Creamy Raspberry Cheesecake Bars From Scratch
Indulgent treat that perfectly balances tangy raspberry flavor with rich, creamy cheesecake texture.
Equipment
- Mixing Bowl
- 9x13 inch Baking Pan
- Electric Mixer
Ingredients
Crust Ingredients
- 1.5 cups Graham cracker crumbs Finely crushed for a smooth texture.
- 0.33 cup Granulated sugar Sweetens the crust.
- 0.5 cup Unsalted butter Melted for binding the crust.
Filling Ingredients
- 16 ounces Cream cheese Softened for easy blending.
- 0.5 cup Sour cream Adds tanginess to the filling.
- 2 large Eggs Provides structure to the bars.
- 1 cup Raspberry puree Fresh or frozen raspberries blended.
- 0.5 cup Fresh raspberries Used as a topping.
- 1 teaspoon Vanilla bean paste Adds aromatic flavor.
- 1 pinch Salt Enhances the flavors.
Instructions
- Preheat your oven to 325°F (160°C).
- Prepare a 9x13-inch baking pan by lining with parchment paper and greasing the sides.
- In a mixing bowl, combine graham cracker crumbs and granulated sugar. Mix well.
- Add melted butter and stir until the mixture resembles wet sand.
- Press the mixture into the bottom of the prepared pan. Bake for 10 minutes until lightly golden. Let cool.
- In a large mixing bowl, beat cream cheese until smooth. Add sour cream, eggs, and vanilla bean paste. Mix until well blended.
- Gently fold in raspberry puree, maintaining some swirls.
- Pour the filling over the cooled crust and spread evenly.
- Drop fresh raspberries on top, gently pressing them down.
- Bake for 30-35 minutes until edges are set and center has a slight jiggle.
- Turn off the oven and crack the door open. Cool in the oven for 1 hour.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Lift out of the pan using parchment paper, cut into squares, and serve chilled.
Notes
Store leftovers in an airtight container in the refrigerator for up to five days.