Easy Heavenly Raspberry Cheesecake Bars Recipe

There’s nothing quite like the first bite of a Heavenly Raspberry Cheesecake Bar. Picture this: a buttery graham cracker crust that crumbles delightfully beneath your fork, followed by a rich and creamy cheesecake layer that’s just sweet enough to send your taste buds waltzing. Then comes the glorious raspberry topping, vibrant in color and tangy in flavor, like a burst of sunshine on a cloudy day. These bars are not just a treat; they’re an experience that dances on your palate.

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I remember the first time I made these heavenly delights. It was at my sister’s birthday barbecue. As soon as I pulled them out of the fridge, her eyes lit up like a kid in a candy store! With every bite, people were nodding their heads in approval while trying not to devour the entire tray in one go. You can serve these bars at summer gatherings or cozy family dinners—they’re always a hit!

You know what always brings people together? Food! Specifically desserts! When I made these bars for my book club meeting, everyone raved about how well-balanced the flavors were.

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Graham Cracker Crumbs: Use finely crushed crumbs for an even texture; it’s key for that perfect crust.
• Unsalted Butter: Melted butter holds the crust together beautifully; be sure it’s unsalted for better control over flavors.
• Granulated Sugar: Sweetens both the crust and filling; adjust according to your taste preferences.
• Softened Cream Cheese: Make sure it’s at room temperature for an ultra-smooth filling.
• Sour Cream: Adds richness and tanginess; full-fat sour cream works best here.
• Fresh Raspberries: Choose plump berries bursting with color for maximum flavor impact.
• Lemon Juice: A splash brightens the overall flavor of the cheesecake—no one wants a flat-tasting dessert!
• Vanilla Extract: Use pure vanilla extract for that comforting aroma and depth of flavor.
• Powdered Sugar: For sweetness without the graininess—perfect in cheesecakes!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Create the Crust: Preheat oven to 350°F (175°C). Combine graham cracker crumbs and melted butter until well mixed. Press this mixture firmly into an 8×8-inch baking dish.

Bake the Crust: Bake crust for about 10 minutes or until golden brown. Let it cool while you whip up that fabulous filling.

Prepare the Filling: In a large mixing bowl, beat softened cream cheese until smooth. Add granulated sugar and mix until fluffy—who doesn’t love fluffy?

Add Sour Cream and Lemon Juice: Gently fold in sour cream and lemon juice until fully combined. This adds creaminess without overpowering sweetness—you’ll thank me later!

Add Vanilla Extract: Mix in vanilla extract carefully so as not to lose all that air you’ve whipped into your mixture; we want lightness!

Add Raspberries: Fold fresh raspberries gently into the cheesecake batter—don’t mash them! You want those beautiful bursts of fruit intact throughout.

Pour Filling Over Crust: Carefully pour the berry-laden filling over your cooled crust and spread evenly using a spatula.

Bake Again: Bake for an additional 30-35 minutes or until set around the edges but slightly jiggly in the center—this is how you achieve creamy perfection!

Let cool completely before refrigerating for at least four hours (or overnight if you can resist). Cut into bars once chilled—enjoy every delightful bite!

Perfecting the Cooking Process

Start by preparing the crust, then blend the cheesecake filling while baking the crust to save time. This sequence ensures everything is fresh and perfectly set when you’re ready to serve.

Add Your Touch

Feel free to swap raspberries for blueberries or strawberries if you prefer! You can also add lemon zest or a splash of vanilla extract to enhance the cheesecake flavor.

Storing & Reheating

Store these bars in an airtight container in the fridge for up to five days. If you want to enjoy them warm, simply heat them in the microwave for about 15 seconds.

I once brought these Heavenly Raspberry Cheesecake Bars to a picnic, and they disappeared faster than my friend could say “cheesecake.” Watching everyone’s faces light up with joy was priceless!

FAQ

Can I use frozen raspberries instead of fresh?

Absolutely! Just thaw and drain them before adding to the cheesecake mixture.

How do I know when my bars are done baking?

Look for a slight jiggle in the center; it will firm up as they cool.

Can I make these bars ahead of time?

Yes! They store well in the fridge for several days, making them perfect for meal prep.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Heavenly Raspberry Cheesecake Bars

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• Author: tastyfoodonly
• Total Time: 1 hour 5 minutes
• Yield: Approximately 12 servings 1x

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Description

Heavenly Raspberry Cheesecake Bars are a creamy, fruity delight with a buttery crust, perfect for impressing guests at any gathering.

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Ingredients

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• 1 ½ cups graham cracker crumbs
• ½ cup unsalted butter, melted
• ¾ cup granulated sugar
• 16 oz softened cream cheese
• 1 cup sour cream
• 1 cup fresh raspberries
• 2 tbsp lemon juice
• 1 tsp vanilla extract
• ½ cup powdered sugar

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Instructions

1. 1. Preheat oven to 350°F (175°C). Mix graham cracker crumbs with melted butter and press into an 8×8-inch baking dish.
2. 2. Bake the crust for about 10 minutes until golden brown; let cool.
3. 3. In a bowl, beat cream cheese until smooth, then mix in granulated sugar until fluffy.
4. 4. Fold in sour cream, lemon juice, and vanilla extract until well combined.
5. 5. Gently fold in fresh raspberries without mashing them.
6. 6. Pour filling over the cooled crust and spread evenly.
7. 7. Bake for 30-35 minutes until edges are set but center is slightly jiggly.
8. 8. Cool completely before refrigerating for at least four hours; slice into bars.

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 210
• Sugar: 15g
• Sodium: 150mg
• Fat: 13g
• Saturated Fat: 8g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 40mg