No-Bake Raspberry Cheesecake Bars

Creamy no-bake raspberry cheesecake bars with a light and fluffy mousse filling, tangy raspberry coulis, and a buttery crumb.

These easy cheesecake bars make the perfect summer dessert or treat for special occasions. It’s fresh and tangy with a creamy and soft, mousse-like filling.

no bake raspberry cheesecake.

The creamy cheesecake filling is mixed with some yogurt for a little extra tanginess. It’s a no-bake cheesecake, so no need for a water bath or to even turn on the oven!

I use a similar base in these no-bake pumpkin cheesecake bars.

The cheesecake batter

The no-bake filling for these raspberry cheesecake bars is super simple. It’s a classic no-bake cheesecake base, made of whipped cream, cream cheese, yogurt, sugar, lemon juice, and vanilla extract.

The cream is beaten until light and fluffy and folded together carefully with whipped cream cheese to keep it light and airy.

No-Bake Cheesecake without gelatin

There is no gelatin in this recipe so the cheesecake bars are softer than other recipes that do use gelatin. This is a personal preference. It creates a creamy, mousse-like texture.

If you prefer a firmer cheesecake you can add gelatine. See the notes in the recipe card to do this.

a slice of cheesecake with raspberry next to it.

Raspberry topping

The raspberry mixture is what makes these raspberry bars so delicious. A coulis is a smooth fruit sauce, either a fruit purée or made from crushed and strained fruits. It contains much less sugar than raspberry jam, which keeps it flavorful, tangy, and bright. You can use frozen or fresh raspberries.

Depending on where you live, frozen raspberries often are a lot cheaper. Frozen raspberries are picked at their prime size and sweetness too and make a wonderful coulis.

The raspberries are cooked down slowly with a little sugar, then strained to remove the seeds. Cooking the raspberries concentrates the flavor more than using a fresh raspberry swirl. The raspberry topping is spread on top of the cheesecake.

If you don’t feel like removing the seeds, make a raspberry compote instead!

spoon drizzling raspberry sauce.

Next time if you want to use strawberries instead, here is a strawberry coulis recipe, or use strawberry compote!

The crust

The crust is made from buttery golden Oreos. They’re blitzed into a crumb in a food processor and then combined with melted butter. This oreo cookie crust is pressed firmly into a pan and it will solidify once chilled in the fridge.

If you don’t have Oreos, use graham cracker crumbs or plain vanilla biscuits instead.

blitzed cookie crumbs.

Equipment

8-inch square baking pan– You’ll need an 8-inch square baking pan for these bars, the same square pan used in this crinkle brownie recipe. It makes a cheesecake square that can be easily sliced into 10 servings. The pan will be lined with parchment paper so that the cheesecake can be lifted out once it has been chilled.

Electric mixer or a stand mixer – to whip the cream and cream cheese

Food processor (optional) – A food processor is helpful to blend the cookies into crumbs, though you could also add them into a large Ziploc bag and use a heavy rolling pin or similar to crush the cookies.

Ingredients

Find the ingredient amounts for these raspberry swirl cheesecake bars in the recipe card at the bottom of this post. Here is a rundown of what you will need.

  • Golden Oreos (or other vanilla biscuits or graham crackers)
  • Butter – Salted or unsalted
  • Salt
  • Block cream cheese, room temperature. Use American-style block cream cheese, not tubs or light versions, or the cheesecake won’t set.
  • Cold heavy cream / Whipping cream
  • Greek yogurt (or use sour cream)
  • Vanilla paste or extract
  • Powdered sugar
  • Lemon juice (add in a touch of lemon zest too if you like an extra lemon kick!)
  • Fresh or frozen raspberries
  • Granulated sugar

Method

Crumb

Line an 8×8 square pan with parchment paper. Leave an overhang of parchment so that you can lift the cheesecake from the pan to slice it.

In the bowl of a food processor add the golden Oreos, and blend them on medium speed until they achieve fine crumbs. If you have no food processor, add the cookies to a large Ziploc bag and use a heavy rolling pin or similar to crush them.

Add the crumbs to the prepared pan and press it in evenly to create the cookie crust. Place the pan in the freezer while you prepare the raspberries.

cookie crumbs pressed in pan.

Raspberries

Add the raspberries to a small saucepan over low-medium heat along with the sugar. Cook over low heat while the raspberries begin to release their liquid, stirring regularly. Cook for around 5 minutes.

Once cooked, remove from the heat and push the cooked raspberries through a fine-mesh strainer, balanced over a small bowl, rubbing them along the bottom of the sieve with a spoon.

Take your time doing this to get all the raspberry pulp you can, leaving behind the seeds. Let the raspberry sauce chill in the fridge while the filling is made.

raspberry compote.

Filling

In a medium bowl, pour in the heavy cream and use a hand mixer or stand mixer fitted with the whisk attachment to beat the cream on medium speed until stiff peaks form.

In a large bowl add the cream cheese, and use a mixer to beat the cream cheese well until completely smooth. Add the yogurt, lemon, sugar, salt, and vanilla and beat again to combine into a creamy mixture. Add in half the whipped cream and use a spatula to fold it in. Continue with the remaining cream, carefully folding it all together.

