No-Bake Raspberry Cheesecake Bars

myfoodandfamily.com

Dan Thompson

2 cups graham cracker crumbs (about 11 graham cracker sheets)

½ cup butter, melted

2 Tbsp. sugar

1 cup heavy whipping cream

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1 jar (12 oz.) raspberry jam

½ cup sugar

1 tsp. vanilla

½ cup raspberries

1 Crust

2 Line 8-inch or 9-inch square pan with parchment paper, letting ends of paper extend over the sides of pan.

3 Combine graham crumbs, butter and 2 Tbsp. sugar.

4 Press crust mixture firmly onto the bottom of the pan. Place in the freezer for at least 15 min. Meanwhile, make the Raspberry Cheesecake Filling.

5 Raspberry Cheesecake Filling

6 Beat whipping cream in medium bowl with mixer on high speed until soft peaks form. Set aside.

7 Beat cream cheese, jam, ½ cup sugar and vanilla in large bowl with mixer on medium-high speed until smooth. Gently fold in half of the whipped cream with a spatula, then fold in the remaining whipped cream.

Directions at myfoodandfamily.com

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