Introduction
Raspberry cheesecake bars are a delightful dessert that beautifully combines the creamy richness of cheesecake with the tartness of fresh raspberries. These bars are perfect for any occasion, whether you’re hosting a gathering or simply craving a sweet treat. With their vibrant color and luscious flavor, they are sure to impress your guests and leave them asking for the recipe.
Detailed Ingredients with measures
For the crust:
– 1 ½ cups of graham cracker crumbs
– ½ cup of unsalted butter, melted
– ¼ cup of granulated sugar
For the cheesecake filling:
– 16 ounces of cream cheese, softened
– ½ cup of granulated sugar
– 2 large eggs
– 1 teaspoon of vanilla extract
– 1 cup of fresh raspberries
For the raspberry swirl:
– 1 cup of fresh raspberries
– 2 tablespoons of granulated sugar
– 1 tablespoon of lemon juice
Prep Time
The preparation time for these delicious raspberry cheesecake bars is approximately 20 minutes. This quick prep time makes it easy to whip up this dessert whenever the craving strikes.
Cook Time, Total Time, Yield
The cook time for the raspberry cheesecake bars is about 30-35 minutes. Therefore, the total time from start to finish is around 55-60 minutes. This recipe typically yields about 12 bars, making it perfect for sharing or enjoying over a few days.
Detailed Directions and Instructions
Prepare the crust
In a food processor, pulse together the crushed digestive biscuits and melted butter until well combined. The mixture should resemble wet sand.
Press the crust into the pan
Line a baking pan with parchment paper for easy removal. Press the crust mixture evenly into the bottom of the pan using a flat-bottomed object to create a firm and even layer.
Bake the crust
Preheat the oven to 350°F (175°C). Bake the crust for 10 minutes, then remove it from the oven and let it cool while you prepare the cheesecake filling.
Make the cheesecake filling
In a large mixing bowl, combine cream cheese, granulated sugar, and vanilla extract. Beat the mixture with an electric mixer until smooth and creamy.
Add eggs
Add the eggs to the cream cheese mixture, one at a time, mixing until just combined after each addition. Avoid overmixing to maintain a smooth texture.
Incorporate the raspberries
Gently fold in fresh or frozen raspberries into the cheesecake filling, ensuring they are evenly distributed without crushing them too much.
Pour filling over crust
Pour the raspberry cheesecake mixture over the cooled crust in the prepared pan. Spread it evenly using a spatula for a smooth top.
Bake the cheesecake bars
Return the pan to the oven and bake for 30-35 minutes or until the center is set but still slightly jiggly.
Cool completely
Once baked, remove the cheesecake bars from the oven and allow them to cool to room temperature. Then refrigerate for at least 4 hours or overnight for better slicing.
Slice and serve
Once chilled, carefully lift the cheesecake out of the pan using the parchment paper. Slice into bars and serve chilled.
Notes
Storage
Store leftover raspberry cheesecake bars in an airtight container in the refrigerator for up to a week.
Substitutions
You can use graham cracker crumbs instead of digestive biscuits for the crust if preferred.
Raspberry options
Fresh or frozen raspberries can be used; just ensure that frozen raspberries are thawed and drained before mixing in.
Serving suggestion
These cheesecake bars pair well with whipped cream or a drizzle of chocolate sauce for an added treat.
