These creamy rich raspberry cheesecake bars are to die for. They are easy to make with fresh raspberries and cream cheese filling. I promise you , your family or guests will love them.
For these cheesecake bars , I used a simple short bread crust made from sugar and flour. However, these bars would come out great with a graham cracker crust, a vanilla wafer crust or even a chocolate crust.
These bars are a mixture of 2 of my favorite things. Raspberry and cheesecake ,yum. Try my The Best Raspberry Cream Cheese Filled Cupcakes, Raspberry Poke Cake With Pudding or my Low Carb -Keto Instant Pot Cheesecake. All fantastic desserts. Or looking for a breakfast treat? Try Super Easy Raspberry Danish.
Yes, frozen will work fine to make the topping for the cheesecake bars. I used fresh raspberries and sugar to make the topping. If your frozen raspberries are sweetened you should cut down on the added sugar.
They will keep it in the refrigerator in an air-tight container for 3-4 days. In the freezer in an airtight container, it will last 3-4 months.
Yes, substitute the berries of your choice.
How Creamy Rich Raspberry Cheesecake Bars:
Ingredients Needed :
- CRUST :
- Flour
- Sugar
- Butter
- Salt
- Ice Water
RASPBERRY TOPPING :
- Fresh Raspberries
- Sugar
- Water
- Corn Starch
CHEESECAKE FILLING :
- Cream Cheese
- Sugar
- Vanilla Extract
- Egg
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Creamy Rich Raspberry Cheesecake Bars
Equipment
- OVEN
- Electric Mixer
- Mixing Bowl, serving bowl , spatula
Ingredients
Crust
- ¾ cup Granulated Sugar
- 1 ½ cups All Purpose Flour
- ½ tsp Salt
- ½ cup Softened Butter
- 2 tbsp. Ice Water
Cheesecake Filling
- 1 8oz. Block Softened Cream Cheese
- 1 cup Granulated Sugar
- 1 large Egg
- 1 tsp. Vanilla Extract
Raspberry Compote Topping
- 2 cups Fresh Raspberries
- ¾ cup Granulated Sugar
- ¼ cup Water
- 1 teaspoon Corn Starch
Instructions
Crust
- Pre-heat oven to 350°
- Line a 8 x 8 pan with parchment paper or foil -spray with non-stick spray
- Next add salt flour and water it will be crumbly and a little sticky
- Push crust into bottom of baking pan - use a measuring cup or glass to flatten if needed
- Bake 18-20 minutes until it just starts to brown -pull and set aside
Raspberry Compote Topping
- Combine raspberries, sugar and water -bring to boil - raspberries will break down. Whisk in corn starch -reduce heat and cook 6-10 minutes . Allow to cool
Cheesecake Filling
- Begin beating cream cheese with an electric mixer, when it is smooth ,add in sugar ,continue to beat , add egg and vanilla extract.
- When crust has cooled for a few minutes, pour cheesecake filling on to crust.
- With a spoon dollop raspberry filling onto cheesecake
- Using a butter knife or spatula -swirl raspberry into the cheesecake
- Bake at 350° for 30-35 minutes until slightly browned
- Cool at room temperature for 45 minutes to an hour
- Refrigerate for 2 hours before serving
- Cut and serve. You wont be disappointed
My friend made these bars, they were very delicious. I had given her this recipe several months ago. She is allergic to lots of fruits bit raspberries & blueberries she can have. Therefore I look for things she can have. Thank you so very much for your recipes we find she can tolerate.
Thank You so much . Im glad you liked them.