Irresistible Raspberry Cheesecake Bars Recipe to Savor

You know that feeling when you bite into something so creamy and tangy that it’s like a love letter to your taste buds? That’s exactly what happens when you indulge in raspberry cheesecake bars. Picture this: a luscious layer of cheesecake perched atop a buttery graham cracker crust, all topped off with vibrant, juicy raspberries. caramel carrot cake The moment you take a bite, the sweet and tart flavors dance on your tongue, while the texture is smooth enough to make clouds feel inadequate.

Now, let me take you back to a summer BBQ where I decided to impress my friends with these raspberry cheesecake bars. Imagine the sun setting, laughter filling the air, and then—boom! I pull out these beauties. You could practically hear the angels sing as everyone dove into the dessert table. lemon blueberry cupcakes Even my skeptical Uncle Bob, who has never met a dessert he didn’t find “too sweet,” went back for seconds. This recipe is perfect for those sunny days or any occasion that calls for a little sweetness and a whole lot of smiles. You might also enjoy this Lemon Blueberry Cupcakes recipe.

I remember the first time I made these raspberry cheesecake bars; my kids declared me the “Queen of Desserts” after just one bite!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Graham Cracker Crumbs: These form the base of our crust; choose finely crushed crumbs for even texture.
• Unsalted Butter: Use melted butter to bind the crust together perfectly; it adds richness.
• Granulated Sugar: A touch of sugar sweetens both the crust and filling; adjust according to your preference.
• Cream Cheese: Room temperature cream cheese ensures a smooth filling; don’t skip this step.
• Sour Cream: This adds creaminess and tanginess to balance the sweetness of the cheesecake.
• Eggs: Eggs help set the filling; ensure they are at room temperature for best results.
• Vanilla Extract: Pure vanilla extract enhances flavor; it’s worth splurging on quality here.
• Fresh Raspberries: Juicy and vibrant raspberries add color and tartness; pick plump ones for maximum flavor. For more inspiration, check out this Classic Strawberry Shortcake recipe.
• Powdered Sugar (optional): For dusting before serving, this adds an elegant touch without overpowering flavors.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preheat Your Oven: Preheat your oven to 325°F (160°C). Line an 8×8 inch baking pan with parchment paper for easy removal later.

Create the Crust: In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar until well combined. Press mixture firmly into the bottom of your prepared pan.

Prepare the Filling: In another bowl, beat room temperature cream cheese until smooth. Add sour cream, remaining sugar, eggs one at a time, and vanilla extract until mixed well.

Add Raspberries : Gently fold half of your fresh raspberries into the cheesecake mixture. Be careful not to break them up too much; we want some whole berries in there!

Pour & Bake : Pour your filling over the crust in the baking pan. Scatter remaining raspberries on top for added color and berry goodness. no bake lemon icebox pie Bake for about 30-35 minutes until just set but still slightly jiggly in center.

Cool & Chill : Let cool at room temperature before refrigerating for at least 4 hours (or overnight if you can resist). This helps set everything perfectly!

With each step, allow yourself to savor that aroma wafting through your kitchen as these raspberry cheesecake bars come together beautifully!

Perfecting the Cooking Process

Start by preparing the crust first to allow it to cool while you mix the filling. This ensures a sturdy base for your luscious raspberry cheesecake bars.

Add Your Touch

Feel free to swap raspberries for blueberries or strawberries if you prefer different fruit flavors. Adding a sprinkle of lemon zest can also brighten up the overall taste.

Storing & Reheating

Store leftovers in an airtight container in the refrigerator for up to five days. If you want to enjoy them warm, simply microwave them for about 10 seconds.

Sharing this recipe brings back memories of summer picnics when my friends devoured these bars faster than I could make them! classic strawberry shortcake.

FAQ

Can I use a different fruit for raspberry cheesecake bars?

Absolutely! Blueberries or strawberries work wonderfully as alternatives in this recipe.

How long do raspberry cheesecake bars last?

They can be stored in the refrigerator for up to five days when kept airtight.

Can I freeze raspberry cheesecake bars?

Yes, freeze them tightly wrapped for up to three months; just thaw before serving.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Raspberry Cheesecake Bars

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• Author: Mia Hanry
• Total Time: 55 minutes
• Yield: Approximately 12 servings 1x

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Description

Raspberry cheesecake bars are the perfect blend of creamy cheesecake and tart raspberries, all resting on a buttery graham cracker crust. This delightful dessert is an ideal treat for any gathering or simply to satisfy your sweet cravings. With vibrant colors and a rich flavor profile, these bars will impress your friends and family alike. They are surprisingly easy to make, making them a go-to recipe for bakers at all levels. Get ready to indulge in this luscious dessert that brings smiles with every bite.

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Ingredients

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• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ½ cup granulated sugar
• 16 oz cream cheese, room temperature
• ½ cup sour cream
• 2 large eggs, room temperature
• 1 tsp vanilla extract
• 1 ½ cups fresh raspberries
• Powdered sugar (optional, for dusting)

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Instructions

1. Preheat oven to 325°F (160°C) and line an 8×8 inch baking pan with parchment paper.
2. In a bowl, combine graham cracker crumbs, melted butter, and granulated sugar; press firmly into the bottom of the prepared pan.
3. In another bowl, beat cream cheese until smooth. Add sour cream, remaining sugar, eggs (one at a time), and vanilla; mix until well combined.
4. Gently fold half of the raspberries into the filling mixture without breaking them.
5. Pour the filling over the crust and scatter remaining raspberries on top. Bake for 30-35 minutes until just set but slightly jiggly in the center.
6. Let cool at room temperature before refrigerating for at least 4 hours or overnight.

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 bar (approximately 83g)
• Calories: 230
• Sugar: 15g
• Sodium: 150mg
• Fat: 14g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 55mg