There’s something utterly magical about raspberry cheesecake bars. Imagine creamy, velvety cheesecake swirled with tangy raspberries, all sitting atop a buttery graham cracker crust. The smell of these bars baking fills your kitchen with sweet anticipation, making it hard to resist sneaking a taste even before they cool. pistachio raspberry cheesecake domes Each bite is a delightful dance of flavors that will make your taste buds sing!
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it Together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- Can I use frozen raspberries for this recipe?
- How do I prevent cracking on my cheesecake bars?
- Can I make raspberry cheesecake bars gluten-free?
- 📖 Recipe Card
I remember the first time I made these raspberry cheesecake bars; my family was gathered for a Sunday dinner, and the moment I pulled them out of the oven, my nephew exclaimed, “Whoa! You made those?” His eyes sparkled like they had just found hidden treasure. classic strawberry shortcake Just wait until you see how easy it is to whip these up for any occasion, whether it’s a summer picnic or a cozy night in. You might also enjoy this classic strawberry shortcake recipe.
Why You'll Love This Recipe
- These raspberry cheesecake bars are simple to prepare and perfect for both novice and experienced bakers.
- The flavor profile combines sweetness with tartness for an irresistible treat.
- Visually stunning with vibrant red raspberries contrasting against creamy white cheesecake, they are sure to impress guests.
- They are versatile enough to enjoy as dessert or alongside your morning coffee.
I once brought these raspberry cheesecake bars to a potluck and ended up being crowned the dessert queen of the evening.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Graham Cracker Crumbs: Opt for finely crushed crumbs for a smooth crust that holds together beautifully.
- Unsalted Butter: Use melted butter to mix with the crumbs; it binds everything together and adds richness.
- Granulated Sugar: Regular sugar works perfectly here; it sweetens both the crust and cheesecake filling.
- Softened Cream Cheese: Ensure it’s at room temperature for easier blending and a creamy texture in your bars.
- Eggs: Fresh eggs add structure and richness; don’t skip them unless you’re going vegan.
- Sour Cream: It brings tanginess that balances the sweetness of the cheesecake filling beautifully.
- Fresh Raspberries: Use ripe berries for their intense flavor; frozen ones work too but may alter texture slightly.
- Vanilla Extract: A splash adds warmth and depth of flavor to your cheesecake batter.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Preheat your oven to 325°F (160°C). Prepare an 8×8-inch baking pan by lining it with parchment paper for easy removal later.
Create the Crust: In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until well mixed. Pour into the prepared pan and press firmly into an even layer using the back of a measuring cup.
Prepare the Cheesecake Filling: In another bowl, beat softened cream cheese until smooth and fluffy. Gradually add in sugar while continuing to mix until blended well.
Add Eggs and Sour Cream: Incorporate eggs one at a time into the cream cheese mixture, mixing on low speed after each addition. Add sour cream and vanilla extract; mix until completely combined and smooth.
Add Raspberries: Gently fold in fresh raspberries into the cheesecake mixture without breaking them apart too much. Their vibrant color will brighten up your batter.
Bake Your Bars: Pour the cheesecake mixture over the crust evenly. Bake in preheated oven for 35-40 minutes or until set around edges but still slightly jiggly in center. no bake lemon icebox pie.
Cool and Serve: Remove from oven and let cool on a wire rack before refrigerating for at least two hours. Once chilled, lift out using parchment paper and cut into squares!
Now go ahead and serve these luscious raspberry cheesecake bars to friends or keep them all to yourself—no judgment here!
You Must Know
- Raspberry cheesecake bars are a delightful fusion of creamy and tangy flavors.
- They offer a perfect balance of sweetness, and each bite melts in your mouth.
- Plus, they can be prepared in advance, making them ideal for gatherings or simply indulging yourself on a Tuesday night.
Perfecting the Cooking Process
Start by preparing the crust while the oven preheats to 350°F. Then blend the filling ingredients until smooth for a perfect texture.
Add Your Touch
Feel free to swap raspberries for blueberries or strawberries to create your personalized dessert. lemon blueberry cupcakes A hint of lemon zest can also brighten up the flavor! You might also enjoy this lemon blueberry cupcakes recipe.
Storing & Reheating
Store raspberry cheesecake bars in an airtight container in the fridge for up to five days. Serve chilled for the best taste and texture.
Chef's Helpful Tips
- To achieve a creamy texture, ensure all filling ingredients are at room temperature before mixing.
- Don’t overmix; it adds air and may cause cracks during baking.
- Let the bars cool completely before slicing for neat edges.
I remember baking these raspberry cheesecake bars for a family gathering, and everyone devoured them! The smiles and compliments made every second spent in the kitchen worthwhile.
FAQ
Can I use frozen raspberries for this recipe?
Yes, frozen raspberries work well; just thaw and drain excess moisture first.
How do I prevent cracking on my cheesecake bars?
Avoid overmixing and bake at a lower temperature to minimize cracking.
Can I make raspberry cheesecake bars gluten-free?
Absolutely! Use gluten-free graham cracker crumbs for the crust without compromising flavor.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Raspberry Cheesecake Bars
- Total Time: 55 minutes
- Yield: Approximately 16 servings 1x
Description
Indulge in the heavenly blend of creamy cheesecake and tart raspberries with these irresistible raspberry cheesecake bars. Set atop a buttery graham cracker crust, each bite promises a perfect balance of flavors that will leave your taste buds wanting more. Easy to make and visually stunning, they’re ideal for any occasion—from summer picnics to cozy nights at home.
Ingredients
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar, divided
- 16 oz softened cream cheese (2 packages)
- 3 large eggs
- 1 cup sour cream
- 1 cup fresh raspberries (or frozen, thawed)
- 1 tsp vanilla extract
Instructions
- Preheat oven to 325°F (160°C). Line an 8×8-inch baking pan with parchment paper.
- For the crust: In a bowl, mix graham cracker crumbs, melted butter, and ¼ cup sugar until combined. Press firmly into the prepared pan.
- For the filling: Beat cream cheese until smooth; gradually add the remaining sugar. Mix in eggs one at a time, then add sour cream and vanilla extract until smooth.
- Gently fold in raspberries. Pour filling over the crust evenly.
- Bake for 35-40 minutes until edges are set but center is slightly jiggly. Cool on a wire rack before refrigerating for at least two hours.
- Lift out using parchment paper and cut into squares.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar (approximately 70g)
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 60mg
