There’s something undeniably delightful about the combination of tart raspberries and creamy cheesecake, all encased in a buttery crust that crumbles delicately with each bite. Recently, I decided to try my hand at making raspberry cheesecake bars for a family gathering, and the results were nothing short of spectacular. The vibrant color of the raspberries, coupled with the rich, velvety texture of the cheesecake, made for a stunning presentation that was only surpassed by the incredible taste. My family couldn’t get enough of these bars, and they quickly became the star of our dessert table, disappearing almost as soon as they were served. The balance of flavors and textures in this recipe is truly exceptional, making it a must-try for any cheesecake lover.

Ingredients

To create these luscious raspberry cheesecake bars, you’ll need the following 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:
• 16 oz cream cheese, softened
• 1/2 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/4 cup sour cream
• 1 tbsp all-purpose flour
• For the raspberry layer:
• 2 cups fresh raspberries
• 1/4 cup granulated sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 2 tbsp water

Instructions

Creating these raspberry cheesecake bars is a straightforward process, though it does require some attention to detail to ensure the perfect balance of flavors and textures. Follow these steps to achieve cheesecake perfection:

1. Preheat your oven to 325°F (163°C) and line a 9×9-inch baking dish with parchment paper, leaving an overhang on the sides for easy removal later.
2. In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until the crumbs are evenly moistened. Press the mixture firmly into the bottom of the prepared baking dish to form an even crust. Bake for 10 minutes, then set aside to cool.
3. While the crust is baking, prepare the raspberry layer. In a small saucepan over medium heat, combine the raspberries, sugar, and lemon juice. In a separate small bowl, whisk together cornstarch and water until smooth, then add to the saucepan. Cook the mixture, stirring frequently, until it thickens and the raspberries begin to break down, about 5-7 minutes. Remove from heat and let cool slightly.
4. For the cheesecake filling, beat the softened cream cheese and sugar in a large bowl until creamy and smooth. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract, sour cream, and flour until just combined.
5. Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula. Gently spoon the raspberry mixture over the cheesecake layer, then use a knife to swirl it into the filling for a marbled effect.
6. Bake the bars for 40-45 minutes, or until the edges are set and the center is slightly jiggly. Remove from the oven and allow to cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.
7. Once chilled, use the parchment paper overhang to lift the bars out of the pan. Cut into squares and serve. Enjoy!

Nutrition Facts

This decadent dessert is sure to satisfy your sweet tooth, but it’s also important to be mindful of portion sizes. The recipe yields approximately 12 servings, with each bar containing around 300 calories. This makes them a delightful treat to enjoy in moderation.

Preparation Time

While these raspberry cheesecake bars do take a bit of time to prepare, the effort is well worth it. Here’s a breakdown of the time you’ll need:

• Active preparation time: 30 minutes
• Baking time: 55 minutes (including crust pre-bake)
• Chilling time: 4 hours or overnight

In total, you’ll need to plan for about 5 hours, with most of that being hands-off chilling time.

How to Serve

These raspberry cheesecake bars are versatile and can be served in a variety of ways to suit different occasions:

• As a standalone dessert, simply cut into bars and serve on a platter for guests to help themselves.
• Pair with a dollop of freshly whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.
• Garnish with fresh raspberries and a sprig of mint for a pop of color and added freshness.
• For a more formal presentation, dust the bars lightly with powdered sugar before serving.
• Consider serving alongside a dessert wine or coffee for a delightful contrast of flavors.

Additional Tips

To ensure your raspberry cheesecake bars turn out perfectly every time, consider the following tips:

1. Use room temperature ingredients: Allow your cream cheese and eggs to reach room temperature before mixing. This will help achieve a smooth and creamy filling.
2. Press the crust firmly: Use the back of a measuring cup to press the graham cracker mixture firmly into the pan. This will help create a sturdy base that holds together well.
3. Don’t overbake: Keep an eye on the bars as they bake. The edges should be set, but the center should still have a slight jiggle. This ensures a creamy texture once cooled.
4. Chill thoroughly: Allow the bars to chill for at least 4 hours, or better yet, overnight. This helps the flavors meld and the cheesecake set properly.
5. Cut with a clean knife: For neat slices, wipe your knife with a damp cloth between cuts to keep it clean and ensure smooth edges.

FAQ Section

Here are some frequently asked questions about making raspberry cheesecake bars:

1. Can I use frozen raspberries instead of fresh?
   Yes, you can use frozen raspberries if fresh ones are not available. Just be sure to thaw and drain them well before using to prevent excess moisture in the cheesecake.
2. What if I don’t have graham crackers for the crust?
   You can substitute the graham crackers with digestive biscuits, vanilla wafers, or even a shortbread cookie crust for a different flavor twist.
3. How do I know when the bars are done baking?
   The edges should be set, and the center should have a slight jiggle. The bars will continue to set as they cool.
4. Can I make these bars ahead of time?
   Absolutely! These bars can be made up to two days in advance. Store them covered in the refrigerator until ready to serve.
5. What is the best way to store leftover bars?
   Store any leftover bars in an airtight container in the refrigerator for up to 5 days. They can also be frozen for up to 2 months. Just be sure to thaw in the fridge before serving.