No-Bake Raspberry Cheesecake Bars

Oh, have I got a recipe for you.

These raspberry cheesecake bars may just be the easiest, most delightful, make-ahead-friendly, no-bake dessert in the entire universe.

Here's the rundown: You whip up the creamy cheesecake filling right in a blender, spread it over a graham cracker crust, then swirl raspberry preserves—straight from the jar—over the top. Add a few fresh raspberries, pop the whole thing in the fridge, and like magic, it’s ready to slice and serve in about three hours. Aren't no-bake desserts wonderful in that way?

I like to slice the whole thing into squares, but you could do little bars if you like. The most important part is that you make sure each one gets a raspberry on top! This is one of my favorite raspberry recipes to make for a cute Valentine's Day dessert, Easter treat, or Mother's Day surprise, but they're also perfect for those blazing summer days when it's too hot to turn on the oven. Cheesecake recipes don't get any easier than this!

Can you use a different flavor of preserves?

Yes! This recipe works well with other flavors of preserves like strawberry, blackberry, or blueberry. Choose your preserves, then grab the coordinating fresh fruit for topping!

Can you freeze no-bake raspberry cheesecake bars?

Yes, these bars hold up well in the freezer! If you plan to freeze them, hold off on adding the fresh raspberries on top. After chilling, wrap the bars (sliced or unsliced) in a layer of plastic wrap followed by foil, or place them in an airtight container. Freeze for up to three months. Thaw overnight in the refrigerator, then top with fresh raspberries before serving.