No-Bake Raspberry Cheesecake Bars

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INGREDIENTS

For the crust

  • 3 cups Mariani Slivered Almonds

  • ¼ cup brown sugar

  • 4 tablespoons unsalted butter, melted

For the filling

  • 2 8-oz blocks of cream cheese, room temperature

  • 1 cup sugar

  • ¼ cup sour cream, room temperature

  • 1 cup raspberries

  • Approximately ⅔ cup heavy cream

INSTRUCTIONS:

  1. Grease an 8x8 baking dish and line with parchment paper.

  2. Add the slivered almonds to a blender or food processor and blend until they turn into a fine meal.

  3. Transfer the almond meal to a bowl.  Add the butter and brown sugar and mix the ingredients together.  The mixture should have the texture of wet sand.

  4. Press the almond mixture down firmly into the bottom of the baking dish.

  5. Add the cream cheese and sugar to a large bowl.  Using an electric mixer with beater attachments, mix on medium speed until smooth.  Add the sour cream and mix again until all ingredients are combined.

  6. Add the raspberries to a food processor or blender and blend into a purée.  Add the purée to a measuring cup, then fill the cup with heavy cream until it reaches the 1-cup line.

  7. Add the raspberry and cream mixture to the bowl with the cream cheese and mix on low speed for 2-3 minutes.

  8. Spread the cheesecake filling evenly over the crust in the baking dish.  Transfer the baking dish to the refrigerator.

  9. Chill the cheesecake bars for at least 4 hours, up to 24 hours, before slicing and serving.