Summer is all about the fresh berries. Any farmers market you attend between June and early September will be full of delicious, ripe berries just waiting to be eaten. But what happens when summer ends?
Luckily, there are still a few ways you can sneak some berrylicious flavor into your baked goods. First you can always freeze your berries so you have them on hand all year around. The second option is using jams or preserves - which is exactly what I used for today's recipe.
These no bake cheesecake bars have the classic creaminess of a traditional cheesecake with the added bonus of a raspberry preserve topping and a white chocolate drizzle to add some crunch. They are super easy to make, delicious to eat and can be served chilled or frozen. My brother LOVES these when they are just out of the freezer. So you can try both options and decide which way you prefer.
for the crust:
for the cheesecake filling:
for the topping:
*Makes 20 Bars
*Makes 20 bars
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