Melted Butter – Salted butter or unsalted butter both work well in the crust, it just depends on your preference. This delicious recipe is everything you love about raspberry cheesecake but in bar form! This makes them delightful finger food, perfect for serving at parties or events. You could also put a layer of it halfway in the middle of the cheesecake, for an extra hit of berry flave. This is what I did- although you can’t really see it in the pics, it is there, and it is absolutely delish. These mini raspberry Oreo no bake desserts are best when chilled in the fridge. They don’t need that long – 1-2 hours is a sufficient amount of time. However, because they taste better chilled, they can be easily made a day ahead. Oh my!! These raspberry cheesecake bars look incredible! Your pictures are amazing I am drooling all over my keyboard right now but I am printing the recipe right now and these will be on my table this weekend. Kids will be delighted, not to mention me and hubby too! 😉

Combine cocoa powder, flour and salt in a medium mixing bowl and whisk together until well combined. Frozen raspberries: If raspberries are in season and you wish to use fresh ones, you will need 2 pints (equal to 2 cups). Use fresh, ripe raspberries instead of frozen. If you’re in a pinch and only have frozen, then let them only partially thaw before adding the sugar to them. You don’t want them to completely thaw or they will be extremely mushy and have too much water in them which will affect how the ice cream sets up.Then top the pan with a plate or a cardboard cake round, and flip it over to release the cheesecake. You might need to give it a little shimmy-shake. In a medium saucepan, combine half and half and heavy cream. (This is the same thing as whipping cream). Turn the heat to medium low and stir occasionally until it reaches a low simmer. The edges will start bubbling lightly.

Eric and I are obsessed with this ice cream shop in Sacramento called Gunther’s. (If you’re ever in the area you HAVE to stop by. They’ve been open for 70 years!) We will take any excuse to go, especially if we have friends visiting from out of town.I'm Allie, a former pastry chef. I love being in my kitchen, almost as much as I enjoy feeding people delicious treats! With my simple recipes, you'll transform the most basic ingredients into treasured memories!

In a large bowl, mix the cream, milk, sugar, raspberry jam and vanilla. Stir until sugar is dissolved.In a large mixing bowl with a hand mixer or the bowl of a stand mixer, add in cream cheese and beat until smooth, scraping the bowl as needed. Add sugar, egg, and vanilla, and mix until smooth. Transform this lasagna into a pie by making it in a pie dish. Follow the same steps to layer your pie (a deep dish pie tin is recommended). Since the pie dish will be a little smaller, don’t feel like you have to use all of the mixture for each layer. All the layers work together perfectly with the sweet golden Oreo cookie crust, a tangy no bake cheesecake layer, raspberry jello layer, and a smooth & creamy whipped topping to finish it off. Pipe swirls of softly whipped cream around the edge of the cake, then add fresh raspberries and a flurry of powdered sugar. Gorgeous! THE PAN In a large bowl, whip the cream and powdered sugar until stiff. Transfer half of the whipped cream into a small bowl and add Nutella in. Mix with a spoon until well combined. Add raspberries to the large bowl and whisk with electric mixer to break them. You can add more raspberries if you like.