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As the warm sun graces the days of summer, nothing quite compares to the allure of frozen desserts. These delightful treats not only provide a refreshing respite from the heat but also evoke memories of sun-soaked picnics and gatherings with friends and family. Among the myriad of frozen indulgences, Frozen Raspberry Cheesecake Bars stand out as a perfect blend of flavor and texture. This recipe offers a harmonious balance of sweet and tart, thanks to the vibrant raspberries, all nestled within a rich, creamy cheesecake filling.

Frozen Raspberry Cheesecake Bars

Beat the summer heat with these refreshing Frozen Raspberry Cheesecake Bars! This easy-to-follow recipe combines a crunchy graham cracker crust with a creamy cheesecake filling, enhanced with tart raspberries and a hint of lemon zest. Perfect for barbecues or as a delightful treat, these visually stunning bars are quick to prepare, making them a must-have for any gathering. Enjoy the balance of sweet and tart flavors and cool off in style this season!
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Ingredients
  

1 ½ cups graham cracker crumbs

⅓ cup granulated sugar

½ cup unsalted butter, melted

2 packages (8 oz each) cream cheese, softened

1 cup powdered sugar

1 teaspoon vanilla extract

1 cup heavy whipping cream

2 cups fresh or frozen raspberries (thawed and drained if frozen)

Zest of 1 lemon

A pinch of salt

Instructions
 

Prepare the Crust: In a medium mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted unsalted butter. Stir well until the mixture resembles wet sand and all crumbs are fully coated. Firmly press the mixture into the bottom of a lined 9x9-inch baking dish, creating an even layer. Place the dish in the freezer to allow the crust to set while you prepare the cheesecake filling.

    Make the Cheesecake Filling: In a large mixing bowl, use an electric mixer on medium speed to beat the softened cream cheese until creamy and smooth, about 2 to 3 minutes. Gradually add in the powdered sugar, continuing to beat until fully combined and creamy.

      Add Flavorings: Mix in the vanilla extract, lemon zest, and a pinch of salt until everything is well incorporated.

        Whip the Cream: In a separate bowl, whip the heavy cream on high speed until stiff peaks form. This usually takes about 3 to 5 minutes. Once the cream is whipped, carefully fold it into the cream cheese mixture using a spatula until no white streaks remain, being gentle to maintain the airy texture.

          Incorporate the Raspberries: Add the raspberries to the cheesecake mixture and gently fold them in, being careful not to break them up too much. If you're using frozen raspberries, ensure they are thoroughly thawed and well-drained to remove any excess moisture.

            Assemble the Bars: Pour the raspberry cheesecake filling over the prepared crust, spreading it out evenly with a spatula to ensure a smooth top.

              Freeze the Bars: Cover the baking dish with plastic wrap or aluminum foil, and freeze for at least 4 hours or until the cheesecake is completely set.

                Slice and Serve: Once the cheesecake bars are fully frozen, carefully lift them out of the pan using the edges of the parchment paper. Allow the bars to sit at room temperature for about 10 minutes to soften slightly, making them easier to slice. Cut into desired bar sizes and serve. Enjoy your delightful frozen treat!

                  Prep Time: 20 minutes | Total Time: 4 hours 20 minutes | Servings: 12