introduction
Raspberry Cheesecake Bars are a delightful treat that combines the creamy richness of cheesecake with the tartness of fresh raspberries. These bars make for a perfect dessert to share at gatherings or simply enjoy at home.
why make this recipe
This recipe is great for several reasons. First, it’s easy to make and requires simple ingredients that you might already have in your kitchen. Second, the combination of tangy raspberries and smooth cheesecake is irresistible. Lastly, these bars can be made ahead of time and stored in the fridge, making them a convenient dessert option for busy days.
how to make Raspberry Cheesecake Bars
Ingredients:
- 1 1/2 cups fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
- 1 1/2 cups graham cracker crumbs (about 10 full sheet graham crackers)
- 1/4 cup granulated sugar
- 4 tablespoons unsalted butter, melted
- 16 ounces full-fat cream cheese, softened to room temperature
- 2/3 cup granulated sugar
- 2 large eggs + 1 egg yolk
- 1/3 cup sour cream, at room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
Directions:
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Make the raspberry swirl: Combine the raspberries, sugar, cornstarch, and lemon juice in a small saucepan over medium heat. Stir and mash until the mixture thickens, about 5 minutes. Strain it through a fine mesh sieve to remove seeds and let it cool.
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Preheat the oven: Set the oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
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Make the crust: In a bowl, mix the graham cracker crumbs, sugar, and melted butter until crumbly. Press this mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes and then let it cool. Lower the oven temperature to 325°F.
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Make the cheesecake: In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth. Then, mix in the eggs, yolk, sour cream, vanilla extract, and flour one by one until everything is combined.
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Assemble the bars: Pour the cheesecake mixture onto the cooled crust. Drop spoonfuls of the raspberry sauce on top and gently swirl it into the cheesecake with a knife for a marbled look.
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Bake: Put the pan in the oven and bake for 30-35 minutes or until the top is set and only slightly jiggly in the center. Turn off the oven and open the door a little. Leave the cheesecake in there to cool for an hour. Then, transfer it to a wire rack to cool to room temperature, and chill for at least 3 hours or overnight.
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Serve: Use the parchment overhang to lift the cheesecake out of the pan. Slice into 16 squares and enjoy!
how to serve Raspberry Cheesecake Bars
These Raspberry Cheesecake Bars can be served plain or with a dollop of whipped cream. They also pair well with additional raspberry sauce drizzled on top for extra flavor.
how to store Raspberry Cheesecake Bars
Store the bars in an airtight container in the refrigerator. They can last for about 5 days, making them perfect for enjoying throughout the week.
tips to make Raspberry Cheesecake Bars
- Ensure that your cream cheese is softened to room temperature for easier mixing.
- You can use frozen raspberries if fresh ones are not available. Just make sure to thaw and drain any excess liquid before cooking.
- Allow the cheesecake to cool gradually in the oven to prevent cracking on the surface.
variation
You can add chocolate chips or a layer of chocolate ganache on top for a delicious twist. You can also replace raspberries with blueberries or strawberries for a different flavor.
FAQs
1. Can I use low-fat cream cheese for this recipe?
Yes, you can use low-fat cream cheese, but it may change the texture slightly.
2. Can I freeze these cheesecake bars?
Yes, you can freeze the bars! Just make sure they are wrapped tightly in plastic wrap and stored in an airtight container. They can last for up to 2 months in the freezer.
3. What can I use instead of sour cream?
You can substitute sour cream with Greek yogurt for a similar texture and taste.
Raspberry Cheesecake Bars
Ingredients
For the raspberry swirl
- 1.5 cups 1 1/2 cups fresh or frozen raspberries
- 2 tablespoons 2 tablespoons granulated sugar
- 1 teaspoon 1 teaspoon cornstarch
- 1 teaspoon 1 teaspoon lemon juice
For the crust
- 1.5 cups 1 1/2 cups graham cracker crumbs (about 10 full sheet graham crackers)
- 0.25 cups 1/4 cup granulated sugar
- 4 tablespoons 4 tablespoons unsalted butter, melted
For the cheesecake
- 16 ounces 16 ounces full-fat cream cheese, softened to room temperature
- 0.67 cups 2/3 cup granulated sugar
- 2 large 2 large eggs
- 1 large 1 egg yolk
- 0.33 cups 1/3 cup sour cream, at room temperature
- 1 teaspoon 1 teaspoon vanilla extract
- 1 tablespoon 1 tablespoon all-purpose flour
Instructions
Make the raspberry swirl
- Combine the raspberries, sugar, cornstarch, and lemon juice in a small saucepan over medium heat. Stir and mash until the mixture thickens, about 5 minutes. Strain it through a fine mesh sieve to remove seeds and let it cool.
Preheat the oven
- Set the oven to 350°F. Line an 8×8 inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.
Make the crust
- In a bowl, mix the graham cracker crumbs, sugar, and melted butter until crumbly. Press this mixture firmly into the bottom of the prepared pan. Bake for 8-10 minutes and then let it cool. Lower the oven temperature to 325°F.
Make the cheesecake
- In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth. Then, mix in the eggs, yolk, sour cream, vanilla extract, and flour one by one until everything is combined.
Assemble the bars
- Pour the cheesecake mixture onto the cooled crust. Drop spoonfuls of the raspberry sauce on top and gently swirl it into the cheesecake with a knife for a marbled look.
Bake
- Put the pan in the oven and bake for 30-35 minutes or until the top is set and only slightly jiggly in the center. Turn off the oven and open the door a little. Leave the cheesecake in there to cool for an hour. Then, transfer it to a wire rack to cool to room temperature, and chill for at least 3 hours or overnight.
Serve
- Use the parchment overhang to lift the cheesecake out of the pan. Slice into 16 squares and enjoy!