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Layered Raspberry No Bake Cheesecake Bars

Recipe for Layered Raspberry No Bake Cheesecake Bars. Easy graham crust layer, with a raspberry and cream cheese layer and topped with fresh raspberries. 
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 20 servings
Author: Valentina's Corner



  • 2 packs original graham crackers (18 full crackers)
  • 10 Tbsp unsalted butter
  • 1/3 cup granulated sugar


  • 3 pkgs cream cheese, room temp (24 oz total)
  • 1/3 cup granulated sugar
  • 1 1/2 cups heavy whipping cream, cold
  • 1/2 cup sour cream
  • 1 (6 oz) pkg raspberry gelatin (Jell-O)
  • 1/4 cup water


  • Line a glass casserole dish with parchment paper and spray with baking spray.
  • With a hand mixer, crush the graham crackers and place into a bowl. Add sugar and melted butter and mix. Transfer to the dish and press down to form the first layer. Refrigerate crust.
  • In a large bowl, combine cream cheese, sugar, and sour cream until creamy.
  • In a separate bowl, beat heavy whipping cream until stiff peaks form.
  • Add the whipped cream to the cream cheese mixture and beat on low speed just until combined.  Refrigerate cream.
  • In a saucepan, combine raspberry gelatin and water. Cook until gelatin bubbles and completely dissolves. Remove from heat and allow to cool completely. 
  • Divide the cream mixture evenly into two bowls.
  • Add the cooled raspberry gelatin to one of the bowls. Beat on low speed until combined. 
  • Add the raspberry cream over graham crackers layer, spreading evenly.
  • Add the cream cheese layer over the raspberry layer, spreading evenly.
  • Refrigerate cheesecake (at least 3 hours). Top with raspberries before serving!
  • Enjoy.