Raspberry Cheesecake Bars

$To make these delicious raspberry cheesecake bars, you will need: - 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 tablespoon sugar (for the crust) - 16 oz cream cheese, softened - 1 cup sugar (for the cheesecake filling) - 2 large eggs - 1 teaspoon vanilla extract - 1 cup fresh raspberries (plus extra for topping) - 2 tablespoons cornstarch - 1 tablespoon lemon juice - A pinch of salt These ingredients create a rich and creamy texture. The graham cracker crust adds a nice crunch. The fresh raspberries bring a lovely tartness. You can dress up your bars with fun toppings like: - Extra fresh raspberries - A raspberry reduction (simmer raspberries with sugar) - Whipped cream - Mint leaves These options add color and flavor. They can make your dessert look stunning for guests. If you need to make swaps, here are some ideas: - Use coconut oil instead of butter for a dairy-free option. - Replace cream cheese with a vegan cream cheese for a plant-based treat. - Substitute sugar with honey or maple syrup, but adjust the amounts. These substitutions keep the essence but change the flavor. It's great to customize based on your needs! To start, preheat your oven to 325°F (160°C). You need a baking dish that is 8x8 inches. Line it with parchment paper, letting it hang over the edges. This helps you lift the bars out later. In a medium bowl, mix 1 ½ cups of graham cracker crumbs, ½ cup of melted unsalted butter, and 1 tablespoon of sugar. Stir until the crumbs look wet and stick together. Press the mixture firmly into the bottom of the dish. You want an even layer. Bake it for 10 minutes, then remove it and let it cool completely. Now, let’s make the cheesecake filling. In a large bowl, beat 16 oz of softened cream cheese until it is smooth. Gradually add 1 cup of sugar while mixing. Make sure it blends well. Next, add 2 large eggs, one at a time. Mix until just combined. Then, stir in 1 teaspoon of vanilla extract, 2 tablespoons of cornstarch, 1 tablespoon of lemon juice, and a pinch of salt. Mix until smooth. Gently fold in 1 cup of fresh raspberries. Be careful not to mash them too much; you want some whole berries. Pour the cheesecake mixture over the cooled crust. Spread it out evenly in the dish. Bake it in your preheated oven for 30-35 minutes. The center should be set but still jiggle a little. After baking, let the bars cool at room temperature. Once cooled, transfer them to the fridge. Chill for at least 3 hours, or even overnight. This helps the texture. When you are ready to serve, lift the cheesecake out of the pan using the parchment paper. Slice it into bars and top with extra raspberries for a pretty touch. To get a creamy texture in your raspberry cheesecake bars, start with room-temperature cream cheese. Cold cream cheese can mix unevenly, causing lumps. Beat the cream cheese until it’s smooth before adding other ingredients. Mix slowly when adding sugar, eggs, and vanilla. Overmixing can add air and lead to cracks. Treat your mixture gently to keep it silky. Cracks can spoil the look of your cheesecake. To avoid this, do not overbake. The center should jiggle slightly when you take it out. A water bath can also help. Place the baking dish in a larger pan filled with water. This keeps the heat even and moist. Lastly, let the cheesecake cool slowly. Rapid temperature changes can cause cracks. Chill your raspberry cheesecake bars for at least three hours. For the best texture and flavor, overnight chilling is best. This allows the flavors to meld and the texture to set properly. Cover your dish with plastic wrap to prevent any odors from the fridge. When ready to serve, slice and enjoy the creamy goodness! {{image_2}} You can swap raspberries for other fruits. Try strawberries, blueberries, or peaches. Each fruit adds its own flavor. For strawberries, slice them thin. Blueberries can be folded in whole. Peaches need dicing. Adjust sugar based on sweetness. This makes every bite unique. Your guests will love these fruity twists. To make these bars gluten-free, use gluten-free graham cracker crumbs. They work just like regular crumbs. You can also use almond flour for a nutty taste. Combine almond flour with melted butter and sugar. Press it into the dish like the original crust. This way, everyone can enjoy these treats! You can change the crust for fun. Try using Oreo cookies instead of graham crackers. Crush the cookies and mix with melted butter. Press this mixture into the baking dish. Another option is using nuts. Ground pecans or walnuts can add a rich flavor. Just mix them with butter and press firmly. This gives your bars a new character. To keep your Raspberry Cheesecake Bars fresh, place them in an airtight container. Store them in the fridge for up to five days. Make sure to separate layers with parchment paper to avoid sticking. This keeps the bars nice and neat for serving. You can freeze these bars for longer storage. Cut them into squares and wrap each piece tightly in plastic wrap. Then, place them in a freezer-safe container. They will stay good for up to three months. To thaw, transfer the bars to the fridge overnight before serving. If you want to enjoy your bars warm, preheat the oven to 325°F. Place the bars in an oven-safe dish and heat for about 10 minutes. This helps to soften the cheesecake without cooking it further. Enjoy them with a fresh raspberry topping for added flavor! Yes, you can use frozen raspberries. They work well in this recipe. Just remember, frozen raspberries can be a bit mushy. This could make the cheesecake a little wetter. If you want a firmer texture, try to drain any extra liquid after thawing. The cheesecake is done when the edges are set, but the center still jiggles slightly. This means it will firm up as it cools. A good way to check is to gently shake the pan. If the center wobbles just a bit, it’s ready. Yes, you can double the recipe. Just use a larger baking dish. Make sure to adjust the baking time too. A larger batch may need more time in the oven. Keep an eye on it to avoid over-baking. This blog post covered everything you need to make delicious raspberry cheesecake bars. We talked about the key ingredients, the step-by-step process, and tips for the best texture. You can try different fruit or crust options to mix it up. Remember to store these treats properly for maximum freshness. I hope you feel ready to bake and enjoy your cheesecake bars! Happy baking!$

