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; 12 g total fat; 7 g saturated fat; 1 g polyunsaturated fat; 3 g monounsaturated fat; 30 mg cholesterol; 100 mg sodium. 80 mg potassium; 17 g carbohydrates; 1 g fiber; 10 g sugar; 2 g protein; 0 g trans fatty acid; 360 IU vitamin a; 3 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 13 mcg folate; 0 mcg vitamin b12; 31 mg calcium; 1 mg iron;