Cheesecake is one of those desserts that tastes light and refreshing (probably because it’s not overly sweet and cloying), but it can feel pretty heavy if you accidentally over-indulge. We love cheesecake, but wanted to make a version of it that was a little smaller than standard, so we whipped up these raspberry cheesecake squares, they’re super cute and super tasty!
For those of you who can’t get enough cheesecake, you should definitely try these bars, since they’re portable, easy to pack in lunches or snack bags, and make the perfect treat at any point throughout the day. Plus they’re easy! Give em a shot and see how much you like them; we’re positive they’ll win you over!
Raspberry Cheesecake Bars
Yields 2-3 dozen squares
- 1 1/2 cups graham cracker crumbs
- 1/4 cup (1/2 stick) unsalted butter, melted
- 2 (8 oz.) packages cream cheese, softened
- 2 large eggs, lightly beaten
- 1 cup seedless raspberry preserves
- 2/3 cup sugar
- 1/2 cup (1 stick) unsalted butter
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon grated lemon zest
- 1/4 teaspoon cinnamon
- 1/8 teaspoon salt
- Preheat oven to 350º F and line a 9×13-inch baking dish with parchment paper, leaving a 2-inch overhang on both sides.
- In a large bowl, mix melted butter into graham cracker crumbs until you have a consistency like that of wet sand.
- Transfer mixture to baking dish and use your hands (or the bottom of a measuring cup) to pack crumb crust into the dish.
- In a large bowl or mixer, beat cream cheese, sugar, butter and eggs together, then mix in vanilla, lemon zest, cinnamon and salt.
- Pour cream cheese mixture over graham cracker crust and use a rubber spatula to even off the top.
- Heat raspberry preserves in a small saucepan over low heat. Once warmed (and more liquid-y), drizzle over cheesecake to create stripes on the surface.
- Take a knife and gently drag it across the stripes of jam to create a marbled surface layer.
- Once desired marbling is achieved, place baking dish in oven and bake for 20-22 minutes, or until cheesecake is just set.
- Remove from oven and let cool completely.
- Taking the ends of parchment paper, extract cheesecake and cut into squares. Refrigerate at least 2 hours before serving.
Recipe adapted from Midwest Living