You're going to fall in love with these Raspberry Cheesecake Bars! An incredible treat that blends the creamy, rich goodness of cheesecake with the tang of juicy tart raspberries. Baked on a crispy graham cracker crust, these cheesecake bars are quicker to prepare than traditional cheesecake. Whether you're a baking novice or a seasoned chef, this simple, straightforward recipe will make you the star of your next gathering.
If you're a cheesecake lover too, then you'll definitely need to try our other recipes like this no-bake strawberry cheesecake, or this lemon cheesecake.
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⭐️ Why You'll Love These Cheesecake Bars
- Perfectly Portable: These Raspberry Cheesecake Bars are brilliantly convenient. With no need for utensils, you can enjoy them wherever you go.
- Fuss-Free Method: Bypass the often complicated and time-consuming water bath technique required in making traditional cheesecakes. This recipe is all about simplicity and ease.
- A Crowd Pleaser: Visually appealing with a burst of flavours, these bars are sure to wow at any party or potluck.
🧾 Key Ingredients and Why
- Raspberries: Our star ingredient, raspberries add a burst of tartness, balancing out the sweet and creamy layers.
- Cream Cheese: The heart of any cheesecake, cream cheese brings a rich, creamy texture and subtle tangy flavor.
- Oreo Cookies or Graham Crackers: Choose as per your preference, both options will create a delightfully crunchy base.
- White Chocolate: A touch of decadence, white chocolate elevates the cheesecake filling's sweetness and creaminess.
- Eggs, Sugar, Lemon Juice: These work in harmony to create the perfect balance of sweetness, and tartness, and ensure a beautifully textured cheesecake.
See recipe card for quantities.
📖 Substitutions & Variations
- Variations
- Mini Cheesecake Cups: Modify this recipe to create individual mini cheesecakes in a muffin tray, a playful twist on our bars.
- Mixed Berry Marvel: Experiment with a blend of blueberries, strawberries, and raspberries for a nuanced berry flavor.
- Substitutions
- Dairy-Free Cream Cheese: For those with lactose intolerance or on a dairy-free diet, replace regular cream cheese with a dairy-free alternative.
👩🏻🍳 Step By Step
- Prepare the Raspberry Sauce: Combine fresh raspberries and sugar in a pan and simmer until the raspberries soften and break down. Strain to get a smooth sauce. Remember: Cool your raspberry sauce thoroughly before incorporating it into the cheesecake mixture. This will prevent the sauce from sinking into the cheesecake layer.
- Construct the Oreo/Graham Cracker Crust: Start by preparing the graham cracker crust, which forms the base of our bars. Simply blitz graham crackers in a food processor until they reach a sandy consistency. Mix this with some melted butter and a touch of sugar. Press this mixture firmly into a lined baking pan to form an even layer, creating a solid foundation for the cheesecake filling.
- Create the Cheesecake Filling: Beat the cream cheese until it's soft and fluffy, ensuring there are no lumps. Gradually add in your sugar, followed by eggs and a splash of vanilla. The key here is to combine these ingredients gently but thoroughly for that perfect, creamy texture.
- Assemble and Bake: Pour the cheesecake filling over your prepared crust. Swirl in the raspberry topping using a knife or a skewer, creating beautiful patterns on the surface. Bake in a preheated oven until set, taking care not to overbake.
- Cool and Slice: Patience is key when making cheesecake. Let your baked bars cool to room temperature before placing them in the refrigerator. Once thoroughly chilled, you can slice them into your desired size. Use a clean, sharp knife for neat edges.
Hint: For a smoother, lump-free mixture, always use room-temperature cream cheese.
🍯 Storage
- Fridge: If you have any leftovers (though we doubt you will!), keep them in an airtight container in the refrigerator. They'll stay fresh for up to 1 week.
- Freezer: To freeze, first lay the bars in a single layer and freeze until solid. Then, transfer to a freezer-safe bag. They'll keep their quality for up to 3 months.
- Reheat: When you're ready to enjoy again, thaw the bars in the fridge overnight and let them come to room temperature before serving.
💡 Top tip
Resist the temptation to overmix your ingredients as this can introduce too much air, leading to cracks in your baked cheesecake.
Doubling the Recipe
Baking for a crowd? Not a problem!
A. Scaling Up You can easily double this recipe to make more bars. Just ensure you use a larger pan and adjust the baking time accordingly. You may need to bake a little longer to ensure that the larger volume of filling is set properly, but keep a close eye on it to avoid overbaking.
❓FAQ
Yes, you absolutely can. Just ensure you thaw and thoroughly drain them before making your raspberry sauce.
While the white chocolate contributes to the creaminess and sweetness of the cheesecake layer, it is not crucial. Feel free to omit if you prefer.
Certainly! Get creative with your crust. Just remember to choose cookies that complement the flavors of raspberry and cheesecake.
More Dessert Bars and Cheesecakes
Looking for more dessert recipes like this? Try these:
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White Chocolate Raspberry Cheesecake Bars
Ingredients
Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
White Chocolate Cheesecake Filling:
- 16 ounces cream cheese, softened to room temperature
- 1 cup granulated sugar
- 2 large eggs
- 8 ounces white chocolate, melted and cooled
- 1 teaspoon pure vanilla extract
Raspberry Topping:
- 2 cups fresh or frozen raspberries
- ¼ cup granulated sugar
Instructions
Crust:
- Preheat your oven to 325°F (160°C) and line a 9-inch square baking pan with parchment paper.
- In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
- Bake for 10 minutes, then remove from the oven and allow it to cool.
White Chocolate Cheesecake Filling:
- In a large bowl, beat the cream cheese until it's smooth and creamy.
- Gradually add the sugar, then beat in the eggs, one at a time.
- Stir in the melted white chocolate and vanilla extract until well incorporated.
- Pour the filling over the cooled crust, spreading it out evenly with a spatula.
Raspberry Topping:
- In a saucepan over medium heat, combine the raspberries and sugar. Cook until the raspberries break down and the mixture reaches a jam-like consistency. Strain the jam through a fine mesh sieve and allow the raspberry mixture to cool.
Assembling and baking the cheesecake bars:
- Once the jam mixture has cooled drop spoonfuls onto the cream cheese layer. Use a knife to create beautiful swirl patterns.
- Bake for 35-40 minutes, or until the center is set and the edges are lightly browned.
- Remove from the oven and let the bars cool completely in the pan on a wire rack. Then, refrigerate for at least 4 hours, or overnight if possible, before slicing into bars.
Notes
- Ensure your cream cheese is at room temperature for a smoother filling.
Avoid overbeating the filling, as too much air can cause cracks. - For clean, sharp edges, make sure your bars are fully chilled before slicing.
- Cover any leftover bars in the refrigerator for up to 4 days. They can also be frozen for up to 3 months - thaw them in the refrigerator overnight before serving.
Jackie Nelsen says
How do you adjust for 9 X 13 pan??
Debs says
You would need to scale the recipe up by multiplying the ingredients by 1.44.
Selina says
When do you add the white chocolate?
Debs says
Hi Selina. You add the white chocolate when you add the Greek yogurt. Sorry I missed that. The recipe has been amended now. Happy baking.
Lise says
How much Greek yogurt do you use?
Debs says
So sorry I missed that. It's a 1/4 cup of Greek yogurt. It's just to lend some extra lightness to the cheesecake. This recipe can be made without it and will still be amazing. Happy baking!