Razz and Blue Cheesecake Bars
If there is anything I love in this world, it’s a recipe that’s easy to throw together and low maintenance to take care of. And that’s exactly what these cheesecake bars are! Quite honestly, the most out-of-the-way thing that I did in this was to make my own berry compotes to put on top, but as you can see in the recipe, you most definitely do not have to go that route! Berry preserves from the store work just as well and take less than half the time! Just make sure you thin them out a little with water before trying to swirl them into the top of your cheesecake.
Raspberry cheesecake might just be my favorite flavor of cheesecake. There is something about that tart little “zing” that raspberries offer a dessert that’s hard for me to pass up. I’m also a fan of the seeds, but I know that is an unpopular opinion. If you’re not in the seed club with me, you can either strain them out through a fine mess sieve, or opt for a berry that has less noticeable seeds (like strawberries).
These little bars are the perfect dessert to bring along to the cookout! They’re cold and full of summer berries. While cheesecake is typically a heavy dessert, the tart berries in this one make it darn near refreshing.
And there is just something about them being cut into small little squares that makes you feel like you can eat three of them… And if that’s what you’re feeling, friend, go for it.
With love,
Your Baker, Hannah
Convinced it’s time for some cheesecake bars? Here’s a grocery list of everything you’re gonna need!
Ingredients Needed for Berry Cheesecake Bars:
Graham cracker crumbs
Sugar
Melted butter
Cream cheese
Sour cream
Eggs
Raspberry preserves (homemade or store-bought)
Blueberry preserves (homemade or store-bought)
(To make it even easier, you can hit the “Get Ingredients” button inside the recipe, and these items will be added straight to your shopping cart at the grocery store of your choice.)
Ingredient Substitutions:
Graham Cracker Crumbs: You can use crushed digestive biscuits or shortbread cookies as an alternative for a different flavor.
Sugar: Brown sugar can be used for a deeper flavor in the crust.
Cream Cheese: Neufchâtel cheese can be a lower-fat substitute.
Sour Cream: Greek yogurt can replace sour cream for a tangy taste.
Preserves: Fresh or frozen berries can be pureed and sweetened for homemade berry swirls.
What Tools Do You Need to Bake Cheesecake Bars?
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Step-by-Step Summary for Baking Cheesecake Bars:
To make the crust, preheat your oven to 350°F (175°C) and line a 9x9 baking dish with parchment paper. In a small bowl, mix the graham cracker crumbs with sugar and melted butter until fully combined. Pour the mixture into the prepared dish and press it evenly into the bottom. Bake for 7-10 minutes until lightly browned and then set it aside to cool.
Next, prepare the cheesecake filling. In a mixing bowl, blend cream cheese and sugar until smooth. Add sour cream, eggs, and vanilla, mixing until well incorporated. Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula.
For the berry swirls, place dollops of raspberry and blueberry preserves on top of the cheesecake filling and swirl them lightly with a fork, ensuring you leave visible patterns. Bake the cheesecake bars in the preheated oven for 45-50 minutes until the edges are set, and the center remains slightly wobbly. After baking, let them cool for an hour at room temperature, then refrigerate for another 3 hours before serving.
FAQs for Baking Cheesecake Bars:
1. Can I use low-fat cream cheese for cheesecake bars?
Yes, low-fat cream cheese can be used, but it may slightly alter the texture and richness.
2. How do I know when my cheesecake bars are done baking?
The edges should be set, and the center should have a slight wobble. It will firm up as it cools.
3. Can I make these cheesecake bars ahead of time?
Absolutely! They can be made a day in advance and stored in the refrigerator until ready to serve.
How to Make Your Own Berry Preserves:
To make homemade berry preserves, cook fresh or frozen berries in a saucepan over medium heat. Add sugar to taste and a splash of lemon juice. Stir occasionally until the mixture thickens, about 10-15 minutes. Let it cool before using it in your cheesecake bars.
How to Prevent Your Cheesecake Bars from Overbaking:
To prevent overbaking, keep an eye on the cheesecake bars during the last 10 minutes of baking. If the edges are firm but the center is still wobbly, it’s time to take them out. Additionally, using a water bath can help regulate the baking temperature.
How to Store Baked Cheesecake Bars:
After the cheesecake bars have fully cooled, cover them tightly with plastic wrap or foil and store them in the refrigerator. They will keep well for about 3-4 days. For longer storage, you can freeze them; just make sure to wrap them securely to prevent freezer burn.
Recipe for Razz and Blue Cheesecake Bars:
Razz and Blue Cheesecake Bars
Ingredients
Instructions
- Pre-heat your oven to 350 degrees F. Line a 9x9 baking dish (both the bottom and the edges) with parchment and spray the parchment lightly with non-stick spray on the bottom and around the edges.
- In a small bowl, mix together graham cracker crumbs and sugar until well combined.
- Slowly pour in your warm melted butter and stir all ingredients until the butter has been fully incorporated into the graham cracker and sugar mixture.
- Once combined, pour your crust mixture into the lined baking dish, and spread evenly along the bottom. Once even, using your hand or a flat-bottomed measuring cup, begin to press the mixture lightly until it compacts, forming a solid crust in the bottom of the pan.
- Place your crust in the oven and allow to bake for 7-10 minutes until it has lightly browned.
- Once cooked, pull it out of the oven and set aside to cool.
- In a medium mixing bowl, place softened cream cheese and sugar and stir well until completely smooth and no lumps of cream cheese are left.
- Once smooth, add your sour cream and stir to combine.
- Once combined, add your eggs and vanilla and mix well until the eggs have been fully incorporated.
- Next, pour your cheesecake filling over your baked pie crust, and smooth out until the top is completely flat.
- Next, place small dollops of your blueberry and raspberry preserves sporadically over the top of the cheesecake in whatever kind of pattern suits you.
- Using a fork, lightly swirl the fruit preserves into the cheesecake, trying not to cover the entire surface, but leaving distinct patterns of raspberry, blueberry, and cheesecake visible.
- Place your cheesecake into the oven at 350 degrees and bake for 45-50 minutes, or until the edges are lightly browned and the center is still slightly wobbly, but not liquid.
- Remove from the oven and allow to cool for 1 hour at room temperature. After 1 hour, place the cheesecake bars in to the fridge and allow to finish setting for another 3 hours.
- After all 4 hours have passed, gently lift your cheesecake out of the pan by lifting the parchment paper, slice into 9 even squares, serve, and enjoy!
More Summertime Desserts:
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