No Bake Raspberry Cheesecake Bars
Recipes Desserts Holidays Seasonal cooking Vegetarian
Description
This no bake dessert is perfect anytime of the year, but especially when it's too hot to use the oven. Serve it for Christmas, Valentine's Day, Fourth of July or anytime in the spring or summer to enjoy the graham cracker crust, cheese filling, the raspbe
Ingredients
Crust:
9 whole graham crackers (1 sleeve)
5 T. unsalted butter, melted
2 T. brown sugar, packed
Raspberry Layer:
2 c. fresh raspberries
2 T. sugar
1 T. cornstarch
Cheesecake Filling:
8 oz. cream cheese, at room temperature
1/3 C. sugar
1 T. vanilla extract
1/2 C. heavy cream, whipped to firm peaks
Chocolate Topping:
3 oz. dark chocolate, chopped (or dark chocolate chips)
3 T. unsalted butter, melted
Directions
Log in to Faxo
Create, share, and connect with millions of people.Continue with Google
Continue with Apple
Use phone or email
Lightly spray and line a 9x9 inch baking pan with 2 sheets of parchment paper that are criss-crossed; long ends should hang over the sides.
Crush graham crackers into fine crumbs in a food processor, first breaking up the crackers a little before placing in the processor. Pulse in the sugar; drizzle in the butter; process until the crumbs are moist.
Pat the crust evenly into the prepared baking pan. Place in the refrigerator while making the fillings.
Add the raspberries, sugar and cornstarch in a small saucepan; bring to a boil. Lower the heat to medium; cook mixture for about 2 minutes, or just until thickened, stirring often, mashing raspberries a little while stirring. Add a bit of water if it seems too dry. Remove from heat. Let cool for 15 minutes.
Spread cooled raspberries over the crust. Place back in the refrigerator.
In a small bowl, whip cream to firm peaks.
In another bowl, beat together the softened cream cheese with the sugar and vanilla until smooth. Gently fold in the whipped cream. Spread over the top of the raspberries. Chill for 1 hour.
Melt the chocolate with the butter on the stove or in the microwave; stir until smooth and silky. Set aside; let cool for 10 minutes. Drizzle over the top of the cream cheese, using an offset spatula to gently spread it over the top.
Refrigerate for at least 2 hours before serving.
Serve chilled.
9 servings.