Article: No-Bake Raspberry Lemon Cheesecake Bars
No-Bake Raspberry Lemon Cheesecake Bars
Makes one 8" x 8" pan of bars
These no-bake cheesecake bars are a summertime favorite! Simply assemble and chill overnight for a delicious dessert — all with minimal effort. Fresh raspberries are reduced into a vibrant sauce, and beautiful lemons brighten all the flavors. The combo results in a tasty, berry-and-citrus pairing that will have you reaching for more... and then, maybe just one more!
View Original PDFGraham Cracker Almond Crust Ingredients:
- 9 double squares of graham crackers, or 1-1/2 cups crushed
- 1/2 cup almonds
- 1 tablespoon brown sugar
- 1/2 cup butter, melted
- 1 teaspoon almond extract
Raspberry Sauce Ingredients:
- 12 oz fresh raspberries
- 1/3 cup water
- 3 tablespoons sugar
- 2 tablespoons cornstarch dissolved in an additional 1/3 cup cold water
- 2 tablespoons butter
- 1/8 teaspoon salt (try our Olivelle Vanilla Bean Sea Salt!)
- 3 tablespoons fresh lemon juice
Filling Ingredients:
- 1 cup heavy whipping cream
- 20 oz cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- Zest of two lemons
To Serve:
- Fresh raspberries
- Powdered sugar (for dusting)
Directions:
Make the Crust:
- Lightly grease and line an 8x8 inch baking pan with parchment paper.
- In a food processor, pulse graham crackers, almonds, and brown sugar. Drizzle in melted butter and almond extract, pulsing until fine crumbs form.
- Press crust mixture into the pan using a glass or measuring cup. Freeze while making filling.
Make the Lemon Raspberry Sauce:
- Warm raspberries, water, and sugar in a saucepan over medium heat until simmering.
- Dissolve cornstarch in cold water, then add to the raspberry mixture.
- Cook until thickened, add butter and salt, then remove from heat and stir in lemon juice.
- Optional: strain to remove seeds. Cool, then spread half over the crust. Refrigerate.
Make the Filling:
- Whip heavy cream to stiff peaks and chill.
- Beat cream cheese, powdered sugar, vanilla, and lemon zest until smooth.
- Fold in whipped cream. Separate 1 cup of the filling and mix with remaining raspberry sauce.
- Spoon lemon filling over raspberry layer and spread evenly. Top with raspberry-lemon mixture and spread evenly.
- Cover with plastic wrap and chill for at least 6 hours or overnight.
- Serve with powdered sugar and fresh raspberries.