No Bake Raspberry Cheesecake Bars

No heat raspberry cheesecake bars are the ideal treat to fix your sugar hankering. The smooth raspberry whirl cheesecake and rich graham saltine outside is scrumptious!

I haven't made cheesecake in SO long, which implies the yearnings have been solid. So solid that I couldn't trust that a cheesecake will prepare and cool so I made no heat raspberry cheesecake bars.

Did you realize that you can make cheesecake without preparing it? That's right, it's actual and the cheesecake is superbly sheltered to eat since it is eggless.

My first time making no heat cheesecake was a year ago when I made margarita cheesecake nibbles. I adored the no prepare formula so much that I chose to adjust the formula to be raspberry seasoned.

The adjustment turned out perfectly. The cheesecake is rich and smooth—you could never realize it was eggless! Be that as it may, my most loved piece of the cheesecake is the flavor. I incorporated a touch of lemon get-up-and-go in the cheesecake blend to light up the taste and afterward obviously there is the raspberry twirl on top.

Also try our recipe Banana Bread Breakfast Cookies #desserts #cakerecipe

Ingredients

• 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

Instructions

1. Graham Cracker Crust
2. 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.
3. Raspberry Cheesecake
4. 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.
5. 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.
6. 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.
7. 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.

Read more our recipe Chocolate Toffee Bars Recipe#cakerecipe #chocolate

Source : bit.ly/2IpJnLR