Raspberry Cheesecake Bars are a delightful treat, merging the creamy texture of classic cheesecake with a tart raspberry topping and a crunchy graham cracker crust. This dessert is not just visually appealing but also a harmonious blend of flavors that makes it irresistible. Whether you’re preparing for a family gathering or simply want to indulge yourself, these bars are sure to impress.
Why We Love This Raspberry Cheesecake Bars Recipe
This Raspberry Cheesecake Bars recipe stands out for its balance of sweetness and tanginess, all wrapped in a delicious crust. You’ll appreciate how simple it is to make, yet it delivers an elegant dessert that looks fancy enough for any event. The vibrant color of the raspberries adds a splash of beauty to the dish, making it perfect for celebrations or casual get-togethers. Plus, you only need a handful of ingredients, most of which you may already have in your pantry. It’s a crowd-pleaser and a fantastic way to satisfy your sweet cravings.
Ingredients about Raspberry Cheesecake Bars
To make these Raspberry Cheesecake Bars, you will need the following ingredients:
List of ingredients with measurements
- For the crust:
- 1 and 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- For the cheesecake filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 1/4 cup sour cream or full-fat plain Greek yogurt
- 1 teaspoon vanilla extract
- 3 large eggs
- For the raspberry topping:
- 2 cups fresh or frozen raspberries
- 1/2 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
How to Make Raspberry Cheesecake Bars Directions
Making your own Raspberry Cheesecake Bars is a rewarding experience. Start by preparing your oven and pan. Preheat your oven to 325°F (160°C) and line a 9×13 inch pan with parchment paper; this will make it easy to remove the bars later.
Next, you’ll need to create the crust. In a medium bowl, mix together the graham cracker crumbs, 1/4 cup of sugar, and the melted butter until well combined. This mixture should have a sandy texture. Press it firmly into the bottom of the lined pan. Once you’ve done this, pop the pan into the oven for about 8-10 minutes until it’s lightly golden and set.
Now it’s time to prepare the cheesecake filling. In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy. Gradually add in 1 cup of granulated sugar, mixing until it is fully incorporated. Next, add the sour cream or Greek yogurt and the vanilla extract, blending until you have a smooth mixture.
Add the eggs one at a time, making sure to mix well after each addition. This step is crucial as it ensures that the eggs are fully combined and contribute to the creamy texture of your cheesecake.
Once your filling is ready, wrap the outside of your pan in aluminum foil, making sure to cover it well. This will prevent any water from seeping in during the baking process. Place this pan inside a larger baking dish and fill the larger dish with hot water until it reaches halfway up the sides of your cheesecake pan. This water bath helps to bake the cheesecake evenly, preventing cracks on the surface.
Bake everything in the preheated oven for about 55-65 minutes, or until the edges appear set while the center remains slightly jiggly. Once done, turn off the oven but leave the cheesecake inside with the door slightly ajar. This allows it to cool gradually, which is important for avoiding cracks on the surface.
After about an hour, transfer the cheesecake to the fridge for at least 4 hours or ideally overnight. This cooling period will help it set perfectly.
While the cheesecake chills, you can prepare the raspberry topping. In a small saucepan over medium heat, combine the raspberries, 1/2 cup of sugar, and the lemon juice. Stir gently until the raspberries break down and the mixture starts bubbling.
Once the raspberries are softened, stir in the cornstarch slurry. Cook this mixture for another minute or so until it thickens slightly. Remove from heat and allow to cool completely.
Once your cheesecake has chilled, spread the cooled raspberry topping evenly over the surface. Cut the cheesecake into bars, making sure each piece has some of that beautiful raspberry topping. Serve and watch everyone enjoy your delicious creation!
How to Serve Raspberry Cheesecake Bars
Serving Raspberry Cheesecake Bars is a breeze! Once you’ve cut them into bars, you can place them on a serving platter or individual dessert plates. The vibrant raspberry topping adds a beautiful pop of color, making them visually appealing right from the start.
For an extra special touch, consider adding a dollop of whipped cream on the side. Fresh mint leaves can also serve as a lovely garnish, adding a hint of freshness that compliments the dessert. If you’re looking to enhance the presentation further, a light dusting of powdered sugar over the top just before serving can make your bars look even more enticing.
These bars are great for both casual enjoyment at home and special occasions. Whether you’re hosting a party or simply enjoying a sweet treat after dinner, these Raspberry Cheesecake Bars will surely impress.
Expert Tips: Raspberry Cheesecake Bars
To make the best Raspberry Cheesecake Bars, consider these expert tips:
- Room Temperature Ingredients: Ensure that your cream cheese and eggs are at room temperature before mixing. This will give you a smoother batter and help prevent lumps in your cheesecake.
