Description
These no bake cheesecake bars are creamy, fluffy, and perfect for warm-weather gatherings or easy entertaining. With a graham cracker crust, velvety cream cheese filling, and bursts of raspberry, they’re as stunning as they are simple.
Ingredients
Scale
2 cups graham cracker crumbs
1/2 cup unsalted butter, melted
16 oz cream cheese, softened
3/4 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream
1 cup fresh raspberries
Whipped cream and mint leaves, for garnish (optional)
Instructions
- Make the crust: Mix graham cracker crumbs with melted butter until evenly combined. Press into a parchment-lined 8×8 inch dish and refrigerate for 30 minutes.
- Whip the cream: In a cold bowl, beat heavy whipping cream to stiff peaks. Set aside.
- Make the filling: In a separate bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract; mix until fluffy.
- Fold together: Gently fold whipped cream into the cream cheese mixture until no streaks remain.
- Assemble: Spread filling over the chilled crust. Press raspberries into the top.
- Chill: Cover and refrigerate for at least 4 hours or overnight.
- Serve: Slice into bars, top with whipped cream and mint if desired.