Description
Creamy raspberry cheesecake bars layered over a buttery biscuit crust and topped with shredded coconut. These no bake bars are smooth, fruity, and perfectly balanced between sweet and tangy, making them an ideal make-ahead dessert.
Ingredients
Units
Scale
- 200 grams digestive biscuits or graham crackers
- 100 grams melted butter
- 400 grams cream cheese
- 100 grams granulated sugar
- 200 grams fresh raspberries
- 200 milliliters heavy cream
- 50 grams shredded coconut
Instructions
- Preheat the oven to 180 degrees Celsius if baking the crust. Line a square pan with parchment paper.
- Crush the 200 grams digestive biscuits or graham crackers into fine crumbs using a food processor or rolling pin.
- Mix the crumbs with 100 grams melted butter until evenly combined.
- Press the crumb mixture firmly into the base of the prepared pan to form an even layer.
- Bake the crust for 8 to 10 minutes if desired, then allow it to cool completely. Alternatively, chill in the refrigerator until firm.
- In a large bowl, beat 400 grams cream cheese with 100 grams granulated sugar until smooth and creamy.
- In a separate bowl, whip 200 milliliters heavy cream until soft peaks form.
- Gently fold the whipped cream into the cream cheese mixture until fully combined.
- Lightly fold in 200 grams fresh raspberries to create gentle swirls without fully blending.
- Spread the filling evenly over the cooled crust and smooth the top with a spatula.
- Sprinkle 50 grams shredded coconut evenly over the surface.
- Refrigerate for at least 4 hours, or until fully set.
- Lift from the pan using the parchment paper, slice into 12 bars, and serve chilled.
Notes
- Make sure the cream cheese is at room temperature for a smooth filling.
- Chill thoroughly before slicing to achieve clean edges.
- Wipe the knife between cuts for neat, professional looking bars.
Nutrition
- Serving Size: 1 bar
- Calories: 320 kcal
- Sugar: 18 g
- Sodium: 190 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg