No warmth raspberry cheesecake bars are the perfect treat to fix your sugar craving. The smooth raspberry spin cheesecake and rich graham saltine outside is delicious!
I haven't made cheesecake in SO long, which suggests the desires have been strong. So strong that I couldn't believe that a cheesecake will get ready and cool so I made no warmth raspberry cheesecake bars.
Did you understand that you can make cheesecake without setting it up? It's hard to believe, but it's true, it's genuine and the cheesecake is brilliantly protected to eat since it is eggless.
My first time making no warmth cheesecake was a year back when I made margarita cheesecake snack. I venerated the no get ready recipe so much that I balanced the equation to be raspberry prepared.
- Graham Cracker Crust
- 9 graham cracker sheets 157 g
- 1/4 cup (32 g) confectioners' sugar
- 1/2 cup (113 g or 1 stick) unsalted butter, room temperature
- 1/2 teaspoon kosher salt
- Cheesecake Layer
- 16 ounces (170 g) cream cheese, room temperature
- 1 cup (125 g) confectioners' sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- Raspberry Swirl
- 1/2 cup (60 g) fresh raspberries
- 2 tablespoons granulated sugar
- Graham Cracker Crust
- In a plastic bag, crush the graham crackers finely with the back of a large pot or pan. ?In a large bowl, combine graham crackers, 1/4 cup confectioners’ sugar, salt, and melted butter, stirring until the mixture is the texture of wet sand. Dump the graham cracker mixture into a 8×8 baking dish lined with parchment paper. Press the mixture down with your hands to create an even layer. Freeze for 10 minutes.
- Raspberry Cheesecake
- In a food processor or blender, puree the raspberries until smooth. Press through a fine mesh strainer, discarding any seeds and pulp that remain. Stir in the sugar. Set aside and make the cheesecake mixture.
- In a separate bowl, combine cream cheese, confectioner’s sugar, lemon juice, lemon zest and vanilla, stirring until smooth. Spread the cream cheese mixture evenly on top of the graham cracker crust.
- Dollop spoonfuls of the raspberry puree on top of the unbaked cheesecake. Use a skewer or knife to make swirls. Freeze uncovered for one hour.
- Transfer the frozen cheesecake onto a cutting board, peeling away the parchment paper. With a sharp knife, slice 1-inch-wide strips horizontally, then vertically, creating little cheesecake bars. Store in an airtight container in the fridge (or freezer) and serve cold.
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