite of these cheesecake bars with raspberry jam. Use store bought or our homemade recipe. Not a raspberry fan? You can easily make strawberry, blueberry, or blackberry versions of these bars.
- Fresh raspberries – An optional topping, but we love the added pop of color.
How to Make No-Bake Raspberry Cheesecake Bars
While they do need to chill for several hours, the hands-on time for these easy cheesecake bars is just 20 minutes. Make them in the morning or the night before and they’re ready to go when dessert time is here. Here’s a summary:
(Scroll below to the printable recipe card for details and measurements.)
- Make the crust. Combine all of the crust ingredients and press into a baking dish sprayed with cooking spray.
- Make the filling. Beat the cream cheese, sugar, and lemon juice until fluffy then stir in the whipped topping and raspberry jam. Spread evenly on top of the graham cracker crust.
- Chill and serve. Chill for a minimum of 2 hours (overnight highly recommended), top with fresh raspberries, cut into bars and serve.
Tips for Success
These cheesecake bars are hard to mess up but if you want to make sure you end up with perfectly creamy no bake raspberry bars, keep these things in mind:
- Use softened cream cheese. For a creamy filling without any lumps, it’s important to allow the cream cheese to soften before beating it.
- Take the time to cream and fluff the filling. Properly beat the cream cheese and sugar until completely incorporated. It’s essential in creating a filling that holds up but also one that is light and creamy.
- Make in advance. While you can technically eat this after 2 hours in the fridge, I prefer and highly recommend letting it chill overnight.
How to Store Leftovers
Leftover raspberry cheesecake bars should be stored in the pan and covered tightly with plastic wrap or placed in an airtight container. Stored properly, these will last in the fridge for up to 5 days. (I don’t recommend freezing them – the unbaked crust, once thawed, will become mushy and ice crystals can change the texture of the filling. But, since they’re so easy to make, you can whip up a new batch in the same amount of time it would take for frozen bars to thaw.)
More Raspberry Desserts:
- White Chocolate Raspberry Parfaits
- {3 Ingredient} Raspberry Jam
- Chocolate Raspberry Popsicles
- Raspberry Lassi
- Raspberry Sauce
I hope you love this delicious and simple recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
No-Bake Raspberry Cheesecake Bars
Ingredients
For the crust
- 1 cup fine graham cracker crumbs (about 1 sleeve of 8 graham crackers)
- 3 tablespoons butter , melted
- 1 tablespoon granulated sugar
For the raspberry filling
- 16 ounces cream cheese , softened
- 1/3 cup granulated white sugar
- 1 tablespoon lemon juice (about one small lemon)
- 1 1/4 cup whipped topping (or homemade whipped cream)
- 1 cup raspberry jam (homemade or a little less than a 10 ounce jar of jam)
- 1/2 cup fresh raspberries , optional
Instructions
- Coat an 8×8 inch baking dish with nonstick cooking spray.
- Combine the graham cracker crumbs, melted butter, and granulated sugar in a medium sized mixing bowl. Press into the bottom of the prepared baking dish to create the crust layer. Refrigerate while you prepare the filling.
- To prepare the filling, beat the cream cheese, sugar, and lemon juice together, using an electric mixer. Mix until everything is incorporated and fluffy; set aside.
- Stir in the whipped topping and raspberry jam until the color is even throughout.
- Pour into the chilled baking pan and spread evenly with a knife or spatula.
- Chill in the refrigerator for at least 2-4 hours or until set (overnight is highly recommended.)
- Top with fresh raspberries right before serving. Cut into bars and enjoy!
Nutrition
Other Notes
Can I use the can type of whip cream ?
Hi. I love that the recipes are simple and print on ONE PAGE. Thanks, They have all been delicious.