These raspberry cheesecake bars are a sweet treat that’s really easy to make! The creamy cheesecake paired with the tart raspberries gives a colorful and tasty dessert.
They’re perfect for sharing, or just keeping all to yourself (I won’t tell!). I love how simple they are to whip up—just bake, cool, and slice! Yum!
Key Ingredients & Substitutions
Chocolate Cookie Crumbs: These are the base of the crust. You can use crushed chocolate sandwich cookies like Oreos or any chocolate wafer. If you want a less sweet crust, try using graham crackers mixed with cocoa powder instead.
Cream Cheese: The main component of the cheesecake layer. Make sure it’s softened for a smoother mix. If you want a lighter option, consider using low-fat cream cheese or Greek yogurt, though this may alter the texture slightly.
Granulated Sugar: This sweetens the cheesecake. If you’re looking for a healthier option, coconut sugar or a sugar substitute can work, but keep in mind the sweetness level may differ slightly.
Fresh Raspberries: These add a lovely tartness! If fresh ones are out of season, you can use frozen raspberries—just make sure to thaw and drain them to prevent excess moisture.
How Can I Make Sure My Cheesecake Bars Set Perfectly?
Getting the right texture is key with cheesecake bars. To ensure they set properly, keep these tips in mind:
- Don’t Overbeat: When mixing in eggs, do it just until combined. Overmixing can introduce too much air, causing cracks.
- Jiggly Center: When you take the pan out of the oven, aim for a slightly jiggly center that will firm up as it cools and chills. If the edges are set but the middle is too liquid, your bars may not hold shape after cutting.
- Chill Time: Allow the bars to cool completely at room temperature before refrigerating. Chill for at least three hours to help them firm up and develop flavors.
How to Make Raspberry Cheesecake Bars
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups chocolate cookie crumbs (about 20 chocolate sandwich cookies, crushed)
- 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
For the Topping:
- 1/2 cup fresh raspberries (plus extra for garnish)
How Much Time Will You Need?
This delicious raspberry cheesecake bars recipe will take you about 15 minutes to prepare, plus 35-40 minutes to bake, and then at least 3 hours to chill. It’s a little wait, but trust me, it’s worth it when you taste the creamy goodness!
Step-by-Step Instructions:
1. Preheat and Prepare Your Pan:
Start by preheating your oven to 325°F (163°C). Take an 8×8-inch baking pan and line it with parchment paper for easy removal later. You can also lightly grease the pan if you don’t have parchment paper.
2. Make the Chocolate Crust:
In a medium bowl, combine the chocolate cookie crumbs and melted butter. Stir until everything is well mixed and the crumbs are evenly moistened. Then, press this mixture firmly into the bottom of your prepared pan to form a nice, even crust.
3. Prepare the Cream Cheese Filling:
In a large bowl, take your softened cream cheese and beat it with granulated sugar using a handheld mixer or a whisk. Mix until it is smooth and creamy—this should take about 2-3 minutes. Next, add the eggs one at a time, making sure to mix well after each addition. Finally, stir in the vanilla extract until just combined.
4. Assemble the Bars:
Pour the cream cheese mixture over the crust you made earlier, smoothing out the top with a spatula. Now, gently place the fresh raspberries on top of the cheesecake layer. Using a knife or skewer, lightly swirl them into the mixture to create a beautiful marbled design.
5. Bake and Cool:
Place the pan in your preheated oven and bake for 35-40 minutes. You’ll know they’re done when the edges are set and the center has a slight jiggle. Once out of the oven, allow them to cool completely on a wire rack.
6. Chill and Serve:
After cooling, pop the bars into the refrigerator for at least 3 hours to let them set up nicely. Once they’re chilled, cut them into bars, and if you like, garnish each piece with an extra fresh raspberry. Serve and enjoy your delightful raspberry cheesecake bars!
Can I Use Different Types of Cookies for the Crust?
Absolutely! While chocolate sandwich cookies give a rich flavor, you can use graham crackers or vanilla wafers for a different taste. Just make sure to add a bit of cocoa powder for a chocolatey twist if using graham crackers.
Can I Use Frozen Raspberries Instead of Fresh?
Yes, frozen raspberries work well too! Just make sure to thaw and drain them before adding to the cheesecake mixture to prevent excess moisture. They may not hold their shape as well as fresh but will still taste delicious!
How Do I Store Leftover Cheesecake Bars?
Store any leftover raspberry cheesecake bars in an airtight container in the refrigerator for up to 4 days. You can also freeze them in an airtight container for up to 3 months. Just thaw them in the fridge overnight before serving!
Can I Make These Bars Vegan?
Yes! To make vegan raspberry cheesecake bars, substitute cream cheese with a plant-based cream cheese and use flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water per egg). Make sure your cookies are also vegan-friendly!
