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Creamy Raspberry Cheesecake Bars Easy Recipe with Perfect Berry Layer

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These creamy raspberry cheesecake bars feature a silky cheesecake base paired with a bright, tangy raspberry layer, creating a perfect balance of rich and fresh flavors. Quick and easy to make, they are ideal for any occasion and sure to impress.

Ingredients

Scale
  • 1 ½ cups graham cracker crumbs (about 150g), honey-flavored preferred
  • 6 tablespoons unsalted butter (85g), melted
  • 2 tablespoons granulated sugar (for crust)
  • 16 ounces cream cheese (450g), softened
  • ¾ cup granulated sugar (150g) (for filling)
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup heavy cream (120ml)
  • 2 tablespoons all-purpose flour
  • 1 ½ cups fresh or frozen raspberries (about 225g)
  • ¼ cup granulated sugar (50g) (for berry layer)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9×9-inch baking pan with parchment paper, leaving an overhang on the sides.
  2. In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons sugar. Mix until evenly coated and resembles wet sand.
  3. Press crust mixture firmly and evenly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
  4. In a large mixing bowl, beat softened cream cheese with ¾ cup sugar until smooth and creamy.
  5. Add eggs one at a time, mixing well after each addition.
  6. Stir in vanilla extract and heavy cream until combined.
  7. Sprinkle flour over the mixture and gently fold in to help set the cheesecake.
  8. Pour cheesecake filling over the cooled crust and spread evenly.
  9. In a small saucepan over medium heat, combine raspberries, ¼ cup sugar, and lemon juice. Cook, stirring occasionally, until berries break down and mixture bubbles, about 5 minutes.
  10. Mix cornstarch with water until smooth, then whisk into raspberry mixture. Cook for another 2 minutes until thickened. Remove from heat and let cool slightly.
  11. Gently spoon raspberry mixture over cheesecake filling, spreading evenly but carefully to avoid mixing layers.
  12. Bake at 325°F (163°C) for 35-40 minutes until edges are set and center has a slight jiggle.
  13. Remove from oven and cool on a wire rack for 30 minutes.
  14. Cover and refrigerate for at least 4 hours or overnight to firm up and meld flavors.
  15. Use parchment paper overhang to lift cheesecake from pan. Cut into 12 equal bars with a sharp knife, wiping clean between cuts.
  16. Serve chilled for best texture and flavor.

Notes

Bring eggs and cream cheese to room temperature before mixing to avoid lumps. Press crust firmly and evenly to prevent crumbly edges. Stir raspberry layer constantly after adding cornstarch slurry to avoid lumps. Bake until edges are set but center still jiggles slightly to ensure creamy texture. Chill at least 4 hours before serving. Use a sharp knife warmed under hot water and wiped dry for clean cuts.

Nutrition

Keywords: raspberry cheesecake bars, creamy cheesecake, berry layer, easy dessert, quick cheesecake bars, homemade cheesecake, raspberry dessert

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