Creamy No-Bake
Raspberry Cheesecake Bars
Graham Cracker Crust:
1 1/2 cups graham cracker crumbs
1/4 cup packed brown sugar
7 tablespoons of butter ~ melted
Combine all ingredients in a medium bowl. Press into a 8x8 or a 9x9 inch pan. Chill.
Filling:
2 8-ounce blocks cream cheese ~ room temp
1 cup powdered sugar
2 cups heavy cream
1 1/2 teaspoons vanilla
In a medium mixing bowl, beat cream cheese until smooth.
Add powdered sugar and mix well.
Add the heavy cream and vanilla and beat until thick, about 3-5 minutes.
Gently spread filling over the chilled crust.
Topping: (or use a can of pie filling instead)
2 cups fresh or frozen raspberries ~ reserve 1/2 cup for the finished topping as raspberries will break down in the cooking process.
2/3 cups sugar
1 tablespoon butter
1 1/2 tablespoons cornstarch
1 teaspoon vanilla
Combine all ingredients in a medium saucepan. Cook over medium/high heat for 5 - 10 minutes until sauce becomes thick.
Strain raspberries through a fine mesh strainer to eliminate the seeds.
Gently stir in reserved raspberries.
Allow to cool then gently spread over cheesecake.
Chill for 3-4 hours until set.
Slice into bars.
The cast of characters.
Mix up the crust ingredients.
Then press into an 8x8 or a 9x9 inch pan. Chill.
Now for the topping. Combine
everything in a saucepan and
cook until thickened.
Strain the seeds. Now at this point
you don't want to be like me and
forget to throw in a few reserved
berries. I'm a ditz. You don't want
to be a ditz.
Now for the filling. Beat the cream
cheese until smooth then add the powdered sugar.
Add the cream and vanilla
then beat until thick and creamy.
Like this!
Spread the filling on top of the chilled crust.
Then the topping...WITH SOME
BERRIES IN IT!!!
Still yummy anyway you serve it!
