Raspberry Cheesecake Bars
Delightful Raspberry Cheesecake Bars: A Sweet Escape
Let’s face it, life can sometimes feel like a balancing act. Between work deadlines, family schedules, and it seems like a hundred other commitments, finding a moment to indulge in something sweet can be quite the challenge. But don’t worry, my friends! Raspberry Cheesecake Bars are here to save the day, or at least your afternoon snack time!
These delightful little squares pack all the creamy goodness of cheesecake with a tart raspberry twist, and the best part? They’re incredibly easy to whip up! So, whether you’re looking for a sweet treat to impress guests or simply want to spoil yourself a little (and trust me, you deserve it!), keep reading!
Why You’ll Love These Raspberry Cheesecake Bars
You might be wondering, “What makes these bars so special?” Well, let me tell you! First of all, no water bath is required (who needs the extra hassle?), and they bake up beautifully in just a short time. They also hold up well in the fridge, making them perfect for meal prep! Plus, who could resist that luscious raspberry topping bubbling beautifully atop a rich cheesecake base? It’s like a mini hug for your taste buds.
Ingredients
Before we dive into the how-to, let’s gather our superstar cast of ingredients. Here’s what you’ll need to make these heavenly bars:
For the crust:
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling:
- 16 ounces cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream (for extra creaminess!)
For the raspberry topping:
- 2 cups fresh raspberries (or frozen if that’s what you have on hand)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch (to thicken things up)
Steps
Alrighty, it’s time to bring our delicious Raspberry Cheesecake Bars to life! Follow these simple steps, and you’ll be enjoying a taste of heaven in no time!
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Preheat the Oven: First things first, preheat your oven to 325°F (that’s 160°C for my friends across the pond!).
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Make the Crust: In a medium bowl, combine those graham cracker crumbs, sugar, and melted butter until it resembles wet sand. Press this mixture into the bottom of a greased 9×9-inch baking pan. Give it a strong pat down; we want a solid base that won’t crumble when you cut these bars.
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Creamy Cheesecake Filling: In a large mixing bowl, beat together the softened cream cheese and sugar until it’s smooth and creamy. Add in the eggs one at a time, mixing well after each addition. Throw in the vanilla and sour cream, and mix until everything’s combined and creamy.
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Bake: Pour this luscious cheesecake filling over your crust and spread it evenly. Bake in your preheated oven for about 25-30 minutes, or until the center is set but slightly jiggly. We don’t want it to be overcooked—nobody loves a dry cheesecake!
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Prepare the Topping: While the cheesecake cools, let’s make the raspberry topping. In a small saucepan, combine the fresh (or thawed) raspberries with sugar and cornstarch over medium heat. Stir gently until the mixture begins to bubble and thicken—this should take about 5-7 minutes. Remove from heat and let it cool.
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Assemble and Chill: Once the cheesecake has cooled to room temperature, spread the raspberry mixture evenly on top. Cover the pan and chill in the fridge for at least 4 hours (or overnight if you can wait!).
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Cut and Serve: Use a sharp knife to cut these bars into squares, and serve chilled. You might want to hide a few in the back of the fridge because they won’t last long!
Cooking Tips
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Texture Tip: If you prefer a smoother cheesecake, make sure your cream cheese is at room temperature before mixing. Cold cream cheese can lead to lumpy cheesecake—nobody wants that!
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Fruit Swap: Don’t have raspberries? No problem! These bars are quite versatile. Try blueberries or strawberries for a fun twist.
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Storage: Store these bars covered in the fridge. They should stay fresh for about 4-5 days (not that they’ll last that long!).
FAQs About Raspberry Cheesecake Bars
Can I substitute cream cheese?
Yes! You can use mascarpone for a lighter flavor, but make sure it has a similar consistency.
How can I store leftovers?
Store it in an airtight container in the fridge for up to 5 days. Feel free to layer them between wax paper if you’re stacking them!
Can I use frozen raspberries?
Absolutely! Just make sure to thaw and drain them properly before using them in the topping.
With warm sunny days around the corner, these Raspberry Cheesecake Bars are bound to be your new go-to recipe for get-togethers, brunches, or even just a treat for yourself after a long day. So why not grab those ingredients and get started? Your taste buds will thank you! And remember, cooking isn’t just about the food; it’s about creating memories, one delicious bite at a time. Happy baking, my friends!
P.S. Want more delicious inspiration? Check out my other delightful desserts like Chocolate Chip Cookies or Caramel Brownies for sweet moments in your kitchen!
Meta Description:
Raspberry Cheesecake Bars are the perfect recipe for busy days. Quick, easy, and delicious, these bars will become your go-to sweet treat!
Raspberry Cheesecake Bars
Ingredients
For the crust
- 1 cup graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the cheesecake filling
- 16 ounces cream cheese, softened Make sure it’s at room temperature for a smooth mixture.
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream For extra creaminess.
For the raspberry topping
- 2 cups fresh raspberries Can use frozen raspberries.
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch To thicken the raspberry mixture.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter until it resembles wet sand. Press this mixture into the bottom of a greased 9x9-inch baking pan.
- In a large mixing bowl, beat together softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition. Stir in vanilla and sour cream until combined.
Baking
- Pour the cheesecake filling over the crust and spread evenly. Bake for 25-30 minutes, or until the center is set but slightly jiggly.
- While the cheesecake cools, prepare the raspberry topping by combining raspberries, sugar, and cornstarch in a small saucepan over medium heat. Stir until bubbling and thickened, about 5-7 minutes. Remove from heat and let cool.
Assembly and Serving
- Once the cheesecake has cooled to room temperature, spread the raspberry topping evenly on top. Cover and chill in the fridge for at least 4 hours or overnight.
- Cut into squares and serve chilled.
