Raspberry Cheesecake Bars
These delightful Raspberry Cheesecake Bars combine creamy cheesecake with a tart raspberry topping, perfect for any sweet tooth looking for an easy treat.
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.
Notes
Store bars covered in the fridge for about 4-5 days. Consider using blueberries or strawberries as alternate toppings.