These raspberry cheesecake bars are a sweet treat with a creamy filling and a buttery crust. The bright berries add a burst of flavor, making every bite a delight!
Honestly, they’re like little squares of happiness! I love how easy they are to slice and serve at parties. You might find yourself sneaking a few leftovers—no judgment here! 😊
Key Ingredients & Substitutions
Chocolate Cookie Crumbs: I like using Oreos for that classic taste, but you can swap them with chocolate graham crackers or any chocolate cookies you enjoy. For a gluten-free version, try gluten-free cookies.
Cream Cheese: It’s essential for that creamy texture. If you’re looking for a lighter option, low-fat cream cheese works well too. Vegan cream cheese is a great alternative for dairy-free diets.
Fresh Raspberries: Fresh is best, but you can use frozen raspberries if needed. Just make sure to thaw and drain them beforehand, as they tend to release more moisture.
Granulated Sugar: For some extra flavor, you might consider using brown sugar. It adds a slight caramel note that’s lovely in cheesecake.
How Do You Achieve a Creamy Cheesecake Texture?
A creamy cheesecake is all about gentle mixing and careful baking. When you beat the cream cheese with sugar, ensure it’s smooth, so there are no lumps. Add the eggs one at a time and mix just until combined to avoid overmixing.
- Preheat your oven and line the baking pan. This makes for easy lifting later.
- Bake until the center is slightly jiggly. Overbaking can lead to cracks.
- Let it cool at room temperature before refrigerating. This helps firm up the bars without cooking them further.
How to Make Delicious Raspberry Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (you can use Oreos or chocolate graham crackers)
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries (plus a few extra for garnish)
Optional:
- Powdered sugar for dusting before serving
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus around 40 minutes of baking. After that, you’ll need at least 3 hours (or overnight) to chill the cheesecake bars in the fridge for the best texture. So, total time is about 4 hours, but most of it is just waiting for the bars to set!
Step-by-Step Instructions:
1. Prepare Your Baking Pan:
Start by preheating your oven to 325°F (160°C). Line an 8×8 inch baking pan with parchment paper, letting some of the paper hang over the sides. This will help you easily lift the bars out later.
2. Make the Crust:
In a medium bowl, mix the chocolate cookie crumbs with the melted butter. Stir until everything is evenly moistened. Next, press this crumb mixture firmly and evenly into the bottom of your prepared pan to create a crust.
3. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with the granulated sugar until the mixture is smooth and creamy. Add the eggs one at a time, mixing well after each addition to ensure everything is well combined. Finally, stir in the vanilla extract.
4. Add Raspberries:
Gently fold most of the fresh raspberries into the cheesecake batter, making sure to save a few for the top.
5. Bake:
Pour the cheesecake mixture over your crust in the pan, spreading it evenly. Then, sprinkle the remaining raspberries over the top and gently press them into the batter. Bake for 35-40 minutes, or until the cheesecake is set but still has a slight jiggle in the center.
6. Cool and Chill:
Once done, remove the bars from the oven and let them cool to room temperature. After that, refrigerate for at least 3 hours (or overnight) to let them set completely.
7. Slice and Serve:
When you’re ready to enjoy, lift the bars out of the pan using the parchment paper overhang and cut them into squares. If you like, garnish with extra fresh raspberries and dust with powdered sugar before serving!
Enjoy your creamy, tangy, and sweet Raspberry Cheesecake Bars! They’re sure to be a hit!
Can I Use Different Types of Cookies for the Crust?
Absolutely! While chocolate cookie crumbs from Oreos are a classic choice, you can use chocolate graham crackers or any preferred chocolate cookies. For a gluten-free option, try using gluten-free chocolate cookies.
Can I Make These Cheesecake Bars Ahead of Time?
Yes, these bars are perfect for making ahead! Just bake and cool them, then store in the refrigerator for up to 3 days before serving. You can even freeze them for up to a month; just ensure they’re well-wrapped.
How Do I Prevent Cracks in My Cheesecake Bars?
To avoid cracks, make sure you mix the batter gently. Don’t overmix once you add the eggs, and ensure that the cheesecake is baked just until it’s slightly jiggly in the center. Cooling it gradually at room temperature before refrigerating will help too!
Can I Substitute the Raspberries with Other Fruits?
Yes! You can substitute raspberries with other berries such as blueberries or strawberries, or even diced peaches. Just keep in mind the sugar levels, as some fruits are sweeter than others! If using frozen fruits, thaw and drain them first to minimize excess moisture.
