This post may contain affiliate links. See my disclosure policy.
These raspberry cheesecake bars sure are amazing! Chocolate graham cracker crust, creamy vanilla cheesecake, fresh raspberries baked right in, and a shower of dark chocolate shavings on top to finish it off. So good!
3 Reasons You’ll Love This Recipe
- Way easier and quicker than a full cheesecake: Skip the water bath drama. These bars are super straightforward to make and easy to slice and serve too!
- The flavor combo is amazing: Raspberries, chocolate and cheesecake… need I say more? It’s a total win! Works any time of year but feels extra perfect for holidays like Christmas and Valentine’s Day or peak summer when fresh berries are in season.
- They’re make ahead friendly: Cheesecake bars need time in the fridge to set which means that you can make them ahead and forget about dessert until it’s time to serve. One less thing to think about when you’re hosting!
Ingredient Notes
Here’s what you’ll need to make these chocolate raspberry cheesecake bars:
Detailed ingredient list and directions located in the recipe card below.
- Vanilla Cheesecake Filling: Made from four simple ingredients – cream cheese, eggs, sugar and vanilla extract. A couple quick tips though! Make sure your cream cheese and eggs are at room temperature so everything mixes up super smooth. Go for the full-fat brick-style cream cheese (skip the spreadable tubs) and use large size eggs. And when it comes to sugar, I like to use organic cane sugar in my baking.
- Chocolate Graham Cracker Crust: The crust is a mix of graham cracker crumbs, melted unsalted butter, sugar, Dutch-processed cocoa powder, vanilla extract and sea salt. You can also swap the graham crackers for digestive or arrowroot biscuits. Blitz up the cookies in a food processor for a fine crumb.
- Raspberries: You need fresh raspberries for this recipe.
- Dark Chocolate Shavings: These are super easy to make! Just grab a bar of dark chocolate and use a vegetable peeler to shave the edge of the chocolate bar or use the coarse side of a box grater.
EQUIPMENT TIP
The Secret Weapon
The food processor is your BFF for this recipe! It does all the heavy lifting so these cheesecake bars come together fast and with way less mess.
It blitzes the cookies into perfect crumbs, mixes up the crust in no time and after a quick wipe down, it’s ready to whip up the creamiest cheesecake filling. This is the food processor I use (I’ve had it forever and still love it to pieces!).
How To Make Raspberry Cheesecake Bars
Alright, let’s jump in! This dessert is easy to make – the hardest part is honestly just waiting for it to chill and set in the fridge. Patience is the real challenge here!
Step 1: Prep your baking dish
Start by preheating the oven to 325F (165C). Line an 8×8 inch square baking dish with parchment paper. Leave a bit of overhang so you can easily lift out the cheesecake bars later.
Step 2: Make the chocolate graham cracker crust
Toss 1½ cups of graham cracker crumbs, ⅓ cup melted unsalted butter, ¼ cup organic cane sugar, ¼ cup Dutch-processed cocoa powder, 1 teaspoon vanilla extract and ½ teaspoon sea salt into your food processor. Pulse until everything is combined.
Pour the crust mixture into your lined baking dish, spread it out nice and even and then press it down firmly using the flat bottom of a glass or measuring cup. You’re aiming for a smooth even layer here.
Then just pop it in the oven for 10 minutes to prebake. Let it cool for a bit while you whip up the cheesecake filling
Step 3: Make the vanilla cheesecake filling
Give your food processor a quick wipe to clean out any remaining bits of the crust mixture. Then toss in 2 blocks of softened full-fat cream cheese (16oz/500g), 2 large room temperature eggs, ½ cup of organic cane sugar and 1 tablespoon of vanilla extract. Process until it’s super smooth and creamy.
Pour the cheesecake filling over the crust and spread it out evenly. Then gently scatter 2 cups of fresh raspberries over the top.
Step 4: Bake and chill to set
Bake for around 45 minutes or until the edges look set and the center still has a little jiggle when you give the baking dish a gentle shake.
Let the baking dish cool on a wire rack for one hour, then cover it and pop it in the fridge to chill and set – give it at least 3 hours or just leave it overnight.
Step 5: Slice and serve
When you’re ready, lift the whole thing out using the parchment paper and place it on a cutting board. Slice into 9 to 16 squares, depending on how big you want your pieces. Finish with a sprinkle of dark chocolate shavings on top. Serve right away or store them in an airtight container in the fridge for 3 to 4 days.
Tips For Success
A Few Helpful Tips
- Room temp is your friend: If your cream cheese and eggs are straight from the fridge, you can end up with a lumpy filling. So let them come to room temperature first for a super smooth and creamy cheesecake mixture.
