Raspberry Cheesecake Bars
These raspberry cheesecake bars are the perfect small batch treat for summer. It’s a baked cheesecake recipe and the texture turns out really creamy. If you’re craving something summery but don’t want to make a big cake, this is a great option.
Last year I made a version of these bars with blueberries and it turned out really good. But the truth is… I’m more of a raspberry person. My significant other on the other hand, is all about blueberries.
Raspberries just remind me of my childhood. We used to eat them a lot in the summer. My mom would buy some almost every day when they were in season and we’d either snack on them straight from the container or make desserts together. One of my favorite memories is the raspberry mousse we used to make. I think that’s where my love for raspberries started.
This recipe is a small batch recipe. I baked it in a 20 cm square tin (about 8 inches), which gives a nice compact portion, just enough to enjoy over a few days without feeling overwhelmed. The crust is on the thicker side, which I personally love. I know some people like a thinner layer, but I’m definitely team crust. You can always adjust that to you preference.
Now something that’s really important with cheesecake: it needs time to chill. I hate warm cheesecake. Like, TRULY hate it. I always let mine sit overnight in the fridge. That’s when the texture settles and becomes exactly how I want it: creamy, slightly dense but not heavy, and easy to cut.
So if you're thinking of making this, plan ahead a little. It's not difficult at all, it just needs that resting time. Once it's chilled, it's the perfect refreshing treat. I personally love it cold on a hot day. It’s one of those desserts that just feels like summer. The combination of creamy cheesecake and tangy raspberries is always a winner for me.
Why you’ll love this recipe
It’s really creamy, but not too sweet. The kind of dessert that feels light and summery without being too much. It’s a small batch recipe, so you won’t end up with leftovers for days. And honestly, it’s super easy to make: just mix, bake, chill, and done.
Important Information, Tips and Tricks
1. Create a water bath - There are two ways to do this. Method 1: wrap the baking pan in foil and place it in a larger dish filled with hot water. Method 2: (easier and less messy) place a separate dish filled with boiling water on the lower rack of the oven. I used this second method. It helps create a more humid environment so the cheesecake bakes evenly and doesn’t crack.
2. Do not overbeat the batter when adding the eggs - Once the eggs go in, mix just until everything is combined. Overmixing at this stage can incorporate too much air, which may lead to cracks or a weird texture once baked.
3. Let it chill for a minimum of 6 hours, but preferably overnight - Cheesecake needs time to fully set and develop the right texture. If you’re in a rush, 6 hours is the absolute minimum, but overnight chilling gives the best results.
4. If you don't like a thick crust, reduce the amount to 150g biscuits or graham crackers + 75g melted butter - I prefer a thicker base, but this is totally personal. If you like more filling and less crust, feel free to scale it down.
5. Store in the fridge in an airtight container for up to 3 days - Cheesecake stays fresh and tastes best within a few days. Just keep it covered in the fridge so it doesn’t dry out or absorb any weird fridge smells.
6. Make the jam first, so it has time to cool - If you’re topping the bars with homemade raspberry jam or compote, make that ahead of time.
Tools you will need for this recipe
20 cm square cake pan - This is the size I used for the bars.
Small saucepan - For cooking the raspberry jam.
Spatula - To mix the cream cheese and sugar smoothly without overworking the batter.
Optional: sieve - To strain the b=cheesecake batter if you want a smoother texture.
Second baking tin - Used separately to hold hot water for a water bath. This helps keep the cheesecake moist and can prevent cracking during baking.
Ingredients you will need for this recipe
For the crust:
Butter biscuit or graham cracker crumbs: These make the base of the crust.
Melted butter: This helps bind the crumbs together and adds richness to the crust.
For the batter:
Cream cheese: The main star for the cheesecake’s creamy texture.
Granulated sugar: Sweetens the cheesecake without overpowering it.
Eggs: Eggs help set the cheesecake as it bakes and give it structure.
Vanilla bean paste: Adds a nice vanilla flavor to the batter. You can replace it with vanilla extract or vanilla powder, whatever you have on hand.
Heavy cream: This makes the cheesecake batter more smooth and creamy.
For the jam:
Raspberries (fresh or frozen): The part that makes this cheesecake summery and fresh. Frozen raspberries work just as well as fresh ones.
Granulated sugar: Sweetens the raspberry jam and balances the tartness of the fruit. You can reduce it if you prefer less sweet.
Lemon juice: Adds a little acidity that enhances the raspberry flavor.
Cornstarch mixed with water: This is a simple thickener that helps the jam set nicely so it’s not runny on your cheesecake bars.
