Raspberry cheesecake Bars
Indulge in creamy bliss with our easy Raspberry Cheesecake Bars. This 30-minute recipe combines a buttery graham cracker crust with velvety smooth cheesecake, swirled with tangy raspberry sauce, creating a perfect balance of flavors in every bite – ideal for satisfying your dessert cravings in no time.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons (84g) unsalted butter, melted
For the Cheesecake:
- 12 ounces (340g) cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
For the Raspberry Topping:
- 1 cup fresh or frozen raspberries
- 1/4 cup granulated sugar
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F (180°C). Line an 8-inch square baking dish with parchment paper or aluminum foil, leaving some overhang for easy removal.
Prepare the Crust:
- In a medium bowl, mix together the graham cracker crumbs and sugar. Pour in the melted butter and stir until the crumbs are evenly moistened.
- Press the crumb mixture into the prepared baking dish.
Prepare the Cheesecake:
- In a large bowl, beat the cream cheese until smooth. Add the granulated sugar and beat until combined.
- Beat in the eggs one at a time, followed by the vanilla extract.
- Stir in the sour cream.
Pour the Cheesecake Batte:
- Pour the cheesecake batter into the prepared baking dish over the crust.
Bake the Cheesecake:
- Bake the cheesecake for 25-30 minutes, or until the edges are set and the center is slightly jiggly.
Prepare the Raspberry Topping:
- In a small bowl, mix together the raspberries, granulated sugar, cornstarch, and lemon juice.
Top the Cheesecake:
- Spread the raspberry topping over the cheesecake.
Bake the Cheesecake Again:
- Bake the cheesecake for an additional 10-15 minutes, or until the topping is set and the cheesecake is cooked through.
Cool and Cut:
- Allow the cheesecake to cool completely in the pan. Then, refrigerate it for at least 4 hours or overnight.
- Cut the cheesecake into bars and serve.
Notes
Tips and Variations:
- Use fresh raspberries for the best flavor and texture.
- Substitute other types of berries, such as blueberries or strawberries, for a different flavor.
- Add a layer of whipped cream or vanilla ice cream on top of the cheesecake for extra indulgence.
- Use a different type of crust, such as a cookie crust or a pastry crust, for a different texture.
- Store the cheesecake bars in an airtight container in the refrigerator for up to 5 days.
- Freeze the cheesecake bars for up to 2 months. Thaw at room temperature or in the refrigerator before serving.