Make these decadent and delicious Raspberry Cheesecake Bars this summer season. Cheesecake squares topped with a raspberry compote and fresh raspberries. A great dessert or afternoon treat!
It’s the end of the week and this is the first recipe I’m getting out, so sorry! It’s been a hot week and I’ve been enjoying a little bit of the summer sunshine before the crowds hit. Mind you, yesterday, it was almost 40 degrees and that’s just a little too much for me.
So, today, I’m happily settled away in my air conditioned office writing out a few recipes. I thought today would be a great time to share these Raspberry Cheesecake Bars. Honestly, I love all things Cheesecake. I don’t have a favourite, but if I were pressed I’m going with my Chocolate Cheesecake Tart that I posted earlier this year. So good!
What Are These Cheesecake Bars Like
- Difficulty – These cheesecake bars are a little time consuming but not difficult. If you follow all the steps in the recipe card, you won’t find them difficult at all!
- Taste – These cheesecake bars are a sweet and decadent treat. The crumb base is buttery with a creamy cheesecake filling topped with a raspberry compote and fresh raspberries.
- Serving – This recipe makes 16 cheesecake bars. In the recipe card at the end of the post you can easily adjust the serving size.
Ingredients
Raspberry Topping
- Raspberries – You can use either frozen or fresh raspberries for these cheesecake bars. I used fresh because those are the ones I had. Raspberries are used to make a compote as well as adding extra raspberries to the top before baking.
Crust
- Cookie crumbs – You can use any kind of cookie crumbs that you like.
- Butter – Unsalted melted butter is added to the cookie crumbs to make a base for the cheesecakes bars.
Filling
- Cream cheese – It’s best to bring the cream cheese to room temperature so there are no lumps.
- Sugar – Again, I used granulated white sugar.
- Flour – A small amount of all purpose flour is added to the cheesecake layer to add stability.
- Eggs – Large eggs at room temperature.
- Whipping cream – Whipping cream is also called heavy cream. It’s added to the cheesecake mixture for richness.
- Vanilla extract – This enhances the flavour in the cheesecake.
NOTE, The full recipe and ingredient list can be found in the recipe card at the end of the post.
Instructions
- Prepare baking dish – Grease and line with parchment paper an 8 x 8 inch deep sided baking pan. Set aside. Preheat oven to 350 degrees F/180 degrees C.
- Make the cookie base – Make the crust by combining the cookie crumbs with the melted butter. Stir to combine. Press the crumbs firmly and evenly into the prepared 8 inch square pan. Cover and refrigerate while you make the filling.
- Prepare the filling – In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth. This will only take a couple of minutes. As you are mixing, scrape down the sides as needed. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the whipping cream and vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour the filling.
- Make raspberry compote – Make the raspberry compote by adding the raspberries to a small saucepan set over medium heat. Mash the raspberries and cook them down for about 5 minutes. Remove from heat and strain out the seeds. Return the compote to the heat for a few minutes until it thickens. Remove from heat.
- Top cheesecake – Drizzle the compote over the cheesecake. Using a sharp knife, swirl the compote into the cheesecake. Top with the extra fresh raspberries.
- Bake – Bake between 50 – 55 minutes until the cheesecake is baked through and a little wobbly in the centre.
- Cool and serve – Remove from oven and place on a wire rack to cool for about one hour. Cover and refrigerate for at least two hours before cutting.
Recipe Tips
- Firmly press the cookie crumbs – Make sure to press the cookie crumbs into the baking pan. If not, they will crumble apart after baking.
- Allow to cool – It’s important to refrigerate the cheesecake squares for about 2 hours before cutting.
Substutions
- Biscuit base – I used digestive cookie crumbs. Alternatively you could use graham wafer crumbs, vanilla wafers or any other cookie crumbs that you like. You could also made a shortbread base. Find the recipe for a shortbread base in the Apple Pie Crumble Bar recipe.
- Raspberries – Feel free to change the flavour by using strawberries, blueberries or even blackberries.
Serving
- In the Refrigerator – Put your Raspberry Cheesecake Bars in an airtight container and store them in your fridge. They will keep up to about 4 days.
- In the Freezer – Place the cooled cheesecake bars in an airtight container and store them in the freezer up to three months.
Frequently Asked Questions
What kind of cream cheese is best for cheesecake?
Any kind of full fat cream cheese works best for cheesecake. It’s important to bring cream cheese to room temperature before mixing so there are no lumps.
Can you serve raspberry cheesecake bars warm?
Raspberry cheesecake bars are best served cold from the fridge. You can serve them at room temperature but you can’t serve them warm.
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Raspberry Cheesecake Bars
Make these decadent and delicious Raspberry Cheesecake Bars this summer season. Cheesecake squares topped with a raspberry compote and fresh raspberries. A great dessert or afternoon treat!
Servings: 16 Cheesecake Bars
Calories: 195kcal
Ingredients
Cookie base
- 1 cup cookie crumbs
- 1/4 cup butter melted
Cheesecake filling
- 16 oz cream cheese at room temperature
- 1/2 cup granulated white sugar
- 2 tablespoons flour
- 2 large eggs
- 1/4 cup whipping cream
- 1 teaspoon vanilla extract
Raspberry compote
- 3 cups raspberries for the compote
- 1/2 cup raspberries for decorating
Instructions
- Grease and line with parchment paper an 8 x 8 inch deep sided baking pan. Set aside. Preheat oven to 350 degrees F/180 degrees C.
- Make the crust by combining the cookie crumbs with the melted butter. Stir to combine. Press the crumbs firmly and evenly into the prepared 8 inch square pan. Cover and refrigerate while you make the filling.
- For Filling: In bowl of your electric mixer place the cream cheese, sugar, and flour. Beat on medium speed until smooth. This will only take a couple of minutes. As you are mixing, scrape down the sides as needed. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Add the whipping cream and vanilla extract and beat until incorporated. Remove the crust from the refrigerator and pour the filling.
- Make the raspberry compote by adding the raspberries to a small saucepan set over medium heat. Mash the raspberries and cook them down for about 5 minutes. Remove from heat and strain out the seeds. Return the compote to the heat for a few minutes until it thickens. Remove from heat.
- Drizzle the compote over the cheesecake. Using a sharp knife, swirl the compote into the cheesecake. Top with the extra fresh raspberries.
- Bake between 50 – 55 minutes until the cheesecake is baked through and a little wobbly in the centre.
- Remove from oven and place on a wire rack to cool for about one hour. Cover and refrigerate for at least two hours before cutting.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Raspberry Cheesecake Bars
Amount Per Serving (1 bar)
Calories 195
Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g44%
Trans Fat 0.003g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 56mg19%
Sodium 121mg5%
Potassium 91mg3%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 14g16%
Protein 4g8%
Vitamin A 478IU10%
Vitamin C 7mg8%
Calcium 40mg4%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.
Thanks For Stopping By & Hope To See You Soon!
