Lemon Raspberry Cheesecake Bars (No-Bake)

Ingredients

• 2 cups Oreo Cookies (finely ground; double‑stuf or classic both work)
• 1/4 cup Unsalted Butter (melted)
• 1 tablespoon Granulated Sugar (optional, adds a touch of sweetness to the crust)
• 8 oz Cream Cheese (softened at room temperature, full‑fat)
• 1/2 cup Sour Cream (full‑fat, room temperature)
• 1 cup Confectioners' Sugar (sifted)
• 1 teaspoon Vanilla Extract (pure vanilla)
• 1 Lemon (zest and juice; zest washed thoroughly, juice strained if seeded)
• 1 cup Heavy Cream (chilled, whipped to medium‑stiff peaks)
• 2 cups Raspberries (fresh or frozen; pat dry before folding into batter)
• 1 cup Raspberry Sauce – Raspberries (fresh or frozen; used for sauce)
• 1/4 cup Raspberry Sauce – Granulated Sugar (for sauce)
• 1 spray Cooking Spray (to grease the pan)
• 1 sheet Aluminum Foil (to line pan and cover cheesecake for chilling)

Instructions

1. Prepare the Crust

   Pulse the Oreo cookies in a food processor until finely ground. Transfer to a bowl, add melted butter and 1 tbsp sugar, then toss until the mixture resembles wet sand.

   Time: PT5M

2. Press Crust into Pan

   Line an 8×8‑inch square pan with parchment or foil, spray lightly. Press the crumb mixture evenly into the pan, leaving a slight overhang on the sides for easy removal later.

   Time: PT2M

3. Mix Cream Cheese and Sour Cream

   In a mixing bowl, beat softened cream cheese and sour cream together on medium speed for 2–3 minutes until smooth.

   Time: PT3M

4. Incorporate Confectioners' Sugar

   Scrape down the bowl, add sifted confectioners' sugar all at once, mix on low speed for 2 minutes, then increase to medium speed and continue mixing for 5 minutes.

   Time: PT7M

5. Add Flavorings

   Stir in vanilla extract, lemon zest, and lemon juice. Mix for another 2 minutes on medium speed.

   Time: PT2M

6. Whip Heavy Cream

   In a clean bowl, whip the heavy cream to medium‑stiff peaks (about 5 minutes).

   Time: PT5M

7. Fold Whipped Cream Into Batter

   Gently fold the whipped cream into the cream‑cheese mixture until just combined; avoid deflating the mixture.

   Time: PT2M

8. Prepare Raspberry Sauce

   Combine 1 cup raspberries and 1/4 cup sugar in a saucepan over medium heat. Cook, stirring occasionally, until the berries break down and the sauce thickens (about 8 minutes). Strain through a fine mesh sieve to remove seeds; let cool.

   Time: PT10M

   Temperature: Medium

9. Fold Raspberries Into Batter

   Pat dry the remaining 1 cup raspberries (fresh or thawed frozen) and gently fold them into the cheesecake batter.

   Time: PT2M

10. Assemble Cheesecake

    Pour the batter over the prepared crust, spreading evenly with an offset spatula.

    Time: PT2M

11. Add Raspberry Swirl

    Drizzle the cooled raspberry sauce over the top of the cheesecake. Use a knife or skewer to create a swirl or marble pattern as desired.

    Time: PT2M

12. Chill

    Cover the pan with aluminum foil and refrigerate overnight (or at least 6 hours) until firm. For a quicker set, place in the freezer for 20 minutes before cutting.

    Time: PT0M

13. Cut and Serve

    Remove the cheesecake from the pan by lifting the parchment/foil overhang. Heat a sharp knife in hot water or with a blowtorch, wipe dry, and cut the cheesecake into 9 equal squares (3×3).

    Time: PT5M

Nutrition Facts

Calories

250

Protein

4 g

Carbohydrates

28 g

Fat

14 g

Fiber

2 g