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Creamy, rich, and bursting with sweet raspberry flavors, you’ll love this Raspberry Cheesecake Bars. So beautiful and easy to make, these cheesecake bars are perfect for any gathering.
These raspberry cheesecake bars are made with an Oreo crust underneath a smooth cream cheese filling swirled with raspberry puree, you’ll be wishing you made more! They are so flavorful and since these are cheesecake bars, you don’t even need a springform pan.
Looking for more sweet treats? Why not also try my Lemon French Madeleines Cakes and my Double Chocolate Chip Muffins!
Why You’ll Love This Recipe
- No water bath needed! Unlike a traditional cheesecake, you don’t need to prepare a water bath to bake these raspberry cheesecake bars.
- Made with a delicious Oreo crust. To add chocolate-y flavor to these cheesecake bars, we use Oreos instead of a graham cracker crust.
- Short chill time. Unlike a traditional cheesecake that is usually chilled in the fridge overnight, this chocolate raspberry cheesecake bars recipe only needs to chill for 3 hours! So you can make this at lunch and have it ready for dinner.
Ingredients You’ll Need
- Oreos — finely crushed
- Butter — melted
- Cream cheese — room temperature
- Granulated sugar
- Eggs — room temperature
- Heavy cream — room temperature
- Vanilla extract
- Raspberries
How to Make Raspberry Cheesecake Bars
- Prepare the equipment: Preheat the oven to 350F. Line a 9×9 pan with foil or parchment paper. Leave an overhang on the sides for easy removal once cooled.
- Make the Oreo cookie crust: In a small bowl combine the crushed oreos and melted butter. Mix until fully combined and firmly press the crumbs in the bottom of the pan.
- Bake the crust: Bake the crust for 10 minutes. Remove the pan from the oven and allow to cool completely
- Turn the oven down to 325F.
- Make the cheesecake filling: In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth. Then add in one egg at a time before adding in the heavy cream and vanilla. Gently pour the cheesecake filling into the crust.
- Make the raspberry puree: Add the raspberries and sugar in a blender or food processor and blend until smooth. Spoon about 1 tablespoon scoops of the raspberry puree all over the surface of the cheesecake and use a knife to swirl the puree into the cheesecake.
- Bake the cheesecake: Bake the cheesecake bars for 30-40 minutes or until only the center is slightly jiggly. Then turn the oven off and allow the cheesecake to sit in the oven for 30 minutes. Crack the oven door open and allow to sit until cooled to room temperature.
- Chill the cheesecake: Transfer cheesecake to the fridge until chilled.
Tips
- It’s important to have your ingredients at room temperature or your cheesecake bars won’t be smooth. Cold cream cheese, especially, will make your filling lumpy.
- Be sure to use full-fat cream cheese. Also, do not use the spreadable cream cheese in a tub, be sure to use blocks of cream cheese.
- The mixture of the Oreo crust should be the texture of wet sand before pressing down into the pan.
- Be careful not to overbeat your cheesecake filling. Adding too much air into the batter can make the cheesecakes deflate during or after baking which will cause cracks.
Topping Ideas
While these cheesecake bars can be eaten on their own, here are some ideas of what else you can top your raspberry cheesecake bars with:
- whipped cream with raspberries on top
- chocolate ganache
- caramel sauce
- melted chocolate or peanut butter to drizzle with
Storage and Freezing Tips
Storing leftovers: place leftover raspberry cheesecake bars in an airtight container before storing in the fridge. Enjoy within the week.
Freezing leftovers: wrap individual bars tightly and store in an airtight container before freezing for up to a month.
Freezing a whole tray of cheesecake: wrap the entire cheesecake tightly and store in an airtight container before freezing for up to three months. Thaw in the fridge before enjoying the cheesecake bars!
FAQs
To get beautiful clean cuts, run your knife under hot water between slicing the bars.
You can make a puree with any type of berries you’d like! Try strawberries, blueberries, blackberries, etc in place of raspberries.
The reason that this cheesecake bar recipe uses full fat bricks of cream cheese is that a light version will make the batter too runny and it won’t set right. Plus, you want your cheesecake filling to be creamy and rich so be sure to use full fat!
If you’ve forgotten to bring your cream cheese to room temperature, you can help speed up the process by cutting the bricks into smaller pieces and leaving it on your counter so it takes less time to warm up. You can also remove all of the packaging and microwave the cream cheese in 5 to 10 second bursts until it’s softened.
More Desserts You May Enjoy
- Strawberry French Tart
- Lebanese Rice Pudding
- Blueberry Bundt Cake
- Blueberry Crisp Recipe
- Gluten-Free Banana Chocolate Chip Muffins
I hope you enjoy all the recipes I share with you, including this delicious Raspberry Cheesecake Bar recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Raspberry Cheesecake Bars
Ingredients
For Crust:
- 25 pieces of oreos, finely crushed
- 6 Tbsps. butter, melted
For Filling:
- 3 8 oz. blocks cream cheese, room temperature
- 1 cup granulated sugar
- 3 whole eggs, room temperature
- 1/3 cup heavy cream, room temperature
- 2 tsps. vanilla extract
- 1 cup raspberries
- 1 tbsp. granulated sugar
Instructions
For Crust:
- Preheat the oven to 350F. Line a 9×9 pan with foil or parchment paper. Leave an overhang on the sides for easy removal once cooled.
- In a small bowl combine the crushed oreos and melted butter. Mix until fully combined. The mixture should be the texture of wet sand.
- Firmly press the crumbs in the bottom of the pan.
- Bake the crust for 10 minutes. Remove the pan from the oven and allow to cool completely.
For Filling:
- Turn the oven down to 325F.
- In the bowl of a stand mixer or in a large bowl with a hand mixer, beat the cream cheese and sugar together on low speed until fully combined and smooth.
- Add the eggs one at a time, mixing well and scraping down the sides of the bowl between additions.
- Add the heavy cream and vanilla. Mix until fully combined.
- Gently pour the cheesecake filling into the crust.
- Add the raspberries and sugar in a blender or food processor. Blend until smooth.
- Spoon about 1 tablespoon scoops of the raspberry puree all over the surface of the cheesecake. Use a knife to swirl the puree into the cheesecake.
- Bake the cheesecake bars for 30-40 minutes or until only the center is slightly jiggly. Then turn the oven off and allow the cheesecake to sit in the oven for 30 minutes. Crack the oven door open and allow to sit until cooled to room temperature.
- Transfer cheesecake to the fridge until chilled.
- When cheesecake is fully chilled remove from the fridge and cut into 16 equal sized
Notes
- It’s important to have your ingredients at room temperature or your cheesecake bars won’t be smooth. Cold cream cheese, especially, will make your filling lumpy.
- Be sure to use full-fat cream cheese. Also, do not use the spreadable cream cheese in a tub, be sure to use blocks of cream cheese.
- The mixture of the Oreo crust should be the texture of wet sand before pressing down into the pan.
- Be careful not to overbeat your cheesecake filling. Adding too much air into the batter can make the cheesecakes deflate during or after baking which will cause cracks.
Easy to make. Great flavor. Everybody loved them. I will be making these again.
The recipe was pretty spot on. I cooked it in a silicone pan for the full 40 minutes and they came out great. I served them cut, so next time I’ll try making them without the parchment paper.
Hi Jim!
So glad to hear you enjoyed this recipe! Thanks so much for taking the time to write a review!