Raspberry Cheesecake Bars combine the creamy texture of cheesecake with the sweet and tart flavor of raspberries, all on a buttery graham cracker crust. These bars a
re a perfect dessert for any occasion, offering a delightful twist on traditional cheesecake that’s sure to impress your guests.
For The Graham Cracker Crust:
9 sheets (about 1 cup of crumbs) graham crackers
2 tablespoons brown sugar
¼ cup salted butter, melted
For The Cheesecake:
16 ounces cream cheese, softened (2 blocks)
½ cup sugar
¼ cup sour cream
1 tablespoon vanilla extract
For The Raspberry Topping:
3/4 cups raspberries (about 6 ounces, fresh or frozen)
4 tablespoons sugar
1/2 teaspoon lemon juice
Step 1: Prepare the Graham Cracker Crust
Preheat your oven to 350°F (175°C). Crush the graham crackers into fine crumbs using a food processor or a ziplock bag with a rolling pin. Mix the graham cracker crumbs with brown sugar and melted butter in a bowl until well combined. Press the mixture firmly into the bottom of a 9×9 inch baking pan lined with parchment paper. Bake for 8-10 minutes, then remove from the oven and let cool.
Step 2: Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract until the mixture is smooth. Pour the cheesecake mixture over the cooled crust, spreading evenly.
Step 3: Prepare the Raspberry Topping
In a small saucepan, combine the raspberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes. Use a fork or potato masher to crush the raspberries as they cook. Allow the mixture to cool slightly, then spoon it over the cheesecake layer. Use a knife or toothpick to swirl the raspberry mixture into the cheesecake.
Step 4: Bake
Bake the cheesecake bars in the preheated oven for 25-30 minutes, or until the cheesecake is set but still slightly jiggly in the center. Remove from the oven and allow to cool to room temperature, then refrigerate for at least 3 hours, or overnight, until fully set.
Step 5: Serve
Once chilled, lift the cheesecake bars out of the pan using the parchment paper edges. Cut into squares and serve chilled.
If using frozen raspberries, there’s no need to thaw them before cooking. Just extend the cooking time slightly to allow for the extra liquid to reduce.
Serve Raspberry Cheesecake Bars with a dollop of whipped cream or a sprinkle of powdered sugar for an extra touch of elegance.
Smooth Cheesecake Filling: Ensure your cream cheese is at room temperature before mixing to avoid lumps in the cheesecake filling.
Crust Firmness: Press the crust firmly into the pan to create a solid base that holds up well when the bars are cut.
Cooling Time: Allow the cheesecake bars to cool gradually to prevent the top from cracking. Let them sit at room temperature before moving to the refrigerator.
Preparation Time: 20 minutes
Cooking Time: 35-40 minutes
Chill Time: 3 hours
Total Time: About 4 hours
Calories: Approximately 300-350 per bar (varies based on the size and specific ingredients used)
Protein: 4-5g per serving
Sodium: Varies based on the ingredients used
Raspberry Cheesecake Bars offer a delightful combination of flavors and textures, from the crisp graham cracker crust to the creamy cheesecake and tangy raspberry topping. They are a wonderful treat for any gathering or simply to enjoy as a special dessert at home.