Description
Raspberry Ripple Cheesecake Bars are a modern twist on the classic cheesecake. These bars feature a buttery, crumbly biscuit crust topped with a creamy, rich cheesecake filling. The star ingredient here, however, is the raspberry ripple. This sauce, made by simmering fresh raspberries with a touch of sugar and cornstarch, is swirled through the cheesecake batter, creating a beautiful and tangy ripple effect throughout the bars.
Ingredients
Scale
For the crust:
- 200g digestive biscuits or graham crackers (about 1¾ cups crushed)
- 100g unsalted butter, melted (about 7 tbsp)
- 2 tbsp sugar (optional, for extra crunch)
For the raspberry ripple:
- 1½ cups fresh or frozen raspberries
- 2 tbsp sugar
- 1 tsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
For the cheesecake filling:
- 500g cream cheese, softened (about 2¼ cups)
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt
Instructions
1. Make the crust:
- Preheat oven to 160°C (325°F). Line a 9×9-inch pan with parchment paper.
- Crush biscuits into fine crumbs. Mix with melted butter and sugar.
- Press firmly into the bottom of the pan. Bake for 10 minutes. Let cool.
2. Prepare raspberry ripple:
- In a saucepan, combine raspberries, sugar, and lemon juice. Cook over medium heat until berries break down.
- Stir in cornstarch slurry and simmer until thickened (2–3 minutes).
- Strain through a sieve for a smooth sauce or leave it rustic. Cool slightly.
3. Make cheesecake filling:
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing gently.
- Stir in vanilla and sour cream until just combined.
4. Assemble:
- Pour cheesecake mixture over cooled crust.
- Drop spoonfuls of raspberry sauce on top. Use a skewer or knife to swirl gently.
5. Bake:
- Bake at 160°C (325°F) for 35–40 minutes, until edges are set and center slightly wobbles.
- Cool to room temp, then refrigerate for at least 4 hours or overnight.
6. Slice & Serve:
- Lift out using parchment. Slice with a hot knife for clean edges.
- Garnish with fresh raspberries, mint, or a dusting of icing sugar.
Notes
These Raspberry Ripple Cheesecake Bars are a delightful balance of creamy richness and fruity brightness. Serve them chilled for the best texture, and for an extra touch, dust with powdered sugar or garnish with fresh raspberries just before serving.
- Prep Time: 20 mins
- Cook Time: 45 mins
- Category: Dessert
- Method: Baking
- Cuisine: American / Fusion
Nutrition
- Serving Size: 1 bar
- Calories: 320
- Sugar: 26g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: High
Keywords: Raspberry Cheesecake Bars