Easy raspberry cheesecake bars recipe

I always enjoy these raspberry cheesecake bars. They’re incredibly easy to make and absolutely delicious.

Please note that baked cheesecake always needs to be refrigerated for several hours. The preparation time is short, but unfortunately, you will need to be patient before you can dig in or share them. Although, these cheesecake bars will be ready a lot sooner than a regular baked cheesecake.

I’ve compiled all my tips for the perfect cheesecake in a blog post. Are you a cheesecake expert yet?

Why this recipe works

• Sharing – these easy cheesecake bars are perfect for sharing!
• Snack – they’re also the perfect little snack to enjoy

Recipe ingredients

• Cookies – you can use graham crackers as the cheesecake base or use your favorite cookies
• Cream cheese – for the cheesecake filling you will need a firm full-fat cream cheese
• Sugar – I never use brown sugar for these bars as the look will change if you do
• Eggs – the eggs provide stability to the cheesecake mixture once baked
• Sour cream – the sour cream makes the filling a bit fresher
• Fresh raspberries – I chose to place the raspberries in the cheesecake batter but you can also make a raspberry swirl if you prefer. You can do that by puree some raspberries or use a raspberry jam.

You can optionally add vanilla extract or use different fresh fruit, like strawberries.

How to make the raspberry cheesecake bars

Making this creamy cheesecake is super easy to do. This cheesecake bars won’t need a water bath. The cheesecake layer is thin, so it’s not needed tot prevent cracks and it bakes even easily.

Step one: Make the crust

Mix the graham cracker crumbs with melted butter and combine the two well. Add to the bottom of your baking pan lined with parchment paper. Press down firmly with the back of a spoon.

Step two: Make the filling

Next step is to make the cream cheese mixture. For that, you can use a food processor with a paddle attachment or just use a large bowl. Add cream cheese and sugar and mix till creamy.

Add eggs, sour cream and a little bit of all purpose flour. Mix on low speed until you have a smooth mixture, then pour into your prepared pan.

Step three; Bake the cheesecake

The total bake time should roughly be around 40 minutes at 150˚C/300˚F but be sure to check how it looks. It can still be a little wobbly in the middle but it should be lightly colored and starting to firm up.

Leave to cool in the oven with the door ajar. Next let it cool down completely in the refrigerator. Three to four hours is usually enough to make it firm enough to slice into bars. Regular cheesecakes need longer though.

Storing the raspberry cheesecake bars

You probably will not eat this cheesecake in one sitting, so here are my tips for storing these yummy cheesecake bars.

Storing in the fridge

You can store the bars in the fridge for about 2 to 3 days. Place them in an airtight container or wrap them in plastic wrap.

Freezing the cheesecake

You can freeze the cheesecake in bars making it also easy to enjoy just a portion by taking out one of the bars and letting it get to room temperature. Use an airtight container.

More cheesecake

Love cheesecake? Then make sure to check the below cheesecake recipes as well!

• Blueberry lemon cheesecake
• Basic cheesecake
• Strawberry cheesecake popsicles
• No bake lemon strawberry mini cheesecakes