Layered Raspberry No Bake Cheesecake Bars

Ingredients

• 2 packs original graham crackers (18 full crackers)
• 10 Tbsp unsalted butter
• 1/3 cup granulated sugar
• 18 oz cream cheese, room temp
• 1/3 cup granulated sugar
• 1 1/2 cups heavy whipping cream, cold
• 1/2 cup sour cream
• 6 oz raspberry gelatin (Jell-O)
• 1/4 cup water

Instructions

1. 1

   Line a glass casserole dish with parchment paper and spray with baking spray.

2. 2

   With a hand mixer, crush the graham crackers and place into a bowl. Add sugar and melted butter and mix. Transfer to the dish and press down to form the first layer. Refrigerate crust.

3. 3

   In a large bowl, combine cream cheese, sugar, and sour cream until creamy.

4. 4

   In a separate bowl, beat heavy whipping cream until stiff peaks form.

5. 5

   Add the whipped cream to the cream cheese mixture and beat on low speed just until combined. Refrigerate cream.

6. 6

   In a saucepan, combine raspberry gelatin and water. Cook until gelatin bubbles and completely dissolves. Remove from heat and allow to cool completely.

7. 7

   Divide the cream mixture evenly into two bowls.

8. 8

   Add the cooled raspberry gelatin to one of the bowls. Beat on low speed until combined.

9. 9

   Add the raspberry cream over graham crackers layer, spreading evenly.

10. 10

    Add the cream cheese layer over the raspberry layer, spreading evenly.

11. 11

    Refrigerate cheesecake (at least 3 hours). Top with raspberries before serving!

12. 12

    Enjoy.