Scoop the mixture on top of the chilled Oreo crust and use an offset spatula to smooth it out.

cheesecake mixture in pan.

Raspberry layer

Once the raspberry sauce has cooled, dollop the raspberry sauce all over the cream cheese mixture and use a skewer to swirl the sauce through.

Cover the cheesecake with plastic wrap or aluminum foil and chill in the fridge for at least 8 hours or up to 2 days.

raspberry compote.

Serving

Use a sharp knife to slice the cheesecake into 10 rectangles. You can cut extra if you want small squares. Cleaning the knife between each slice will keep it neater.

Leftover cheesecake can be stored in an airtight container in the fridge for up to 4 days. The finished cheesecake can also be frozen for up to 3 months.

no bake raspberry cheesecake

More raspberry recipes

no bake raspberry cheesecake.

No-Bake Raspberry Cheesecake Bars

Yield: 10
Prep Time: 15 minutes
Additional Time: 8 hours
Total Time: 8 hours 15 minutes

Creamy no-bake raspberry cheesecake bars with a light and fluffy mousse-like filling, tangy raspberry coulis, and a buttery crumb.

Ingredients

Crust

  • 190g golden Oreos (about 20 Oreos)*
  • 44g (3 Tbsp) butter, melted

Raspberries

  • 125g (1 cup) fresh or frozen raspberries
  • 25g (2 Tablespoons) granulated sugar

Filling

  • 240g (1 cup) heavy cream, cold
  • 120g (1 cup) powdered sugar,
  • 450g (16oz) block cream cheese, softened to room temperature
  • 60g (1/4 cup) greek yogurt or sour cream
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla paste or extract
  • 1/8 teasoon salt

Instructions

  1. Line an 8x8 square pan with parchment paper. Leave an overhang of parchment so that you can lift the cheesecake from the pan to slice it.
  2. In the bowl of a food processor add the golden Oreos, and blend them on medium speed until they achieve fine crumbs. If you have no food processor, add the cookies to a large Ziploc bag and use a heavy rolling pin or similar to crush them.
  3. Pour in the melted butter and pulse to combine the cookies and butter into a clumpy crumb mixture. Add the crumbs to the prepared pan and press it in evenly to create the cookie crust. Place the pan in the freezer while you prepare the raspberries.

Raspberries

  1. Add the raspberries to a small saucepan over low-medium heat along with the sugar.
  2. Cook for around 5 minutes, stirring regularly, until the raspberries have broken down and the sauce slightly thickens.
  3. Once cooked, remove from the heat and push the cooked raspberries through a fine-mesh strainer, balanced over a small bowl, rubbing them along the bottom of the sieve with a spoon.
  4. Take your time doing this to get all the raspberry pulp you can, leaving behind the seeds. Let the raspberry sauce chill in the fridge while the filling is made.

Filling

  1. In a medium bowl, pour in the heavy cream and use a hand mixer or stand mixer fitted with the whisk attachment to beat the cream on medium speed until stiff peaks form.
  2. In a large bowl add the cream cheese, and use a mixer to beat the cream cheese until smooth. Add the yogurt, lemon, sugar, salt, and vanilla and beat again to combine into a creamy mixture. Add in half the whipped cream and use a spatula to fold it in. Continue with the remaining cream, carefully folding it all together.
  3. Scoop the mixture on top of the chilled Oreo crust and use an offset spatula to smooth it out.
  4. Dollop the cooled raspberry sauce all over the cream cheese mixture and use a skewer to swirl the sauce through.
  5. Cover the cheesecake with plastic wrap or aluminum foil and chill in the fridge for at least 8 hours or up to 2 days. The longer is can be chilled, the better it will set.

Serving

  1. Use a sharp knife to slice the cheesecake into 10 rectangles. You can cut extra if you want small squares. Cleaning the knife between each slice will keep it neater.

Notes

Gelatine - This no-bake cheesecake is made without gelatine and produces a soft and creamy bar. For a firmer cheesecake, stir 2 teaspoons of powdered gelatine into 3 Tablespoons (45g) of cold water. Let it sit for 5 minutes to bloom. Warm the gelatine mixture in the microwave for 20 seconds or on the stove over low heat until the gelatine is just dissolved. Don't let the mixture boil. Let this cool to room temperature then fold this mixture into the cheesecake batter at the end.

*The golden Oreos can be substituted with graham crackers or plain vanilla biscuits, with a few alterations.

Vanilla biscuits - For 200g of vanilla biscuits, add 85g (6 Tbsp) melted butter.

Graham crackers - For 200g graham crackers, add 113g (1/2 cup) melted butter and 30g (1/4) cup powdered sugar.

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Nutrition Information:
Yield: 10 Serving Size: 1
Amount Per Serving: Calories: 424Total Fat: 32gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 85mgSodium: 253mgCarbohydrates: 30gFiber: 1gSugar: 23gProtein: 5g

This is an informational estimate only. I am not a certified Dietitian or Nutritionist

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