Description
If you’re on the hunt for a dessert that balances the rich creaminess of cheesecake with the bright, tart flavor of raspberries, look no further than these Raspberry Cheesecake Bars.
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- 5 tablespoons (70g) unsalted butter, melted
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 24 ounces (680g) cream cheese, softened to room temperature
- ¾ cup granulated sugar
- 2 large eggs
- ½ teaspoon vanilla extract
- ¼ cup sour cream
- 1 cup fresh or frozen raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch
Instructions
- Preheat your oven to 350°F (175°C). Mix together the graham cracker crumbs, melted butter, ¼ cup sugar, and salt. Press into the bottom of a greased 9×13 inch baking pan. Bake for 8-10 minutes until golden brown. Let cool.
- In a small saucepan, combine raspberries, 2 tablespoons sugar, lemon juice, and cornstarch over medium heat. Stir continuously until thickened, about 5-7 minutes. Remove from heat, cool slightly.
- Beat cream cheese in a large bowl until smooth. Gradually add ¾ cup sugar, mixing until well combined. Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream.
- Pour cheesecake filling over cooled crust. Dollop raspberry mixture on top and swirl gently. Bake for 30-35 minutes until edges are set and center is slightly jiggly.
- Let cool in oven with door ajar for an hour, then cool to room temperature. Refrigerate for at least 4 hours or overnight before serving.
Notes
These bars chill well in the refrigerator, making them great for preparing in advance.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
Nutrition
- Calories: 320 kcal
- Sodium: 350 mg
- Protein: 5 g