Recipe Summary

30 mins
2 hrs 30 mins
16 bars


Ingredient Checklist


Instructions Checklist
  • Line an 8x8-inch baking pan with parchment paper so that it drapes over two opposite sides.

  • In a medium bowl combine the crushed cookies and butter. Stir until well combined. Firmly press cookie mixture into the bottom of the prepared pan.

  • Place water in a small saucepan. Sprinkle the gelatin over the surface of the water (do not stir). Let stand 5 minutes. Heat the saucepan over medium heat until gelatin dissolves. Stir in the sugar. Cook and stir just until sugar dissolves. Remove from heat and stir in the food coloring.

  • In a large bowl, beat the heavy cream with an electric mixer on medium speed until cream reaches stiff peaks (tips stand straight).

  • In a separate large bowl beat the cream cheese and vanilla for 30 seconds. Add the gelatin mixture and beat until completely combined, about 2 minutes. Add the whipped cream and beat on low just until combined. Pour over crust in pan. Chill 2 hours or until firm.

  • Run a knife along the edges of the cheesecake. Use the two sides of parchment to lift bars from pan. Cut into 16 bars and top each one with a fresh raspberry.


You can swap in 10 whole graham cracker sheets for the gingersnaps.

Nutrition Facts

176 calories; fat 12g; cholesterol 30mg; saturated fat 7g; carbohydrates 17g; mono fat 3g; poly fat 1g; insoluble fiber 1g; sugars 10g; protein 2g; vitamin a 360.2IU; vitamin c 2.8mg; riboflavin 0.1mg; niacin equivalents 0.4mg; folate 13.2mcg; sodium 100mg; potassium 80mg; calcium 31mg; iron 0.8mg.