Ingredients
- For the Graham Cracker Crust:
- 2 cups graham cracker crumbs (about 15 full graham cracker sheets)
- 6 tablespoons unsalted butter, melted
- 3 tablespoons granulated sugar
- Pinch of salt
- For the Cream Cheese Filling:
- 16 ounces cream cheese (full-fat, softened)
- 1 cup powdered sugar
- 2 teaspoons vanilla extract
- 1½ cups heavy whipping cream (cold)
- Pinch of salt
- For the Raspberry Swirl:
- 2 cups fresh or frozen raspberries
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- Optional Garnishes:
- Fresh raspberries
- Mint leaves
- White chocolate shavings
- Whipped cream
- Lemon zest
Instructions
- Line a 9×13-inch baking pan with parchment paper, leaving an overhang for easy removal.
- For the crust: Combine graham cracker crumbs, melted butter, sugar, and salt. Press into the bottom of the prepared pan to form an even layer. Refrigerate while preparing the filling.
- For the raspberry swirl: In a saucepan, combine raspberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until thickened (5-7 minutes). Let cool to room temperature.
- For the filling: Beat softened cream cheese until smooth, then add powdered sugar, vanilla, and salt. In a separate bowl, whip cold heavy cream to stiff peaks and gently fold it into the cream cheese mixture until smooth.
- Spread the cream cheese mixture over the chilled crust. Spoon the cooled raspberry sauce on top in dollops and swirl using a butter knife or skewer.
- Cover and refrigerate for at least 4 hours, or overnight, to set. Slice into bars and garnish with fresh raspberries, mint, or whipped cream if desired.
Notes
For a firmer texture, chill the bars overnight. These can be stored in the refrigerator for up to 5-7 days or frozen for up to 3 months.