Raspberry Cheesecake Bars
These incredibly flavorful and easy raspberry cheesecake bars are comprised of a buttery graham cracker crust, smooth vanilla cheesecake filling, and a homemade raspberry preserve topping.
Servings: 16
Ingredients
- FOR THE PRESERVES:
- 1 Cup Raspberries
- ⅓ Cup Granulated Sugar
- 1 Tablespoon Cornstarch
- 1 Tablespoon Fresh Squeezed Lemon Juice
- FOR THE CRUST:
- 1 ½ Cups Graham Cracker Crumbs
- 2 Tablespoons Granulated Sugar
- ¾ Cup Salted Butter
- FOR THE FILLING:
- 8 Ounces Cream Cheese, softened
- ⅓ Cup Granulated Sugar
- ⅓ Cup Heavy Cream
- 1 Large Egg
- 2 Teaspoons Pure Vanilla Extract
Instructions
- To make the preserves: In a medium size sauce down over medium to high heat, add all of the ingredients for the blackberry preserves. Using a potato masher, mash the fruit until small chunks remain. Ensure that you are gently storing the entire time, to prevent burning. Preserves will thicken at about 3 to 5 minutes, at which time you will remove them from the stove and place them in a bowl to chill in the refrigerator.
- To make the crust: Place graham crackers shells in a food processor and blend until fine crumbs remain. Alternatively, if you do not have a food processor, a rolling pin and a heavy duty freezer ziplock back will do just fine! Seal bag with as much air removed as possible, and roll out until cookies are fine crumbs. You can also buy graham cracker crumbs and this is a nice little time saver.
- Melt butter in a small microwave safe bowl, about 30 seconds. Be careful as butter might be hot and you do not want any splatter to burn you.Combine crumbs, butter, and sugar in a bowl until a course sand-like mixture occurs. Press firmly into your parchment lined baking pan. Use a measuring cup to ensure sides and bottom of tart crust is as firmly packed as possible. Set aside.
- To make the filling: Place cream cheese in a bowl and blend {by hand or with a mixer} until smooth, about 30 seconds. Add remainder of ingredients, and mix until smooth and no lumps remain, about a minute. Pour mixture into prepared crust Bake at 350 for 20-25 minutes or until crust is golden and tart looks mostly set. It will be slightly jiggly in the center, but will firm up as it cools.
- Allow to cool for 20 minutes on the counter or in the refrigerator. Pour the raspberry preserves over the cheesecake and gently spoon the mixture evenly over the top. Place in the refrigerator to cool completely. Store covered in the refrigerator for up to three days. Enjoy!
Notes
SEE BLOG FOR DIETARY SUBSTITUTIONS FOR DAIRY AND GLUTEN.