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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted The crust gives the bars their nice, crunchy base. I prefer using graham cracker crumbs. They add a sweet flavor. Melted unsalted butter keeps it together. Mix them well and press into your pan. Set it aside while you make the filling. - 2 cups cream cheese, softened - 1 cup powdered sugar - 1 cup heavy whipping cream - 1 teaspoon vanilla extract - Zest of 1 lemon - ¼ cup fresh lemon juice For the filling, cream cheese is key. It makes the cheesecake rich and smooth. I mix it with powdered sugar for sweetness. Heavy whipping cream adds fluffiness; it makes the filling light. Vanilla extract gives a nice flavor. Fresh lemon juice and zest bring brightness to the dish. They balance the sweetness well. - 1 cup fresh raspberries - Additional lemon slices Fresh raspberries add a pop of color and flavor. They are tart and sweet. I like to arrange extra raspberries and lemon slices on top. This makes the bars look even prettier. It also adds more flavor with each bite. - In a medium bowl, combine 1 ½ cups of graham cracker crumbs and ½ cup of melted butter. - Mix until well blended. - Press the mixture evenly into the bottom of a greased 8x8 inch baking pan. - Place the pan in the refrigerator. This helps the crust firm up while you make the filling. - In a large bowl, beat 2 cups of softened cream cheese and 1 cup of powdered sugar. - Mix until the mixture is smooth and creamy, about 2-3 minutes. - Stir in the zest of 1 lemon and ¼ cup of fresh lemon juice. - Make sure everything is well mixed together. - In a separate bowl, beat 1 cup of heavy whipping cream. - Add 1 teaspoon of vanilla extract and whip until stiff peaks form. - Gently fold the whipped cream into the cream cheese mixture. - Be careful not to deflate the whipped cream too much. - Take 1 cup of fresh raspberries and gently fold them into the filling. - Be cautious not to break them apart too much, as you want nice pieces. - Pour the creamy filling over the crust. - Spread it evenly with a spatula to smooth the top. - Cover the pan with plastic wrap. - Refrigerate for 4-6 hours until the cheesecake bars are firm. - Once set, remove the cheesecake from the pan using the edges of the plastic wrap. - Slice into bars for easy serving. - Garnish each bar with additional fresh raspberries and lemon slices for a bright touch. To get the right texture for the crust, mix the graham cracker crumbs with melted butter well. It should feel like wet sand. Press the mixture firmly into the bottom of your pan. This helps the crust hold together. If you want a twist, try using crushed cookies like Oreos instead of graham crackers. This change adds a fun flavor. For added flavor, mix in a teaspoon of lemon extract or a splash of almond extract. You can also use other fruits, like blueberries or strawberries, for a fun twist. To make the filling lighter, beat the heavy cream until it forms stiff peaks. Then, gently fold it into the cream cheese mixture. This trick makes the bars fluffy and airy. Chill the cheesecake bars for at least 4 to 6 hours. This time helps the mixture firm up nicely. For best results, cover the pan tightly with plastic wrap while chilling. This prevents air from getting in and keeps the cheesecake fresh. If you need to store it longer, place the bars in an airtight container after they chill. {{image_2}} You can switch up the fruit in these bars. Try strawberries or blueberries instead of raspberries. They add a nice twist to the flavor. You can also mix in chocolate or white chocolate for a richer taste. Just chop the chocolate into small pieces and fold it in gently. This makes each bite a sweet surprise! If you need a gluten-free option, use gluten-free graham crackers for the crust. They work well and keep the flavor intact. For a vegan version, substitute cream cheese with a vegan cream cheese. You can use coconut cream instead of heavy whipping cream. These swaps make the dessert fit different diets without losing taste. These cheesecake bars shine with sauces or toppings. A drizzle of chocolate sauce or a berry coulis adds flair. Fresh mint leaves also make a great garnish. These bars are perfect for parties, picnics, or celebrations. They impress guests and are easy to serve. To keep your No Bake Lemon Raspberry Cheesecake Bars fresh, use an airtight container. A glass or plastic container works well. Make sure the lid fits tightly. This keeps the bars moist and tasty. To prevent freezer burn, wrap the cheesecake bars tightly in plastic wrap before placing them in the container. This extra layer helps protect them from air. These cheesecake bars last about 5 days in the fridge. Store them in the fridge for the best taste. If you want to keep them longer, you can freeze them. To freeze, cut the bars into slices first. Then, wrap each slice in plastic wrap and place them in a freezer-safe bag. They can last up to 2 months in the freezer. You do not need to thaw the cheesecake bars before serving. They taste great chilled. If you prefer them slightly softer, let them sit at room temperature for about 10-15 minutes. To maintain the creamy texture, avoid reheating them in the microwave or oven. Enjoy the fresh taste straight from the fridge! These bars need to chill for about 4 to 6 hours. This time allows the filling to firm up well. I recommend making them the night before. This way, they are ready for your next gathering. Yes, you can use granulated sugar or coconut sugar. However, these will change the texture a bit. Granulated sugar does not dissolve as easily, so you might notice a grainy feel. If you prefer a smooth texture, stick with powdered sugar. To cut clean slices, use a sharp knife. Dip the knife in hot water and wipe it dry before cutting. This method helps keep each slice neat. Make sure to cut straight down without sawing back and forth. Yes, you can freeze these cheesecake bars! Wrap them tightly in plastic wrap and foil. They can last up to three months in the freezer. When you're ready to enjoy, thaw them in the fridge for a few hours. This keeps the texture nice and creamy. In this blog post, we explored how to make delicious No Bake Lemon Raspberry Cheesecake Bars. We covered essential ingredients, step-by-step instructions, and tips to ensure success. I shared variations to suit different tastes and dietary needs. Finally, we discussed storage and answered common questions. Enjoying these cheesecake bars is simple and fun. You can impress your friends and family with this tasty treat. Remember, baking should be enjoyable. So roll up your sleeves and get started!

