Creamy, fruity and delicious! These bars are a guaranteed hit!

Ugh. I hate these pictures.

I love these bars, but, hate these pictures.

In the past few weeks, these bars have been made more than once. Each time, I struggled to get photos of them that I really was ok with. They were just a challenge for me to photograph. So, I apologize for the not-so-great photos. But, honestly, they are so much better than the others..trust me.

The pictures may be “meh”, but, these bars ARE NOT! They are AMAZING!

Here is our breakdown:

• We start out with a basic graham cracker crumb base. Be sure to refrigerate or freeze the crust, once, it’s pressed into the pan. You base needs this to hold together. I froze ours for 30 minutes and it worked fine.
• Your next layer is a mixture of softened cream cheese, powdered sugar and whipped topping. This is your creamy, dreamy, cheesecake layer. Make sure to beat it until fluffy. It helps when spreading.
• Also, the cheesecake layer is not overly “cheesecake-y”. It’s soft and fluffy and has more a subtle taste of the cream cheese than your average cheesecake. If you have a not-so-lover of cheesecake in your life, they will probably still like these bars. My husband doesn’t really like any kind of cheesecake and he adored these.
• For the raspberry topping, use a 21 oz can of pie filling. If you don’t want raspberry, feel free to use another flavor. Just be sure to use the same size can and consistency.
• Once you spread the raspberry topping, refrigerate the bars for at least 2 hours before serving. They will still be good to eat before them, but, a bit soft.

Creamy, fruity and no baking needed for these No Bake Raspberry Cheesecake Bars. A great option for a weeknight dessert or your next party!

Give them a try and have a wonderful weekend!

Yield: 12-15 bars

No Bake Raspberry Cheesecake Bars

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Creamy, fruity and delicious! These bars are a guaranteed hit!

Prep Time 2 hours 30 minutes

Total Time 2 hours 30 minutes

Ingredients

FOR BASE:

• 2 cups graham cracker crumbs
• 1/2 cup (1 stick) butter, melted
• 1/3 cup sugar

FOR FILLING:

• 8 oz cream cheese, softened
• 8 oz whipped topping (ex: Cool Whip/TruWhip)
• 1 cup powdered sugar
• 1 tsp vanilla
• 21 oz can, raspberry pie filling

Instructions

FOR BASE:

1. In a bowl. mix together graham cracker crumbs, sugar and melted butter. Mix until fully combined. Press mixture evenly on to the bottom of 9 x 13 baking dish.  Place dish in freezer for 30 minutes to set.

FOR FILLING:

1. In a mixing bowl, beat softened cream cheese, powdered sugar and vanilla until combined.
2. Then, add in whipped topping and beat until combined and fluffy.
3. Spread mixture on top of graham cracker crust.
4. Then, spread raspberry pie filling on top of cream cheese mixture.
5. Refrigerate for at least 2 hours before serving.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 375Total Fat: 18gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 21mgSodium: 215mgCarbohydrates: 52gFiber: 2gSugar: 34gProtein: 4g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

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