Raspberry Cheesecake Bars: A Delightful Dessert Recipe
Indulge in a dessert that perfectly balances tart raspberries with a creamy cheesecake layer, all nestled on a crisp Oreo crust. These Raspberry Cheesecake Bars are not only beautiful to look at but also a treat for your taste buds. Follow this step-by-step recipe to make your own batch of these scrumptious bars.
Ingredients
Raspberry Jam Swirl:
- 6 ounces raspberries (fresh or frozen)
- 2 teaspoons water
- 1 teaspoon cornstarch
- 3 tablespoons granulated sugar
- 1 teaspoon lemon juice
Oreo Crust:
- 22 Oreo cookies (not double stuffed)
- 5 tablespoons unsalted butter
Cream Cheese Layer:
- 2 (8-ounce) packages cream cheese, softened
- 2 teaspoons vanilla extract
- 1 cup sugar
- 2 large eggs
Directions
Prepare the Raspberry Jam Swirl:
- Preheat the Oven: Heat your oven to 350°F. Line a 9-inch baking pan with parchment paper and grease it lightly.
- Mix Cornstarch: In a small bowl, dissolve the cornstarch in water.
- Cook the Raspberries: In a small saucepan, combine the raspberries, sugar, lemon juice, and cornstarch mixture. Use a wooden spoon to smash and stir the raspberries. Bring to a boil over medium-high heat and continue boiling for 3 minutes, stirring occasionally. Remove from heat and let it cool. For faster chilling, place it in the fridge after it cools down.
Prepare the Oreo Crust:
- Crush Oreos: Crush the Oreos into fine crumbs using a food processor or a rolling pin in a ziplock bag.
- Melt Butter: Melt the butter in a microwave-safe bowl.
- Combine: Mix the Oreo crumbs with melted butter, press into the bottom of your prepared pan, and bake for 8 minutes. Remove and set aside.
Prepare the Cream Cheese Layer:
- Mix Ingredients: In a large bowl, beat the cream cheese until smooth. Add sugar, eggs, and vanilla extract, and continue to mix until well combined.
- Assemble: Pour the cream cheese mixture over the cooled Oreo crust. Spoon dollops of raspberry sauce on top and use a knife to create swirl patterns.
Bake and Chill:
- Bake: Place the pan in the oven and bake for 35-40 minutes, until the edges turn golden brown. Turn off the oven, and let the cheesecake sit inside with the door open to prevent cracking.
- Chill: Once cool, cover with foil and refrigerate for at least 2 hours.
- Serve: Cut into bars and serve chilled.
Nutritional Information
- Prep Time: 20 minutes
- Cooking Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Calories: Approx. 300 kcal per serving
- Servings: 12
These Raspberry Cheesecake Bars make a perfect dessert for any gathering or just a delightful treat to enjoy at home. The contrast of the fruity raspberry swirl with the decadent cream cheese on an Oreo base makes each bite a memorable experience. Enjoy baking and even more, enjoy indulging!
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Raspberry Cheesecake Bars
- Total Time: 1 hour 10 minutes
- Yield: 12 1x
Ingredients
Raspberry Jam Swirl:
6 ounces raspberries (fresh or frozen)
2 teaspoons water
1 teaspoon cornstarch
3 tablespoons granulated sugar
1 teaspoon lemon juice
Oreo Crust:
22 Oreo cookies (not double stuffed)
5 tablespoons unsalted butter
Cream Cheese Layer:
2 (8-ounce) packages cream cheese, softened
2 teaspoons vanilla extract
1 cup sugar
2 large eggs
Instructions
Prepare the Raspberry Jam Swirl:
Heat the oven to 350°F. Line a 9-inch baking pan with parchment paper and butter or lightly oil the parchment to prevent sticking.
Mix the cornstarch with water in a small bowl using a fork.
In a small saucepan, combine raspberries, 3 tablespoons of sugar, lemon juice, and the cornstarch mixture. Smash and stir raspberries with a wooden spoon.
Bring the mixture to a boil over medium-high heat and keep boiling for 3 minutes, stirring periodically to prevent burning.
Remove from heat and allow to cool completely before using. After cooling for about 20 minutes, put it in the fridge to chill.
Prepare the Oreo Crust:
Crush the Oreos into crumbs using a blender, food processor, or a gallon ziplock bag with a rolling pin.
In a microwave-safe bowl, melt the butter in the microwave.
Add the finely crushed cookie crumbs to the melted butter and combine well. Pour into the prepared pan and press the mixture down with a measuring cup or your hands.
Cook the crust for 8 minutes. Remove from the oven and set aside. Keep the oven on.
Prepare the Cream Cheese Layer:
In a large mixing bowl with a hand mixer or the bowl of a stand mixer, add in cream cheese and beat until smooth, scraping the bowl as needed.
Add sugar, eggs, and vanilla, and mix until smooth.
Once the Oreo crust has cooled some, pour in the cheesecake batter and spread it out with a spatula.
Drop spoonfuls of the raspberry sauce over the cream cheese mixture. To make swirls, draw a knife back and forth through the cheesecake and the raspberry topping.
Bake and Chill:
Bake cheesecake bars for 35-40 minutes until the edges are just turning golden brown. To prevent the cheesecake from cracking, leave it in the oven with the heat turned off and the door open.
Cover the cooked cheesecake with aluminum foil and refrigerate for at least 2 hours.
Cut into small squares or rectangular bars and enjoy!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 300 kcal