No-Bake Raspberry Cheesecake Bars

Crust

Line 8-inch or 9-inch square pan with parchment paper, letting ends of paper extend over the sides of pan.

Combine graham crumbs, butter and 2 Tbsp. sugar.

Press crust mixture firmly onto the bottom of the pan. Place in the freezer for at least 15 min. Meanwhile, make the Raspberry Cheesecake Filling.

Raspberry Cheesecake Filling

Beat whipping cream in medium bowl with mixer on high speed until soft peaks form. Set aside.

Beat cream cheese, jam, 1/2 cup sugar and vanilla in large bowl with mixer on medium-high speed until smooth. Gently fold in half of the whipped cream with a spatula, then fold in the remaining whipped cream.

Remove the crust from the freezer, then pour the filling evenly over the crust. Cover and place in the freezer for at least 4 hours or overnight.

Place dessert in the refrigerator for about 30 min. before serving. When ready to serve, cut dessert into slices and top with fresh raspberries.