This Valentine’s Day I am feeling all kinds of lovey feels. My husband and I are filled with excitement and joy as we are about to move to Chicago in a few weeks! Oh my!! These raspberry cheesecake bars look incredible! Your pictures are amazing I am drooling all over my keyboard right now but I am printing the recipe right now and these will be on my table this weekend. Kids will be delighted, not to mention me and hubby too! 😉 Transform this lasagna into a pie by making it in a pie dish. Follow the same steps to layer your pie (a deep dish pie tin is recommended). Since the pie dish will be a little smaller, don’t feel like you have to use all of the mixture for each layer.

The most important thing is to make sure the cheesecake is well-chilled. I usually give it overnight in the fridge, but 4 hours would probably be enough. Just make sure it’s really, really firm. Then top the pan with a plate or a cardboard cake round, and flip it over to release the cheesecake. You might need to give it a little shimmy-shake.But it is all falling into place and Mr. BB and I couldn’t be more excited. I really do feel like Chicago is where we will settle and stay. It feels like home when we are there and we both love it! To create the swirl, we are just using some of that raspberry sauce I posted last week: Raspberry Sauce.

Once the ice cream has frozen in the machine, it should be soft serve consistency. If there is room in your ice cream maker, stir the Oreos in, if not, then you will have to transfer to another large bowl to stir in the Oreos. How to refrigerate? Let the cheesecake bars cool to room temperature in the oven, cut them into bars, and then store them in the fridge in an airtight container. To avoid drying, cover the bars with a layer of plastic wrap or foil. They should last about 3-4 days in the fridge.Eric and I are obsessed with this ice cream shop in Sacramento called Gunther’s. (If you’re ever in the area you HAVE to stop by. They’ve been open for 70 years!) We will take any excuse to go, especially if we have friends visiting from out of town. Make It More Lemon-y: Adding lemon zest to your pudding layer or sprinkled on top of the dessert is a delicious way to add some extra, bright lemon flavor. Before whipping the cream, place the bowl, whisks and the whipping cream in the fridge. Make sure everything is well chilled before you start. This will make it easier to whip the cream (this post on how to make whipped cream might be helpful to those who need some more information). In a large bowl, add the cream cheese, powdered sugar, lemon juice, and lemon zest. Use an electric hand mixer, or use a stand mixer, to blend everything together until smooth and no cream cheese lumps remain. Stir in the Cool Whip until blended. Evenly spread the cheesecake mixture over the crust.

A deliciously creamy no bake cheesecake served in a glass with Oreo cookie crumbs aka magic dust and a fresh and sweet raspberry sauce. All done in less than 5 minutes! Hello weekend. It’s nice to see you again.Nutella Swirled Vanilla Ice Cream with Reese’s-Style Chunks<