Easy Raspberry Cheesecake Bars With A Graham Cracker Crust

These decadent raspberry cheesecake bars with a graham cracker crust are packed with fun refreshing flavors and a crisp and creamy texture.

Prep Time25 mins

Baking Time45 mins

Total Time1 hr 10 mins

Course: Dessert

Cuisine: American

Keyword: Do you chill cheesecake covered or uncovered?, How do you tell if cheesecake bars are done?, raspberry cheesecake bars with a graham cracker crust, Should you beat eggs before adding to cheesecake?, What temp do you bake cheesecake bars?

Servings: bars

Author: cheesecakesworld

Equipment

8-inch square baking pan
Non-stick baking paper
Non-stick cooking spray (or additional melted butter)
Measuring cups and spoons
Food processor, optional
Cooling rack
Medium saucepan
Sieve, optional
Mixing bowls
Electric or hand mixer
Rubber or silicone spatula
Plastic or saran wrap

Ingredients

Ingredients for the crust

1 1/2 cups Graham cracker crust
1/4 cup salted butter, melted
2 tablespoons granulated white sugar

Ingredients for the raspberry sauce

2 cups fresh raspberries, cleaned
2 tablespoons granulated white sugar
2 tablespoons of water

Ingredients for the filling

32 ounces cream cheese, softened at room temperature
2/3 cups fine caster sugar
1 tablespoon lemon juice
2 teaspoons vanilla extract
1/4 teaspoon fine salt
3 large eggs, room temperature

Instructions

Make the cheesecake bar crust
First, preheat your oven to 350ºF (180ºC). Then, line your baking dish with non-stick baking paper. Make sure the baking paper extends over two of the sides so you can pull out the slab. You can also line the sides or spray it with cooking spray for an extra non-stick coating.
Then, combine all of the crust ingredients in a food processor. Blitz the ingredients until you have a uniform crumb mixture.
Next, press the crumbs into your lined baking pan. Use the back of a flat measuring cup to ensure the crust is level and tightly packed.
Then, prebake it for roughly 10 minutes or until it starts browning. Once baked, remove it from the oven and allow it to cool at room temperature.
1 1/2 cups Graham cracker crust, 1/4 cup salted butter, melted, 2 tablespoons granulated white sugar
Make the raspberry sauce
While your crust is baking and cooling, make the raspberry sauce. Combine all of the ingredients inside a medium saucepan. Place it over medium heat and cook it until the berries start to soften. This will take about 5-10 minutes.
Then, mash the berries into the consistency you like. You can even pass it through a sieve and strain it for a completely smooth sauce. The final texture depends entirely on your preference.
Allow the sauce to cool completely before using it.
2 cups fresh raspberries, cleaned, 2 tablespoons granulated white sugar, 2 tablespoons of water
Make the vanilla cheesecake filling
To start the filling, cream the softened cream cheese and caster sugar together in a large mixing bowl. Beat it until it becomes fluffy and the sugar starts to dissolve. Then, mix in the lemon juice, vanilla extract, and fine salt.
Once your ingredients are well combined, you can add one egg at a time. Make sure that the previous egg is fully incorporated before adding the next one.
32 ounces cream cheese, softened at room temperature, 2/3 cups fine caster sugar, 1 tablespoon lemon juice, 2 teaspoons vanilla extract, 1/4 teaspoon fine salt, 3 large eggs, room temperature
Assemble your raspberry cheesecake bars with a Graham cracker crust
Gently pour the cheesecake filling over the partially baked cheesecake bar crust. Smooth it out at the top to ensure it is even in thickness.
Next, add dollops of raspberry sauce throughout the surface of the cheesecake filling. Use a toothpick, skewer, or knife to create pink swirls throughout the surface. This will create a beautiful marbled look.
Bake your berry cheesecake bars
Next, bake these cheesecake bars for about 35 minutes or until they are done. You can use regular cheesecake testing methods to determine when you should remove it.
Once fully baked, you can use our in-depth cooling instructions which will help prevent any cracks in your cheesecake filling. Once cooled, wrap the entire tray with plastic or saran wrap and allow it to be fully set in the fridge. This can take up to 6 hours.
Slice your cheesecake bars
Once your raspberry cheesecake bars with a Graha, cracker crust has been fully set, you can remove them from the pan.
Then, place it on a chopping board and use a serrated knife to slice through it. Store these in an airtight container in the fridge.

Notes

If you use frozen raspberries, don't add more water to the mixture until after they soften. you don't necessarily want the consistency of the sauce to be too watery.

If you want perfect bars, always heat the blade of your knife slightly before cutting. We also use a serrated knife so it will cut through the crust better. But, a chef's knife will do the trick as well.