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No Bake Raspberry Cheesecake Bars

Kraft Memeber Recipe
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Makes: 9 servings Total Time: 4 hr 30 min
Category: Desserts Sub Category: Cheesecakes

what you need
  • CRUST
  • 24 butter cookies, crushed
  • 2 Tablespoons unsalted butter, melted
  • FILLING
  • 2 packages (8 ounces) Philadelphia Cream Cheese Reduced Fat, softened to room temperature
  • 7 ounces Kraft Marshmallow Crème
  • 1/8 teaspoon vanilla extract
  • 1/4 teaspoon fresh lime juice
  • 6 ounces package fresh raspberries, rinsed and patted dry
  • RASPBERRY COULIS
  • 3 Tablespoons sugar
  • 3 Tablespoons water
  • 6 ounces raspberries
  • 1/4 teaspoon fresh lime juice, strained
make it
Mix crumbs and butter together and lightly press into 9 inch square baking dish. Refrigerate while making filling.

Beat cream cheese, marshmallow crème, vanilla, and lime juice with electric mixer until light and fluffy. Gently fold in fresh raspberries and spoon over crust. Refrigerate while making the coulis.

Combine the sugar and water in a medium heavy pot and bring to a boil over high heat. Reduce the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. Add the raspberries and simmer, stirring occasionally, until the syrup thickens and reduces by 3/4 in volume, about 5 minutes.

Use a flexible rubber spatula to push the raspberries through a fine mesh strainer. Press down to extract as much juice as possible. Continue to press until all that remains is seeds. Stir in lime juice to taste and cool.

Spoon the coulis in a plastic bag. Snip small corner of plastic bag and drizzle the coulis over the raspberry cheesecake filling in a zig zag pattern. For a decorative effect, run a knife through coulis, in opposite directions. Any leftover coulis can be refrigerated in an airtight container for up to 3 days.

Cover and refrigerate at least 4 hours, but preferably overnight.
Notes
This is a creamy, light, and refreshing cheesecake! For a "plain" version, simply omit the lime juice and raspberries.
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