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

Ingredient Substitutions

• Instead of Oreo Cookies: Graham crackers, Chocolate wafer cookies
• Instead of Unsalted Butter: Margarine, Coconut oil (solid)
• Instead of Granulated Sugar: Honey, Maple syrup (use less)
• Instead of Cream Cheese: Neufchatel cheese, Mascarpone (for richer texture)
• Instead of Sour Cream: Greek yogurt, Crème fraîche
• Instead of Confectioners' Sugar: Powdered erythritol, Powdered sugar substitute
• Instead of Vanilla Extract: Vanilla bean paste, Maple extract (smaller amount)
• Instead of Lemon: Lime zest and juice, Lemon juice concentrate
• Instead of Heavy Cream: Whipping cream, Coconut cream (for dairy‑free)
• Instead of Raspberries: Strawberries (chopped), Blackberries
• Instead of Raspberry Sauce – Raspberries: Mixed berries
• Instead of Raspberry Sauce – Granulated Sugar: Honey, Maple syrup (use less)
• Instead of Cooking Spray: Butter, melted, Oil spray
• Instead of Aluminum Foil: Parchment paper

Equipment Needed

• Food Processor
• Mixing Bowl
• Hand Mixer or Stand Mixer
• Measuring Cups and Spoons
• 8×8‑inch Square Pan
• Offset Spatula
• Saucepan
• Fine Mesh Sieve
• Parchment Paper (optional)
• Hot Water Bowl (for hot knife) (optional)
• Sharp Knife (optional)
• Clean Rag (optional)

Critical Steps — Do Not Skip

• Achieving a cohesive crumb crust without it falling apart.
• Mixing cream cheese and sour cream until completely smooth.
• Folding whipped cream gently to retain air.
• Ensuring raspberries are dry before folding into the batter.
• Creating a smooth raspberry sauce and straining seeds.
• Chilling the cheesecake long enough for a firm slice.

Chef Tips from the Video

• Room‑temperature cream cheese mixes much smoother and prevents lumps.
• Chill the mixing bowl and beaters before whipping heavy cream for maximum volume.
• Use a light hand when folding berries to keep the batter airy.
• For a glossy finish, drizzle a thin layer of melted white chocolate over the raspberry swirl just before serving.

Troubleshooting

Storage

Refrigerator: Cover tightly with plastic wrap; lasts 3–4 days.

Freezer: Freeze in an airtight container for up to 1 month; thaw in refrigerator before serving.

Room temperature: Not recommended; cheesecake may soften and spoil.

Make-Ahead Tips

• Prepare the Oreo crust a day ahead and keep refrigerated.
• Raspberry sauce can be made up to 3 days in advance; store in a sealed jar.
• Assemble the cheesecake and refrigerate; add the sauce just before serving for a fresher look.

Frequently Asked Questions