- Do Not Overbeat the Eggs: When adding the eggs, mix just until they’re combined. Overbeating can incorporate too much air, leading to cracks as your cheesecake cools and contracts.
- Water Bath: Never skip the water bath! It’s crucial for preventing cracks and ensuring even baking.
- Cooling: Allow the cheesecake to cool gradually in the oven. This step is important; removing it too quickly can cause cracks on the surface.
- Chill Time: For the best flavor and texture, allow the cheesecake to set in the fridge for the full recommended time. Overnight is ideal!
- Fresh vs. Frozen Raspberries: You can use either fresh or frozen raspberries for the topping. If you opt for frozen, there’s no need to thaw them before cooking; just add them directly to the saucepan.
How to Store Raspberry Cheesecake Bars
Storing your Raspberry Cheesecake Bars properly is essential to keep them fresh. Once you’ve cut the bars, place them in an airtight container. They can be stored in the refrigerator for up to 5 days.
If you want to keep them for longer, you can also freeze the bars. For freezing, wrap each bar individually in plastic wrap and place them in a freezer-safe container or bag. They can last in the freezer for up to 3 months.
When you’re ready to enjoy a bar again, simply thaw it in the refrigerator overnight before serving. This way, you can have a delicious treat any time you crave something sweet!
Variation of Raspberry Cheesecake Bars
There are several variations you can try to put a personal spin on your Raspberry Cheesecake Bars:
- Different Berry Toppings: Experiment with different berries like blueberries, strawberries, or blackberries. Each berry offers its own unique flavor profile, making your cheesecake distinct.
- Chocolate Swirl: For a chocolatey twist, melt some dark chocolate and swirl it into the cheesecake batter before baking. This adds richness and depth to the flavor.
- Nut Crust: If you’re looking for a change in texture, consider using a nut crust made from ground almonds or pecans instead of graham crackers.
- Citrus Zest: Adding lemon or lime zest to the cheesecake mix can brighten the flavor and give your bars a refreshing zing.
- No-Bake Version: If you prefer a no-bake option, try setting the cheesecake filling in the fridge without baking. Use gelatin to help it set, and serve chilled with the raspberry topping.
- Vegan Variation: Substitute the cream cheese with a vegan alternative and use flax eggs instead of regular eggs to make a dairy-free option.
FAQ
What are Raspberry Cheesecake Bars?
Raspberry Cheesecake Bars are a dessert made with a creamy cheesecake filling, a crunchy graham cracker crust, and a delicious raspberry topping. They are cut into bars for easy serving.
Can I use frozen raspberries for the topping?
Yes, you can definitely use frozen raspberries! Just add them directly to the saucepan without thawing.
How do I know when the cheesecake is done baking?
The edges should be set and the center should still have a slight jiggle. It will firm up as it cools.
Can I make these bars ahead of time?
Absolutely! These bars can be made a day in advance and stored in the refrigerator until you are ready to serve them.
What’s the best way to store leftovers?
Store any leftover Raspberry Cheesecake Bars in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 3 months.
Raspberry Cheesecake Bars
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tablespoons unsalted butter, melted
For the cheesecake filling
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 0.25 cups sour cream or full-fat plain Greek yogurt
- 1 teaspoon vanilla extract
- 3 large eggs Room temperature
For the raspberry topping
- 2 cups fresh or frozen raspberries
- 0.5 cups granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch dissolved in 1 tablespoon cold water
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and line a 9x13 inch pan with parchment paper.
- In a medium bowl, mix together the graham cracker crumbs, 1/4 cup of sugar, and melted butter until well combined. Press this mixture firmly into the bottom of the lined pan.
- Bake the crust in the preheated oven for about 8-10 minutes until it's lightly golden and set.
Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Gradually add in 1 cup of granulated sugar, mixing until fully incorporated.
- Add the sour cream or Greek yogurt and vanilla extract, blending until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Wrap the outside of your pan in aluminum foil to prevent water from seeping in. Place the pan in a larger baking dish and fill with hot water until it reaches halfway up the sides of the cheesecake pan.
- Bake for about 55-65 minutes, or until the edges appear set and the center remains slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door slightly ajar for gradually cooling.
- Transfer the cheesecake to the fridge for at least 4 hours or ideally overnight.
Raspberry Topping
- In a small saucepan over medium heat, combine the raspberries, 1/2 cup of sugar, and lemon juice. Stir until the raspberries break down and the mixture starts bubbling.
- Stir in the cornstarch slurry and cook for another minute until it thickens slightly.
- Allow to cool completely.
Assembly
- Once the cheesecake has chilled, spread the raspberry topping evenly over the surface.
- Cut the cheesecake into bars and serve.
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