Happy week of loooooooove! This week makes me so happy. Truthfully, I am not a huge believer in Hallmark holidays or that grand gestures is how people need to profess their undying love…but I do love all of the candy and pink-ness of this time of year. And that I can bake a bunch of pink, red, and heart shaped things and get away with it. Hence the raspberry cheesecake bars. Guys, these little bars are SO good. Somehow both decadent and refreshing at the same time. Plus, you can tell yourself it’s a little healthy due to berries being in it, right??
One of the things I like most about this recipe is that it is an easier take on making a cheesecake. To make a truly good cheesecake, there are so many hoops you need to jump through. You need to wrap the springform pan, use a water bath, and pray it doesn’t crack. Ugh. These bars are so easy and still give you that amazing cheesecake texture. No water bath required and NO cracking!
The filling I used for these raspberry cheesecake bars makes the process even easier. I just grabbed a canned raspberry jam filling (they can be found in the baking aisle in the grocery store) to use. It’s delicious and already seedless. And truly, my favorite part about these bars is my secret ingredient: almond extract. I used just a half teaspoon in the graham cracker crust and WOW. It took the crust to a whole new level of drool-worthy. It doesn’t even taste super almond-y, but it gives it a little something. You don’t have to add it if you don’t want to, but I highly recommend it.
I hope you guys try this out, and if you do, post it on Instagram and tag me @KayleaBakes! I love reposting your guys’ creations! Happy Valentine’s Day!
Raspberry Cheesecake BarsCourse: DessertDifficulty: Easy
- Cheesecake Bars
2 blocks of full fat cream cheese, room temperature
2 eggs, room temperature
3/4 cup white sugar
1/4 cup full fat greek yogurt
1 tablespoon cornstarch
1 teaspoon vanilla
1 teaspoon lemon juice
3 oz raspberry filling jam (approx 1/2 of a can)*
12 sheets of graham crackers
6 tablespoons of melted butter
1/4 cup white sugar
1/2 teaspoon almond extract (optional)
- Add to a food processor the graham crackers, sugar, melted butter, and almond extract.
- Pulverize until it becomes the consistency of wet sand.
- Line a 9×9 baking pan with parchment paper and pour the crust mixture into the pan. Pack the crust down evenly and tightly using the back of a spatula or measuring cup.
- Set aside.
- Raspberry Cheesecake Filling
- Preheat your oven to 350 degrees.
- Add to your stand mixer your softened cream cheese and mix for 1 minute.
- Add the eggs and mix again. Scrape the sides of the bowl with a spatula as needed.
- Add the greek yogurt, sugar, cornstarch, vanilla, and lemon juice. Mix again to combine.
- Pour half of the batter into the 9×9 pan on top of the crust and spread evenly.
- Dollop 1/2 of the raspberry jam on top of the batter.
- Pour the remaining batter on top and gently spread to edges of the pan.
- Dollop the remaining jam and swirl using a knife into a desired pattern.
- Place in the oven for approximately 30 minutes until only the middle wobbles slightly when shaken.
- Remove from the oven and let cool (It will deflate slightly).
- Place in the refrigerator for 4 hours or overnight before serving.