Description
Indulge in these delightful raspberry cheesecake bars with a creamy filling and a buttery graham cracker crust, perfect for any occasion.
Ingredients
Scale
- 1.5 cups Graham cracker crumbs (finely crushed)
- 0.33 cup Granulated sugar
- 0.5 cup Unsalted butter (melted)
- 16 ounces Cream cheese (softened)
- 0.5 cup Sour cream
- 2 large Eggs
- 1 cup Raspberry puree
- 0.5 cup Fresh raspberries (for topping)
- 1 teaspoon Vanilla bean paste
- 1 pinch Salt
Instructions
- Preheat your oven to 325°F (160°C).
- Line a 9×13-inch baking pan with parchment paper and grease the sides.
- Stir together the graham cracker crumbs and granulated sugar in a mixing bowl.
- Pour in the melted butter and mix until it resembles wet sand.
- Pack the crumb mixture into the bottom of the prepared pan. Bake for about 10 minutes, until golden brown. Let cool completely.
- Whip the softened cream cheese with an electric mixer until smooth.
- Mix in the sour cream, eggs, and vanilla bean paste until creamy.
- Fold in the raspberry puree to create swirls.
- Spread the filling evenly over the cooled crust.
- Scatter fresh raspberries on top and gently press them into the filling.
- Bake for 30-35 minutes until the edges are set; the center should jiggle slightly.
- Turn off the oven, crack the door, and let the bars cool inside for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
- Lift out using parchment paper, slice into squares, and serve chilled.
Notes
You can prepare these bars a day in advance for deeper flavors. If using an air fryer, adjust the temperature accordingly for best results.
Nutrition
- Serving Size: 1 square
- Calories: 250
- Sugar: 10g
- Sodium: 250mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 50mg