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    You are in: Home / Recipes / Raspberry Cheesecake Bars Recipe
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    Raspberry Cheesecake Bars

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 5 mins

    10 mins

    55 mins

    Olha's Note:

    If your family is a cheesecake family, then you must try this recipe. It’s just like cheesecake, but easier to make and serve. No water bath is required, you don’t need a springform pan, and you end up with pretty squares. Blueberries or blackberries may be substituted for the raspberries if you like.

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    Ingredients:

    Yield:

    bars

    Units: US | Metric

    CRUST

    RASPBERRY FILLING

    Directions:

    1. 1
      Preheat the oven to 350 degrees. Adjust the oven rack to the bottom third of the oven. Line an 8-inch square baking pan with heavy duty aluminum foil, making sure that the foil is tucked into all the corners and that there is at least 1 inch over-hanging the top of the pan on all sides.
    2. 2
      MAKE THE CRUST: Combine the flour, confectioners’ sugar, cornstarch, and salt in a medium mixing bowl. With an electric mixer, mix on low speed to combine. Add the butter and mix on low speed until the ingredients just begin to come together in clumps. Sprinkle this mixture across the bottom of the baking pan and press it with your fingertips into an even layer. Place the pan in the freezer for 15 minutes and then bake the crust until it is light golden, 20 to 22 minutes. Remove the pan from the oven, reduce the oven temperature to 325 degrees, and let the crust cool until just warm to the touch.
    3. 3
      MAKE THE FILLING: Combine the cream cheese and granulated sugar in a large mixing bowl. With an electric mixer on medium-high speed, beat the mixture until very smooth. Add the eggs and vanilla and beat again until smooth.
    4. 4
      Pour the filling on top of the warm crust. Smooth the top with a rubber spatula. Scatter the berries over the top of the filling. Bake at 325 degrees until the filling is just set in the center, 50 to 55 minutes. Let the pan cool completely on a wire rack. Refrigerate until the bars are completely chilled, at least 3 hours.
    5. 5
      Grasping the overhanging foil on either side of the pan, lift the foil from the pan onto a cutting board. Cut 16 squares.
    6. 6
      Raspberry Cheesecake Bars will keep in the refrigerator In an airtight container for up to 2 days. Makes 16 bars.
    7. 7
      Mom’s Big Book of Baking.

    Ratings & Reviews:

    • on September 10, 2006

      55

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    Nutritional Facts for Raspberry Cheesecake Bars

    Serving Size: 1 (1063 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 223.5
     
    Calories from Fat 141
    63%
    Total Fat 15.6 g
    24%
    Saturated Fat 9.6 g
    48%
    Cholesterol 70.9 mg
    23%
    Sodium 130.0 mg
    5%
    Total Carbohydrate 17.3 g
    5%
    Dietary Fiber 0.7 g
    2%
    Sugars 9.1 g
    36%
    Protein 3.8 g
    7%

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