Raspberry Cheesecake Bars

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  • 1 1/4 cups graham cracker crumbs
  • 1/4 cup butter, melted
  • 1 8-ounce package cream cheese
  • 1/3 to 1/2 cup powdered sugar, to taste
  • 1/2 teaspoon vanilla extract
  • 1 cup chilled whipped cream
  • 1 pint fresh raspberries, washed


Combine graham cracker crumbs and melted butter and press into an 8-by-8-inch pan or glass dish; chill. Beat cream cheese until fluffy; add powdered sugar and vanilla; beat until smooth.

Whip cream and fold into cream cheese mixture. Spread on chilled graham cracker crust and spoon raspberries over it. Cover with wax paper and put in freezer until solid but not completely frozen.

Remove and cut into squares; return to freezer for 25 to 30 minutes before serving. Store in refrigerator.

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