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Raspberry Cheesecake Bars

This dessert features a buttery graham cracker crust topped with a creamy, tangy cheesecake layer and fresh raspberries. The bars are baked until set, resulting in a smooth, firm texture with bursts of berry flavor in every bite. They are sliced into squares and often served chilled for a refreshing finish.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 12
Course: Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 cups graham cracker crumbs finely crushed
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter melted
  • 16 oz cream cheese softened
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs at room temperature
  • 2 cups fresh raspberries washed and dried

Equipment

  • 8x8-inch baking pan
  • Mixing bowls
  • electric mixer or whisk
  • Spatula
  • Measuring Cups and Spoons
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C). Combine graham cracker crumbs and granulated sugar in a bowl, then stir in the melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of your baking pan to form an even crust. Bake for 10 minutes to set, then remove and set aside to cool slightly.
  2. In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy. Add powdered sugar and vanilla, then continue beating until well combined and fluffy.
  3. One at a time, add eggs to the cream cheese mixture, beating slowly after each addition until fully incorporated. The filling should be smooth, thick, and silky.
  4. Pour the cheesecake filling over the prepared crust, spreading it evenly with a spatula. Gently scatter the fresh raspberries over the top, pressing lightly into the filling so they are partially embedded.
  5. Bake for 40 minutes, or until the edges are set and slightly puffed, but the center still has a slight jiggle. The smell of baking cheese and fruit will fill your kitchen.
  6. Remove from the oven and let the cheesecake cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 2 hours or until thoroughly chilled and firm.
  7. Cut into squares with a sharp knife, ensuring clean edges. Serve chilled, with extra fresh berries if desired, for a delightful burst of fruity flavor in each bite.

Notes

For an extra touch, sprinkle powdered sugar or add a dollop of whipped cream before serving.