Step by step instructions with photos
1. Preheat your oven to 150°C and place a separate pan filled with boiling water on the lowest rack (water bath). Line an 8 inch (20 cm) square pan with parchment paper. Let the paper hang over the sides, so you can easily pull the cheesecake out the pan later.
2. First, let’s prepare the crust. In a medium bowl, combine the biscuit or graham cracker crumbs with the melted butter and pour it into your prepared baking pan. Press the mixture firmly into the bottom of the pan to form an even layer. Place in the fridge until you prepare the cheesecake batter and the jam.
3. Prepare the raspberry jam: In a small saucepan combine the raspberries, granulated sugar and lemon juice. Cook over medium heat until the mixture begins to simmer, the raspberries soften and the water mostly evaporates (8-10 minutes, stirring frequently) Stir in the cornstarch mixture and continue to cook, stirring constantly until the mixture thickens, about 2-3 minutes. Remove from heat and let it completely cool.
4. Next, prepare the cheesecake filling. In a large bowl, mix the cream cheese, vanilla and granulated sugar together until smooth and creamy.
5. Then whisk in the eggs (one at a time).
6. Lastly, mix in the heavy cream until well combined.
7. Pour the cheesecake filling over the crust (optionally pass it through a sieve to get rid of any lumps). Then add spoonfuls of the raspberry jam on top. Use a toothpick or knife to gently swirl the mixture into the cheesecake.
8. Bake in the preheated oven for 35 to 40 minutes, or until the edges are set but the middle still jiggles a little bit. Once ready, turn off the oven, crack the door open and allow it to cool inside for 30 minutes.
9. Remove from the oven and refrigerate for at least 6 hours or overnight
10. Once they have completely cooled down. take it out the pan and cut it into squares.
11. Enjoy :)
Raspberry Cheesecake Bars
These raspberry cheesecake bars are the perfect small batch treat for summer. It’s a baked cheesecake recipe and the texture turns out really creamy. If you’re craving something summery but don’t want to make a big cake, this is a great option.
Ingredients
- 170g graham cracker crumbs - 1 1/3 cups
- 86g melted butter - 1/3 cup + 1 tablespoon
- 450g cream cheese, softened - 2 cups
- 150g granulated sugar - 3/4 cup
- 2 large eggs
- 1 tsp vanilla bean paste
- 160g heavy cream (32% fat) - 2/3 cup
- 125g raspberries (fresh or frozen) - 1 cup
- 60g granulated sugar - 1/4 cup + 1 tablespoon
- Juice of half a lemon
- 1 tablespoon cornstarch mixed with 1 tablespoon of water
Instructions
- Preheat your oven to 150°C and place a separate pan filled with boiling water on the lowest rack (water bath). Line an 8 inch (20 cm) square pan with parchment paper. Let the paper hang over the sides, so you can easily pull the cheesecake out the pan later.
- First, let’s prepare the crust.
- In a medium bowl, combine the biscuit or graham cracker crumbs with the melted butter and pour it into your prepared baking pan.
- Press the mixture firmly into the bottom of the pan to form an even layer.
- Place in the fridge until you prepare the cheesecake batter and the jam.
- Prepare the raspberry jam: In a small saucepan combine the raspberries, granulated sugar and lemon juice.
- Cook over medium heat until the mixture begins to simmer, the raspberries soften and the water mostly evaporates (8-10 minutes, stirring frequently)
- Stir in the cornstarch mixture and continue to cook, stirring constantly until the mixture thickens, about 2-3 minutes.
- Remove from heat and let it completely cool.
- Next, prepare the cheesecake filling. In a large bowl, mix the cream cheese and granulated sugar together until smooth and creamy.
- Then whisk in the eggs (one at a time) and the vanilla bean paste.
- Lastly, mix in the heavy cream until well combined.
- Pour the cheesecake filling over the crust (optionally pass it through a sieve to get rid of any lumps).
- Then add spoonfuls of the raspberry jam on top. Use a toothpick or knife to gently swirl the mixture into the cheesecake.
- Bake in the preheated oven for 35 to 40 minutes, or until the edges are set but the middle still jiggles a little bit.
- Once ready, turn off the oven, crack the door open and allow it to cool inside for 30 minutes.
- Remove from the oven and refrigerate for at least 6 hours or overnight
- Once the cheesecake has completely cooled down take it out the pan and cut it into squares.
- Enjoy :)
Nutrition Facts
Calories
503Fat
689 gSat. Fat
63 gCarbs
41 gFiber
2 gNet Carbs
57 gSugar
29 gProtein
6 gSodium
364 mgCholesterol
86 mg
