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Nobake raspberry cheesecake bars are sweet bites perfect for Valentine

Preheat oven to 350°F and line a 9×9 pan with parchment. In a large bowl add steel cut oats, almond flour, baking powder, and salt. Whisk together until well combined. Add sugar, buttermilk, and vanilla extract to the dry ingredients. In a small microwave-safe bowl melt the butter.

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Combine cream cheese, powdered sugar and Cool Whip in a separate mixing bowl. Using a hand mixer combine till smooth and spread evenly over graham cracker crumb layer. Return 9x13 to the fridge to chill. Pour one and a half bags of raspberries into medium sauce pan over low heat. Mash raspberries with a fork.

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Instructions. Coat an 8×8 inch baking dish with nonstick cooking spray. Combine the graham cracker crumbs, melted butter, and granulated sugar in a medium sized mixing bowl. Press into the bottom of the prepared baking dish to create the crust layer. Refrigerate while you prepare the filling.

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Leave oven on. For the filling: Melt the chopped white chocolate in a double boiler or the microwave. If using the microwave: place the white chocolate in a medium heat-proof bowl. Melt in 20 second increments in the microwave, stirring after each increment until completely melted and smooth.

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Instructions. Finely crush the graham crackers with a rolling pin. Stir the sugar and melted butter into the crumbs. Press into the bottom of a 9 x 13 inch pan. In the bowl of a stand mixer, beat the softened cream cheese and powdered sugar until light and fluffy.

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1/4 cup granulated sugar. Combine the graham cracker crumbs, sugar, and melted butter in a medium-size bowl and stir with a fork until the butter is fully incorporated. Press the crumbs onto the bottom of a 9 inch pie pan to create the crust. Refrigerate crust for at least 30 minutes.

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Line a 9×13" square baking pan with parchment paper on bottom and sides and set aside. For the crust, combine graham crackers and butter, and mix until all crumbs are covered. Press mixture firmly into an even layer in your prepared pan. Refrigerate while doing the filling.

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Start by making the raspberry filling. In a heavy, medium saucepan. Whisk together the cornstarch and sugar until there are no cornstarch lumps. Add the water, raspberries and lemon juice. Cook over medium heat, stirring frequently until thick. Remove from heat and cool completely, set aside. Next, make the crust.

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Cook for around 5 minutes, stirring regularly, until the raspberries have broken down and the sauce slightly thickens. Once cooked, remove from the heat and push the cooked raspberries through a fine-mesh strainer, balanced over a small bowl, rubbing them along the bottom of the sieve with a spoon.

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Raspberry Cream Layer. In a mixing bowl, beat 8 ounces of the cream cheese with the raspberry extract and red food coloring. Slowly pour in the chilled gelatin mix while mixing everything together. Once completely smooth, place into refrigerator to chill and thicken for one hour.

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Combine the graham cracker crumbs, granulated sugar and butter in a large bowl. Mix well and add to the bottom of the lined pan. Press the mixture firmly and evenly into the pan, then set aside.

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In a large bowl, beat the cream cheese until smooth with an electric mixer. Add 1 cup powdered sugar and beat until fluffy and smooth. Add 1 cup raspberry puree (almost all of it! You will have just a few tablespoons left over) and beat until incorporated. In a separate bowl, whip the cream until stiff peaks form.

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Let it cool slightly. Pour the gelatine mixture into the cheesecake batter and whisk until combined. Reserve 1/3 of the batter into another small bowl. Mash the raspberries until a puree forms, add the mixture into the reserved cheesecake batter and mix well. Make sure to reserve some raspberry puree for the top.

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Place in the freezer for 15 minutes. Meanwhile, make the filling in a blender by combining softened cream cheese, sugar, and fresh raspberries. Whip whipping cream until soft peaks form. Fold whipped cream into cheesecake filling. Pour over the chilled crust. Place in the freezer for at least 4 hours or overnight.

No bake raspberry cheesecake bars are sweet bites perfect for Valentine

Line an 8×8 baking pan with parchment paper and set aside. In a plastic bag, crush the graham crackers finely with the bottom of a measuring cup. In a large bowl, combine graham crackers, 1/4 cup confectioners' sugar, salt, and melted butter. Stir the mixture the mixture is the texture resembles wet sand.

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Add the cooled raspberry gelatin to one of the bowls. Beat on low speed until combined. Add the raspberry cream over graham crackers layer, spreading evenly. Add the cream cheese layer over the raspberry layer, spreading evenly. Refrigerate cheesecake (at least 3 hours). Top with raspberries before serving!