Irresistible Raspberry Cheesecake Bars Recipe
These Irresistible Raspberry Cheesecake Bars feature a buttery graham cracker crust topped with a smooth, creamy cheesecake layer and a vibrant raspberry topping. Perfect for a refreshing dessert or a sweet treat, these bars are easy to make and sure to please any crowd with their balance of tangy fruit and rich cheesecake.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 2 hours 45 minutes
- Yield: 16 bars 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Crust
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
Topping
- 1 cup raspberries, fresh or frozen
- 2 tbsp raspberry jam
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper to prevent sticking and ensure easy removal of the bars.
- Make the Crust: In a medium bowl, combine graham cracker crumbs with 1/4 cup granulated sugar. Pour in the melted butter and stir until the mixture is evenly moistened. Press the crust mixture firmly and evenly into the bottom of the prepared pan to form a compact base.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese and 3/4 cup granulated sugar until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure a smooth batter. Stir in vanilla extract for flavor.
- Assemble the Bars: Pour the cheesecake filling over the crust in the pan, spreading it out evenly. In a separate bowl, gently toss the raspberries with raspberry jam to coat, then scatter this mixture evenly over the cheesecake layer.
- Bake the Bars: Place the pan in the preheated oven and bake for 30 minutes, or until the edges of the cheesecake are set and the center is slightly jiggly to the touch.
- Cool and Chill: Remove the bars from the oven and let them cool completely at room temperature. Once cooled, refrigerate the bars for at least 2 hours to allow them to firm up and develop flavor.
- Serve: After chilling, lift the bars out of the pan using the parchment paper. Cut into squares and serve chilled for the best texture and taste.
Notes
- Use room temperature cream cheese to ensure a smooth filling without lumps.
- Fresh raspberries are best, but frozen can be used; if frozen, thaw and drain excess liquid before using.
- To prevent sticking, allow the bars to chill fully before cutting.
- For a sweeter raspberry topping, add a bit more raspberry jam or swirl jam into the cheesecake before baking.
- Store leftovers in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 bar (approx. 2x2 inch)
- Calories: 290 kcal
- Sugar: 20 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 70 mg
Keywords: raspberry cheesecake bars, cheesecake bars, raspberry dessert, creamy cheesecake, easy dessert recipe
