Raspberry Cheesecake Bars

Indulge in the perfect blend of sweet and tangy with these delightful Raspberry Cheesecake Bars! A luxurious dessert that is sure to impress your taste buds and wow your guests.

Ingredients:

• 1 1/2 cups graham cracker crumbs
• 1/4 cup sugar
• 1/2 cup butter, melted
• 16 oz cream cheese, softened
• 2/3 cup sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 cup fresh raspberries

Instructions:

1. Preheat oven to 350°F and line a 9×9 inch baking dish with parchment paper.
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter. Press mixture into the bottom of the prepared baking dish.
3. In another bowl, beat cream cheese and sugar until smooth. Add eggs and vanilla, and mix until well combined. Gently fold in raspberries.
4. Pour cream cheese mixture over the crust and spread evenly.
5. Bake in preheated oven for 25-30 minutes or until set.
6. Let cool completely before chilling in the refrigerator for at least 2 hours.
7. Slice into bars and enjoy!

Popular questions:

• Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries, just make sure to thaw and drain them before folding into the cream cheese mixture.

• Can I substitute the graham cracker crumbs with another type of cookie crust?

Yes, you can use crushed vanilla wafers or shortbread cookies for a different crust variation.

• How long do these Raspberry Cheesecake Bars last in the refrigerator?

These bars can be stored in the refrigerator for up to 3-4 days in an airtight container.

Helpful tips:

• For an extra burst of raspberry flavor, swirl in some raspberry jam into the cream cheese mixture before baking.
• Sprinkle some extra graham cracker crumbs on top of the bars before serving for added crunch.
• Top the bars with a dollop of whipped cream and a fresh raspberry for an elegant presentation.

Expert Secrets:

• Make sure all ingredients are at room temperature for a smooth and creamy cheesecake filling.
• Avoid overmixing the batter to prevent a dense cheesecake texture.
• If the edges of the bars start to brown too quickly, cover them loosely with aluminum foil during baking.