Save this
I whip up these Raspberry Cheesecake Bars whenever I need a fast but dazzling treat. There's something about that velvety cheesecake mixed with tangy raspberry ripples on a crispy graham base that always gets compliments. They only take half an hour to throw together - perfect when you suddenly crave something sweet.
What Makes These Treats Unforgettable
These bars have become my trademark dessert over time. The luscious cheesecake blends wonderfully with the zingy raspberry swirls, while the graham base gives that satisfying crunch. And guess what? You can make them way ahead, which makes hosting so much easier.
Grab These Ingredients
- For the base:
- 2 tablespoons sugar
- 1/3 cup melted butter
- 1 1/2 cups graham cracker crumbs
- For the raspberry swirl:
- 1 tablespoon water
- 2 tablespoons sugar
- 1 cup fresh raspberries
- For the cheesecake:
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup sugar
- 16 oz cream cheese softened
Baking Steps
- Time to Bake:
- Stick it in the oven about 25-30 minutes until the middle barely jiggles. Cool it down completely before slicing.
- Make it Pretty:
- Simmer your raspberries, sugar and water until they turn saucy. Push through a strainer to get rid of seeds, then dollop across your cheesecake and create swirls.
- Mix the Filling:
- Whip your cream cheese and sugar till fluffy, then add your eggs and vanilla. Pour this creamy mix onto your crust.
- Start with the Base:
- Warm your oven to 350°F and put parchment in your pan. Stir together graham bits, butter and sugar then push firmly into the pan for your crust.
Pro Tips
- Extra Flavor Boost: Try adding a splash of raspberry extract for even more berry punch.
- Mix it Up: Strawberries or blueberries work great as replacements if you want something different.
- Be Patient: Don't rush cooling time if you want clean-cut slices.
- Easy Does It: Don't overmix your batter or you'll end up with cracks.
- Room Temp is Key: Soft cream cheese is a must for a smooth filling.
Save this
Storage Tips
You can keep these bars in the fridge for around 5 days in a sealed container. Want to save them longer? Wrap each piece in plastic and aluminum foil, then pop in the freezer for up to 3 months. Just let them thaw in your fridge overnight before eating.
Common Questions
- → Will frozen berries work too?
Absolutely, you can use fresh or frozen raspberries without any problems. You don't even need to thaw them beforehand.
- → How can I tell they're done baking?
Look for firm sides with a tiny wobble in the middle. Don't worry, it'll firm up as it cools down.
- → Can I make them before a party?
Sure thing, they stay good in your fridge for 5 days or in the freezer for up to 2 months.
- → Are other fruits okay to use?
You bet! Swap in strawberries or blueberries for a different twist while keeping the amounts the same.
- → My dessert got cracks. What happened?
Don't mix too much and make sure everything's room temp when you start. That'll stop those annoying cracks from showing up.