Scrumptious Raspberry Cheesecake Squares
Prep time
Cook time
Total time
Creamy, flavorful, scrumptious - these cheesecake bars will be a sure favorite with your crowd. Can be made the day before.
Recipe type: Dessert
Cuisine: American
Serves: 16
  • Crust:
  • 10 oz. or 2 sleeves graham crackers
  • ½ cup pecans or walnuts
  • ½ cup butter, melted
  • 1 teaspoon vanilla extract
  • Filling:
  • 3 - 8oz. packages cream cheese, softened
  • 1½ cup sugar
  • 1½ teaspoon vanilla extract
  • 4 large eggs, room temperature
  • ½ cup sour cream
  • Topping:
  • 4 cups raspberries
  • ¼ cup water
  • 2 Tablespoons cornstarch
  • 4 Tablespoons water
  1. Preheat oven to 350 degrees. Spray 9x13 pan with nonstick cooking spray, or smear with butter. Line the pan with parchment paper or foil, making sure the parchment or foil extend over the sides of the pan. Once the cheesecake is baked, you can use these as handles to lift the cooked bars out for easy cutting.
  2. For the crust: Add the graham crackers, sugar, and pecans into the bowl of a food processor. Pulse until they become fine crumbs. Add the melted butter, and pulse until incorporated. Add the vanilla extract, and pulse again until it's all mixed together. Pour the crumb mixture into the prepared pan, and smoosh the crumbs firmly into an even layer. Set aside.
  3. For the filling: Beat the cream cheese, sugar, and vanilla extract together until smooth. Add the eggs, one at a time, beating after each addition. Add sour cream, and beat until all mixed together.
  4. Pour the filling into the crust, and smooth the surface. Bake for 45 minutes. Then, turn off the oven and leave the door closed for 10 minutes. Finally, open the oven door halfway, and leave the cheesecake in the oven for another 10 minutes. Remove the pan from the oven, and let the cake cook completely.
  5. For the topping: Add raspberries, sugar, and ¼ cup water into a saucepan. Gently mix and bring to a boil. Cook until slightly thickened, 4-5 minutes. In a small bowl, combine the water and cornstarch, mix into a slurry. Add the slurry to the berries, and let boil for 1 more minute. Remove from stove, and let cool for 1-2 minutes.
  6. Pour the berry mixture over the cheesecake. Place the pan in the fridge, and allow to set for 2 hours.
  7. When ready to serve, lift parchment paper or foil handles slightly to release the cake from the pan. Once it's loose, lift the whole cake to a cutting board. Cut into squares.
You can use any berry your wish: blackberries, strawberries, blueberries, or a mixture. If you want to make this into lemon cheesecake bars, add the zest of one lemon, 1½ teaspoonsful of lemon extract, and top the cheesecake with lemon curd.
Recipe by At Mimi's Table at