Description
These raspberry cheesecake bars are the perfect treat for any occasion. They feature a buttery shortbread crust, a smooth and creamy cheesecake filling, and a vibrant raspberry topping. They’re easy to make and always a crowd-pleaser!
Ingredients
Scale
- For the Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- For the Cheesecake Filling:
- 8 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- For the Raspberry Topping:
- 1 cup fresh raspberries
- 2 tablespoons granulated sugar
- 1 tablespoon water
Instructions
- Make the Crust: Preheat oven to 350°F (175°C). In a food processor, combine flour, cold butter, sugar, and salt. Pulse until the mixture resembles coarse crumbs. Alternatively, use a pastry blender or your fingers to cut the butter into the flour.
- Press the crumb mixture into the bottom of an 8×8 inch baking pan lined with parchment paper, leaving an overhang on two sides.
- Bake the crust for 15-20 minutes, or until lightly golden. Let cool slightly.
- Make the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Beat in the egg and vanilla extract until just combined. Do not overmix.
- Pour the cheesecake filling over the cooled crust.
- Make the Raspberry Topping: In a small saucepan, combine raspberries, sugar, and water. Cook over medium heat, stirring occasionally, until the raspberries break down and the mixture thickens slightly, about 5-7 minutes.
- Pour the raspberry topping over the cheesecake filling.
- Bake for 25-30 minutes, or until the cheesecake filling is set. The edges should be set, and the center may still have a slight jiggle.
- Let the bars cool completely in the pan before refrigerating for at least 2 hours.
- Once chilled, lift the bars out of the pan using the parchment paper overhang. Cut into squares and serve.
Notes
- For a smoother filling, make sure your cream cheese is fully softened.
- You can use frozen raspberries for the topping, but thaw them first and drain off any excess liquid.
- These bars can be stored in the refrigerator for up to 3 days.
- Prep Time: PT20M
- Cook Time: PT45M
- Category: Bars
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 20g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Carbohydrates: 25g
- Protein: 4g