Raspberry Cheesecake Bars

12 INGREDIENTS • 15 STEPS • 5HRS 20MINS

Raspberry Cheesecake Bars

Recipe

4.3

23 ratings

Community Pick

Community Pick

Adapted generously from The Pampered Chef. Makes one 10-inch cheesecake, which can be sliced or cookie-cuttered into about twelve bars.

Adapted generously from The Pampered Chef. Makes one 10-inch cheesecake, which can be sliced or cookie-cuttered into about twelve bars.

30 Pounds of Apples

I'm Kristi. I share recipes that encourage home cooks to support local farmers and have FUN with good food, friends, and family.

5HRS 20MINS

Total Time

$1.38

Cost Per Serving

Ingredients

Servings

12

us / metric

Crust

85 g

Graham Cracker Crumbs

about 1 package from a box of graham crackers

or Crushed Chocolate Wafer Cookies

4 Tbsp

Unsalted Butter

1 Tbsp

Granulated Sugar

Filling

2 pckg
(8 oz each)

Cream Cheese, room temperature

135 g

Granulated Sugar

2 Tbsp

All-Purpose Flour

2

Eggs, room temperature

120 g

1

Lemon, juiced

2 tsp juice per 12 servings

1 tsp

Vanilla Extract

Topping

170 g

Fresh Raspberries, rinsed

or Frozen Raspberries

4 Tbsp

Granulated Sugar

Nutrition Per Serving

VIEW ALL

Calories

305

Fat

19.9 g

Protein

4.5 g

Carbs

27.7 g

30 Pounds of Apples

I'm Kristi. I share recipes that encourage home cooks to support local farmers and have FUN with good food, friends, and family.

Cooking Instructions

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step 1

Preheat oven to 300 degrees F (150 degrees C).

step 2

In a medium bowl, melt the Unsalted Butter (4 Tbsp) until liquid.

step 3

Add the Graham Cracker Crumbs (85 g) and the Granulated Sugar (1 Tbsp) and then mix with a fork.

step 3 Add the Graham Cracker Crumbs (85 g) and the Granulated Sugar (1 Tbsp) and then mix with a fork.

step 4

Press the crumb mixture evenly into the bottom of a 10-inch spring form pan with a fork, pushing the mixture onto the bottom and not letting it spread up the sides.

step 4 Press the crumb mixture evenly into the bottom of a 10-inch spring form pan with a fork, pushing the mixture onto the bottom and not letting it spread up the sides.

step 5

Bake for 10 minutes, then remove to a cooling rack while you prepare the filling.

step 6

Beat the Cream Cheese (2 pckg), Granulated Sugar (135 g) and All-Purpose Flour (2 Tbsp) for several minutes until fluffy, scraping down the bowl with a spatula once or twice.

step 6 Beat the Cream Cheese (2 pckg), Granulated Sugar (135 g) and All-Purpose Flour (2 Tbsp) for several minutes until fluffy, scraping down the bowl with a spatula once or twice.

step 7

Add the Eggs (2) one at a time, mixing well between each one.

step 7 Add the Eggs (2) one at a time, mixing well between each one.

step 8

Add the Sour Cream (120 g), juice from Lemon (1) and Vanilla Extract (1 tsp), and beat on medium for about five more minutes, scraping down the bowl a couple of times throughout.

step 9

Pour filling into the crust and spread evenly with a spatula or knife all the way to the edges.

step 9 Pour filling into the crust and spread evenly with a spatula or knife all the way to the edges.

step 10

Bake for 45-50 minutes until the center of the cheesecake is not jiggling. Remove to a cooling rack and run a knife around the edges of the pan. The cheesecake will deflate as it cools. Cool to room temperature, then refrigerate.

step 10 Bake for 45-50 minutes until the center of the cheesecake is not jiggling. Remove to a cooling rack and run a knife around the edges of the pan. The cheesecake will deflate as it cools. Cool to room temperature, then refrigerate.

step 11

Combine Fresh Raspberries (170 g) and Granulated Sugar (4 Tbsp) in a small saucepan over medium-high heat. Bring to a boil and cook for 8-10 minutes, stirring often to break down the berries.

step 11 Combine Fresh Raspberries (170 g) and Granulated Sugar (4 Tbsp) in a small saucepan over medium-high heat. Bring to a boil and cook for 8-10 minutes, stirring often to break down the berries.

step 12

After 8 minutes or so, the mixture should thicken slightly until it slowly runs off the spoon. Remove from the heat and pour into a small bowl. Set aside to cool.

step 13

To assemble, carefully remove the ring from the spring form pan and set aside. Gently slide the cheesecake off the bottom of the pan onto a cutting board, using a flat spatula or knife if needed.

step 14

For shaped bars, use a cookie cutter (as deep as you can find!) to press all the way through the cheesecake. You may need to use a knife or flat spatula to get the cheesecake out of the cookie cutter.

step 14 For shaped bars, use a cookie cutter (as deep as you can find!) to press all the way through the cheesecake. You may need to use a knife or flat spatula to get the cheesecake out of the cookie cutter.

step 15

Carefully spread a layer of the raspberry topping over each bar, about a quarter of an inch thick. Refrigerate for at least four hours or until ready to serve. Enjoy!

step 15 Carefully spread a layer of the raspberry topping over each bar, about a quarter of an inch thick. Refrigerate for at least four hours or until ready to serve. Enjoy!

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