Indulge in a slice of paradise with these Raspberry Dream Cheesecake Bars that are sure to impress! Made with a buttery graham cracker crust and a rich cream cheese filling studded with fresh raspberries, these bars are as delicious as they are beautiful. Perfect for any occasion, they're easy to make and delightful to serve. Click through to discover the full recipe and create this mouthwatering treat!

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Ingredients

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1 tablespoon sugar

16 oz cream cheese, softened

1 cup sugar (for the cheesecake)

2 large eggs

1 teaspoon vanilla extract

1 cup fresh raspberries (plus extra for topping)

2 tablespoons cornstarch

1 tablespoon lemon juice

A pinch of salt

Instructions

Preheat your oven to 325°F (160°C). Line an 8x8 inch baking dish with parchment paper, allowing some overhang for easy removal later.

In a medium bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of sugar. Mix until the crumbs are well-coated and hold together when pressed.

Press the graham cracker mixture firmly into the bottom of the prepared baking dish to form an even crust. Bake for 10 minutes, then remove and let cool.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add 1 cup of sugar and continue mixing until well incorporated.

Add the eggs, one at a time, mixing until just blended after each addition. Stir in the vanilla extract, cornstarch, lemon juice, and a pinch of salt until smooth.

Gently fold in the fresh raspberries, being careful not to break them too much to maintain some whole berries in the mixture.

Pour the cheesecake mixture over the cooled graham cracker crust and spread it evenly.

Bake in the preheated oven for 30-35 minutes, or until the center is set but still slightly jiggles.

Let the bars cool at room temperature before transferring to the refrigerator to chill for at least 3 hours, or overnight for the best texture.

Once chilled, remove the cheesecake from the pan using the parchment overhang and slice into bars. Top with additional fresh raspberries for garnish before serving.

Prep Time: 20 minutes | Total Time: 3 hours and 40 minutes | Servings: 16 bars

- Presentation Tips: Serve on a colorful dessert platter, and drizzle with a raspberry reduction (made by simmering raspberries with a touch of sugar) for a fancy touch.