Take your dessert up a notch with these easy No bake Cheesecake Bars! Filled with graham crackers, cream cheese, fresh raspberry spread and dark Chocolate!
This recipe originally published April 2014. It has been updated for your convenience.
Spring is in the air! And that always means more baking for me. I don’t know what it is about the sun shining more, but I get excited and want to be creative in the kitchen.
Plus when kids are home for Spring Break we always do a lot of baking and dessert making. Baking with the kids in the kitchen is a fun way to share in a creative adventure.
One of the best concoctions we’ve created from a spring break baking session are these amazingly decadent Spring Chocolate Raspberry No bake cheesecake bars! And let me tell you; they are a hit!
If you have to take anything to a potluck; this is what you want to show up with! You will be the talk of the town with these amazing no bake cheesecake bars!
Table of Contentshide
1EasyAmazing No Bake Cheesecake bars
2Chocolate Raspberry no bake Cheesecake Bars.
2.1Ingredients
2.2Instructions
2.3With whom would you share your No bake Cheesecake Bars?
Affiliate links are used to point you in the right direction to find the supplies that you might not already have on your shelves.I was gifted a bark mold and rubber spatula sample to help create this recipe, but all ideas/opinions are my own.
These mouth watering Chocolate Raspberry No bake cheesecake bars are super easy to create. The hardest part is simply waiting for each layer to harden up.
It doesn’t take a lot of kitchen utensils either! You will simply need:
1 bar bakers chocolate either milk or dark chocolate.
Instructions
To begin you melt some of the dipping chocolate then spread across the bottom of the bark mold.
Cool in fridge until chocolate is hard.
Use this recipe to make the Raspberry Filling
Spread a thin layer of raspberry filling and allow to cool in fridge while you mix up the cheesecake filling.
Mix up the Cheesecake filling from this no bake Cheesecake recipe.
Pour a layer of cheesecake filling on top of the raspberry filling.
Chill for 20 min
Mix crushed graham crackers with sugar
Spread the graham cracker mix on top of the cheesecake and gently pat down.
Melt more chocolate and spread gently across the graham cracker crust.
Refrigerate 12 hrs or overnight.
Gently flip the bark mold upside down on a cutting board
Gently remove the bark mold from the cheesecake bars
Gently cut into the designed squares
Enjoy
As I said earlier, the hardest part is simply waiting for the different layers to set up.
First, you melt your chocolate and spread a layer into the spring mold. Cool in fridge until the chocolate has hardened.
Add a thin layer of raspberry filling and allow to cool in the fridge while you mix up the cheesecake filling.
Add the layer of cheesecake filling and chill for at least 20 minutes to begin to form. You can let it chill longer, an hour is even still great.
Sprinkle with the Graham cracker crust and pat into place.
Add the final layer of chocolate to the top. And chill in the fridge for 12 hours to allow it to fully set.
Then you can remove from the mold, cut into squares and share!
The no bake cheesecake bars only uses about half of the cheesecake filling you make. So either get two Spring Bark molds and make two at once, or you can use the leftover cheesecake filling into a delicious no bake cheesecake with the leftover raspberry topping!
I should warn you. These are mighty rich in flavor. They are absolutely lip smacking, finger licking delicious! So they make an amazingly decadent dessert that you should share!
With Easter upon us; this is the perfect time to share some Spring cheer by making some of these up and taking a few squares to a close friend or neighbor!
We took some of ours to my in-laws. They always do so much for us. Help with the kids when I need. And are just amazing people. So we shared these delicious no bake cheesecake bars with them, and they were a huge hit.
But given time to chill all the way down to 40°F (4°C), which takes about six hours, the filling becomes firm and dense, much more like a "real" cheesecake and far easier to slice. During that time, the filling will lend some of its moisture to the crust, making it considerably less crumbly.
Melting is a common woe in no-bake cheesecakes! Here are some secrets to a firm, sliceable filling: 1. Whip the cream right: Over-whipping cream cheese or heavy cream can create a grainy, melty texture.
Your cream cheese needs to be room temperature before mixing. Trying to whip cold cream cheese into the filling will result in little lumps. Try this: Pull the cream cheese out of the fridge at least an hour before mixing. Unwrap the cream cheese and cut it into cubes if you're in a hurry to get the cake in the fridge.
Sometimes, you can simply over whisk, or under whisk a mixture. I cannot explain the differences, as it can vary as to why! You need to make sure when whisking a no-bake cheesecake mixture that you keep an eye on the mixture constantly so you can see when it thickens up!
They both are great in their own way. It all narrows down to your personal preferences. If you enjoy dense and velvety cake, a baked cheesecake is the one for you. Or if you crave some light and airy dessert post-dinner, go for the no-bake one.
Philadelphia cream cheese is a popular brand of cream cheese that is often used in cheesecake recipes, but there are many other brands of cream cheese that can be used as well.
Yes, Philadelphia makes a 24-ounce tub of pre-made cheesecake filling that you can use directly from the fridge—no baking necessary. The tub has everything you want from the sugary, sweet, cream cheese filling of a cheesecake, and it's ready to serve as-is.
I'd say it's too much liquid in the cheesecake batter and it didn't set fast enough and the liquid and moisture got into the base. Baking the base would help, but I guess if you need to bake it then there's no point to make a no bake cheesecake. Buiscuits, butter and a bit of cocoa powder for the base.
Cheesecake is clearly a different animal from bundts or cupcakes, but sour cream has a place here too! Combined with even more densely rich cream cheese, sour cream actually tempers the star ingredient a touch, softening its texture. It also adds another layer of tangy flavor and moisture to a cheesecake.
Thickener. In a no-bake cheesecake, there are three typical ways that you create structure: folding in stiffly whipped heavy cream, folding in an alternative stabilizer like Cool Whip, or gelatin.
When does No Bake Cheesecake expire? If unopened and refrigerated, a homemade no bake cheesecake should last 5-7 days. Once it has been opened or sliced into, the cheesecake should ideally be consumed within 2-3 days.
Avoid Overmixing: Unlike other cakes, where beating air into the batter is key, overmixed cheesecake can rise, fall and then crack from that excess air. Keeping ingredients (cheese, eggs, liquids and flavorings) at room temperature can help.
In some cases, your filling just needs more time to chill. No-bake cheesecakes generally need at least 4-6 hours in the refrigerator to set properly. If your filling is still runny after that time, try chilling it for another 2-4 hours.
Add gelatin or cornstarch: If your filling is runny, you can add a small amount of gelatin or cornstarch to thicken it up. Dissolve the gelatin or cornstarch in a little warm water before adding it to the filling [1]. Chill for a longer period: Sometimes, the filling just needs more time to set.
You might worry a runny middle means raw cheesecake, but it's totally safe and normal. The center will firm up as it cools on a cooling rack, resulting in the smooth surface you want. Test Kitchen Tip: Cheesecakes made with sour cream should jiggle a little more and will have a larger soft spot in the center.
Many recipes say to let the cheesecake sit in the turned-off oven with the door cracked for about an hour, then let it cool completely on the counter. It also needs to spend four hours, or ideally overnight, in the fridge before slicing and eating to ensure the perfect velvety smooth texture.
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