If you’re searching for the epitome of fruity, creamy, and utterly delightful dessert bars, look no further than Raspberry Cheesecake Bars. This recipe brings together a buttery graham cracker crust, a silky cheesecake layer swirled with luscious raspberries, and a subtle hint of vanilla in every bite. Whether you’re baking for a picnic, a holiday gathering, or just satisfying a weeknight sweet tooth, these bars are a guaranteed crowd-pleaser that look and taste like a little slice of summer.
Ingredients You’ll Need
One of the joys of making Raspberry Cheesecake Bars is how simple yet essential each ingredient is, contributing to the overall flavor, texture, and gorgeous pops of color. Let’s dive into what you’ll need and why each item matters:
- Graham cracker crumbs: The base for our crust, these lend a toasty flavor and a satisfying crunch that holds everything together.
- Granulated sugar: Adds sweetness to both the crust and cheesecake filling, balancing out the tangy notes of the berries and cream cheese.
- Unsalted butter (melted): Binds the graham crumbs for a rich, melt-in-your-mouth crust.
- Cream cheese (softened): The star of the show, creating a luscious, creamy filling that’s classic in cheesecake desserts.
- Eggs: Essential for structure, giving the cheesecake layer a perfectly rich yet sliceable texture.
- Vanilla extract: Adds warmth and depth, perfectly complementing the tart berries.
- All-purpose flour: Just a little ensures the cheesecake bars hold together beautifully without becoming dense.
- Sour cream: Adds a gentle tang and extra creaminess, balancing the sweetness for that signature cheesecake flavor.
- Fresh raspberries: Juicy, tart, and bursting with color, these little gems steal the show both visually and flavor-wise.
- Raspberry jam (optional for swirl): For an extra touch of beauty and flavor, a swirl of jam takes these bars over the top!
How to Make Raspberry Cheesecake Bars
Step 1: Prepare the Pan and Crust
Start by preheating your oven to 325°F (160°C) and lining a 9×9-inch baking pan with parchment paper, making sure there’s a nice overhang so you can lift the bars out easily later. In a medium bowl, combine the graham cracker crumbs, 1/4 cup of sugar, and the melted butter. Mix everything together until the texture is like wet sand, then press it firmly and evenly into the bottom of your prepared pan. This will be the crispy, buttery foundation for your Raspberry Cheesecake Bars.
Step 2: Make the Cheesecake Filling
In a separate bowl, beat the softened cream cheese until it’s incredibly smooth—no lumps allowed! Gradually add the remaining 2/3 cup of sugar, mixing until creamy and fluffy. Beat in the eggs one at a time, ensuring each is fully incorporated. Next, add the vanilla extract, flour, and sour cream, mixing until just combined. The sour cream gives the filling that extra creaminess you’ll love in every bite.
Step 3: Add Raspberries and (Optional) Swirl
Gently fold the fresh raspberries into the cheesecake batter, being careful not to crush them. Pour the mixture evenly over your prepared crust, then smooth the top with a spatula. If you’re feeling artistic, drop a few spoonfuls of raspberry jam over the surface and use a toothpick or knife to create beautiful swirls—the more rustic, the better!
Step 4: Bake to Perfection
Place the pan in the oven and bake for 35 to 40 minutes, or until the center is just set. You’re looking for a slight jiggle if you gently shake the pan. Resist the urge to overbake, as that could lead to a dry texture instead of a creamy bar.
Step 5: Cool and Chill
Let the cheesecake bars cool at room temperature, then pop them in the refrigerator for at least 3 hours. This chill time is crucial for the magic to happen, as it helps the bars set perfectly and makes slicing a breeze. When you’re ready to serve, lift them out using the parchment and cut into perfect little squares.
How to Serve Raspberry Cheesecake Bars
Garnishes
A sprinkle of fresh raspberries on top looks fabulous and gives each bar a visual hint of what’s inside. For extra flair, dust the squares with a light shower of powdered sugar, or add a sprig of mint for a pop of color and freshness that pairs beautifully with the tartness of the berries.
