NO-BAKE RASPBERRY CHEESECAKE BARS
Steps:
- Crust
- Line 8-inch or 9-inch square pan with parchment paper, letting ends of paper extend over the sides of pan.
- Combine graham crumbs, butter and 2 Tbsp. sugar.
- Press crust mixture firmly onto the bottom of the pan. Place in the freezer for at least 15 min. Meanwhile, make the Raspberry Cheesecake Filling.
- Raspberry Cheesecake Filling
- Beat whipping cream in medium bowl with mixer on high speed until soft peaks form. Set aside.
- Beat cream cheese, jam, 1/2 cup sugar and vanilla in large bowl with mixer on medium-high speed until smooth. Gently fold in half of the whipped cream with a spatula, then fold in the remaining whipped cream.
- Remove the crust from the freezer, then pour the filling evenly over the crust. Cover and place in the freezer for at least 4 hours or overnight.
- Place dessert in the refrigerator for about 30 min. before serving. When ready to serve, cut dessert into slices and top with fresh raspberries.
Nutrition Facts : Calories 450, Fat 29 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 85 mg, Sodium 280 mg, Carbohydrate 0 g, Fiber 0.9278 g, Sugar 0 g, Protein 4 g
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