Ingredients
Equipment
Method
- Preheat your oven to 325°F (163°C). Line a 9x9-inch baking pan with parchment paper, allowing some overhang for easy removal once set.
- In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of your prepared pan, creating an even layer. Bake for 10 minutes until it's lightly golden.
- In a large bowl, using a hand mixer, beat the softened cream cheese until creamy. Gradually add the sugar and beat until fully incorporated, ensuring a velvety texture without lumps.
- Add the vanilla extract and mix just until combined. Gently add the eggs, one at a time, mixing on low speed until blended—taking care not to overmix.
- Gently fold in the raspberries to keep them intact, ensuring those beautiful bursts of color and flavor throughout the cheesecake.
- Pour the cheesecake filling over the pre-baked crust, spreading it evenly. Bake for about 30-35 minutes. You'll know it’s ready when the center has just a slight jiggle.
- Once baked, cool the bars in the pan for about an hour. Then refrigerate for at least 3 hours (or overnight) for the best texture.
- When ready to enjoy, lift the bars out of the pan using the parchment paper overhang. Cut into squares, garnishing with extra raspberries and a dusting of powdered sugar.
Notes
These Raspberry Cheesecake Bars taste even better the next day as the flavors meld beautifully!