Raspberry Cheesecake Bars (Print Version)
# Ingredients:
01 -
1 and 1/2 cups of crushed graham crackers.
02 -
1/4 cup of white sugar.
03 -
1/2 cup of melted butter, unsalted.
04 -
16 ounces of softened cream cheese.
05 -
3/4 cup of white granulated sugar.
06 -
Two large eggs.
07 -
A teaspoon of vanilla extract.
08 -
1 cup of raspberries, fresh or pureed.
# Instructions:
01 -
Set your oven to 325°F (160°C) and get your 9x9-inch pan ready by either greasing it or lining it with parchment paper.
02 -
Mix the graham cracker crumbs with melted butter and sugar in a mixing bowl. Press the mixture firmly into the base of your prepared pan.
03 -
In a big mixing bowl, whip the cream cheese and sugar until it’s nice and creamy. Beat in one egg at a time before stirring in vanilla.
04 -
Evenly cover the crust with the cream cheese mixture.
05 -
Spoon fresh raspberries (or puree) onto the filling. Use a toothpick or knife to gently swirl them through the top, creating patterns.
06 -
Pop it in the oven for about 30-35 minutes. The edges should be set, but the center can still have a little jiggle.
07 -
Let everything cool to room temperature. Once it’s cooled, move the dish to the fridge to chill for at least 4 hours.
08 -
Cut them into bars after chilling and dig in!
# Notes:
01 -
Letting the bars chill for 4 hours helps them firm up so you can cut cleanly.
02 -
Choose between fresh raspberries or puree—whatever suits you best!