No-Bake Frozen Raspberry Cheesecake Squares
Creamy no-bake raspberry cheesecake filling on top of a shortbread or graham cracker crust topped with fresh raspberries. A creamy no-bake frozen dessert.
When it hits 110 degrees in Arizona, there is no way I want to crank up the heat on my oven and make my house even hotter! I am looking for no-bake desserts which are quick and easy. This is a creamy, frozen no-bake dessert using fresh berries in season so it is the perfect summer dessert!
These No-Bake Raspberry Cheesecake Bars start with a homemade buttery shortbread cookie or graham cracker crust. The cookies are crumbled until they are completely fine and mixed with melted butter and a touch of sugar. Since these are no-bake cheesecake bars, you just press the crust into a pan and put it in the freezer to set-up, while you make the filling.
The frozen berry cheesecake filling is made with softened cream cheese, sugar, fresh raspberries, and homemade whipped cream is folded in. You can even add a touch of fresh lemon juice or mint to give it some extra freshness. The filling is poured over the chilled crust and is placed in the freezer for at least 4 hours or overnight.
When ready to serve, I love to top it with fresh raspberries and freshly whipped sweetened cream. It just puts it over the top. This is such a beautiful no-bake dessert perfect for any of your summer events.
The beauty of this recipe is the versatility. You can make these Frozen Raspberry Cheesecake Bars using any of your favorite berries — strawberries, blueberries, or blackberries. You could even make Frozen Berry Cheesecake Bars and use a combination of berries!
When I was attending the Everything Food Conference, Jocelyn from Grandbaby Cakes was there demonstrating her Strawberry Cheesecake Bars. I tasted the frozen bars, fell in love with them, and since my daughter is such a raspberry fan, I made it for her using fresh raspberries. It is such a simple recipe and can be used in so many ways!
How to make No-Bake Frozen Raspberry Cheesecake Bars:
- Line a 8 x 8 baking pan with parchment or waxed paper and let it overhang over the sides.
- In a food processor, pulse shortbread cookies or graham crackers until fine crumbs. Add melted butter and sugar and mix until combined. If you don’t have a food processor, crush the shortbread cookies or graham crackers in a large Ziploc bag until crushed. In a large bowl, stir together crumbs, melted butter, and sugar.
- Press crust into baking pan. Place in the freezer for 15 minutes.
- Meanwhile, make the filling in a blender by combining softened cream cheese, sugar, and fresh raspberries. Whip whipping cream until soft peaks form. Fold whipped cream into cheesecake filling. Pour over the chilled crust. Place in the freezer for at least 4 hours or overnight.
- When ready to serve, remove from the freezer, cut into slices and top with fresh whipped cream and fresh raspberries.
Here are some of my favorite baking tools for these Frozen Cheesecake Squares:
No-Bake Frozen Raspberry Cheesecake Squares. Creamy no-bake raspberry cheesecake filling on top of a shortbread or graham cracker crust topped with fresh raspberries. A creamy no-bake frozen dessert.
- 2 cups Shortbread Cookie or Graham Cracker Crumbs
- 1/2 cup Melted Salted Butter
- 2 Tablespoons Sugar
- (2) 8-ounce pkgs. Cream Cheese (softened)
- 1 cup Sugar
- 1 1/2 cups Fresh Raspberries (reserve 1/4 cup for garnish)
- 1 cup Fresh Whipped Cream
- 1 teaspoon Vanilla
- Fresh Raspberries
- Fresh Whipped Cream
For the Strawberry Cheesecake Filling:
While cookie crust chills, add cream cheese, sugar, strawberries and vanilla to Vitamix.
Blend mixture starting at Variable 1 and going up to Variable 9 and blend until smooth. If needed, use the tamper to push all the ingredients down towards the blades. This will insure everything is blended evenly and smoothly.
Add half of whipped cream to cheesecake filling and gently fold in using a spatula. Repeat with remaining whipped cream.
Remove baking pan with crust from refrigerator and pour filling into baking pan and smooth with a spatula.
Freeze cheesecake for at least 4 hours then use a hot knife cut into 3 rows horizontally and vertically creating 9 bars. Keep frozen and put in refrigerator for about 30 minutes before serving.
Line an 8 x 8 square baking pan with parchment or wax paper leaving some to overhang outside the sides of the pan.
In a food processor, blend the shortbread or graham crackers until fine crumbs form. Add melted butter and sugar and mix until combined. If you don't own a food processor, add the crumbs, melted butter, and sugar in a bowl and mix together.
Press crust mixture into the bottom of the pan. Place in the freezer for at least 15 minutes.
While the crust is chilling, make the cheesecake filling. Add softened cream cheese, sugar, and fresh raspberries to a blender or mixer. Mix until completely creamy.
Whip 1 cup of heavy cream until soft peaks form. Fold into cream cheese mixture.
Remove the crust from the freezer and pour filling all over the crust. Cover and place in the freezer for at least 4 hours or overnight.
When ready to serve, cut into slices and top with fresh raspberries and homemade whipped cream. Serve cold.
- Recipe adapted from Jocelyn at Grandbaby Cakes