These Raspberry Cheesecake Bars are a sweet treat with a creamy filling and a crumbly crust. The fresh raspberries add a lovely pop of color and flavor!
Whenever I make these, I can’t resist stealing a bite before serving. Trust me, sharing can be tough when they taste this good! 😄
They are much easier than a full cheesecake, just mix, layer, and bake. Perfect for parties or a cozy night in with a good movie!
Key Ingredients & Substitutions
Chocolate Cookie Crumbs: I love using Oreos for that delicious chocolatey crunch! However, if you want a healthier option, you can try using whole grain or gluten-free cookies. Just make sure they’re chocolate-flavored for the right taste!
Cream Cheese: Full-fat cream cheese gives the best texture and richness. If you’re looking for a lower fat option, use reduced-fat cream cheese, but do note that it may be less creamy.
Fresh Raspberries: Fresh are fantastic for flavor and presentation, but frozen raspberries work too! Just thaw and drain any excess liquid before using to keep the texture right.
All-Purpose Flour: This helps with the texture. If you prefer gluten-free, use a gluten-free blend. I sometimes skip it for a softer cheesecake texture!
How Do I Make Sure My Cheesecake Bars Are Creamy and Smooth?
Getting the perfect creamy texture for cheesecake bars comes down to proper mixing and baking. Here’s how you can nail it:
- Let your cream cheese come to room temperature before mixing. This ensures smooth blending.
- Mix until just combined, which helps avoid air bubbles that can lead to cracks during baking.
- Don’t overbake! You want the center to slightly jiggle, so it firms up perfectly as it cools.
Following these steps will help your cheesecake bars turn out beautifully creamy every time! Enjoy the process and the delicious results!
Raspberry Cheesecake Bars Recipe
Ingredients:
- 1 1/2 cups chocolate cookie crumbs (such as Oreo, crushed, cream removed)
- 6 tbsp unsalted butter, melted
- 16 oz (450g) cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup fresh raspberries (plus extra for garnish)
- 1 tbsp all-purpose flour (optional, to help with the texture)
Time Needed:
This delicious dessert will take about 15 minutes to prepare, followed by 35-40 minutes of baking time. Just make sure to allow at least 3 hours (or overnight) for chilling time in the fridge before serving. Total time, including chilling, is around 4 hours!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 325°F (160°C). While that’s heating up, prepare your baking pan. Line an 8×8 inch (20×20 cm) square baking pan with parchment paper, leaving a little bit hanging over the edges. This will help you lift the bars out later!
2. Make the Crust:
In a medium bowl, mix together the chocolate cookie crumbs and melted butter. Stir until all the crumbs are moistened. Next, press this crumb mixture firmly and evenly into the bottom of your prepared pan to create a nice crust. Bake this for about 8 minutes and then take it out to cool.
3. Prepare the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until it’s smooth and creamy—no lumps allowed! Then, add the granulated sugar and mix until fully combined. Next, add the eggs one at a time, mixing well after each addition. Finally, add the vanilla extract and flour (if you’re using it) and mix just until combined. You don’t want to overmix here!
4. Add the Raspberries:
Pour your cheesecake filling over the cooled crust and use a spatula to smooth it out. Then, gently mash the fresh raspberries with a fork and dollop the puree over the cheesecake layer. Using a knife or wooden skewer, swirl the raspberry puree into the cheesecake mixture to create a marbled effect. It’s alright if it doesn’t look perfect—rustic is good!
5. Bake the Bars:
Now it’s time to bake! Place the pan in the oven and bake for 35-40 minutes. You’ll know they’re done when the edges are set but the center still has a slight jiggle. Keep an eye on it so it doesn’t overbake!
6. Cool and Chill:
Once baked, remove the cheesecake bars from the oven and let them cool at room temperature. After that, refrigerate them for at least 3 hours, or overnight if you can wait. This step is crucial for the perfect texture!
7. Cut and Serve:
When ready, use the parchment overhang to lift the cheesecake bars out of the pan and place them on a cutting board. Cut into squares of your desired size. For a charming touch, garnish each bar with a fresh raspberry before serving!
Enjoy your creamy, chocolaty raspberry cheesecake bars that are perfect for any occasion!
Can I Use Different Types of Cookie Crumbs for the Crust?
Absolutely! While chocolate cookies like Oreos give a wonderful flavor, you can also use graham cracker crumbs or any favorite cookie crumbs. Just make sure they pair well with the raspberry and cheesecake flavors!
Can I Substitute the Fresh Raspberries with Another Fruit?
Yes, you can! Fresh blueberries, strawberries, or even peaches work great. Just remember that the sweetness level may vary, so you might want to adjust the sugar in the filling accordingly.
How Do I Store Leftover Cheesecake Bars?
Store any leftovers in an airtight container in the fridge for up to 4-5 days. If you want to keep them longer, you can freeze them for up to 2 months. Just make sure to thaw them in the refrigerator before serving!
Can I Make These Bars Gluten-Free?
Definitely! Simply use gluten-free chocolate cookies for the crust, and ensure that the rest of your ingredients are gluten-free. Your friends with dietary restrictions will appreciate it!
