Easy No Bake Raspberry Cheesecake Bars (Homemade Jam)

Easy No Bake Raspberry Cheesecake Bars (Homemade Jam)

Why You Should Give This Recipe a Try

Easy No Bake Raspberry Cheesecake Bars (Homemade Jam) have the perfect tangy taste and creamy texture of a traditional cheesecake in a no bake dessert. An easy to make graham cracker crust serves as the base for a rich topping of whipped cream, cream cheese, and sour cream mixed with tart, homemade raspberry jam. Each step is super simple but produces delicious cheesecake bars without the fussiness of a traditional cheesecake. I actually enjoy no bake cheesecake so much, I have several. This Cream No Bake Hot Chocolate Cheesecake with Oreo Crust and No Bake Pumpkin Cheesecake are among my favorites.

And while you can turn this into a 9-inch springform cake, I think bar form is the perfect dessert for bringing along to a potluck or backyard gathering. Anyway you slice it, Easy No Bake Raspberry Cheesecake Bars (Homemade Jam) are a delicious tart and tangy treat the whole family will enjoy. 

Some of the best features of this recipe:

No Bake: Cheesecake is great but the whole process of baking it in a water bath is not. It leaves room for cracks and for underbaking. No baking? No problems!

Homemade jam: These bars are absolutely bursting with homemade raspberry jam made from four simple ingredients – raspberries, sugar, cornstarch, and a squeeze of lemon juice. Make some extra for spreading on toast or croissants, or for adding to some plain yogurt.

Portable: You can bring a cake to a function, of course, but if you can cut these into bars and easily transport these in a container, why wouldn’t you?

As with all of my recipes, Easy No Bake Raspberry Cheesecake Bars are super simple to make with no complicated cooking techniques, no special equipment, and with basic ingredients found in any grocery store.

Recipe Ingredients

Raspberry Jam:

12 oz fresh raspberries

1/3 cup granulated sugar

2 tbsp cornstarch

1 tbsp fresh lemon juice

Cheesecake:

9 sheets of graham crackers (one packet)

5 tbsp granulated sugar granulated

5 tbsp butter

16 oz full fat cream cheese (room temperature)

1/4 cup sour cream (room temperature)

1/2 cup + 3 tbsp confectioners sugar (powdered sugar)

1 cup heavy whipping cream (very cold)

Sliced fresh raspberries (optional)

Helpful Tools

• Rolling pin or food processor
• Ziploc bag
• Medium saucepan
• ​Rubber spatula
• Fine mesh strainer
• ​Medium bowl
• Large bowl
• Small microwavable dish or container
• Stand mixer with paddle attachment and  whisk attachment
• Measuring cups
• Measuring spoons
• Wooden spoon
• 9-inch baking pan
• ​Parchment paper
• Offset spatula

Ingredient Notes

Cream cheese: Be sure to use full-fat cream cheese for the best taste and texture. Soften to room temperature before using.

Sour cream: Sour cream should also be full fat and at room temperature.

Heavy whipping cream: For best results, use heavy whipping cream and not just heavy cream. It should be VERY cold.

Raspberries: I like using fresh raspberries over frozen to reduce the amount of added liquid. I supposed there is a clever way to manage that, but I haven’t discovered it yet.

Step-by-Step Instructions

1. Prepare the raspberry jam first so it will have time to cool a bit before adding it to the cake.

2. Pour the raspberries into a medium saucepan.

3. Sprinkle the 1/3 cup granulated sugar, 2 tbsp of cornstarch, and 1 tbsp fresh lemon juice over the berries and stir.

4. Cook over medium heat until the berries break down and the mixture thickens, about 10 minutes.

5. Place a fine mesh strainer over a medium bowl. Add the berry mixture to the strainer a bit at a time and push it through to remove the seeds. Continue until all of the jam is strained. You may need to clean the seeds from the strainer between batches.

6. Set aside the jam to cool.

7. Preheat the oven to 350 degrees Fahrenheit.

8. Prepare the graham cracker crust by placing 9 full sheets of graham crackers (one packet) in a Ziploc bag. Seal the bag leaving a very small opening for the air to escape.

