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.
Ingredients
crust-
- 2 packs original graham crackers (18 full crackers)
- 10 Tbsp unsalted butter
- 1/3 cup granulated sugar
cream-
- 18 oz cream cheese, room temp
- 1/3 cup granulated sugar
- 1 1/2 cups heavy whipping cream, cold
- 1/2 cup sour cream
- 6 oz raspberry gelatin (Jell-O)
- 1/4 cup water
Instructions
- 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.