Description
Enjoy a chilled raspberry cheesecake bar that combines a buttery crust with a silky cream cheese filling and tangy raspberry layer, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups (150 g) graham cracker crumbs
- 6 tablespoons (85 g) unsalted butter, melted
- 2 tablespoons granulated sugar (optional)
- 16 oz (450 g) full-fat cream cheese, softened
- 3/4 cup (90 g) powdered sugar, sifted
- 1 teaspoon pure vanilla extract
- 1 tablespoon lemon juice (optional)
- 1 cup (240 ml) heavy cream, chilled
- 1 teaspoon unflavored powdered gelatin (optional, for stability) mixed with 2 tablespoons warm water
- 1 cup (240 g) fresh or frozen raspberries, lightly mashed
- 2 tablespoons granulated sugar (adjust to taste)
- 1 teaspoon cornstarch (optional)
- Fresh raspberries for garnish (optional)
Instructions
- Line a 9×9-inch (23×23 cm) square pan with parchment paper.
- Combine graham cracker crumbs, melted butter, and sugar until moistened, then press into the pan and chill for 10–15 minutes.
- For raspberry topping, combine mashed raspberries, sugar, and cornstarch in a saucepan; cook for 2–4 minutes until thickened, then cool.
- If using gelatin, bloom it with warm water. Beat cream cheese and powdered sugar until smooth, then mix in vanilla and lemon juice.
- Whip heavy cream to medium-stiff peaks. If using gelatin, stir it into the mixture and fold whipped cream gently into the cream cheese mixture.
- Pour half of the cheesecake filling over the crust, spread raspberry mixture, top with remaining filling and smooth surface.
- Cover and refrigerate for at least 4–6 hours, ideally overnight.
- Lift the cheesecake out and slice into 12 bars, garnishing with fresh raspberries and powdered sugar if desired.
Notes
For best texture, chill overnight. Use a warm knife for clean slices.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: American
Nutrition
- Serving Size: 1 bar
- Calories: 350
- Sugar: 15g
- Sodium: 170mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 60mg