No Bake Raspberry Cheesecake Bars by @millsandbuns

20 min

8 servings

🍪

120 g

Biscuits

🧈

30 g

Butter

🧀

140 g

Cream cheese

🍬

15 g

Icing sugar

🍫

80 g

White chocolate

🫐

60 g

Raspberry jam

🥛

100 g

Whipped cream

  1. Melt
    • butter

    Melt the 30 g butter in a microwave-safe bowl until liquid.

  2. Combine
    • crushed biscuits
    • butter

    Combine the 120 g crushed biscuits with the melted butter until evenly moistened.

  3. Press
    • crushed biscuits
    • butter

    Press the biscuit mixture firmly into the base of the 8 x 4 inch loaf pan.

  4. Refrigerate
    • Biscuits

    Refrigerate the biscuit base while preparing the cheesecake filling.

  5. Melt
    • white chocolate

    Melt the 80 g white chocolate in a microwave-safe bowl, stirring at short intervals until smooth.

  6. Whisk
    • cream cheese
    • icing sugar

    Whisk the 140 g cream cheese with 15 g icing sugar until smooth and lump-free.

  7. Whisk
    • white chocolate
    • raspberry jam
    • Cream cheese

    Whisk the melted white chocolate and 50 g raspberry jam into the cream cheese mixture until fully combined.

  8. Fold
    • whipped cream

    Fold the 100 g whipped cream gently into the cheesecake mixture until no streaks remain.

  9. Spread
    • cream cheese
    • icing sugar
    • white chocolate

    Spread the cheesecake filling evenly over the chilled biscuit base.

  10. Spoon
    • raspberry jam for swirling

    Spoon the 10 g raspberry jam for swirling over the filling and swirl it lightly with a knife.

  11. Refrigerate

    Refrigerate the cheesecake bars for 60 to 120 minutes until firmly set.

  12. Slice

    Remove the set cheesecake from the pan and slice it into 6 bars before serving.

No Bake Raspberry Cheesecake Bars by @millsandbuns

20 min

8 servings

🍪

120 g

Biscuits

🧈

30 g

Butter

🧀

140 g

Cream cheese

🍬

15 g

Icing sugar

🍫

80 g

White chocolate

🫐

60 g

Raspberry jam

🥛

100 g

Whipped cream

Preparation Steps

  1. Step 1/12

    Melt the 30 g butter in a microwave-safe bowl until liquid.

    🧈butter
    🥣mixing bowl

  2. Step 2/12

    Combine the 120 g crushed biscuits with the melted butter until evenly moistened.

    🍪crushed biscuits
    🧈butter
    🥣mixing bowl
    🥄spoon

  3. Step 3/12

    Press the biscuit mixture firmly into the base of the 8 x 4 inch loaf pan.

    🍪crushed biscuits
    🧈butter
    🍳8 x 4 inch loaf pan
    🥄spoon

  4. Step 4/12

    Refrigerate the biscuit base while preparing the cheesecake filling.

    🍳8 x 4 inch loaf pan

  5. Step 5/12

    Melt the 80 g white chocolate in a microwave-safe bowl, stirring at short intervals until smooth.

    🍫white chocolate
    🥣mixing bowl
    🥄spoon

  6. Step 6/12

    Whisk the 140 g cream cheese with 15 g icing sugar until smooth and lump-free.

    🧀cream cheese
    🍬icing sugar
    🥣mixing bowl
    🥄whisk

  7. Step 7/12

    Whisk the melted white chocolate and 50 g raspberry jam into the cream cheese mixture until fully combined.

    🍫white chocolate
    🫐raspberry jam
    🥣mixing bowl
    🥄whisk

  8. Step 8/12

    Fold the 100 g whipped cream gently into the cheesecake mixture until no streaks remain.

    🥛whipped cream
    🥣mixing bowl
    🥄rubber spatula

  9. Step 9/12

    Spread the cheesecake filling evenly over the chilled biscuit base.

    🧀cream cheese
    🍬icing sugar
    🍫white chocolate
    🫐raspberry jam
    🥛whipped cream
    🍳8 x 4 inch loaf pan
    🥄rubber spatula

  10. Step 10/12

    Spoon the 10 g raspberry jam for swirling over the filling and swirl it lightly with a knife.

    🫐raspberry jam for swirling
    🍳8 x 4 inch loaf pan
    🥄spoon
    🔪knife

  11. Step 11/12

    Refrigerate the cheesecake bars for 60 to 120 minutes until firmly set.

    🍳8 x 4 inch loaf pan

  12. Step 12/12

    Remove the set cheesecake from the pan and slice it into 6 bars before serving.

    🍳8 x 4 inch loaf pan
    🔪knife

Composition

Ingredients

Types

Grains, Biscuits, Dairy, Fat, Cheese, Sweetener, Confectionery, Chocolate, Fruit, Preserves, Cream

Ingredients

Biscuits, Butter, Cream cheese, Icing sugar, White chocolate, Raspberry jam, Whipped cream

Notes

Biscuits (for the base, crushed), Butter (for the base), White chocolate (melted), Raspberry jam (raspberry jam or preserve, extra for swirling on top, amount not given)

Allergens

Gluten, Milk, Soy

Dietetics

Dietary regimen

Vegetarian, Egg-Free

Calories

277 kcal

Macro nutrients

Protein: 3.5g, Carbohydrates: 25.4g, Total Fat: 18.2g, Saturated Fat: 10.8g, Fiber: 0.5g, Sugars: 18.4g

Nutritional Information

Minerals

Calcium: 119mg, Potassium: 98mg, Iron: 0.6mg, Sodium: 178mg

Vitamins

Vitamin A: 182mcg, Vitamin C: 1mg, Vitamin D: 0.5mcg, Vitamin B12: 0.3mcg

Preparation

Time Information

Preparation

20 minutes

Overall

20 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

8 x 4 inch loaf pan, mixing bowl, whisk, rubber spatula, measuring scale, spoon, knife

Appliances

Refrigerator, Microwave

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Afternoon Tea, Party, Summer, Celebration

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

British

Geographic

to inform

Various

Aspect

Texture

Velvety, Creamy, Smooth, Crumbly, Firm

Flavors

Sweet, Tart, Creamy, Buttery, Fruity, White Chocolate

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 2 hours (Keep away from direct sunlight,Do not leave out longer because the filling contains dairy), fridge : 3 days (Store in an airtight container,Keep at or below 4°C / 40°F), freezer : 1 month (Wrap individual bars tightly,Freeze in an airtight container,Thaw overnight in the refrigerator)