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Raspberry Cheesecake Bars with Butter Cookie Crust. A thick, buttery, Chess Cookie crust tipped with a creamy cheesecake layer, swirled with raspberry coulis.
If you asked us what our favorite dessert was, we would say cheesecake almost every time. Ever since we were little, we’ve been slightly obsessed with it!
On our 16th birthday, we took a trip to New York and celebrated with dinner and dessert at one of the most famous restaurants in NYC—Juniors. For generations, they have been known for their delicious array of cheesecake flavors. We still remember how amazing they tasted. If you’ve been to Juniors, you know what we’re talking about!
We’re always inspired by our travels to make new recipes—these raspberry cheesecake bars being one of them.
We wanted to create a simple dessert that was easy for a gathering of friends and family. We created a twist on classic cheesecake, by swapping a graham cracker crust with a Chess Cookies!
When we say this may be our new favorite way to make cheesecake, we aren’t kidding! These raspberry cheesecake bars are ADDICTING! Now, let’s stop chatting and get to baking!
This post is all about raspberry cheesecake bars.
Raspberry Cheesecake Bars with Butter Cookie Crust
What’s in the recipe?
Raspberry Coulis
- Water: Water is used to add liquid to the coulis and dissolve the cornstarch.
- Cornstarch: Cornstarch thickens the coulis.
- Frozen Raspberries: Frozen raspberries create the delicious raspberry flavor and as they melt, they liquify and create a delicious topping.
- Sugar: a bit of sugar is added to sweeten the tartness of the raspberries.
Chess Cookie Crust
- Chess Cookie Crumbs: We swapped graham crackers for chess cookies and it was probably the best delicious we made! It added a lighter, buttery flavor to the bars.
- Flour: Flour helped to chicken the crust and provide some structure.
- Sugar: Sugar adds sweetness to the crust.
- Brown Sugar: Brown sugar adds a rich flavor and sweetness to the crust.
- Butter: Melted butter helps to combine and hold all the ingredients together.
- Salt: a bit of salt is add to the crust to offset some of the sweetness.
Cheesecake Layer
- Cream Cheese: Softened cream cheese blends with the other ingredients to create a creamy, cheesecake.
- Sugar: Sugar makes this layer sweet and delightful.
- Eggs: Eggs add structure and lightness to the cheesecake as it bakes.
- Sour Cream: Sour cream creates a lighter texture and also adds a creamy, tang to the bars.
- Lemon Juice: A bit of lemon juice is added for some acidity, and pairs well with the raspberry flavor.
- Vanilla: Vanilla is mixed in with the other ingredients for a delicious, added flavor.
The Details of the Raspberry Cheesecake Bars…
These cheesecake bars are so simple to make and perfect for a dinner party with friends, family or as a delicious treat during the week.
*You do want to make sure you give them enough time to set in the fridge. We recommend making them a day ahead of when you plan to enjoy them.
The Raspberry Coulis…
To start, you’ll want to make the raspberry coulis. This will allow it cool completely before you have to swirl it on top of the cheesecake. Add all the ingredients to a small sauce pan over medium heat and cook down for a few minutes. Strain the seeds from the mixture and set it aside to cool, while you make the the rest of the recipe.
The Chess Cookie Crust…
Next, it’s time to make the Chess Cookie crust. We a re OBSESSED with the flavor of this crust! We don’t think we will ever go back to graham cracker crust again after this!
In a medium-sized mixing bowl, combine the ingredients for the Chess Cookie crust. Press the crust into the prepared baking dish and set aside while you make the cheesecake layer.
The Cream Cheese Layer…
Lastly, make the cream cheese layer. Combine the ingredients in a stand mixer until completely smooth, and pour it over the crust. Using a spoon, add spoonfuls of raspberry coulis to the top and swirl it into the cream cheese. *There is no perfect way of doing this, so have fun!
Bake the bars for 45 minutes, allow them to cool to room temperature and then let them set in the fridge for 3+ hours. Once the bars are completely chilled, cut them into even squares and serve to your friends and family!
If you make this recipe, we’d love to hear from you! Leave us a comment below or tag us on Instagram!
More Fruit Desserts:
- Tangy Grapefruit Bars
- Blueberry Cornmeal Cake with Vanilla Glaze
- Skillet Cranberry Orange Crisp Pie with Vanilla Bean Ice Cream
Raspberry Cheesecake Bars with Butter Cookie Crust
- Total Time: 4 hours 15 minutes
- Yield: 12 bars 1x
Description
A thick, buttery, Chess Cookie crust tipped with a creamy cheesecake layer, swirled with raspberry coulis.
Ingredients
Raspberry Coulis
- 2 tsp room temp water (divided)
- 1 tsp cornstarch
- 1 1/2 cups frozen raspberries
- 2 tbsp sugar
Chess Cookie Crust
- 1 1/2 cups chess cookie crumbs ((about 1 pkg plus 1 sleeve of another pkg))
- 2 tbsp flour
- 2 tbsp sugar
- 1 tbsp brown sugar
- 1 stick butter (melted)
- 1/4 tsp salt
Cheesecake Layer
- 2 pkg cream cheese (softened)
- 2/3 cups sugar
- 2 eggs (slightly whisked)
- 1/3 cup sour cream
- 2 tsp lemon juice
- 1 tsp vanilla
Instructions
- Start by making the raspberry coulis, because it has to cool to room temperature. In a small bowl, mix 1 tsp water and 1 tsp cornstarch and set aside. In a small sauce pan over medium hear, add remaining water, frozen raspberries and sugar. As the raspberries heat, smash them with the back of a wooden spoon.
- Stir frequently until the raspberry mixture is liquid and bubbling. Mix in the cornstarch mixture and let the mixture cook down for 3 more minutes. Using a mesh strainer, strain the seeds out from the liquid. Set the raspberry coulis to the side to cool.
- Preheat your oven to 325°F. Line a 9×9 baking dish with parchment paper.
- Pulse chess cookies in a food processor until they are fine crumbs. In a medium mixing bowl, add the chess cookie crumbs, flour, sugar, brown sugar, melted butter and salt. Mix until the mixture is fully incorporated. Press the crust into the baking dish and set aside.
- In a stand mixer, combine cream cheese and sugar. Mix until creamy and fully combined. Add in the eggs, one at a time. Mix until combined. They add the sour cream, lemon juice and vanilla extract. Mix until the mixture is smooth. Pour the cream cheese mixture over the crust.
- Using a spoon, add spoonfuls of raspberry coulis to the top. With a knife or toothpick, swirl the raspberry coulis into the cream cheese mixture. Bake for 45-50 minutes. The middle should be set and bounce back to the touch, but it’s okay if it still has a jiggle to it.
- Let it cool on a cooling rack for 45 minutes, then transfer to the fridge for 3 hours. After three hours, cover and refrigerate until ready to serve.
- Once chilled and set, cut into even squares and enjoy with a hot cup of coffee or tea.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Cuisine: American
This post is all about the raspberry cheesecake bars.
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