Description

Indulge in the delicious blend of creamy cheesecake and tangy raspberries with these Raspberry Cheesecake Bars. Perfect for any occasion, these bars combine a buttery oat crust with a luscious raspberry topping and a rich cheesecake layer, finished with a sprinkle of toasted almonds and fresh mint. This recipe is sure to be a hit at your next gathering!

Ingredients

For the Crust:

1 cup all-purpose flour
1/2 cup rolled oats
1/2 cup brown sugar
1/2 cup unsalted butter, chilled and cubed
1/4 teaspoon salt

For the Raspberry Layer:

2 cups fresh raspberries
1/4 cup white sugar
1 tablespoon cornstarch

For the Cheesecake Layer:

2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

For the Garnish:

1/4 cup sliced almonds, toasted
Fresh mint leaves

Instructions

Preheat Your Oven: Begin by preheating your oven to 350°F (175°C). Line an 8-inch square baking dish with parchment paper for easy removal.
Prepare the Crust: In a large mixing bowl, combine all-purpose flour, rolled oats, brown sugar, and salt. Cut in the chilled, cubed butter until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of the prepared baking dish. Bake for 15 minutes or until the crust is lightly golden. Set aside to cool slightly.
Make the Raspberry Layer: In a medium saucepan, combine fresh raspberries, white sugar, and cornstarch. Cook over medium heat, stirring constantly until the mixture thickens, about 5-7 minutes. Spread the raspberry mixture evenly over the baked crust.
Prepare the Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy. Add the eggs, one at a time, and beat until well combined. Stir in vanilla extract. Pour the cheesecake mixture over the raspberry layer, spreading it evenly.
Bake: Bake in the preheated oven for 25-30 minutes, or until the cheesecake layer is set and slightly golden around the edges. Remove from the oven and let the bars cool to room temperature. Refrigerate for at least 2 hours to set.
Garnish and Serve: Before serving, sprinkle the toasted sliced almonds over the top and garnish with fresh mint leaves. Cut into squares and enjoy!

Notes

Serving Tips:

Ideal Temperature: These Raspberry Cheesecake Bars are best enjoyed chilled. Allow them to cool to room temperature before refrigerating, as this helps the flavors meld and the texture firm up.
Presentation: Garnish with toasted sliced almonds and fresh mint leaves right before serving to add a touch of elegance and extra flavor. For a festive touch, drizzle with a bit of raspberry sauce or a dusting of powdered sugar.

Storage Tips:

Refrigeration: Store the bars in an airtight container in the refrigerator. They will keep well for up to 5 days. Make sure they are completely cooled before sealing the container to prevent condensation.
Freezing: To freeze, place the bars in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe container or wrap them in plastic wrap and aluminum foil. Frozen bars will keep for up to 3 months. Thaw in the refrigerator before serving.