Description
Delightful raspberry cheesecake bars that combine creamy cheesecake with tart raspberries, perfect for any occasion.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¼ cup sugar
- 2 cups cream cheese, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh raspberries (or frozen, thawed and drained)
- 1 tablespoon cornstarch
Instructions
- Preheat your oven to 325°F (160°C) and line a 9×13-inch baking pan with parchment paper.
- Mix the graham cracker crumbs, melted butter, and ¼ cup of sugar until combined, then press into the bottom of the prepared pan.
- Bake for about 10 minutes, then remove and set aside to cool.
- Beat the softened cream cheese with 1 cup of sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Toss the raspberries with 1 tablespoon of cornstarch and gently fold into the cream cheese mixture.
- Pour the cheesecake filling over the crust and spread evenly.
- Bake for about 30-35 minutes, or until the center is set but slightly jiggly.
- Cool in the pan on a wire rack, then chill in the refrigerator for at least 4 hours or overnight.
- Lift the bars out of the pan using the parchment overhang and cut into squares to serve.
Notes
Chill well for enhanced flavor and texture, and you can use different fruits for variation.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg