Description
Raspberry Cheesecake Bars combine a buttery crust, creamy cheesecake filling, and fresh raspberry topping for a delicious, easy-to-make dessert perfect for any occasion.
Ingredients
Scale
- 2 cups crushed Nilla wafers
- 2 Tbsp granulated sugar
- 5 Tbsp butter, melted
- 2 (8-ounce) blocks cream cheese, softened
- 2/3 cup granulated sugar
- 1/4 cup sour cream
- 2 large eggs
- Juice and zest of 1 lemon
- 1 tsp pure vanilla extract
- 1 tsp kosher salt
- 4 cups raspberries, divided
- 1/4 cup granulated sugar
- Juice of 1/2 lemon
- Pinch of kosher salt
Instructions
- Preheat oven to 350°F (175°C). Line a 9×9 inch baking pan with parchment paper, leaving a 2-inch overhang.
- In a medium bowl, mix crushed Nilla wafers and 2 Tbsp sugar. Stir in melted butter until mixture resembles wet sand.
- Press crust mixture firmly into the bottom of the pan. Bake for 15 minutes until lightly golden. Remove and cool.
- Reduce oven temperature to 325°F (160°C). In a large bowl, beat cream cheese and 2/3 cup sugar until smooth and creamy.
- Add sour cream and mix until combined. Beat in eggs one at a time, mixing well after each addition.
- Mix in lemon juice, lemon zest, vanilla extract, and kosher salt until smooth.
- Pour cheesecake filling over cooled crust and smooth the top.
- Place the pan in a larger roasting pan and pour boiling water into the roasting pan halfway up the sides of the cheesecake pan (water bath).
- Bake for about 25 minutes until the center is slightly jiggly. Remove and cool to room temperature.
- In a small saucepan, combine 3 cups raspberries, 1/4 cup sugar, lemon juice, and a pinch of salt. Simmer over medium heat for about 10 minutes until thickened.
- Remove from heat and fold in remaining fresh raspberries gently.
- Allow the raspberry sauce to cool slightly, then pour over the cooled cheesecake layer.
- Refrigerate for at least 4 hours or overnight to set.
- Slice into bars before serving.
Notes
- Use graham crackers or digestive biscuits as crust substitutes.
- Reduced-fat cream cheese or Greek yogurt can replace sour cream for a lighter version.
- Frozen raspberries may be used but thaw and drain to avoid excess moisture.
- Overbeating the cheesecake mixture can cause cracks; beat just until smooth.
- Do not skip the water bath; it helps prevent cracks and creates a creamy texture.
- Allow bars to chill overnight for best flavor and texture.
- Store leftovers in an airtight container in the refrigerator for up to 1 week.
- Freeze bars wrapped tightly for up to 3 months and thaw overnight in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 25g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: Raspberry Cheesecake Bars, cheesecake bars, raspberry dessert, creamy cheesecake bars, easy cheesecake recipe