Raspberry Cheesecake Bars: Easy Dessert Recipe
Cheesecake baked in a square pan is far less nerve-racking than a tall springform cake, and I find it just as satisfying. The base is a graham cracker crust pressed firmly into a lined 9×9 pan, followed by a smooth layer of cream cheese, sugar, eggs and vanilla. Raspberries tossed with a little raspberry jam are scattered over the top before baking.
Where things go wrong
Press the crust down hard, using the bottom of a measuring cup if you have one. A loose crust crumbles when you cut. When the eggs go in, beat them one at a time and only until they disappear, because whipping extra air into the filling is what makes it puff and crack.
Tossing the berries with jam is a small step that matters. The jam glazes the fruit, adds pockets of concentrated raspberry flavor and helps frozen berries look as nice as fresh ones.
Patience at the end
Take the pan out when the edges are set but the center still jiggles slightly; it firms up as it cools. Let it come to room temperature, then refrigerate for at least 2 hours before slicing. Cold cheesecake cuts cleanly, and warm cheesecake smears. Wiping the knife between cuts gives the neatest bars.
For the full run of these, head to my easy dessert collection.
PrintRaspberry Cheesecake Bars: Easy Dessert Recipe
Creamy cheesecake bars on a buttery graham cracker crust, topped with raspberries tossed in raspberry jam. Chill them well before slicing into neat squares.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 cup raspberries, fresh or frozen
- 2 tbsp raspberry jam
Instructions
- Preheat your oven to 350°F (175°C) and line a 9×9-inch baking pan with parchment paper.
- In a medium bowl, mix the graham cracker crumbs and 1/4 cup of sugar. Add melted butter and stir until combined. Press the mixture firmly into the bottom of the prepared pan.
- In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, beating after each addition. Mix in the vanilla extract.
- Pour the cream cheese mixture over the crust in the pan and spread evenly.
- Gently toss raspberries with raspberry jam and scatter over the top of the cream cheese mixture.
- Bake for 30 minutes or until the edges are set and the center is only slightly jiggly.
- Allow to cool completely at room temperature before refrigerating for at least 2 hours.
- Once chilled, cut into bars and serve.
Get our 10 best recipes - free
Join the Receipster newsletter and we’ll send you Dorothy’s 10 most-loved recipes as a free PDF.
Free PDF + new recipes every week. Unsubscribe anytime.