No Bake Lemon Raspberry Cheesecake Bars

Indulge in these No Bake Lemon Raspberry Cheesecake Bars, the perfect treat for any occasion! With a buttery graham cracker crust and a creamy, zesty filling packed with fresh raspberries, these bars are as delightful as they are easy to make. Ready in just 20 minutes (plus chilling time), they are a must-try! Click through to explore the full recipe and impress everyone at your next gathering! #CheesecakeBars #NoBakeDesserts #FreshRaspberries #LemonDessert
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 cups cream cheese, softened

1 cup powdered sugar

1 cup heavy whipping cream

1 teaspoon vanilla extract

Zest of 1 lemon

¼ cup fresh lemon juice

1 cup fresh raspberries

Additional raspberries and lemon slices for garnish

Instructions
 

Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter until well mixed. Press the mixture evenly into the bottom of a greased 8x8 inch baking pan to form the crust. Set aside in the refrigerator to firm up while you prepare the filling.

    Make the Filling: In a large bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy, about 2-3 minutes.

      Add Flavors: Stir in the lemon zest and lemon juice into the cream cheese mixture until fully incorporated.

        Whip the Cream: In a separate bowl, beat the heavy whipping cream and vanilla extract until stiff peaks form. Gently fold the whipped cream into the lemon cream cheese mixture until well combined.

          Add Raspberries: Gently fold in the fresh raspberries, being careful not to break them apart too much.

            Assemble the Bars: Pour the filling over the prepared crust, spreading it evenly. Smooth the top with a spatula, and then cover with plastic wrap.

              Chill: Refrigerate for at least 4-6 hours, or until the mixture is firm.

                Serve: Once chilled, remove the cheesecake from the pan using the edges of the plastic wrap for easier lifting. Slice into bars.

                  Garnish: Serve topped with additional fresh raspberries and lemon slices for a vibrant presentation.

                    Prep Time: 20 minutes | Total Time: 6 hours (includes chilling) | Servings: 12 bars