No-Bake Raspberry Cheesecake Bars

These creamy no-bake raspberry cheesecake bars have a light and fluffy filling, tangy raspberry coulis, and a buttery crumb.

The base is made from a golden Oreo crumb (though you can sub this for graham crackers or plain vanilla cookies.

Pulse until fine, then drizzle in melted butter and pulse to create a clumpy mixture.

Press into a lined 8x8 baking pan, then place in the fridge or freezer.

Make the raspberry sauce combining raspberries and sugar and cooking it down until it forms a sauce.

Push it through a fine-mesh strainer to remove the seeds.

For the filling beat cream cheese, yogurt, sugar, vanilla, salt and lemon.

Fold through stiffly whipped cream, keeping the mixture nice and light.

Use an offset spatula to spread it over the chilled base.

Swirl over the raspberry sauce. Cover the cheesecake and chill for at least 8 hours.

When ready to serve, remove from the pan by lifting the parchment. Slice into 10 slices.

It's so light and creamy! For the full recipe, see the link!