Exceptionally quicker and easier than a full cheesecake, these raspberry cheesecake bars are luxuriously creamy, perfectly sweet, and swirled with layers of homemade fresh raspberry sauce. Baked in a 9-inch square pan, they sit on a buttery sweet cookie crust and are filled with creamy soft cheese and tangy raspberries.
So, I’ve always been a cheesecake fan but I didn’t really have a lot of time for a full cheesecake, nor did I want to waste another cream cheese, because the classic cheesecake went absolutely wrong, overflowed, burnt around the edges and it was definitely too thick. So I thought why not try a quicker cheesecake so I opted for a raspberry cheesecake bars instead.
Also I love a cheesecake I can eat with my hands, and it’s much much easier to share with others!…on second thoughts, I think that after the first bite, sharing won’t be you first priority!
Cheesecake bars are always a favorite but when swirled with raspberry sauce, it’s really the next level!so delicious!
Why would you not want to eat something so crumbly and creamy?
Rasberry Cheesecake Bars
For The Raspberry Sauce
- 250 g fresh raspberries
For Crushed Cookie Crust
- 80 g digestive biscuits
- 50 g unsalted butter
For Cream Cheese Filling
- 320 g cream cheese
- 2 medium eggs
- 160 g caster sugar
- 50 g sour cream
- 1 tsp vanilla extract
For The Raspberry Sauce
- In a small saucepan, cook the raspberries on medium-high heat until they have released their juice. Pass the raspberry mixture through a sieve to remove the seeds and skin. Allow to cool.
For The Crushed Cookie Crust
- Preheat the oven to 180ºC and line a 6 x 6 inch (15 x 15 cm) square baking tin with baking paper. Mix together the crushed cookie crumbs and melted butter, then press them into the lined baking tin to form a firm, even layer. Bake at 180 º for 10 minutes, then remove from the oven and allow to cool slightly.
For The Cream Cheese Filling
- Reduce the oven temperature to 160 ºC. Mix all the cream cheese filling ingredients together until smooth, then transfer the filling on top of the baked crushed cookie crust. Drizzle the raspberry reduction on top of the filling, and create a swirl pattern with a skewer or toothpick. Gently sprinkle the fresh raspberries on top.
- Bake at 160 ºC for about 40 -45 minutes or until the filling is light golden brown around the edges and the middle is still slightly wobbly when you shake the baking tin. Allow to cool at room temperature, then transfer into the fridge for 30 minutes before serving.