- Be patient and let it set: I get it, waiting is hard (especially for these!) but these cheesecake bars really need time in the fridge to set up properly. I promise – it will be worth it!
- Slicing tip: Want those perfect squares? Use a big sharp knife and wipe it clean between each slice. It’s a tiny extra step that makes a big difference.
FAQ
Pop your cheesecake bars into an airtight container and keep them in the fridge for 3 to 4 days.
Absolutely! Just place the bars uncovered in the freezer for about an hour until they’re solid, then wrap each one in plastic wrap and toss into a freezer safe container or freezer bag. They’ll keep in the freezer for up to 3 months. When you’re ready for a treat, unwrap, place in a container and let them thaw in the fridge overnight.
Sure! Just a heads up that they’ll be a bit thinner so they’ll bake a little quicker. I would start checking on them around the 35-40 minute mark.
I love how easy it is to whip these up with the food processor (and the filling is just so smooth and creamy) but you can also make them without one. It’s just going to take a little extra work and a couple more dishes. Toss the graham crackers in a freezer bag and crush them with something heavy like a rolling pin. Then mix the crust by hand in a bowl and use a stand or hand mixer to make the cheesecake filling.
More Cheesecake Desserts
Did you make these raspberry cheesecake bars? I would love to hear about it! Please leave me a comment below.
Raspberry Cheesecake Bars
- Prep Time: 15 min
- Cook Time: 45 min
- Total Time: 1 hour (plus chill time)
- Yield: 9 to 16 squares
- Category: Dessert
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Description
These raspberry cheesecake bars sure are amazing! Chocolate graham cracker crust, creamy vanilla cheesecake, fresh raspberries baked right in, and a shower of dark chocolate shavings on top to finish it off. So good!
Ingredients
For the chocolate graham cracker crust:
- 1½ cups graham cracker crumbs (see notes)
- ⅓ cup melted unsalted butter
- ¼ cup organic cane sugar
- ¼ cup Dutch-processed cocoa powder
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
For the vanilla cheesecake filling:
- 2 bricks/blocks full-fat cream cheese, softened to room temperature (16 oz/500g)
- 2 large eggs, room temperature
- ½ cup organic cane sugar
- 1 tablespoon vanilla extract
Raspberry Topping:
- 2 cups fresh raspberries
- dark chocolate shavings (see notes)
Instructions
- Preheat oven and prep baking dish: Start by preheating the oven to 325F (165C). Line an 8×8 inch square baking dish with parchment paper, leaving a bit of overhang to easily lift out the cheesecake bars later.
- Make the chocolate graham cracker crust: Toss all the crust ingredients into your food processor and pulse until everything is combined. Pour the crust mixture into your lined baking dish, spread it out nice and even and then press it down firmly using the flat bottom of a glass or measuring cup. You’re aiming for a smooth even layer here.
- Prebake crust: Bake for 10 minutes and let it cool for a few minutes while you whip up the cheesecake filling.
- Make the vanilla cheesecake filling: Give your food processor a quick wipe to clean out any remaining bits of the crust mixture. Then add in all the cheesecake filling ingredients and process until smooth and creamy.
- Assemble: Pour the cheesecake filling over the crust and smooth it out evenly. Then gently scatter the fresh raspberries over the top.
- Bake: Bake for around 45 minutes or until the edges look set and the center still has a little jiggle when you give the baking dish a gentle shake.
- Chill and set: Let the baking dish cool on a wire rack for one hour, then cover it and pop it in the fridge to chill and set – give it at least 3 hours or just leave it overnight.
- Slice and garnish: When you’re ready, lift the whole thing out using the parchment paper and place it on a cutting board. Slice into 9 to 16 squares, depending on how big you want your pieces. Finish with a generous sprinkle of dark chocolate shavings on top. Serve right away or store them in an airtight container in the fridge for 3 to 4 days.
Notes
- Graham cracker crumbs: I like to make them by pulsing graham crackers in the food processor until finely ground. Digestive biscuits or arrowroot biscuits also work well.
- Dark Chocolate Shavings: These are super easy to make! Just grab a bar of dark chocolate and use a vegetable peeler to shave the edge of the chocolate bar or use the coarse side of a box grater.
- The food processor is your BFF for this recipe! It does all the heavy lifting so these cheesecake bars come together fast and with way less mess. It blitzes the cookies into perfect crumbs, mixes up the crust in no time and after a quick wipe down, it’s ready to whip up the creamiest, smoothest cheesecake filling. This is the food processor I use (I’ve had it forever and still love it to pieces!).