9. Crush the graham crackers into fine crumbs using a rolling pin. This can also be done with a food processor.

10. Cut the butter into tablespoon size pieces (doesn’t have to be perfect) and place in a small microwavable bowl. Microwave until completely melted, about 30 seconds.

11. Place the graham cracker crumbs in a large bowl. Add the melted butter and 5 tbsp of granulated sugar. Toss with a fork until the crumbs are complete moistened.

12. Line the bottom of a 9-inch baking pan with parchment paper. You can leave a bit of an overhang for easy lifting later.

13. Pour the crumbs into the bottom of the pan. Press the crumbs down in an even layer. You can start with your hands and then smooth everything out with the bottom of a dry measuring cup. Do not press too hard or the crust will become difficult to cut. 

14. Bake the crust for 10 minutes. Make sure to let it cool completely before using.

15. Prepare the no bake cheesecake batter by cutting the cream cheese into large chunks.

16. Place the cream cheese, 1/2 cup + 3 tbsp confectioners sugar, and 1/4 cup sour cream into the bowl of a stand mixer fitted with a paddle attachment.

17. Mix on low speed until all of the ingredients are thoroughly blended. Set aside.

18. Make whipped cream for the cheesecake batter. Ideally, you will do this in a separate bowl of the stand mixer. If you don’t have a second bowl to use, you can transfer the cream cheese mixture to a large bowl.

19. Place 1 cup of very cold heavy whipping cream into the bowl of the stand mixer fitted with a whisk attachment.

20. Mix on medium high speed until stiff peaks form. Be careful not to over mix as you can easily turn the cream into butter.

21. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula. Mix until they are completely combined.

22. Add half of the cooled raspberry jam to the no bake cheesecake batter, folding it in until completely combined.

23. Pour the raspberry cheesecake batter onto the cooled graham cracker crust and smooth with an offset spatula.

24. Use a tablespoon to drop the remaining raspberry jam over the surface of the no bake cheesecake. Swirl it in using the back of a knife or an offset spatula. As the cheesecake filling is a rather thick mixture, this may leave grooves that don’t close over. Use the offset spatula to smooth those out as well.

25. Cover the no bake raspberry cheesecake with plastic wrap or aluminum foil and place in the refrigerator for at least 8 hours or, ideally, overnight.

26. Remove the chilled cheesecake bars from the pan, lifting with the parchment paper overhand, and cut into squares. You decide the perfect size!

Check out the printable recipe care, below, for the step-by-step directions for this easy recipe. 

Storage

Store leftover No Bake Raspberry Cheesecake Bars (Homemade Jam) in an airtight container in the refrigerator for 3-4 days.

Tips & Tricks

Removing the seeds from the jam is a must. There are simply way to many seeds to useful in the otherwise smooth cake filling. Be sure to push down firmly when removing the seeds so that all of the jam drops into the bowl.

​As noted in the recipe, you want to press down relatively firmly on the crust, but do not overdo it. The crust can easily become hard and difficult to cut it you use too much pressure.

Stiff peaks mean exactly what they sound like: the peaks don’t flop over when you remove the whisk attachment and hold it up. I like to use the mixer until the cream is just on the verge of stiff peaks and then remove the whisk and use it to mix by hand until I reach the perfect consistency.

Feel free to decorate the edges of the cake with halved fresh raspberries. A mix of other fresh berries would be delicious as well.

Use a very sharp knife to cut the cheesecake into bars, cleaning the blade between cuts. If you need to eat what you remove from the blade, I won’t judge you. 

Not into bars? You can also make this same recipe as a whole no bake cheesecake. Use a 9-inch springform pan and be sure to line the bottom with a circle of parchment paper. 

Baking is really my passion, so I have lots of other easy and delicious desserts for you to try.

​Easy Homemade German Apple Strudel with Puff Pastry

Soft Ginger Cookies with Cinnamon Marshmallow Buttercream

Best Old Fashioned Soft & Chewy Iced Oatmeal Cookies 

Easy Chocolate Ganache Tart with Raspberry Jam