Raspberry Cheesecake Bars Recipe Taste of Home
Add the cooled raspberry gelatin to one of the bowls. Beat on low speed until combined. Add the raspberry cream over graham crackers layer, spreading evenly. Add the cream cheese layer over the raspberry layer, spreading evenly. Refrigerate cheesecake (at least 3 hours). Top with raspberries before serving!
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Make the crust first. Place all ingredients in the bowl of a food processor and pulse until you get a crumbly but pasty mixture. When it begins to stick to itself, you know it's ready! Line an 8 x 8" baking pan or dish with parchment paper on the bottom and sides. Press the crust mixture into the bottom evenly.
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Cook for around 5 minutes, stirring regularly, until the raspberries have broken down and the sauce slightly thickens. 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.
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1/4 cup granulated sugar. Combine the graham cracker crumbs, sugar, and melted butter in a medium-size bowl and stir with a fork until the butter is fully incorporated. Press the crumbs onto the bottom of a 9 inch pie pan to create the crust. Refrigerate crust for at least 30 minutes.
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Pour the cream cheese mixture into the heavy cream and fold the mixture in until no white streaks remain. Pour the filling into the chilled crust and chocolate, smoothing the top. Place in the freezer for at least 2 hours to firm the filling. Remove from the freezer 10-15 minutes before slicing and serving.
NoBake Raspberry Cheesecake Bars {Paleo, Vegan}
Preheat oven to 325 degrees and line a 9×9 pan with parchment paper to make a sling. Next, combine graham crackers, sugar, and melted butter, and stir until thoroughly mixed. Pour graham cracker crust into parchment lined pan and smooth the crust out with the back of a measuring cup.
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Line an 8×8 baking pan with parchment paper and set aside. In a plastic bag, crush the graham crackers finely with the bottom of a measuring cup. In a large bowl, combine graham crackers, 1/4 cup confectioners' sugar, salt, and melted butter. Stir the mixture the mixture is the texture resembles wet sand.
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Preheat oven to 350°F and line a 9×9 pan with parchment. In a large bowl add steel cut oats, almond flour, baking powder, and salt. Whisk together until well combined. Add sugar, buttermilk, and vanilla extract to the dry ingredients. In a small microwave-safe bowl melt the butter.
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Let it cool slightly. Pour the gelatine mixture into the cheesecake batter and whisk until combined. Reserve 1/3 of the batter into another small bowl. Mash the raspberries until a puree forms, add the mixture into the reserved cheesecake batter and mix well. Make sure to reserve some raspberry puree for the top.
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Line a 9×13" square baking pan with parchment paper on bottom and sides and set aside. For the crust, combine graham crackers and butter, and mix until all crumbs are covered. Press mixture firmly into an even layer in your prepared pan. Refrigerate while doing the filling.
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Leave oven on. For the filling: Melt the chopped white chocolate in a double boiler or the microwave. If using the microwave: place the white chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth.
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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.
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Instructions. Finely crush the graham crackers with a rolling pin. Stir the sugar and melted butter into the crumbs. Press into the bottom of a 9 x 13 inch pan. In the bowl of a stand mixer, beat the softened cream cheese and powdered sugar until light and fluffy.
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In a large bowl, beat the cream cheese until smooth with an electric mixer. Add 1 cup powdered sugar and beat until fluffy and smooth. Add 1 cup raspberry puree (almost all of it! You will have just a few tablespoons left over) and beat until incorporated. In a separate bowl, whip the cream until stiff peaks form.
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Start by making the raspberry filling. In a heavy, medium saucepan. Whisk together the cornstarch and sugar until there are no cornstarch lumps. Add the water, raspberries and lemon juice. Cook over medium heat, stirring frequently until thick. Remove from heat and cool completely, set aside. Next, make the crust.
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Combine cream cheese, powdered sugar and Cool Whip in a separate mixing bowl. Using a hand mixer combine till smooth and spread evenly over graham cracker crumb layer. Return 9x13 to the fridge to chill. Pour one and a half bags of raspberries into medium sauce pan over low heat. Mash raspberries with a fork.
