Raspberry Cheesecake Bars
Delightful Raspberry Cheesecake Bars featuring a creamy filling, buttery crust, and tart raspberries, perfect for any occasion.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.5 cup unsalted butter, melted
- 0.25 cup sugar
For the cheesecake filling
- 16 ounces cream cheese, softened Use high-quality cream cheese for best results.
- 1 cup sugar Adjust sugar for desired sweetness.
- 1 teaspoon vanilla extract
- 3 large eggs Add one at a time to avoid overmixing.
- 1 cup fresh raspberries Frozen raspberries can be used when fresh are unavailable.
For the topping
- Extra raspberries for garnish Optional
- Powdered sugar for dusting Optional
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
- Press this mixture firmly into the bottom of a parchment-lined 9x13-inch baking dish to create an even crust.
Making the cheesecake filling
- In another bowl, beat the softened cream cheese until smooth using an electric mixer.
- Gradually add the sugar and vanilla extract, mixing until well incorporated.
- Add the eggs, one at a time, mixing just until combined after each addition. Be careful not to overmix.
Adding the raspberries
- Gently fold in the fresh raspberries, allowing some to break apart for added flavor.
Baking
- Pour the cheesecake filling over the crust and spread it evenly.
- Bake in the preheated oven for about 30-35 minutes, or until the edges are set and the center has a slight jiggle.
Cooling and setting
- Once baked, remove the bars from the oven and allow them to cool at room temperature.
- Refrigerate for at least 4 hours, preferably overnight, to set before slicing into bars.
Notes
For best results, use fresh raspberries and avoid overmixing. Store leftover bars in an airtight container in the fridge for up to 5 days, or freeze for up to 3 months.