How to store raspberry cheesecake bars?

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.

Can I use a 9x9 baking dish instead?

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.

Can I make them without a food processor?

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.

Raspberry Cheesecake Bars

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

Scale

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)

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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!).