Raspberry Cheesecake Bars
These Raspberry Cheesecake Bars combine a creamy cheesecake filling with a tart raspberry topping and a crunchy graham cracker crust, making them a delightful treat for any occasion.
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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Notes
Serve Raspberry Cheesecake Bars with a dollop of whipped cream and fresh mint leaves for garnish. Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.