Indulging in a sweet treat like Raspberry Cheesecake Bars is a delightful experience that combines the creamy richness of cheesecake with the tartness of fresh raspberries. These dessert bars are an easy and elegant way to satisfy your sweet tooth while impressing your family and friends. Whether you’re hosting a gathering or treating yourself to a homemade dessert, these bars are sure to please everyone!
Why We Love This Raspberry Cheesecake Bars Recipe
There are countless reasons to fall in love with Raspberry Cheesecake Bars. For starters, they offer a beautiful contrast of flavors, with the tangy raspberries perfectly balancing the creaminess of the cheesecake. They’re incredibly versatile and can be served at casual get-togethers, elegant parties, or even as a cozy dessert for yourself after a long day. The process is straightforward, making it an approachable recipe for both beginner and seasoned bakers alike. Plus, these bars can be made ahead of time and stored in the fridge, allowing the flavors to meld together beautifully. Every bite is a taste of bliss that will leave you and your guests coming back for more!
Ingredients for Raspberry Cheesecake Bars
For the Crust:
- 1 and 1/2 cups graham cracker crumbs (about 10-12 full sheets)
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the Cheesecake Filling:
- 24 ounces cream cheese, softened to room temperature (three 8-ounce blocks)
- 1 cup granulated sugar
- 1/4 cup sour cream or full-fat plain Greek yogurt, at room temperature
- 1 teaspoon vanilla extract
- 3 large eggs, at room temperature
For the Raspberry Topping:
- 2 cups fresh or frozen raspberries
- 1/2 cup granulated sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch dissolved in 1 tablespoon cold water (cornstarch slurry)
How to Make Raspberry Cheesecake Bars
To begin, you’ll want to preheat your oven to 325 degrees Fahrenheit (160 degrees Celsius). Preparing your baking pan is essential; line a 9×13 inch pan with parchment paper, leaving some overhang. This will make it much easier to lift the bars out later.
Next, you’re ready to make the crust. In a medium bowl, mix together the graham cracker crumbs, 1/4 cup of sugar, and melted butter until well combined. Press this mixture evenly into the bottom of your prepared pan and bake it for about 8 to 10 minutes until it turns lightly golden. Once it’s done, take it out of the oven and allow it to cool while you prepare the cheesecake filling.
For the cheesecake, grab a large bowl and use an electric mixer on medium-low speed to beat the softened cream cheese until it becomes smooth and creamy—about 2 to 3 minutes will do. Gradually add in the 1 cup of granulated sugar, mixing until just combined. Remember, you don’t want to overmix at this stage. Incorporate the sour cream or yogurt and vanilla extract, stirring gently.
It’s time to introduce the eggs. Add them one at a time, mixing on low speed just until they’re incorporated. Overbeating after adding the eggs can lead to cracks in your cheesecake, so be careful!
To prevent cracking during baking, wrap the outside of your pan tightly with a double layer of aluminum foil. Place this foil-wrapped pan inside a larger roasting pan and pour the cheesecake filling over the cooled crust. Pour hot water into the larger pan, filling it about halfway up the sides of the cheesecake pan. This creates a steam bath that helps maintain even temperature while baking, reducing the chances of cracks forming.
Transfer this setup carefully to your preheated oven and bake for 55 to 65 minutes. You’ll know it’s done when the edges are set, but the center still has a slight wobble when shaken gently. After baking, turn off the oven but leave the cheesecake inside with the door slightly ajar—this will help it cool slowly, minimizing the risk of cracks.
Now, lift the cheesecake out of the water bath and remove the foil. Allow it to cool completely on a wire rack at room temperature. Once at room temperature, cover the pan with plastic wrap and place it in the refrigerator for at least 4 hours or, for the best flavor, overnight.
While the cheesecake is chilling, prepare the raspberry topping. In a medium saucepan, combine the raspberries, 1/2 cup of sugar, and lemon juice. Bring this mixture to a simmer over medium heat, stirring occasionally until the raspberries break down and the sugar dissolves—this should take about 5 to 7 minutes. If desired, you can mash larger pieces of raspberry for a smoother sauce. Stir in your cornstarch slurry, continuing to cook for another 1 to 2 minutes until the sauce thickens. Afterward, remove from heat and let it cool completely to room temperature.
Once your cheesecake is fully chilled, carefully lift it out of the pan using the parchment paper overhang. Using a sharp knife, cut it into bars. Spread the cooled raspberry topping evenly over the cheesecake bars just before serving. Enjoy your perfectly smooth, crack-free dessert!
How to Serve Raspberry Cheesecake Bars
Serving Raspberry Cheesecake Bars is an opportunity to display your culinary artistry. To impress your guests, cut the bars evenly and place them on a beautiful serving platter. A sprinkle of fresh raspberries or a drizzle of chocolate sauce can add an appealing touch. You can also include a dollop of whipped cream for added creaminess. For an extra flourish, consider garnishing with mint leaves for a pop of color and freshness.
These bars are delightful served chilled but can also be brought to room temperature for a softer bite. Pair them with a hot beverage like coffee or tea for a comforting dessert experience. If you’re looking to captivate the taste buds of family and friends, these bars are guaranteed to make a lasting impression!
Expert Tips: Raspberry Cheesecake Bars
When making Raspberry Cheesecake Bars, there are a few expert tips to keep in mind to ensure your success. First, make sure all your ingredients are at room temperature, especially the cream cheese and eggs. This greatly aids in creating a smooth filling without lumps.
