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Raspberry Cheesecake Bars

These Raspberry Cheesecake Bars combine the creamy richness of cheesecake with the tangy burst of fresh raspberries, all on a buttery graham cracker crust. Perfect for gatherings and impressing guests!
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 9 pieces
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups 1 and ½ cups graham cracker crumbs Provides a crunchy base.
  • 0.5 cups ½ cup unsalted butter, melted Adds richness to the crust.
  • 0.25 cups ¼ cup granulated sugar Sweetens the crust.
  • 1 pinch A pinch of salt Enhances flavor.
For the cheesecake filling
  • 16 ounces 16 ounces cream cheese, softened Forms the base of the cheesecake.
  • 0.5 cups ½ cup granulated sugar Sweetens the filling.
  • 1 teaspoon 1 teaspoon vanilla extract Adds flavor.
  • 2 large 2 large eggs Binds the filling.
  • 1 cup 1 cup fresh raspberries Provides tartness and color.

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a bowl, mix the graham cracker crumbs, melted butter, sugar, and salt until it looks like damp sand.
  3. Press the mixture firmly into a greased 9x9-inch baking dish.
  4. Bake for 8-10 minutes, or until lightly golden. Let it cool while you prepare the filling.
Making the Cheesecake Filling
  1. In a large mixing bowl, beat the cream cheese and sugar with an electric mixer until smooth and fluffy (about 2 minutes).
  2. Add in the vanilla extract, and then mix in the eggs, one at a time.
  3. Gently fold in the fresh raspberries, being careful not to break them up too much.
Baking the Bars
  1. Pour the cheesecake filling over the cooled crust, spreading it evenly.
  2. Bake for 30-35 minutes, or until the center is set and slightly jiggly.
  3. Allow to cool at room temperature before refrigerating for at least 2 hours.
Serving
  1. Once chilled, cut into squares and serve. You can sprinkle a bit of powdered sugar on top for extra flair.

Notes

If you don’t have fresh raspberries, frozen ones work just fine – just be sure to thaw and drain any excess liquid. A hint of lemon zest in the filling can add a refreshing zing! Cracks on top are normal and don’t affect the taste.