Raspberry Cheesecake Bars are made with a creamy cheesecake filling, fresh raspberries, and a crumble topping all on top of a buttery graham cracker crust. If you love cheesecake, you will want to make these bars! The crumble topping makes each bite even more irresistible! If you love these cheesecake bars, you will want to try my Strawberry Cheesecake Bars next. They have the same creamy filling and buttery crust but with fresh strawberries. You can’t go wrong with either recipe, so make both!
Ingredients & Substitutions
- Crust: I love the classic graham cracker crust with cheesecake, so it made sense for me to use it in these cheesecake bars! But, there are other delicious options to try. Make the crust with vanilla wafers, shortbread, or an Oreo cookie crust for some chocolate in each bite! If you love chocolate and raspberries, I do have a Chocolate Raspberry Cheesecake you will love!
- Cream Cheese: For the smoothest, creamiest filling, make sure to let your cream cheese come to room temperature before mixing. Don’t forget the eggs—let them warm up to room temperature, too, for the best texture!
- Raspberries: Using fresh raspberries makes the bars taste even better! They’re sweet, juicy, and add a fun pop of flavor. Plus, fresh berries give the dessert a bright, natural taste that really stands out!
- Crumble Topping: The buttery crumble topping helps these bars stand out from a regular slice of cheesecake. I love what it adds to each bite!
Can You Use Frozen Raspberries Instead Of Fresh Berries?
Yes, you can use frozen raspberries instead of fresh! Just be sure to thaw and drain them to remove excess moisture. This helps prevent the filling from getting too watery. Frozen raspberries work great and still give that delicious berry flavor!
Can You Substitute Different Fruits In Raspberry Cheesecake Bars?
Yes, you can use different fruits in Raspberry Cheesecake Bars! Try strawberries, blueberries, blackberries, or even peaches. Just make sure to adjust the amount if the fruit is very juicy, so the filling doesn’t get too runny. Or, use pie filling like apple pie filling, blueberry pie filling (the topping from my blueberry lemon cream pie), cherry pie filling, or even pear pie filling!
How To Check Cheesecake Bars For Doneness
To make sure the bars are fully baked, look for the crumble topping to turn golden brown. If you use a thermometer, the center should reach 150°-155°F—don’t worry if you make a hole, the topping will cover it! Let the bars cool to room temperature, then refrigerate overnight to set perfectly.
Can You Use A Different-Sized Pan?
Yes, you can use a different-sized pan! For example, if you use an 8×8-inch pan, the bars will be thicker and may need a little extra baking time. If you use an 11×7-inch pan, the bars will be thinner and may bake faster. Just be sure to keep an eye on the baking time and check for doneness by gently jiggling the pan to see if the filling has set!
How To Store Raspberry Cheesecake Bars
To store Raspberry Cheesecake Bars, keep them in an airtight container in the refrigerator. They will stay fresh for up to 3-4 days. If you want to keep them longer, you can freeze them!
How To Freeze Cream Cheese Bars
If you are not going to eat the cheesecake bars in a few days, freeze them! Here is how:
- Let the bars cool and set completely.
- Remove the bars from the pan and place them on a plate (cut or uncut).
- Put the cheesecake bars (uncovered) in the freezer for about an hour, or until solid.
- After an hour, remove the bars and wrap them tightly in plastic wrap.
- Place the wrapped bars into a sealed freezer bag or wrap them in aluminum foil.
- Be sure to label and date the packaging. They will last up to 3 months in the freezer.
- When ready to enjoy, let the cheesecake bars thaw in the refrigerator.
Raspberry Cheesecake Bars
Ingredients
Crust
- 1 ½ cups (126 g) graham cracker crumbs, about 10-12 crushed graham cracker sheets
- 6 tablespoons unsalted butter, melted
- ¼ cup (50 g) granulated sugar
Filling
- 2 packages (8 ounces each) cream cheese, room temperature
- 2 large eggs, room temperature
- ⅓ cup (67 g) granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 2 cups (250 g) fresh raspberries
Crumble Topping
- ¾ cup (94 g) all-purpose flour
- ¼ cup (50 g) light brown sugar, packed
- ¼ teaspoon kosher salt
- 5 tablespoons unsalted butter melted
Instructions
- Preheat oven to 350°F. Line a 9×9-inch baking dish with parchment paper, leaving some overhang on the sides for easy removal.
- In a medium bowl, combine the graham cracker crumbs, butter, and sugar. Mix until the mixture resembles wet sand. Press the crust firmly into the bottom of the prepared baking dish.
- In a large bowl, use a hand mixer to beat the cream cheese, eggs, sugar, vanilla, and salt until smooth. Spread the cream cheese mixture evenly over the prepared crust.
- Scatter the fresh raspberries evenly over the cream cheese layer. If the raspberries are particularly large, cut them in half for more even distribution. Gently press them into the cream cheese to help them settle slightly.
- In a medium bowl, whisk together the all-purpose flour, light brown sugar, and kosher salt. Stir in the melted butter until the mixture forms a crumbly dough.
- Sprinkle the crumble topping evenly over the raspberries.
- Bake the bars for 35-40 minutes, or until the center is set and the crumble topping is lightly golden.
- Transfer the baking dish to a wire rack and let the bars cool completely at room temperature, about 1 hour.
- Once cooled, transfer the dish to the refrigerator to chill for at least 1 hour before slicing and serving.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
These bars are perfect! The creamy filling and crumbly topping with fresh raspberries make them a perfect treat.
Elizabeth
These cream cheese bars might be my favorite so far, and we have had a lot of different flavors! I love the fresh raspberries.
Stephanie
These are great! The crumble topping makes them stand out from a regular slice of raspberry cheesecake.
Annabelle
If you love raspberry desserts, you will love these. And, they are easy to make!
Bella
I like that you get the taste of the raspberries, and the creamy cheesecake filling is perfect.