Side Dishes
While these Raspberry Cheesecake Bars make a showstopping dessert on their own, they also shine alongside a scoop of vanilla ice cream or a dollop of whipped cream. If you’re serving these as part of a larger dessert table, try pairing them with lemon bars, brownies, or fruit salads for a sweet, varied spread.
Creative Ways to Present
For a fun and festive presentation, cut the bars into mini squares and arrange them on a tiered dessert stand. Alternatively, serve each bar on individual plates with a drizzle of extra raspberry sauce, a swirl of chocolate, or even a few shards of white chocolate for a gorgeous finish.
Make Ahead and Storage
Storing Leftovers
Store any leftover Raspberry Cheesecake Bars in an airtight container in the refrigerator. They’ll stay fresh and delicious for up to five days, making them perfect for make-ahead treats or packing in lunchboxes.
Freezing
If you want to keep some bars for later, these cheesecake bars freeze beautifully! Place them in a single layer (or with parchment between layers) in a freezer-safe container, and freeze for up to two months. Thaw overnight in the refrigerator before serving for the best texture.
Reheating
There’s no need to reheat these; in fact, they taste best served chilled. If you prefer a slightly softer texture, let a bar sit at room temperature for 10-15 minutes before enjoying.
FAQs
Can I use frozen raspberries instead of fresh?
Absolutely! Just be sure to thaw and drain them thoroughly before folding into the cheesecake batter. This prevents excess moisture from affecting the bars’ texture.
Do Raspberry Cheesecake Bars need to be refrigerated?
Yes, it’s best to store them in the fridge to keep the cheesecake layer creamy and fresh. Room temperature is fine short-term during serving, but return leftovers to the refrigerator promptly.
What’s the best way to get clean slices?
Use a sharp knife dipped in hot water and wiped clean between cuts for the sharpest, neatest squares. The initial chill makes slicing much easier, too!
Can I make these bars gluten-free?
Definitely! Swap in gluten-free graham crackers and use a 1:1 gluten-free flour blend in place of all-purpose flour. Everything else remains the same, and no one will know the difference!
How can I add more raspberry flavor?
For a more pronounced raspberry punch, add a swirl of raspberry jam on top before baking or serve with a drizzle of homemade raspberry sauce when plating. Even a bit of lemon zest in the batter can make those berry notes pop!
Final Thoughts
I can’t recommend Raspberry Cheesecake Bars enough for anyone who loves a dessert that’s creamy, fruity, and just the right amount of indulgent. They’re as beautiful as they are delicious, and I promise they’ll bring big smiles to anyone lucky enough to grab a square. Give them a try—you might just discover your new favorite treat!
Print
Raspberry Cheesecake Bars Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes (plus chilling time)
- Yield: 16 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
Indulge in the delightful combination of creamy cheesecake and fresh raspberries with these easy-to-make Raspberry Cheesecake Bars. Perfect for any occasion, these bars are a crowd-pleaser that will have everyone reaching for seconds.
Ingredients
For the Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 2 (8-ounce) packages cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
- 1/4 cup sour cream
- 1 cup fresh raspberries
- 2 tablespoons raspberry jam (optional for swirl)
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang for easy removal.
- Prepare the Crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter; press into the pan to form a crust.
- Make the Cheesecake Filling: Beat cream cheese, sugar until creamy. Add eggs, vanilla, flour, and sour cream; fold in raspberries.
- Assemble and Bake: Pour filling over crust, swirl in jam if desired. Bake for 35–40 minutes until set.
- Cool and Chill: Cool at room temperature, then refrigerate for at least 3 hours. Cut into bars and serve.
Notes
- You can use frozen raspberries, but be sure to thaw and drain them well before adding to the cheesecake batter.
- For a zesty twist, consider adding a hint of lemon zest to the cheesecake mixture.
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