Another tip involves watching the baking time closely. Each oven varies slightly, so start checking your cheesecake at the 55-minute mark. Remember, it’s better for it to be slightly underbaked than overbaked. As it cools, the center will continue to firm up.
If you’re worried about cracks, employing the water bath method is essential. If you don’t have a roasting pan, using another oven-safe dish that can hold water will also do the trick. Lastly, chilling the cheesecake overnight allows the flavors to meld beautifully, so try to resist the temptation to cut into it right away!
How to Store Raspberry Cheesecake Bars
Storing your Raspberry Cheesecake Bars properly ensures they remain fresh and delicious. After preparing and cutting the bars, place them in an airtight container. If you don’t have one, wrap each bar individually in plastic wrap to avoid them sticking together. These bars can be stored in the refrigerator for up to 5 days while still retaining their flavor and texture.
If you anticipate not getting through all of them right away, you can also freeze them for longer storage. Wrap each bar in plastic wrap and then in aluminum foil to prevent freezer burn. They can be frozen for up to 2 months. When you’re ready to enjoy, simply thaw them in the refrigerator overnight.
Variation of Raspberry Cheesecake Bars
One of the great things about Raspberry Cheesecake Bars is their versatility. You can easily modify the recipe to suit your taste preferences or dietary needs! For a twist, you might consider swapping out raspberries for other fruits such as blueberries or strawberries. Each fruit brings a unique flavor profile that complements the cheesecake beautifully.
If you’re looking for a chocolate twist, try adding cocoa powder to half of the cheesecake filling, creating a delicious marble effect. You can also experiment with different crusts; for instance, using chocolate cookies instead of graham crackers can make for a richer flavor. For a nutty touch, consider adding crushed nuts to the crust or incorporating almond extract into the filling.
Lastly, if you’re aiming for a healthier version, using a Greek yogurt base instead of sour cream will give you the same creamy texture with less fat.
FAQ
What are Raspberry Cheesecake Bars?
Raspberry Cheesecake Bars are a delightful dessert made with a crunchy graham cracker crust, rich cream cheese filling, and topped with fresh or cooked raspberries, offering a harmonious balance of flavors and textures.
Can I make Raspberry Cheesecake Bars ahead of time?
Yes, you can prepare Raspberry Cheesecake Bars a day in advance. Chilling them overnight enhances their flavor and texture, making them ready for serving when you need them!
How long do Raspberry Cheesecake Bars last in the fridge?
When stored in an airtight container, Raspberry Cheesecake Bars can last up to 5 days in the refrigerator. If you want to save them for longer, consider freezing them!
Can I use frozen raspberries for this recipe?
Absolutely! Frozen raspberries work perfectly in this recipe. You might need to adjust the cooking time for the raspberry topping slightly since they will release more moisture.
How can I prevent my cheesecake from cracking?
To reduce the chance of cracks, ensure even heating by using a water bath during baking, avoid overbeating the filling, and allow the cheesecake to cool slowly in the oven before refrigerating it.
Enjoy making these Raspberry Cheesecake Bars and savor the joy they bring!
Raspberry Cheesecake Bars
Ingredients
For the Crust
- 1.5 cups 1 and 1/2 cups graham cracker crumbs About 10-12 full sheets
- 0.25 cups 1/4 cup granulated sugar
- 6 tablespoons 6 tablespoons unsalted butter, melted
For the Cheesecake Filling
- 24 ounces 24 ounces cream cheese, softened to room temperature Three 8-ounce blocks
- 1 cup 1 cup granulated sugar
- 0.25 cups 1/4 cup sour cream or full-fat plain Greek yogurt, at room temperature
- 1 teaspoon 1 teaspoon vanilla extract
- 3 large 3 large eggs, at room temperature
For the Raspberry Topping
- 2 cups 2 cups fresh or frozen raspberries
- 0.5 cups 1/2 cup granulated sugar
- 1 tablespoon 1 tablespoon fresh lemon juice
- 1 teaspoon 1 teaspoon cornstarch dissolved in 1 tablespoon cold water Cornstarch slurry
Instructions
Preparation
- Preheat oven to 325°F (160°C). Line a 9x13 inch baking pan with parchment paper.
- In a medium bowl, mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into the bottom of the prepared pan.
- Bake for 8 to 10 minutes until lightly golden. Allow to cool.
Cheesecake Filling
- Beat softened cream cheese in a large bowl with an electric mixer on medium-low speed for about 2 to 3 minutes.
- Gradually add 1 cup sugar until just combined, being careful not to overmix.
- Incorporate sour cream or yogurt and vanilla extract gently.
- Add eggs one at a time on low speed, mixing until incorporated.
- Wrap the pan's outside with aluminum foil. Place it in a larger roasting pan and pour cheesecake filling over the cooled crust.
- Fill the larger pan with hot water halfway up the sides of the cheesecake pan.
- Bake for 55 to 65 minutes until edges are set and center has a slight wobble.
- Turn off the oven, and let the cheesecake cool inside with the door slightly ajar.
Cooling and Topping
- Remove cheesecake from water bath and cool on a wire rack. Refrigerate for at least 4 hours or overnight.
- For raspberry topping, simmer raspberries, 1/2 cup sugar, and lemon juice in a saucepan for 5 to 7 minutes until broken down.
- Stir in cornstarch slurry and cook until sauce thickens.
- Cool raspberry topping completely.
- After chilling, lift cheesecake out using parchment overhang and cut into bars. Spread raspberry topping just before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!